For the Love of Pizza: Pizzeria Locale’s Homemade Pizza Crust

Pizza has a place in our hearts. A big place. Because there just aren’t a lot of things in life more satisfying than diving into a slice of cheesy hot pie heavy on the ambrosial marinara sauce, bubbling mozzarella, and a chewy light golden crust… is anyone else feeling hangry right now? If so, our hand-crafted pizza crust recipe can help with that.

As part of our commitment to support local businesses, we partnered with our friends at the well-loved  Napoletana-inspired Pizzeria Locale in Denver for our recent Pizza & Burlesque Explorer Experience. Residents received personal DIY pizza kits along with dough-stretching lessons to prove that making your own pie from scratch is both easy and delicious. And, because this recipe is just too good to keep to ourselves, we’re sharing it here in time for your next big pizza craving. Which, if you’re like us, should be any minute now. Buon appetito!


3.5 cups ’00’ flour

1.5 cups cold tap water

2 and ¼ Tsp Sea Salt

1 Tsp Dry active Yeast

Drizzle of Olive oil to coat bowl


This recipe makes (4) – 11-inch pizzas.


To make pizza dough at home you only need four simple ingredients: four, water, yeast and salt.

Although ‘00’ flour is the best for making pizza you can also use all purpose flour if ‘00’ isn’t available. Tap water will work, just make sure it is cool from the faucet. You can find dry active yeast at most grocery stores, it is the yeast in little packets. For salt, try to find Sicilian Sea salt, it generally is the most flavorful.

    1. Mix the yeast and water together in a metal bowl. Add the flour and combine the ingredients until the dough starts to form. There should be no excess flour.
    2. Sprinkle the salt evenly over the dough and gently fold the dough over and over until the salt has had a chance to evenly distribute and most of the clumps are gone. This should take a minute or less.
    3. Lightly flour the work surface and place the dough on the table.
    4. Gently fold the dough in half and then turn 90 degrees and fold in half again. Do this 5 times.
    5. Place the dough in a metal bowl, cover with plastic and let rest for 15 minutes at room temperature.
    6. After 15 minutes again fold the dough the same way on the work surface and then return the dough to the bowl for another 15 minutes.
    7. Repeat this process one more time – all this folding is helping form gluten bonds.
    8. After the 3rd 15-minute rest, do the final fold and return it to the bowl. Put the bowl in the refrigerator overnight. The dough will be ready after 18 hours and should last up to 36 hours.
    9. After the overnight refrigeration, pull the dough out, cut it in half and then in half again in the opposite direction as the first cut. Form each fourth into a small ball using the same folding technique.
    10. Let the dough rise at room temperature for 3 – 5 hours covered. This can be done in a medium metal bowl covered lightly with plastic wrap.
    11. After 3 hours the dough is ready to bake
    12. Preheat the Oven to 500 F with a pizza stone for 25 min
    13. Stretch the dough to about 10 inches. Do this by placing the dough into a shallow pile of flour and flour both sides of the dough ball. Press the crust on the floured counter. Define the crust by pressing just inside the edge of the dough. Shoot for a desired crust width of .5 inch and then continue to press all the way around the dough. The middle where the toppings go should be flat and the crust should be slightly taller and untouched.
    14. Pass the dough back and forth between your open hands gently until the pizza is about 11 inches in diameter. Place the stretched dough onto a lightly floured dough peal.
    15. Now top the pizza in this order: sauce, cheese, any other toppings you want to add.
    16. Open oven and slide pizza onto the stone and bake for approx 7 min.
    17. Allow pizza to rest a couple of minutes on a cutting board before cutting. This allows the cheese to firm up a bit so the pizza is easier to eat.


By: Daydream Guest Contributor