Here, you’ll find a recipe that has been tested over and over again which produces consistent and great quality pizzas in the Forno Venetzia Wood fired oven. It is best made the day before but you could get away by making it in the morning for an evening cook. The taste and elasticity might not be optimal, but it will work.
If you want to try an extraordinary tasty pizza dough, we suggest trying our sourdough pizza dough but you’ll need… sourdough!
A step-by-step video of this recipe can be found below.
BASIC PIZZA DOUGH RECIPE
- 325 g water
- 5 g instant yeast or active dry yeast
- 500 g 00 flour
- 10 g sea salt
- Combine water and yeast in a bowl or the bowl of your stand mixer. If you are using active dry yeast of fresh yeast (* see notes below), let rest and activate for about 10 minutes - once it foams it's ready.
- Add flour and salt, combine or mix and let rest for about 15 minutes.
- Knead your dough either by hand (10-15 minutes) or using the dough attachement of your stand mixer (8 minutes, slow speed is sufficient if using your stand mixer).
- Transfer the dough to well oiled bowl. Let rise and double for about 2 hours. If your house is very cold, you can also prolong this step up to 4 hours. If your house is very warm, start peeking after an hour. Once doubled and puffy, it is ready for next step.
- Separate your dough into 4 dough balls (see video), wrap in plastic or wax or in oiled container with a cover (preferred method). Transfer to the refrigerator for 18-48 hours. You can also freeze your dough balls at this step, individually wraped. Use within a month.
- Bring your dough balls to room temperature for about 1-2 hours before your planned cooked time. Start your Forno Venetzia oven! We are aiming for 650-675F floor temperature and about 600-650F oven temperature. You can cook your pizzas at higher temps but we suggest starting in these temperatures to get used to the process.