Tipo 00 Flour Pizza Dough

I recently was sent a bag of Tipo 00 flour to make pizza dough and fell in love with the tender dough it creates. San Felice is in fact certified Authentic Artisan Neapolitan Pizza Flour and creates a light crust that is crisp on the outside but tender to the bite. In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed. 00 flour is the most highly refined and is talcum-powder soft. I will never go back to all-purpose flour for my pizza again! You can buy San Felice Tipo 00 Flour for pizza at Wholesale Italian Food.

The difference between all-purpose flour and tipo 00 is that the tipo 00 hydrates very easily as it is so fine so will find yourself adding more water to your dough than you usually do. You do want to make a moist, almost sticky dough. You can use flour to keep it from sticking to your hands or your work surface.

Because this dough is so soft, the addition of olive oil to this dough isn’t necessary but feel free to add it if you prefer the flavor with the addition of the oil. I found the dough made using the San Felice tipo 00 flour was much easier to handle and shape as well which is yet another benefit! I mix and knead my dough by hand but feel free to use a table mixer if you prefer.

If you do not plan to use your dough for a few hours, you should refrigerate it in a covered container, and take it out of the refrigerator an hour or so before you want to use it. I usually make my dough the day before I plan to use it as the overnight refrigeration helps to develop flavor.

Buon Appetito!
Deborah Mele 

Tipo 00 Pizza Dough

Tipo 00 Pizza Dough

Yield: Makes 4 Personal Sized Pizzas
Prep Time: 3 hours
Total Time: 3 hours


  • 4 Cups San Felice Tipo 00 Flour
  • 1 1/2 Cups Warm Water (Approximate)
  • 1 1/2 Teaspoon Salt
  • 1/2 Teaspoon Instant Yeast (I Use SAF Brand)
  • If Desired Although Not Needed:
  • 2 Tablespoons Olive Oil


  1. Mix the ingredients together to form a soft dough.
  2. Place the dough in a lightly oiled bowl, cover, and allow to rise a minimum of 12 hours or up to 24 hours.
  3. Punch the dough to de-gass it and divide it into 2 equal sized balls.
  4. Cover the balls of dough and let rest 60 minutes then shape.
  5. To shape your pizza take a ball of dough and press into a disc shape.
  6. Lightly flour top and bottom and gently press and pull the dough with your finger tips, turning it often to create a 10 inch circle and top with your choice of ingredients.

Did you make this recipe?

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  1. I am so excited to have come upon your site! My husbands family is not alive, so we don’t have family to get the old recipes from. So I just wanted to say thank you! It really means a lot to be able to get authentic Italian recipes. And I love reading about Italy through your stories of life there.

  2. Hi – First I love your site and use it all of the time… I have been making my own pizza dough and have done the one that freezes but I want to try the 00 and wondered if I would be able to freeze this one.

    Thanks again we love your pictures from travel and the food. I am second generation Italian in the USA but love coming to Italy of all our travel it is my favorite, I guess because I remember the old days when my Italian born family were alive and still lived the good life.

    Hoping to return again next year.


  3. Hi ! Recently came upon your site, searching for a good pizza dough recipe using 00 Flour. Your pizza looks amazing ! In the Ingredients it calls for 1.5 c water, is that “warm” water or room temp water ? Also, I don’t see in your directions the oven temperature or how long (approx.) to cook the pizza. Looking forward to making this and trying some of the other yummy dishes on your site !! Thanks !

  4. Thanks for your wonderful recipe using tipi 00 flour . I would like to know if I should let the dough rise the pun hit to release the gas I I am planning on refrigerate it overnight . Or I should refrigerate it right after I mix it ? I would appreciate your reply

    1. Let it complete the first rise, punch it down, cover it, and refrigerate overnight. When yu want to make your pizza, take the dugh out and let it warm and rise again. After that, follow the rest of the steps.

  5. I have Dallari 00 in a white bag and a blue bag .  The blue bag says use for sfoljie ??  Can you please tell me if one is for pizza and bread and the other for cakes an pastry perhaps??

  6. Do i have to make 4 smaller pizzas, can’t i do just one large one? Also…do I put oil and cornmeal on the pan before baking? what temp do i bake on and for how long? 

    1. Terusa, you can make larger pizzas but they are more difficult to get in and out of the oven. Preheat your oven at the highest setting, then bake the pizza until the crust is browned and the toppings bubbly, about 15 to 20 maximum.

  7. Omg I just found this recipe and so far the dough looks heavenly! I  may just cut it into 2 sections rather than 4 but idk yet. I also added the whole pack et of yeast after I dissolved it in warm water and a pinch of sugar. It sort of clumped together but oh well, what could go wrong? 
    I kneeled by hand for 7 min and it was so smooth
    Also added a splash of evoo. It’s on the first fuse so pray for me that it turns out ok. Been looking for the perfect dough recipe. 
    I’ll let you know.  Thanks ??

    1. You need salt for flavor in the dough otherwise it’s like eating cardboard. The amount of salt will not kill your yeast it will slow it down (which is good) but it will not hurt the yeast at all

  8. First time using 00 flour and would really like to get it right. This pizza will be cooked at high heat on my Big Green Eff. My question is about the yeast….is the dry yeast simply added to the mix or should it be dissolved in water prior to ?
    Thank you .

  9. My husband is very particular about pizza.  Although I’m a good cook, I have never attempted to make pizza from scratch. 
    Last night, I followed your recipe to the letter and thanks to your clear directions, it was successful the very first time!  
    He loved it and asked if we could have it again tonight!  

    Thank you for sharing your talent.  I’m looking forward to testing your other recipes!

  10. What pizza flour do I use for  pizza baked in home oven ? I can use both conventional oven or convection oven ( with fan)
    The store you recommended has Classico and Vivace 00
     I like to make neopolitan pizza in my home oven with pizza stone not wood fired oven 
    . I did not know there are so many kinds of 00 flour for pizza. 
    I appreciate your time to help me to make best thin crust neopolitan pizza

  11. Does climate effect the dough rising, I ended up adding a little over 2 cup of water and let the dough sit in the oven with hot water next to it?

  12. I wAnt to know if you can use this flour to bake plain white bread! The doc told my grandson he should only have “00” flour! Because of allergies

  13. My question is, do you normally have to add more water than the cup and half? My dough ball seems alittle dry..I did add alittle more warm water cause it wasnt all mixed up

    1. Jeannie, it is difficult to estimate the exact amount of water as it changes depending on the flour you use, the ambient temperature etc. You can always add additional waterif your dough feels dry.

    2. This site is amazing -made my first pizza using 00 bread flour .Thank you so much for such an easy recipe ,the only thing that’s missing now is the Italian pizza ? oven ?.One last question  ,when making bread  can one just put the prepared dough for pizza in the oven ?

  14. I am experimenting with many forms of flour at the moment and plan to do so with other unique grains from around the world. I’m kind of obsessed with breads; Old World mostly. With this recipe I substituted two cups of the 00 with standard flour and I was very satisfied with the result. However, why did the dough not rise very much? I cut the batch in half an will try the refrigerator rising techique with two of them. I use all “Bob’s Red Mill” flour and yeast products so I thought I would be dealing with the best possible outcome. Add some sugar? Pizza dough recipes are quite varied and can always be tweaked a bit in my experience. By the way, I did however use imported 00 from Naples. Don’t get me wrong, the dough was great! Do I want it to rise much? Also, what do you think about the idea of adding a bit of gluten for added elasticity and texture? How much would I want to add if I use the 50/50 blend mentioned above?  Thanks for the recipe. Bookmarked!

  15. I am so happy to have stumbled on this recipe and site! I made the recipe exactly as described. The results were perfection!
    Thank you so much.
    My grandfather came to the U.S.from Abruzzi. Unfortunately, I never got to know him.

  16. Stumbled upon this recipe and site last week. I will look no farther. We both loved this crust! I made one large one, in the thicker side. My first one failed, because it inflated. But, it tasted good. Second one, I pricked the dough. Worked perfectly!
    Thanks for sharing this winner!

  17. We own a boutique hotel in Puerto Vallarta Mexico and offer wood oven pizzas to our guests once during their stay. I am SOLD on this dough. Our clients always comment on its flavor and texture. Thanks for the great recipe!

