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The best pizza dough in six hours

4 ingredients, 00 flour, cast iron pan, 6 hours.

Attention all fellow pizza lovers! This is for those who love quality pizza, compare everything to a Neapolitan pizza (you’re not alone) and think of what to eat for dinner the day of. As an Italian food aficionado, my pizza and pasta needs to be TOP. For a house made pizza dough with ONLY 6 hours of rising time, this one makes it to the cookbook. It’s soft, chewy and actually tastes like QUALITY.

Some of us may know the tale that all you need to make pizza dough is water and flour (and a little salt) but I‘ve added just a little of one more ingredient to make it a little easier for us. Adding just 2g of yeast cuts the rising time down by days!

If you’re like me and are obsessed with how the Italians in Napoli make their pizza, I would stick with the 00 flour. It has a higher content of gluten and protein that gives your dough the soft and chewiness it needs. You can of course use any flour you want however just know that it will be [a bit] denser and I can no longer take credit ;)

So that’s it. Just 4 ingredients my friends. Let’s go!


00 flour - 500g (3 3/4 cups)

Warm water - 375g (1 1/2 cups)

Instant active yeast - 2g (1/2 tsp)

Salt - 10g (1 1/2 tsp)

A little olive oil for the bowl


  1. Mix the active yeast with warm water (not too cold and not hot) in a small bowl and set aside for 15 minutes. Because of the ratio of yeast to water, it may not bubble as fast as if you were to have a smaller ratio. But don't worry! Just give it a little time.

  2. In another large bowl, mix the flour and salt together. Then create a well in the middle.

  3. Once the yeast mixture is ready, pour straight into the well of the flour mixture. Mix together with a wooden spoon until combined and can start forming with your hands.

  4. Sprinkle a little flour on your countertop and knead the dough until a nice ball is formed.

  5. Spread a little olive oil in the same bowl (save some dishes) and place your dough ball nicely in the center :)

  6. Cover with a cloth and let rise in a warm place (I put mine in the oven) for 6 hours (more if you can, but 6 hours minimum and it does the trick!)

Pizza making time!

  1. At the 5 1/2 hour mark, time to pre-heat the oven to 260 C / 500 F WITH your cast iron pan (or pizza stone) in the oven.

  2. 6 hours later, sprinkle a little more flour on your countertop to avoid stickiness when taking out your dough. Now is where you're going to cut your dough into portions!

  3. For thicker crusts, cut exactly in half for 2 pizzas. For thin, cut into 4 for 4 pizzas. For something perfect in the middle, cut into 3 parts for 3 pizzas.

  4. No need to knead the dough, just move the dough around with your fingers until your desired pizza shape is formed.

  5. Take your cast iron pan out CAREFULLY with oven mitts. Drizzle the pan with a some olive oil then gently place your dough in the pan. Now you can dress your pizza! Sauce, toppings, the works. (I do it this way, in the pan, to avoid ripping and an ultimate mess of trying to move the pizza from the countertop to the pan)

  6. Now carefully place the plan back in the oven (don't forget the oven mitts) and wait 7-10 minutes!

  7. ENJOY!!

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