• 3 1/2 unsifted and leveled cups unbleached all purpose flour (specificially 21 oz. if you have a scale)
  • 1 1/2 cups water (cold if for overnight rise. warm if for quick rise -- refer to temp directions on yeast pkg)
  • 1 packet active dry yeast (2 1/4 t. if from jar: economical and easily found at many supermarkets)
  • pinch of sugar (not necessary for overnight rise - use when proofing yeast for quick rise)
  • 1 T extra virgin olive oil
  • 1 T sea salt (not iodized and fine crystal)

Temperature: ° F


*Pro pizzerias measure their flour by weight. Weighing your flour insures the proportions ideal for hand kneading and/or a home mixer. The finished dough ball should weigh just over 2 lbs. then be divided into 4 smaller uniform balls. Each half pound dough ball when stretched into a 12" to 14" thin crust, and topped properly, bakes up excellently in a properly heated home oven outfitted with a quality pizza stone.

Mark Bello is the chef and founder of Pizza a Casa. His pizzas have been praised in publications including Gothamist, Time Out New York, Food & Wine, Tasting Table, The NY Daily News and were a sold-out hit at his demonstration and tasting at the James Beard House. To read more about Mark Bello, pizzas and classes that are offered please visit his website at

Pizza Stone, Black

Pizza Stone, Black

Price: $55.00
Item# 717514