AVPN pies are 00 flour, water, salt, yeast. No oil in the dough. The work is time and a hot oven. This is the dough for a Sunday Margherita.
If your oven is a home steel, it still works — just bake a little longer.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g Tipo 00 flour
- 325 ml water
- 13 g salt
- 1 g instant yeast (24–48 hour ferment)
Premade dough
- Skip this recipe — buy one 250–280 g store-bought pizza dough ball and open a pie recipe instead.
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Check Amazon.com
Check Amazon.com
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1 dough ball
- Calories
- 440
- Protein
- 16 g
- Carbohydrates
- 90 g
- Fat
- 1 g
- Sodium
- 1260 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt.
How to make and cook it
Make the base
- 01Stir 500 g Tipo 00 with 325 ml water.
- 02Rest 30 minutes.
- 03Add 13 g salt and 1 g yeast.
- 04Knead until silky.
- 05Ball.
- 06Refrigerate 24 hours.
- 07Two hours on the bench.
Or use premade dough
- 01Skip mixing.
- 02Buy a ball, let it sit out 1 hour, then follow Add sauce and toppings on a pie recipe.
Add sauce and toppings
- 01Stretch the dough.
- 02Sauce, then cheese, then any toppings — in that order.
Cook
- 01Stretch by hand.
- 02Protect the rim.
- 03Sauce, mozzarella, oil.
Cook
Oven
- 01Steel at 290°C (550°F) for 45 minutes.
- 02Bake 4–6 minutes.
- 03It will not leopard like Naples.
- 04Still a pie.
Gas pizza oven
- 01Preheat on high, stone 425–455°C (800–850°F). 60–90 seconds, turning.
Wood-fired oven
- 01Floor 425–480°C (800–900°F). 60–90 seconds.
- 02This is the dough for a Margherita.
