Classic Pizza Dough
Start your pizza dough journey here. Tested in the Gozney kitchen and proven worldwide, this forgiving recipe delivers epic results for beginners and pros alike
- Prep Time
- 1 hour + 24-48 hours to proof
Ingredients
- Makes
- 4 x 350g (12.3oz) dough balls for 14-inch pizzas Or 6 x 250g (8.8oz) dough balls for 12-inch pizzas
Recommended Equipment
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Instructions
Prevent your screen from going dark as you follow along.
Bakers Percentages:
Baker’s percentages tell you the ratio of each ingredient to the flour, so you can scale the recipe up or down easily. For example: Flour is 100%; each other ingredient is a percentage of the flour weight (e.g., with 1000 g flour: 60% water = 600 g, 0.2% yeast = 2 g, 2.5% salt/oil = 25 g).
Step 1
Divide the water into two batches: 590g (20.8oz) (first water) and 10g (0.3oz) (second water).
Step 2
Add the first water and yeast to the mixer and mix on slow speed for a couple of minutes until the yeast has dissolved.
Step 3
Add the flour to the mixer and mix on slow speed for 5 minutes until all the flour has combined and there are no dry bits left.
Step 4
Stop the mixer and rest the dough for 1–2 minutes.
Step 5
Add the salt along with the second water and mix on medium speed for a further 2 minutes until all the salt has been combined.
Step 6
Allow the mix to rest for a few minutes before turning the mixer back on to medium speed while slowly adding in the olive oil.
Step 7
Allow the dough to rest for 5 minutes before removing it from the mixer.
Step 8
Divide and shape the dough into 350g (12.3oz) balls for a 14-inch pizza or 250g (8.8oz) for a 12-inch pizza and place into a dough tray with a lid. Leave at room temperature for 1 hour, then place in the fridge to ferment for 24–48 hours.
Step 9
After removing from the fridge, let the dough balls sit at room temperature for 3–6 hours before baking (time will vary based on the room temperature).
Step 10
Alternatively, the dough balls can be proofed at room temperature for 8–10 hours and baked the same day.
