Classic Italian Pizza Dough

1. Combine dry ingredients

Begin by combining the 00 flour, all-purpose flour, and fine sea salt in a large mixing bowl. This ensures the salt is evenly distributed throughout the flour.

2. Prepare yeast mixture

Take a small mixing bowl and stir together the lukewarm tap water, active dry yeast, and extra-virgin olive oil. The lukewarm water will activate the yeast, which is crucial for your dough to rise properly.

3. Combine wet and dry ingredients

Pour the water-yeast-oil mixture into the flour mixture. Knead the combined ingredients for about 3 minutes until the dough is well combined and slightly sticky. This kneading ensures the yeast is evenly distributed, which helps the dough rise properly.

4. Rest the dough

Let the dough rest for 15 minutes. After resting, knead the dough again for another 3 minutes to develop the gluten structure, which gives the dough its elasticity.

5. Divide and shape dough

Divide the dough into two equal pieces and shape each piece into a ball. Place the dough balls on a heavily floured surface and cover them with a dampened cloth.

6. Let the dough rise

Let the dough rise for 3 to 4 hours at room temperature or 8 to 24 hours in the refrigerator. If you refrigerate the dough, remember to take it out 30 to 45 minutes before you plan to shape it.

7. Shape the dough

When you're ready to make your pizza, place each dough ball on a heavily floured surface. Use your fingers to gently stretch the dough, then use your hands to shape it into rounds or squares. Aim for a thin, even crust without tearing the dough.