This is another of my top 3 pizza dough recipes from the book “Artisan Pizza and Flatbread in Five Minutes A Day”.  The measuring, weighing and mixing is all done in the exact same fashion as the Master Recipe Pizza Dough (here).  So it’s really simple to try the different recipes to find one that you like!  And because they keep in the refrigerator for so long - you could easily have a couple recipes made at one time if you wish!  That’s what we do!  And one of the reasons I cut their recipes in half!  You can also freeze for up to 3 weeks.

The authors write “By using Cake Flour (which is lower in protein), this combination will achieve a similar result to what you get with Italian “00” Flour.  Italian “00” Flour is what is used for the Ultimate Tender Neapolitan Crust!  And so if you can’t find (or don’t want to order the flour) - this is your substitute!!

This pizza dough is what I used to make the Super-Thin Cracker Crust Pizza!  I will post the Italian “00” Flour recipe soon - because as you could probably guess, it’s the other favorite!  I buy the Italian”00” Flour at Mazarro’s Italian Market in St. Petersburg.  If you’re local and never been there - it’s a treat for all the senses!

Here’s how it comes together: