Tuscany Cuisine Pizza

Authentic Italian Pizza

🍕 00 Flour 🇮🇹 Italian 🕒 ~2h total
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Hand-stretched Italian pizza dough

Ingredients

Base 1× ≈ 7 dough balls at 250 g each.
Hydration: Flour: Water: Salt:

Hydration = water ÷ flour (by weight). Adjust batch or units; hydration updates automatically.

Fermentation Plan:
Recommended ADY: Recommended Fresh: Adjust for room temp & fridge performance
  • Tipo 00 flour
  • Water, room temperature
  • Sea salt
  • Active dry yeast (or use fresh yeast below)
  • Fresh yeast (use instead of dry)

US values are approximate. For best accuracy, use metric weights.

🌾 Contains Gluten 🧀 Dairy-Free Dough 🥚 Egg-Free

Preparation

  1. In the mixer, dissolve the sea salt in the water. Add flour and yeast; mix until combined, then knead about 20 minutes until smooth and elastic.
  2. Rest the dough 60 minutes, covered. Scale into ~250 g dough balls. Rest again until relaxed for hand-stretching.
  3. Preheat with a stone/steel: 500°F+ (the hotter the better). If your oven allows, 550°F is ideal.
  4. Stretch by hand, top lightly, and bake on the hot surface until blistered and cooked through (typically 6–9 minutes depending on oven/heat load).
Nutrition (per serving, estimate)
Calories~240 kcal
Carbohydrates~46 g
Protein~7 g
Fat~1 g

Try Next

Pair with Chianti Classico or a chilled Vernaccia for a classic Tuscan table.