Pizza dough balls

Classic pizza dough recipe

I’ve gone through many many dough recipes over the years and this is the one I currently find myself using the most. Behold, the canonical pizza dough recipe.

Check out our handy how-to videos below or keep scrolling down for the full recipe!

Makes 5 x 12″ pizzas (165g per dough ball)
or
3 x 16″ pizzas (275g per dough ball)

Ingredients:

  • 500g ( 4 cups) Type ’00’ flour  or strong white
  • 300g (300 ml / 10.5 oz / 1⅓ cups) water
  • 20g (1 tbsp) olive oil
  • 10g (2 tsp) salt
  • 7g dry yeast (or 20g fresh yeast)

Method:

  1. Bring 1/3 of the water to boil and mix with the rest of the cold water. This brings it to the correct temperature
  2. Whisk in the yeast and then oil
  3. In a separate bowl, sift the flour with salt
  4. Mixing by hand: Pour water on top of the flour and begin mixing with a wooden spoon. Once the dough is starting to form, continue mixing with your hands. Turn the dough onto a slightly floured surface and knead using both hands. Continue kneading for around 10 minutes until the dough is firm and stretchy. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
    Using a mixer: I use a Kenwood Chef. I’ll turn the machine on 2/6 and start gradually adding water. Once mixed, I’ll time 5-10 minutes on the same setting. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
  5. Once the dough is proved, divide it into 165g dough balls for the perfect traditional Neapolitan pizza base that cooks in as little as 60 seconds in your Uuni wood-fired oven. Let them rise for a further 20 minutes before stretching.  (If you want to do cold proving  (which we highly recommend) use half the amount of yeast and leave to prove in a fridge for 24-48 hours before dividing into dough balls. Cold proving helps to develop a deep flavour to the dough as it allows the yeast to work with the sugars in the flour for longer. Let the dough return to room temperature before stretching and cooking.)
  6. Once proved it’s time to stretch your dough into pizzas.
    Top tips for stretching dough: Always start with a perfectly rounded dough ball as this helps to keep the shape round when stretching out. On a lightly floured surface, pressing down with floured fingertips, shape the dough into a small, flat disk. Working from the centre, push the dough outward while spreading your fingers, making the disk larger. Pick up the dough. Move your hands along the edges, allowing gravity to pull the dough into a 14-inch circle, oval, or rectangle.

Let us know what you think of this recipe in the comments. There are plenty of different variations to a pizza recipe and we’d love to hear your take on it!

69 thoughts on “Classic pizza dough recipe”

  1. How did you end up to using dry yeast ? How would that amount in the recipe translate to fresh yeast ? Anything else to consider ?

  2. Just out of curiosity, exactly how much dry yeast do you use when doing a cold rise?? you say use a little less than the 6gm for the warm rise….would that be 3g or 4g or 5g??

      1. 36 would be half the amount of yeast the recipe calls for. I think if we should use half the amount of yeast he would have mentioned it, he said a little less, Dont you think 3g is too little?

    1. I routinely use a sourdough starter in all my recipes. There is some conversion that needs to be made to accommodate this.

      In the above recipe you have a hydration ration of 64% (the weight of the flour is 64% of the water ) I use a starter of the same ratio and subtract from the recipe the weight of that starter, in the right ratio. If I use 100g of starter for example, I will deduct 61 g of water and 39 g of flour from the recipe. I do not use yeast but mix the rest of the ingredients, let it sit out until doubled, and then proceed with a cold aging as outlined above.

    2. Can u use already made pizza dough for a short cut… like frozen breAd rolls or pizza dough in the can?

      1. Ready made pizza dough seemed to be a bit too wet and sticky for me to use. It takes a lot of extra flour and I ended up with calzones!

  3. Trying to convert this to imperial or standard and it is a bit off.
    Anyone have a conversion that works? 2.1 cups of flour and 1.4 cups of water is not that user friendly in my kitchen. You may refer to me as the ignorant chef! but please be kind:)

    1. Just get a food scale that measures both pounds and grams. They are pretty inexpensive and I use mine for lots of recipes.

  4. How long would you be able to store this dough in the fridge for? Or would it best to put it in the freezer if you wanted to make it in advance?

