Best Pizza Dough Recipe Ever (for wood fired ovens)

Sprinkle 1.5 grams of dry yeast into 600 grams of double zero flour and mix it in.

Add 300 grams of tap water to the flour and yeast mixture, mixing roughly to combine.

Transfer the mixture into a container and let it sit at room temperature for 1 hour.

Cover the container and place it in the fridge for 48 hours.

After 48 hours, remove the mixture from the fridge.

In a bowl, combine 1.2 liters of water with the cold mixture, breaking it up into pieces as you mix.

Mix for about 5-10 minutes until the water turns a milky color.

Gradually add half of the 1.8 kilograms of double zero flour to the mixture.

Add 72 grams of fine sea salt and mix it through.

Continue to add the remaining flour little by little while kneading the dough for about 20 minutes.

Let the dough rest for 10 minutes after kneading.

After 10 minutes, check the dough; it should be starting to rise.

Let the dough rise for 1 hour until it has doubled in size.

Transfer the dough onto a bench and shape it into a smooth ball.

Cover the dough with a drop of oil and let it rest for 30 minutes.

After 30 minutes, divide the dough into 14 balls, each weighing 280 grams.

Equipment Needed

Allergens