Pizza dough

June 13, 2013

Pizza dough

Making the perfect pizza dough is most certainly a creative act, and for me it has been an obsession. I have experimented for years with different ways of making pizza dough: different flours, yeasts, resting time, kneading techniques, no-knead dough… A few months ago I decided that I wanted to publish a pizza dough that was easy to make and would yield the results you might expect from a top pizzeria. So I rolled up my sleeves, read as much as I could on the chemistry of yeast and flour, and made dough – lots of dough.

Today’s recipe is the result of all my research and experiments (failures too!), and I must say that I am extremely excited to finally publish this recipe.

To make a superb pizza crust, the dough needs to have the right consistency and the oven (or grill!) needs to deliver tons of heat. This pizza dough recipe addresses the texture of the dough. The individual pizza recipes following will deal with the heat issue.

And of course, let’s not forget about the flour! This recipe calls for either bread flour (I use King Arthur’s) or Caputo Tipo “00” Pizza Flour. Both flours yield superb crusts that are almost identical in texture and flavor, with the “00” flour delivering a slightly firmer, chewier pizza.

Are you ready to roll up your sleeves? I am… Let’s make pizza dough!

- Pizza with ricotta, wilted spinach and pickled shallots
- Grilled pizza with heirloom tomatoes, garden herbs and lemon oil

Flour and measuring cup

Get this recipe, along with step-by-step videos, now! Plus 30 days’ free membership to Food & Style Club, Viviane’s beautiful interactive cookbook. No credit card required.

Already a Club member? Get your recipe here.

Pizza dough

Here’s a recipe for whole-wheat pizza dough!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 7 comments… read them below or add one }

Liliane June 14, 2013 at 5:14 am

Would like to become a member, and to try my hand at home made pizza and breads


Viviane June 14, 2013 at 11:51 am

Dear Liliane, You can join the Club for free and have access to all the recipes. For the pizzas I made video clips for every step in the recipes so that you could see exactly how the pizza dough is made and how the pizza is shaped. Just fill out this form and you’ll have your own Club account: Hope to see you there… and thank you for stopping by. Happy cooking!


christine June 30, 2014 at 1:17 pm

I love your site I have recently tried Caputo oo flour and love the pizza have you made any other baked goods with it thank you


christine June 30, 2014 at 1:24 pm

I just love your site I found you when I was looking for help with making pizza with Caputo oo flour so thank you your site is special looking forward to your recipes


Viviane June 30, 2014 at 2:26 pm

Thank you so much, Christine!


christine June 30, 2014 at 1:34 pm

I’m confused is your site free or just for 30days and than you start paying ?


Viviane June 30, 2014 at 2:26 pm

Hi Christine! Thank you for all your comments today… I really appreciate your kind words!

There are many recipes that are free on this site, but some are only available at, which is my interactive, “living” cookbook. I so wish I could offer everything for free… but it cost quite a bit of money and takes a massive amount of time to develop, test, photograph and videotape recipes… hence the Club. However, I really wanted for everyone to be able to experience the Club for free, and you get 30 days to do so. You are not obligated to sign up after that period and there’s no obligation. Plus, singing up takes about 30 seconds – very easy!

There are several pizza recipes for you to enjoy making with the Caputo “00″ flour on the Club, so I hope to see you there… Happy baking!


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