  18. I just came across your site after seeing a show on TV about pizza.
    They were saying how important it is to use 00 flour, so after searching online I clicked on this recipe.
    I am so excited to try it someday. I just wanted to say thank you for sharing.
    I’m in Ontario (Canada, lol) so not sure who sells 00 flour, but there are a couple of Italian specialty shops here in London, so crossing my fingers they sell it.
    Thanks again, so excited to find this site 😀

  19. This dough is wonderful! I only had a cast iron griddle and placed it on the bottom of the oven! As good as my favorite Italian pizza in town! Then I made Stromboli and yum! Thanks

  20. Your recipe looks very good, and I love all the fabulous responses you’ve had from it. Have  you consider converting it to measurements of weight. I love cooking, and baking. I’m also a world traveller in love to cook wherever I go. Unfortunately Standard  measured Recipes, tend to fail  in certain regions of the world. I really hope it something you considered I’d love to try your recipes.

  21. I have been making homemade pizza every week for about a year now and really enjoy experimenting with different topping combinations. However just this week I purchased my first Double Zero flour, found your pizza dough instructions, and I could not be more thrilled with the results! Thank you so much. We have Pizza Night on Saturday, so I made the dough on Thursday, let it rise, then put it in the refrigerator for 48 hours. I divided the dough in half to make 2 thin crust XL pizzas, baked at 450 for 15 minutes. The crust was absolutely delicious!

  22. You’re right, it’s all about the flour.  I’ve made bad pizza intermittently for 50 years and could never figure out what was wrong.  Now, all of a sudden, I have a superb crust in terms of taste and texture.  My beta tester son-in-law who is extremely limited in what he will eat and seems to have been raised on burgers and cheese pizza said it’s the best he’s had – he ate an entire 10” pizza yesterday.  I think, just for fun, one day I’ll make some dough with AP flour and do a side by side.  Now I’m going to keep dough “in stock” to make pizza on demand and take it to parties instead my staple cheesecake.  Next up – to webstaurant.com to buy pizza boxes (surprisingly cheap). And calzones (with easy homemade ricotta).

  23. Hi, thank you for the great advice! I just found 00 flour here and usually make my pizza dough in a bread machine. Can you offer any advice in terms of ingredient adjustments? I’m thinking I may need to increase the water amount by 1/3 (from usual bread machine pizza dough recipe using regular flour)?

  24. I have reused this recipe over and over! Each time I improve as does the pizza!! Thank you times infinity for the recipe and introduction to the 00 flour!!!

  25. I was grateful to find this page to explain how to use the Tipo 00 pizza flour. I’ve been in Australia over a year and could not find flour I’m accustomed to using and I make pizza crust from scratch a lot. I purchased Divella imported from Italy “Farina consigliata per pizza” which is described on the bag as “soft wheat flour Tipo 00”. There are no instructions on the bag nor is there any recipe for pizza crust on their English version website (there are many other recipes, but one must endlessly scroll and I never found it after 11 pages and gave up).

    I was amazed at how easy it was to work with this flour; in the beginning processes it is never sticky, it is easy to knead and comes out o smooth. The issue I had is that the dough didn’t rise very much, it rose enough to function as a crust, but not quite what I was expecting and wanting. I’m curious if this particular type needs additional yeast? I did use a yeast I’m accustomed to which I’ve had refrigerated for about 4 months so that’s possibly the culprit as well.

  26. I’ve been trying to make pizza dough for years. Finally figured it out thanks to your recipe. Comes out amazing! 

  27. I’ve been baking breads for over 10 years, so I’ve gained a very good understanding of how to do it right. But, only in the past couple of years have I come across “tipo 00” flour to make pizza dough. Having used this recipe twice, I can say this is an awesome recipe, because the results are wonderful, and it really is a simple recipe. The only thing that takes any trouble is planning 24 hours ahead of time, but it’s well worth it and easy to accommodate that requirement because the recipe is so simple.

    Thank you so much for publishing this simple pizza dough recipe. Personally, it ranks right up at the top of all my bread recipes with my standard Julia Child white bread recipe, which I use all the time. I’m sure this will become one of my standards.

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