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.

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


  1. 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.
  2. In a separate bowl, sift in the flour with salt.
  3. 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.
  4. Set aside covered for 20 minutes. After that, I’ll hand knead it for about another minute to finish it off.
  5. 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.)
  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!

53 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. Your font that you are using for this webpage is very difficult to read. Perhaps making it bold or changing to another font would help/ I am using Google Chrome.

    1. Indeed Thomas…the font is very difficult to read. I have to tilt my laptop screen just right to be able to read it.

  3. Please let me know, the cost of purchasing the new pizza oven and pizza proof stack container. Thanks.
    Highest Considerations.
    Dr.Gregson Edwards.

  4. 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.

  5. 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:)

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  7. 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?


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

  8. 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

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

  10. 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” 🙂

  11. 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.

  12. 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?

  13. 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

    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.


    2. I’ve made gluten free pizza in my UUNI. I used Chebe pizza crust mix. ( 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… 😉

  14. 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.

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