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As promised in our last blog, our head chef Jonny has a homemade pizza dough recipe that many of you have requested to see. So here it is!

 

This recipe is tried and tested. It’s only a slight exaggeration to call it the best pizza dough recipe in the world. Hyperbole aside, I can say this is a perfect dough recipe for any Pizzacraft oven owner. Why? Because many of the other pizza dough recipes you will find on the internet are complicated by the fact that they are preparing the dough to be cooked in a conventional oven. This means they require ingredients like olive oil and sugar to act as browning agents. With the Pizzeria Pronto, this is not necessary, the oven has enough heat to properly cook the dough. This means our dough recipe can be as authentic as possible with as few ingredients as necessary.

So without further ado here is our head chef Jonny Meinke’s Pizzacraft dough recipe, explained in detail to be sure that any Pizzacraft oven owner can enjoy their own completely homemade pizza.

Ingredients:

4 Cups or 20oz of 00 Pizzacraft Flour

2 Teaspoons or 0.5oz of Kosher Salt

1 Packet Instant Yeast (0.25oz)

1.6 Cups or 13oz Warm Water

 

Instructions:

  1. Combine yeast and water in a bowl. Stir with hands until dissolved.
  2. Place flour and salt in the bowl of a stand mixer. Using the dough hook on your mixer, turn on low to combine flour and salt.
  3. Slowly add the water and yeast to the bowl making sure to scrape the dough off the sides of the mixing bowl with a silicone spatula. Continue until all flour is hydrated.
  4. Once the dough is has a smooth appearance, remove from bowl and cover it with plastic wrap.
  5. Allow dough to double in size on the counter for a couple of hours.
  6. Divide the dough into four and roll into balls. Brush a baking dish with olive oil and place the four balls in the dish.
  7. Cover the baking dish with plastic wrap and allow it to double in size again before making pizza.

 

Notes: The amount of flour needed will vary slightly depending on the weather. In more humid conditions more flour will be needed. For a more flavorful dough, long rest time is necessary, the dough will continue to rise for hours in the fridge - see our 24-hour dough recipe for more details. Lastly, making dough is a delicate science and may take a few tries to get it right. Yeast can be can be killed if the water is too hot or if the salt is added too soon.

Comments

Ethel K Berger
Ethel K Berger 16 Jan 13:35

SJ, you are correct. 10g is = to 2tsp.

Pizzacraft
Pizzacraft 27 Dec 09:52

Thanks, Ethel and Sj. I have now included the weight in OZ. If you feel it should have less salt it should not hurt the recipe to take out a few tablespoons. We found the amount to work well and taste great.

Ethel Berger
Ethel Berger 26 Dec 11:36

Spot on. 65% humidity (Which is what 13oz. is)
My recipe is in weight, grams.
500 g 00 flour
3 g instant rise
10 g salt
325 ml water

Thanks for this, anychance we could get that in ounces?
Also that is Waaaaaayy too much salt I think. 2 tsp is all I would use.

Thank you. Could we have this in weight?
Are you sure the salt is right? That is a lot of salt.

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