POSTED OCT 19, 2022

Italian dough for Italian Pizza

Authentic Italian Naples pizza all starts with soft wheat “00” flour. This 100% Italian flour is perfect for making a classic Italian pizza right from your home oven. Top with Cento San Marzano Tomatoes for a truly authentic Margarita pizza.

A dough ball doesn’t necessarily have to make ONLY pizza. You can make flatbreads, stromboli, focaccia, and so much more! We’ve put Chef Cento to work, making some of his favorite recipes that all got their start as a simple ball of dough. We invite you to try them out with your family and friends. You’re guaranteed to enjoy making them just as much as they will enjoy eating them!

Our TIPO "00" Flour

Anna TIPO 00 Flour 1 kg

Anna TIPO 00 Flour 5 kg

Anna Organic TIPO "00" Flour 1 kg

Cento's Pizza Dough Ball

Chef Cento’s recipe for pizza dough, yielding one large (16-inch) pizza or two small (8-inch) pizzas. Made with Anna TIPO 00 Flour, use our dough ball to make your favorite pizza, focaccia, garlic knots, stromboli or turnover.

Ingredients

1 Package Active Dry Yeast
2 cups Anna TIPO 00 Flour
1/2 tsp. Cento Fine Sicilian Sea Salt
1/2 tsp. Sugar
3/4 cup Warm Water
2 tbsp. Cento Imported Extra Virgin Olive Oil

View Recipe

Crafting the Dough

Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out about 20 minutes or until the dough has completely risen. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready.