4 Hour Pizza Dough

Pressed for time? With this recipe, you can make your dough in the afternoon and have homemade pizza ready in time for dinner!

  • Yield: 6 pizzas (12")
  • Prep Time: 4 hr
  • Cook Time: 7 min



  1. In the bowl of a stand mixer fitted with the dough hook attachment, add the warm water, Caputo Lievito Dry Yeast, and honey. Mix on speed 1 for 30 seconds.
  2. Add the Caputo "00" Chef's Flour and mix on speed 1 for 2-3 minutes until the water is incorporated.
  3. Add the salt and mix for 1-2 minutes, then add the Olitalia TuttOlio and mix for 2-3 minutes until it is well-absorbed.
  4. Lightly coat a bowl with Olitalia TuttOlio and place the dough inside. Cover with plastic wrap and let it sit for 30 minutes.
  5. After the 30 minutes, give the dough ball a quick fold and let it rest for another 30 minutes.
  6. After the second rest, you can divide your dough into 280g portions and ball them.
  7. Place the dough balls on a tray and lightly brush them with Olitalia TuttOlio. Cover with plastic wrap and let them rest for 3 hours.

Cooking Instructions for Home Ovens:

  1. 40 minutes before you are intending to cook the pizza, preheat your oven to 550F and place a baking steel, pizza stone, or sheet pan in your oven to preheat.
  2. If you are using a pizza steel/stone, stretch your pizza on a counter lightly dusted with Caputo Semola, then add your favorite toppings (we recommend Ciao Authentica Crushed Tomatoes!). If you are using fresh mozzarella as opposed to pre-shredded mozzarella, omit until later. Transfer the pizza to a pizza peel and gently shuffle the pizza onto your baking steel or stone.
  3. If you are using a sheet pan, take out a sheet of parchment paper and dust it with Caputo Semola. Place your dough ball on top and stretch it into a circle. Once stretched, carefully remove the preheated sheet pan from the oven and place the parchment paper with the stretched dough on top. Then, proceed to build your pizza directly on the pan.
  4. Bake for 5-7 minutes or until golden brown. If using fresh mozzarella, remove the pizza 2 minutes in advance, add the cheese, then continue baking.
  5. Cool for 2-3 minutes before serving and enjoy!

Products Used In The Recipe

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About the Chef

Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.