Pizza Dough Recipe Perfect For Your Pizza Oven

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Who doesn’t love pizza? That irresistible combination of crispy crust, tangy sauce, and melty cheese is a universal crowd-pleaser. But achieving pizzeria-worthy pizza at home can feel like a challenge. The secret lies in the foundation: the dough. Mastering homemade pizza dough unlocks a world of flavor possibilities, allowing you to customize your pies exactly to your liking. This guide dives deep into the art of crafting the perfect pizza dough specifically for your pizza oven, taking you from ingredients to baking, with a helpful FAQ section at the end.


The Best Pizza Dough Recipe for A Wood-Fired Pizza Oven – Forno Piombo
The Best Pizza Dough Recipe for A Wood-Fired Pizza Oven – Forno Piombo

3 ½ cups (440 grams) all-purpose flour, plus extra for dusting

  • 1 teaspoon (5 grams) active dry yeast
  • 1 ½ teaspoons (7.5 grams) granulated sugar
  • 1 ½ teaspoons (7.5 grams) kosher salt
  • 1 tablespoon (15 ml) olive oil
  • 1 ¼ cups (300 ml) warm water (105°F to 115°F / 40°C to 46°C)

  • The Art of the Rise:

    1. Proof the Yeast: In a large bowl, combine warm water, yeast, and sugar. Let the mixture sit for 5-10 minutes, until it becomes foamy and bubbly. This activates the yeast, ensuring a proper rise for your dough.
    2. Mix Dry Ingredients: In a separate bowl, whisk together flour and salt.
    3. Combine Wet and Dry: Add the olive oil and flour mixture to the activated yeast mixture. Use a spoon or dough whisk to gently combine until a shaggy dough forms.

    Kneading Your Way to Perfection:

    1. Turn it Out: Lightly flour a clean work surface. Transfer the dough to the floured surface and begin kneading.
    2. Knead for Strength: Knead the dough for 8-10 minutes, adding a little extra flour if the dough feels too sticky. The dough should become smooth, elastic, and spring back slightly when poked with your finger.
    3. First Rise: Lightly coat a large bowl with olive oil. Place the kneaded dough in the bowl, turning it to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1-2 hours, or until doubled in size.

    Shaping for the Oven:

    1. Punch it Down: Once risen, gently punch down the dough to release the air bubbles.
    2. Divide and Conquer: Divide the dough into two equal portions for two medium pizzas.
    3. Shaping Magic: On a lightly floured surface, gently stretch and shape each dough portion into a round disc. Avoid overworking the dough, as this can result in a tough crust. You can use your hands to stretch the dough, or for a more rustic look, use a rolling pin.

    Baking in the Blazing Heat:

    1. Preheat Your Oven: Preheat your pizza oven to its highest temperature setting, which can vary depending on the type of oven you have. Aim for a temperature between 700°F and 900°F (370°C and 480°C). This high heat is crucial for achieving a crispy, blistered crust.
    2. Transfer Time: Once the oven is preheated, carefully transfer the shaped dough onto a pizza peel dusted with cornmeal or semolina flour.
    3. Slide and Bake: Slide the pizza directly onto the hot oven floor. Bake for 3-5 minutes, rotating the pizza occasionally with a pizza peel, until the crust is golden brown and the bottom is crisp.
    4. Top it Off: Remove the pizza from the oven and add your desired toppings. Return the pizza to the oven for an additional 1-2 minutes, or until the cheese is melted and bubbly.

    Freshly Baked Perfection:

    Let the pizza cool slightly before slicing and serving. Enjoy your homemade pizza, bursting with flavor and a perfectly cooked crust, straight from your pizza oven!

    Nutritional Facts (per serving, based on two 12-inch pizzas):

    Calories: 420

  • Fat: 14g (saturated fat 2g)
  • Carbohydrates: 63g (sugar 4g)
  • Protein: 12g
  • Sodium: 420mg

  • Remember: These are approximate values and can vary depending on the specific ingredients you use.