    Thanks

    1. Cold prove it for no more than 48 hours then either use it or freeze it – defrost it in the fridge…

  5. Hi there… Tried this tastes great but it sticks! Sticks so bad can’t transfer to & from Uyuni oven …What am I doing wrong

    1. Hi, I usually add about 1dl/ 60 grams of extra flour to help it get more workable.
      In my opinion I think it should be a tiny bit sticky because I always turn the doughball in flour before stretching it out

  6. Hi, I have personally not tried it yet but I have heard of many other persona who does that. It is just a matter of defrosting it slowly and absolutely not in a microwave oven

    1. If you’re in the UK Waitrose have 00 flour. Also known as French bread flour. Extremely fine ground flour for pizza 👍

    1. not really true, there seems to be a more refined taste with 00 flour. has to do with the gluten.

  7. Hi, it could work but the best is if the flour is high of protein in Sweden they are maintoba cream or special flour ( wheat “vetemjöl special” in swedish) bit firstly check the protein content, it should be around 12g (or more) protein per 100g flour, just regular flour would have about 9 or 10 gram wich is a little less to get a stretchy dough, I would suggest you to take a look in your grocery store and see what you can find. “Protein is number one” 🙂

  8. I replace half of the flour with coarse semolina to make a perfect crispy dough (I love super thin pizza dough).
    Also, using mascarpone on pizza tastes amazing! Especially with wild mushrooms and Parma ham.

  9. Do you have a translation of this recipe in US (English) measurements? I’m not that creative in figuring the 320 ml of water. And what is ’00’ flour?

  10. Hi! Do you have a scale? You know that you could convert 100mm of water to 100 gram also 320ml will be 320 gram
    Tipo 00 is a very fine grated flour wich contains a high amount of protein, it can also take more water than regular flour
    /Malcom

    1. Hi I enjoy gluten free pizza’s, I use 400grams of dove farm self raising flour along with 300ml of creme freshe mix together and add a little water, this benefits from plenty of kneeling to get to to roll out as a smooth base, I get 4 pizza’s from this mix, I roll out to the thickness of a pound coin two options now, either dress and bake straight off, or you can toast the base a little before topping and finishing off, this is great as a flat bread recipe, and garlic bread, thickness is the key.

      Enjoy

    2. I’ve made gluten free pizza in my UUNI. I used Chebe pizza crust mix. (chebe.com) and added an extra egg to the mixture.
      Not the same, of course, as what you get with wheat, but it bakes up nicely and tastes quite good. I’ve served it to others and they haven’t been able to tell it was a gluten free crust… they weren’t pizza connoisseurs like those on this blog though… 😉
      M.

      1. Antimo Caputo gluten-free flour (a combination of rice starch, cornstarch, potato starch, soy flour, and sugar)

  11. What are your reasons for using oil for the dough? I’m a little confused because real Neapolitan pizza dough has no oil in it.

  12. I followed the recipe except I used AP flour. My dough was very sticky so I had to add a significant amount of additional flour to make workable. Did any one else have that experience? I’m cold proving for 2 days so not sure yet how it will turn out.

  13. Hi! The type 00 flour is a much finer flour therefor it will also absorb more water then regular flour, before I found type 00 flour in my store I also had to add much more flour than the recipe with 00 said.

  14. 00 flour is known as Italian Flour

    You can get it (and gluten free flour) from King Arthur Flour

    American flour is all about gluten: Ready for action, headed for the highest rise. Our version of Italian “00” flour is a little more laid back. Lower in protein and mellower, it yields the friendliest, gentlest dough to work with: supple, smooth, and easy to shape.

    The “00” refers to the grind of the flour (this flour is exceptionally fine-textured), and this style is one of our top-selling flours online.

    The resulting baked goods are light, airy, and have a crisp snap to the crust. It’s ideal for pizza, flatbreads, focaccia, and crackers. Try it in delicate pasta recipes like gnocchi and lasagna.

    1. Hi Denise! We don’t have a lot of experience with gluten-free pizza, however, we have collected a few suggestions from the Uuni Community Facebook group. The following brands offer gluten-free bread flour:

      Doves Farm Gluten Free White Bread Flour
      King Arthur Flour
      Shipton Mill (we use their standard 00 flour for a lot of our pizzas!)
      Gluten Free Flour Co
      Jovial Foods

      You can also check out this video: https://www.youtube.com/watch?v=YFyyR7mDf1Q of gluten-free pizza being prepared for Uuni.

