Tony's 00 Durham Flour Pizza Crust
This is a work under progress.
00 flour is typically imported from Italy. It can be found on Amazon in 1kg. bags .
Will make 2 16" pizza crusts
600 g Durham 00 flour
340g water
2 tsp. salt
1 packet Fleischmann's Active Dry Yeast
Activate the yeast following the instructions on the packet (creates ~ 1/4 cup of liquid). Add
enough water to end up with 340 g of water.
Note: can use honey instead of sugar to activate.
Stir salt and flour together. Hand combine by slowly adding water while stirring in a large
bowl with a wooden spoon. After all the water is added it should have a fairly doughy consistency.
Hand knead the dough on a large lightly floured flat surface. If the dough sticks to your hands it is too wet.
Slowly add more flour while kneading until the dough no longer sticks to the hands. If the dough doesn’t "come
together" slowly add water while kneading until it comes together.
Place a damp towel over the bowl and proof in the oven for 1 to 2 hours.
Set oven to 450 degrees.
Divide into two balls. Lightly dust the 16" pizza stones with corn meal. Roll into the
shape appropriate for your stones. Roll from the center to the edges. This will help prevent the dough
from rolling up on the pin. Lightly flour the rolling pin to prevent sticking.
For extra crispy crust prebake in oven for 5 to 10 minutes. Keep an eye so it doesn’t overbake.
Add your favorite ingredients and then bake depending on the amount ingredients. A single ingredient pizza will
take about 10 minutes, whereas a fully loaded pizze may take a half hour or longer.