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  • 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 www.pizzaacasa.com.

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