Tag Archives: Pizza dough Recipe

Wholemeal parmesan, basil & honey pizza dough

It’s our favourite day of the year at Uuni HQ, it’s National Cheese Pizza Day! This year, we’ve been thinking long and hard about how we could make a cheese pizza even cheesier, and we’ve come up with this awesome dough recipe for the occasion. If, like us,you have a basil plant that seems to be plotting to take over the world, this is a delicious excuse to trim it. The sweet honey flavour really sets off the parmesan.
This dough also works really well for making bread rolls, or for our favourite office snack – mini pizzas. Use shaped cookie cutters to make some back-to-school mini cheese pizzas for the kids’ lunch boxes. That’s if you can bare to leave any left-overs that is.


  • 450g wholemeal flour
  • 250ml warm water
  • 120g grated parmesan
  • 2 tbs olive oil
  • 2 tsp honey
  • 1 tsp salt
  • 7g dry 
  • A handful of fresh basil leaves, finely chopped
  • Pizza toppings of your choice
  • You’ll also need a little extra flour and olive oil for dusting the board and greasing the bowl


  1. Put your yeast into a large mixing bowl and then add the warm water, honey and olive oil. Stir well and then leave for 5 minutes.
  2. Next add roughly two thirds of the flour,along with the parmesan,salt and chopped basil and start to mix the dough together with a wooden spoon.
  3. Eventually as the ingredients bind together you’ll need to ditch that spoon and start working it with your hands.
  4. Add the rest of the flour and knead the dough until all of the ingredients are combined well.
  5. Now use some of your extra flour to kneed the dough to (just use enough to prevent the dough from being sticky.
  6. Kneed the dough until it’s smooth (approximately 3 minutes)
  7. Grease a bowl with some olive oil and place the dough inside.
Cover with cling film or a tea towel and place in a warm place to prove for 60 – 90 mins. It should double in size so consider this when making your bowl choice
  8. Empty the dough back onto a floury surface and give it an extra knead for a minute or so.
  9. You need to rest the dough for around 20 minutes now- so use this time to prep your Uuni and make sure your pizza toppings are at the ready.
  10. Top with toppings of your choice and cook in the Uuni for 2-3 minutes.

We’ve used cheddar and mozzarella for this one (more cheese of course!) and we’ve thrown on a few cherry tomatoes instead of sauce. Yum.

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)
3 x 16″ pizzas (275g per dough ball)


  • 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)


  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!