A Simple Pizza Dough Recipe

There are many ways and methods to prepare Pizza dough. Various factors will determine the outcome of the texture and flavor of the desired dough ball. Once shaped and proofed each dough ball will either be hand stretched, or rolled out for a great pizza. Following, is a very basic method to make ‘straight dough’ (one created with a single stage). By simply combining and working flour, water, yeast and salt, this dough is made without pre-ferments. Let’s get started!

You will need:

• Dough Cutter
• Dough Trays
• Large capacity bowl
• Rubber spatula
• Danish dough whisk
• 1 kg All Purpose Flour or Caputo “00” flour (100%)
• 630 grams water (63% hydration)
• 7 grams Instant Dry Yeast (1 teaspoon)
• 18 grams salt (about 1 Tablespoon)

Directions

STEP 1:

Place the flour into a large capacity bowl.

STEP 2:

Disperse and mix salt into the flour.

STEP 3:

With your hands, form a well in the flour. In the center of the well pour the room temperature water and the yeast allowing it to rehydrate.

STEP 4:

Using a Danish dough whisk, or a plastic dough scraper begin to mix all ingredients until the flour is well incorporated.

STEP 5:

Place the dough onto a clean work surface and with the help of your hands knead and work the dough.  At first it will not have a smooth appearance.  Don’t worry!  Just transfer the dough into the bowl, cover it up with a damp cloth and allow it to rest for about 10 minutes at room temperature.  During this time the dough will be able to rest and relax.

STEP 6:

After 10-15 minutes place the dough back on your work surface.  The consistency of the dough will exponentially have become smoother. 

STEP 7:

Once again transfer the dough back into the bowl, making sure to cover it  with the damp cloth so as to keep it from drying out.  Allow it to rest and relax for an additional 10-15 minutes.  

STEP 8:

Work the dough one more time and transfer it into the bowl that has been very lightly oiled.  Doing this will allow the dough to easily come out of the bowl when it is time to shape the dough balls. 

STEP 9:

Allow the dough to rest in a draft free area until doubled in size. Depending on the temperature of the room, this should take no longer then 1 to 1.5 hours.

STEP 10:

Once doubled in size, place the dough onto a clean work surface.  With a bench scraper divide it into 8 portions each weighing about 200 grams.

STEP 11:

Shape each portion of dough into a uniform pizza dough ball as shown in the video and place into the dough tray.  Cover the dough trays with either a damp cloth, plastic wrap or best yet with the lid. 

STEP 12

Allow the dough balls to rise for about an hour or until doubled in size if making pizza the same day

Turn your dough into a Fontana pizza night

Once your dough is ready, try our Margherita pizza recipe or compare it with our Neapolitan dough method. Give yourself enough room to shape and top each base; pizza prep tables can help organise your work area.

Choose your oven and tools

Explore wood-fired pizza ovens if you enjoy tending a fire, or gas and dual fuel ovens for other fuel options. Check your model’s instructions for preheating and cooking guidance. Browse pizza peels and oven accessories for tools to launch and turn your pizzas.