Doppiozero Pizza Recipe

Activate yeast

In a small bowl combine lukewarm water (1 3/4 cups) and the optional sugar/honey. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be dead — start again with fresh yeast.

Mix flour and salt

Place 00 flour (4 cups) in a large mixing bowl. Stir in the fine sea salt (2 tsp) so the salt is distributed evenly through the flour.

Combine and knead

Make a well in the flour and pour in the foamy yeast mixture and 1 tablespoon olive oil. Using a wooden spoon or your hand, bring the mixture together until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If using a stand mixer with a dough hook, mix on low speed 6–8 minutes.

Bulk rise

Lightly oil a clean bowl, place the dough in it, turning once to coat with oil. Cover tightly with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1.5–2 hours depending on room temp. For a more authentic flavor and better texture, refrigerate for 12–24 hours for a slow cold ferment — bring back to room temperature 1–2 hours before shaping.

Divide and rest

Punch down the dough gently and divide into 2 equal portions for two 12–13 inch pizzas (or 3 smaller pizzas). Shape each portion into a tight ball. Place dough balls on a floured tray, cover with plastic wrap or a damp towel, and rest 30–60 minutes until relaxed and easy to stretch.

While the dough rises, prepare the sauce. Place canned tomatoes in a bowl and crush them by hand or with a fork to a slightly chunky consistency. Stir in 1/2 tablespoon olive oil, minced garlic (1/2 tsp), 1/2 tsp sea salt, and 1/4 tsp dried oregano. Tear in or stir through the fresh basil leaves if using. Do not cook the sauce — DoppioZero style uses raw crushed tomatoes to preserve bright flavor. Taste and adjust salt.

Place a pizza stone or steel on the middle rack of your oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone/steel is thoroughly heated. Lightly dust your pizza peel or baking sheet with cornmeal or semolina to prevent sticking.

Working with one dough ball at a time on a lightly floured surface, press from the center outward with your fingertips to form a rim, leaving a 1/2–3/4 inch edge. Stretch the dough by hand or drape over your knuckles and gently rotate to reach about 12–13 inches. Keep the edge slightly thicker for a light airy crust. Avoid using a rolling pin if you want a better texture.

Transfer the shaped dough to the prepared peel dusted with semolina. Spoon 1/2 cup (adjust to preference) of the crushed tomato sauce onto the center and use the back of the spoon to spread it in a thin, even layer, leaving the rim bare. Tear or arrange about 4 oz (half of the mozzarella quantity) of fresh mozzarella evenly over the sauce. Sprinkle 1 tablespoon of grated Parmigiano-Reggiano. Drizzle a very small amount of olive oil (about 1/2 tsp) over the top.

Slide the pizza onto the preheated stone/steel and bake until the crust is blistered and golden and the cheese is melted and bubbling, about 6–9 minutes in a very hot oven (500–550°F). Lower oven temps may take longer (10–12+ minutes). Rotate the pizza halfway through baking if spots are uneven.

When the pizza is out of the oven, immediately tear and scatter fresh basil leaves over the top. Finish with the remaining drizzle of olive oil (about 1/2 tsp if not used earlier) and sprinkle the remaining grated Parmigiano-Reggiano. Add a few flakes of coarse sea salt to taste. If using prosciutto or arugula, add them after baking so they remain fresh.

Let the pizza rest 1–2 minutes, slice, and serve hot. Repeat assembly and baking for additional pizzas.