  15. Do you have to use the dough right after the 30 minute rise? Just wondering if I could make the dough earlier in the day?

    1. Hi Arlene! You don’t have to use the dough straight away. We often freeze our dough (or any leftovers to use next time!). All you have to do is remove it from the fridge/freezer and let it get to room temperature for an hour or two. If you don’t let it warm up after being chilled, you will find that it’s very hard to stretch. Do get in touch with us via support@uuni.net if you have any questions 🙂

  16. Just fyi the recipe says to break dough into 165g pieces. This makes 3 x 16″ pizzas. The only problem is that the Uuni peel is only 11.5″ wide. So really the recipe should only give the portions “makes 5 x 12″ pizzas” and instruction to break the dough into 100g pieces.

    1. Hi Pizzaman (loving your name btw!),
      The recipe makes 5 x 12″ pizzas or 3 x 16″ pizzas (for those who will be cooking with Uuni Pro). This recipe will allow you to break the dough down into 5 balls at 165g each or 3 balls at 275g. Apologies for any confusion!

  17. 1. My pizza is sticking to the metal shovel thing
    2. How long will the oven stay at maximum temp without changing the ash in tray?
    Help please

    1. Hi Ian! Thanks for stopping by. Good questions!

      1. My pizza is sticking to the metal shovel thing
      – Be sure you’re sprinkling a little flour, cornmeal or semolina on to the pizza peel (metal shovel thing) and slide the base around so you know it hasn’t stuck before sliding the pizza into Uuni.
      Keep the pizza peel clean, any liquids or holes in the dough will cause the pizza to stick. The key is to work quickly once you have begun stretching the dough. The longer you handle it/leave it on the peel the easier it will stick as it warms up.
      We stretch with our hands and only place the base on a floured pizza peel once we’re ready to put the toppings on and slide into Uuni.

      2. How long will the oven stay at maximum temp without changing the ash in tray?
      As long as you keep topping up the pellets, Uuni will keep running. There are many members of the Uuni community who use their oven for commercial use. I believe the record for most pizzas cooked in a day is 180 odd 😉 You shouldn’t have very much ash at all. If you are experiencing a build up of ash, you are most likely experiencing white smoke. Uuni should be running clean with no visible smoke, other than when you initially light it up or have to top up the pellets (which should only last a minute or two). The reason behind ash build up and white smoke is that the pellets are not fully lit or the fire has been smothered when adding more pellets. This is really easy to avoid and lighting with a blow torch will help you light the pellets quickly and allow you to relight after any additional top-ups without having to remove the pellet tray. As a result, you should have less ash build up, as most of it should burn up under the high temperatures. This goes for the stone as well! Don’t worry about cleaning it, simply wait for it to fully cool before removing and next time you use it, turn the stone over and you’ll find the high temperatures will keep it relatively clean.

      Don’t hesitate to get in touch via support@uuni.net if you have any questions! 🙂

  18. Hi! I’m confused about the process when cold proving. So I make the dough, leave it in the fridge for 24-48hrs, take out and let return to room temp (still undivided?) than what? Divide into balls and cook immediately? Or does it need time to continue rising now at room temp?

    Also what should be the consistency of the dough when dividing it into balls? I tried doing it with the cold dough and it seems very difficult to get it into smooth balls.

    Thanks so much!

    1. Hi Danielle! A 72 hour prove is very popular. What we do is leave the dough in the fridge for 24 hours. Next, we’ll separate into balls and prove for another 48 hours. You can also freeze dough (great for leftovers!). Regardless of fridge or freezer, you will need to leave the dough balls (still covered) out at room temperature for 1-2 hours. You’ll find that if you don’t do this it will be hard to stretch the dough, which is also why you’re struggling to get a smooth dough ball after the initial prove. Don’t worry too much about what the dough balls look like after separating as they will continue to ferment and expand further. Be sure to check out our handy shaping and stretching dough video here and don’t hesitate to get in touch via support@uuni.net if you have any questions!

  19. A good dough using the Caputo 00 Blue, tried at 310ml of water which gave a slightly puffier crust for a 3 hour proof. Have yet to plan ahead for a 24 or 48 hour cold proof.

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