Pizza Italiana

Recipe by Susan Reid

Our Neapolitan-style ‘00’ Pizza Flour makes a crust that’s easy to shape and bakes up crisp outside, with satisfying chew and excellent wheaty flavor. Top with the colors of the Italian flag — roasted red tomatoes, white cheese, and a post-bake garnish of green herbs — for a beautifully tasty pie.

20 mins
15 to 25 mins
5 hrs 45 mins
one large (12" to 14") or two small (8" to 9") pizza crusts
Pizza Italiana


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  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place all of the ingredients in the bowl of your electric mixer using the beater blade, and mix at medium-high speed for 2 minutes. Switch to the dough hook and knead at low speed for 7 minutes; the dough should be smooth and quite soft.

  2. Place the dough in a covered container and let rise at room temperature for 45 minutes. After this rise, refrigerate the dough for 4 to 8 hours. 

  3. When you’re ready to bake, place a baking stone or steel in the oven and preheat to 450°F. 

  4. Deflate the dough and shape it into one large or two smaller balls.  Cover and let rise for 25 minutes. 

  5. To shape: Place the dough on a semolina-dusted peel or piece of parchment. Use your fingertips to gently depress the interior of the round, leaving a thicker edge as you stretch it to your desired size (12” to 14” for a large pizza, 9” to 11” for two smaller pizzas). 

  6. Top as desired, and bake for 15 to 17 minutes for smaller pies, 22 to 25 minutes for a large pizza, until the crust is golden brown and the top is bubbly. Remove from the oven and let rest for 5 minutes before slicing and serving.