Recipe courtesy of Food Network Kitchen

Pizza Oven Pizza Dough

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With the rising popularity of home pizza ovens (both portable and built-in), we wanted a dough that would perform well under their intense heat. This dough’s hydration (60%) is ideal for heats of 800 to 900 degrees F. If your oven doesn’t get that hot, this is still a great dough but you’ll need to increase the water a bit to help with the rise of the crust.
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  • Level: Easy
  • Total: 8 hr 30 min
  • Active: 10 min
  • Yield: dough for four 12-inch pizzas
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Ingredients

Directions

Special equipment:
an instant-read thermometer; a digital scale
  1. Combine the water and salt in a large bowl and stir to dissolve the salt. Add the yeast and stir until dissolved. Add the flour and use your hands to stir and knead gently until the dough just comes together and all the flour is incorporated, about 2 minutes. Cover and let rest for 20 minutes.
  2. Lightly dust a clean work surface with flour and turn the dough out onto it. Knead the dough until a smooth ball forms, about 2 minutes. Transfer the dough to a lightly oiled dough box or a bowl and cover with a tightly fitting lid or cover tightly with plastic wrap. Let rise until slightly puffy, about 1 hour.  
  3. Gently transfer the dough to a lightly floured surface and divide the dough into four even pieces for 12-inch pizzas. (If you want larger pizzas divide the dough into three balls.) Form the pieces into compact balls and transfer to a lightly floured dough box or baking sheet; leave plenty of space between each ball for them to expand. Lightly flour the tops and cover the balls with a lid or plastic wrap. Let rise at room temperature until puffy and nearly doubled in size, about 7 hours (see Cook’s Note). Form and bake as desired. 

Cook’s Note

If you would like to make this dough ahead of time, let rise for only 4 hours at room temperature, then refrigerate until ready to use, up to 24 hours. Remove the dough from the refrigerator an hour before you want to use it so it can come to room temperature.

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