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Classic Pizza Dough

Yield: Makes 3 x 330g dough balls or 4 x 250g dough balls

Ingredients

Directions

  1. Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the remaining third of the water to a boil, then add it to the cold water in the bowl. This creates the correct temperature for activating the yeast. Whisk the salt and yeast into the warm water.
  2. Choose your mixing method:
    • 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 into a ball. Turn it onto a lightly floured surface and knead with both hands for about 10 minutes, until firm and stretchy. Return the dough to the bowl, cover with cling film, and leave to rise in a warm place for about 2 hours or until doubled in size.
    • If using a mixer: Fit the stand mixer with the dough hook and place the flour into the bowl. Turn the machine on low speed and gradually add the yeast mixture to the flour. Once combined, let the dough knead at the same speed for 5–10 minutes, or until firm and stretchy. Cover the dough with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.
  3. When the dough has roughly doubled in size, divide it into 3 or 4 equal pieces, depending on your preferred pizza size (12 inches or 16 inches wide). Place each dough ball into a separate bowl or tray, cover with cling film, and let rise for another 30–60 minutes, or until doubled in size.
  4. Stretching the dough: Always start with a round ball to help keep the crust circular. Place the dough ball on a lightly floured surface, flour your hands, and use your fingertips to press it into a flat disc. Working from the center, push the dough outward while spreading your fingers to enlarge the disc. Pick up the dough and gently pinch along the edges, letting gravity stretch it down into a circle. Neapolitan-style crusts should be thin enough to see light through when lifted. Be gentle to prevent tearing.
  5. Once the dough is stretched, lightly dust your pizza peel with flour and lay the base on top. Pinch together any small tears or holes. Add your desired toppings and bake in an Ooni pizza oven according to your recipe instructions.

Note: Cold Proving

To develop a deeper flavor, you can cold-prove your dough in the refrigerator. Use half the amount of yeast listed in the ingredients and allow the dough to rise in the fridge for 24–72 hours. Divide and cover the dough balls as directed above, then leave them at room temperature for at least 5 hours before stretching and baking.