Pizza oven pizza dough

Based on this recipe by Gozney.

This consistently comes out well in the pizza oven.

  • Prep time: 9 hours
  • Cook time: 2 minutes
  • Yield: Makes 5 × 300g dough balls

Ingredients

  • 1kg 00 pizza flour
  • 600g water
  • 30g salt
  • 2g fresh yeast, or 1g instant dry yeast

Steps

  • Pour all the water into a large mixing bowl. Add the yeast and stir to dissolve.
  • Add half the flour (500g) and mix by hand for 30 seconds.
  • Add the remaining flour and mix for another 30 seconds.
  • Add the salt and mix for a further 30 seconds until a shaggy dough forms.
  • Turn the dough out onto a clean surface and knead for 10 minutes.
  • Cover with a tea towel and rest on the counter for 10 minutes.
  • Shape the dough into a smooth ball by dragging it across the work surface to build tension on the outside. Cover and rest for a further 45 minutes.
  • Using scales, divide the dough into 250g portions. Shape each portion into a smooth ball and place in lightly oiled containers or a dough tray.
  • Cover and leave to proof at room temperature (18°C) for 8 hours.
  • Prep, cook and serve 🍕

Notes

  • If your kitchen is warmer than 18°C, reduce proofing time slightly; if cooler, extend it or proof overnight in the fridge.
  • A longer, cooler proof (24–48 hours in the fridge) will develop significantly more flavour.
  • The original recipe called for 250g balls x6, but they’re a little small for our oven.