• Cooking Time: 10
  • Servings: 4 single serving pizzas
  • Preparation Time: 15


I recently discovered Italian style Tipo 00 flour at my local gourmet grocery store. I'd always heard it was the secret to thin crust pizza. For years I was using regular all purpose flour and never was able to make a truly "thin" thin crust. Now all that has changed!


  • 4 cups Tipo 00 Flour
  • 1 2/3 cup water
  • 4 tsp salt
  • 1/2 tsp active dry yeast
  • Tomato sauce
  • Pizza toppings
  • Shredded cheese (Mozarella, Parmesan, Asiago, Cheddar...)
  • Olive oil to drizzle
  • Pizza Stone
  • Reynolds parchment paper cut into four rounds the same size as the pizza stone


  • Knead flour, water, salt, and yeast with a dough hook on low speed for several minutes until it forms a ball.
  • Then knead on medium speed several more minutes until white and silky.
  • Dust ball of dough with flour and let rise until double, about 2 hours.
  • Punch down dough and divide into four pieces.
  • Roll each piece into a tight ball, dust with flour, cover and let rest for at least an hour.
  • The dough keeps fine for twenty four hours in the refrigerator, and even gets better; just be sure to let rest at room temperature before using.
  • Preheat oven to 500, with a pizza stone on an upper shelf.
  • Pour a tablespoon of olive oil on parchment round.
  • Pat ball of dough into a disk, turn both sides in oil on parchment, then using fingertips gently stretch dough to cover entire surface of parchment.
  • Add sauce and toppings and cheeze and drizzle top with extra olive oil.
  • Transfer to baking stone with a rimless cookie sheet and bake about 8-10 minutes.

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