Our friend Ann at Metropulos in Santa Barbara shared with us a genius recipe for this super simple homemade pizza dough, which she learned from her friend Bruno, a winemaker from Santa Ynez.

The secret is to buy the Tipo 00 flour (albeit the high gluten content for our gluten-intolerant friends)—it does help the elasticity of the dough.


3 cups Tipo 00 flour

1 1/3 cups  water, warmed up to 90-100 degrees

1 tsp active live yeast

1 tsp salt

1 tbsp extra virgin olive oil


Let the yeast dissolve in the water.

Add all other ingredients.

Knead the dough until it becomes a consistent quality.

Cover with damp kitchen towel.

Let stand in warm place for a couple of hours—it will double in size.

This recipe makes 6 12″ thin crust pizzas.


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