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Perfect Pizza Dough

This is a traditional pizza dough recipe brought to Australia from Italian pizza chef Johnny Di Francesco, owner of the award winning 400 Gradi pizza restaurant in Melbourne. Johnny won the award for the best Napollitan Pizza in the world and now shares his wealth of experience via his highly regarded cooking classes.



1 kg “00” flour sieved

30 g fine sea salt

1 g fresh yeast

600 ml water


1.7 kg flour

50 g fine sea salt

3 g dried yeast

1 litre water


1.        In a bowl combine water and salt allow to dissolve.  Add 10% of the flour and mix.  Mix well, add more flour and the yeast.  Continue to add the remaining flour and mix well until combined.  Turn dough onto a lightly floured surface, knead until smooth and elastic.  This can take up to ten minutes. 

2.       Place the dough into a lightly floured bowl, cover with a damp cloth and set aside.  Let the dough rest for half an hour, then divide into 4-5 round balls.  Cover with a damp tea towel and allow the dough balls to rise.  This can take 24 hours.  Once the dough has doubled in size place on a lightly floured bench and stretch by hand.