Ep 12: Pt 2. Pizza Dough for the Wood Fired Oven

This recipe is enough dough for 10 pizzas, each dough ball being around 250 grams. If you want to follow this recipe, but don't want to make quite that much dough, then 10 is an easy number to divide, or you can just follow the baker’s percentages.

I weigh all the ingredients in grams, including the water. Measuring by volume, like cups, is not very accurate and can result in an inconsistent dough each time you make it.

735g all-purpose flour
735g 00 flour
1000g water
30g salt

(In bakers’ percentages: Flour 100%, Water 68%, Salt 2%)

15g fresh yeast (1%)
or
7.5g active dry yeast. (0.5%)
or
6g instant yeast (0.4%)


Combine the flour, then the yeast on one side and salt on the other, and then add all the water. Using a dough scraper combine everything until there are no dry ingredients left,

Turn out onto a work surface and knead for about 5 to 10 minutes until the dough soft and elastic. All the flour I need is already in the dough, so I’m not adding any more to my work surface. Kneading helps to develop the gluten, giving your dough strength and the ability to stretch.

Rest overnight in the refrigerator where it will develop more flavor. (If you’re planning on making the pizzas the same day, let’s say around 4 in the afternoon then make your dough early in the morning, around 8am, so it can rest for at least 4 hours. Then divide and ball it up and let it rest in your proofing tray for another 3 to 4 hours.)

The next day, about 4 hours before you are planning to make your pizzas, turn the dough out onto a floured work surface.

Divide the dough into 10 equal balls and then place them into a floured proofing tray and let them rest at room temperature for around 4 hours, when they will be ready to shape into your pizzas.