Classic Pizza Dough

Name: Classic Pizza Dough
Prep time: 3 h
Cook time: 1 min
Yield: Three 330-gram dough balls (for 16-inch or 40-centimetre pizzas) or four 250-gram dough balls (for 12-inch or 30-centimetre pizzas)
Ingredients: 368 grams (1 ½ cups plus 1 tablespoon) lukewarm water; 3 ½ grams (1 heaping teaspoon) active dry yeast, or 2.7 grams (1 teaspoon) instant dried yeast, or 8 ½ grams (1 tablespoon) fresh yeast; Caputo Dried Yeast (100g); 613 grams (5 ¼ cups) “00” flour, plus extra for dusting; Caputo Pizzeria Flour (1kg); 18 grams (3 teaspoons) sea salt

Flour, salt, water and yeast: What do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza. Say hello to our classic pizza dough recipe, which is sure to become a beloved staple for your household.

The beauty of making your own dough is the delicious texture and flavour, coveted puffy crust, a soft, easy-to-fold slice and, of course, the fragrant, freshly-baked-bread aroma. Think of it as your pizza canvas, the base for any topping your culinary heart desires, from burrata and steak to crème fraîche and basil.

From there, we recommend starting with our Classic Pizza Sauce, and if you’re not sure where to start for toppings, we’ve got hundreds of pizza recipes to get you inspired.

Note: Exciting news! We've enhanced our signature Classic Pizza Dough recipe for an even tastier experience. Our culinary team carefully refined the ingredients and methodology, and while we've made improvements, we've stayed true to the essence of the original. If, however, you loved the old recipe and still want to use it, here are the ingredient amounts (you can follow the same process) for four 250-gram dough balls for four 12-inch (30-centimetre) pizzas, or three 330-gram balls for three 16-inch (40-centimetre) pizzas with a dough hydration of 60%:

364 grams (1 ½ cups or 12.8 ounces) lukewarm water
9.2 grams (3 ¼ teaspoons) active dried yeast or 7 grams (2 ½ teaspoons) instant dried yeast or 20 grams (2 tablespoons) fresh yeast
607 grams (4 ¼ cups or 21.4 ounces) “00” flour, plus extra for dusting
18 grams (4 teaspoons) sea salt

If you prefer fresh yeast, use 20 grams (2 tablespoons) and either mix the yeast into the water and let sit for 3 minutes (rehydration method) or crumble it over the flour and then add the water (dry blend). We always suggest checking the activation instructions on your yeast packets and testing accordingly.

Prep Time: 3 to 4 hours

Cook Time: 1 to 2 minutes

Difficulty: Easy

Servings: Three 330-gram dough balls (for 16-inch or 40-centimetre pizzas) or four 250-gram dough balls (for 12-inch or 30-centimetre pizzas)

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Method

Note

See note above

1

Dissolve.
Add the water and yeast to a large bowl and whisk until thoroughly dissolved.
Tip: We recommend using your Ooni Dual Platform Digital Scales for maximum accuracy.
2

Mix.
Combine the flour and salt together in a separate bowl.
Gradually add the flour and salt mix into the wet ingredients until a dough forms.
> Using a stand mixer? Mix on low using a dough hook for 5–10 mins, until firm, smooth and elastic.
> Mixing by hand? Stir with a wooden spoon, then knead on a floured surface for 10 mins.
3

Rest.
Cover the bowl with a dish towel and let the dough rest and rise for 2 hours, or until it's doubled in size.
4

Divide.
Once the dough has risen, divide it into 3 or 4 equal pieces, depending on the size of pizza you're making.
> If you divide in 3, you will be able to make 16 inch pizzas (40 cm).
> If you divide in 4, you will be able to make 12 inch pizzas (30 cm).
Roll your dough balls until they are perfectly rounded (this will help keep the shape of the base circular during the stretching process).
Place each ball in a separate bowl or tray, cover with a dish towel and leave to rise in a warm place for another 30 to 60 minutes, or until doubled in size.
If you're freezing dough balls for later use, pop them in individual bags and freeze them at this point.
5

Stretch.
When the dough balls have risen, place one of them on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc.
Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger.
Pick up the disc and gently stretch all around the edge, allowing gravity to pull it downwards into a circle.
Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light.
Tip: Read our four top dough-stretching tips.
6

Place on a pizza peel.
Once the dough ball is fully stretched, lightly flour your pizza peel and lay the pizza base on it.
If at this point you see any small holes in the dough, gently but securely pinch them back together.
Once you’re happy with the base, add your toppings.
Tip: Always make sure your oven is hot enough before adding toppings to your pizza base.
7

Launch.
When your oven is hot enough, slide your pizza in it.
Cook for 1 to 2 minutes, turning every 20 seconds to ensure an even bake.
8

Enjoy.
Remove from the oven using a clean peel.
Slice, serve and enjoy that pizza greatness!

Print

368 grams (1 ½ cups plus 1 tablespoon) lukewarm water
3 ½ grams (1 heaping teaspoon) active dry yeast, or 2.7 grams (1 teaspoon) instant dried yeast, or 8 ½ grams (1 tablespoon) fresh yeast
Caputo Dried Yeast (100g)

£4.50
613 grams (5 ¼ cups) “00” flour, plus extra for dusting
Caputo Pizzeria Flour (1kg)

£2.95
18 grams (3 teaspoons) sea salt