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.