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.
Makes 5 x 13″ pizzas or 3 x 16″ pizzas.
- 500 g Type ’00’ flour
- 320 ml warm water
- 10 g salt
- 6 g of dry yeast
- 2 tbsp of olive oil
- Start by mixing water, yeast and oil. To get the water to the right temperature, measure 220 ml (using a digital scale) of tap cold water and then another 100 ml of boiled water. That tends to bring the temperature to around 36°C. Be careful not to go too warm/hot as that’ll kill the yeast.
- In a separate bowl, sift in the flour with salt.
- To knead, I use a Kenwood Chef. I’ll turn the machine on 2/6 and start gradually adding water. Once they’re mixed, I’ll time 4 minutes on the same setting. If you’re hand kneading, knead for about 10 minutes until the dough is stretchy and velvety.
- Set aside covered for 20 minutes. After that, I’ll hand knead it for about another minute to finish it off.
- Cut the dough into 165 g dough balls for the perfect traditional Neapolitan pizza base that cooks in 60 to 90 seconds in your Uuni wood-fired oven. It’s a good idea to flatten the balls just a little to make it easier to stretch later. Cover them up with cling film and a kitchen towel and leave to prove for 2 hours.
(If you want to do cold proving (which we highly recommended) use slightly less yeast and leave to prove in a fridge for 24-48 hours. 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.)
- 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!