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Classic Pizza Dough
Flour, salt, water and yeast – what do these simple ingredients have
in common? They come together to create the perfect foundation
for any good pizza!
This recipe is an excerpt from our new cookbook, Ooni: Cooking
with Fire, and the go-to pizza dough recipe for everyone at Ooni HQ.
This recipe will yield 5 x 12" (30cm) pizza bases, equivalent to 5 x
0.55lb (250g) dough balls, or 3 x 16" (40cm) pizza bases, equivalent to
3 x 0.73lb (330g) dough balls.
Ingredient
Type '00' flour (or strong white)
Water
Salt
Fresh yeast*
*if unavailable, use 0.3oz (9.2g) active dried yeast or 0.24oz (7g) instant dried yeast
18
GR21514-Koda 12 - 28mbar-LIT Essentials guide-CAN-PA-A000D1.indd 18
GR21514-Koda 12 - 28mbar-LIT Essentials guide-CAN-PA-A000D1.indd 18
Weight
Qty / Vol
607g
21.4oz
364g
12.8oz
18g
4 tsp
20g
0.7 oz
Method
Place two-thirds of the water in a large bowl. In a saucepan or
microwave, bring the other third of water to boil, then add it to the
cold water in the bowl. This creates the correct temperature for
activating yeast. Whisk the salt and yeast into the warm water.
If mixing by hand:
Place the flour in a large bowl and pour the yeast mixture into it.
Stir with a wooden spoon until a dough starts to form. Continue
mixing by hand until the dough comes together in a ball. Turn it
onto a lightly floured surface and knead with both hands for about
10 minutes, until it is firm and stretchy. Return the dough to the
bowl. Cover with plastic wrap and leave to rise in a warm place for
1-2 hours.
If mixing with a mixer:
Fit the mixer with the dough hook and place the flour in the mixer
bowl. Turn the machine on at a low speed and gradually add the
yeast mixture to the flour. Once combined, leave the dough to keep
mixing to at the same speed for 5-10 minutes, or until the dough is
firm and stretchy. Cover the dough with plastic wrap and leave to
rise in a warm place for 1-2 hours.
When the dough has roughly doubled in size, divide it into 3 or 5
equal pieces, depending on what size you want your pizzas to be
(either 12 inches or 16 inches wide). Place each piece of dough in a
separate bowl or tray, cover with plastic wrap and leave to rise for
another 20 minutes, or until doubled in size.
28/01/2022 13:18
28/01/2022 13:18
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