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A bowl of ripe tomatoes sits next to a wooden rolling pin on a white and black striped cloth. Three dough balls, poised for use rest on a marble surface in the foreground.

Basic Pizza Oven Pizza Dough Recipe


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  • Author: Lisa
  • Total Time: 5 hours 17 minutes
  • Yield: Three 10 inch pizzas 1x

Description

This basic pizza dough recipe is easy to make and a great way to get started making homemade pizza in your outdoor pizza oven at high temperatures. Leftover dough can be frozen for up to 3 months.


Ingredients

Units Scale
  • 2 tsp active dry yeast
  • 1 1/4 cup warm water
  • 3 1/3 cup Bread or 00 Flour
  • 1 tsp salt
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil (to coat dough during rise)

Instructions

  1. Combine the active yeast with the water and let set for a few minutes. The water should look foamy.
  2. In a stand mixer with a dough hook, begin mixing in the bread flour one cup at a time. You can also kneed your dough manually or use a hand mixer with a dough hooks.
  3. Once the flour is combined, add the salt and melted butter. Do NOT add salt, butter, or olive oil until the dough is completely combined and kneaded.
  4. Mix/Kneed on a low speed for 3 minutes. Do not mix for an extended period of time to avoid tough or weak dough.
  5. The dough should be stretchy and but not bounce back when poked with a wooden spoon.
  6. Rise dough in a covered bowl until it doubles in size (an hour or two on the counter).
  7. Divide dough into equal sized pizza dough balls and transfer them to a proofing box or large air-tight container for 2-3 hours. This recipe will make three dough balls.
  8. When ready to bake, roll out each dough ball into flat circles on a floured work surface. You can use a rolling pin but I prefer to stretch mine out by hand. I slowly stretch each ball pressing it outward in a circular motion with my fingers and knuckles. Be careful not to rip the dough.
  9. Top the pizza dough with toppings of your choice. Do not let the dough sit for too long with toppings prior to baking or it may get soggy.
  10. Bake for 90 seconds in your pizza oven at 800 degrees. Bake within 4 hours, refrigerate (up to 3 days) , or freeze (up to 3 months).
  11. Enjoy your homemade pizza!

Notes

  • Big batches of pizza dough can be made ahead of time and stored in the fridge in an air tight container for up to 3 days. Dough can be frozen for up to 3 months.
  • The amount of dough needed will depend on how big of pizzas you are making. I usually double this recipe to make a big batch of dough and feed us extra days. If you make too much dough you can freeze it.
  • Raw dough or anything made with yeast is bad for dogs. So make sure you don’t drop any if you have a pup nearby 😉
  • Prep Time: 15 minutes
  • Rise Time: 300
  • Cook Time: 2
  • Category: Main Course
  • Method: Pizza Oven
  • Cuisine: Italian