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Pizza Dough Recipe

  • 750 grams of Tipo 00 Flour

  • 490 grams of water (65% hydration)

  • 15 grams of salt

  • 5 grams Active Dry Yeast or 7.5 grams of fresh yeast

  • 1 TSP Sugar

  • 1 TSP Olive Oil

 

 

 

  • In a mixer add salt to flour and stir with dough hook on low speed

  • In a separate bowl, mix water and sugar together. *Water temperature must be 38 C - 43 C (100F – 110F)

  • Once the sugar is dissolved, add yeast and let proof for 10 minutes. *If yeast does not bubble to the top, it is no good.

  • Add water to flour and mix on low speed until formed into a ball. (1-2 min)

  • Increase speed to medium for 4 minutes

  • With a brush spread oil on the bottom of another bowl where the dough will rise.

  • Transfer dough from mixer bowl to rising bowl and let rise for a minimum of 2 hours in a warm setting.

  • Place dough on a lightly oiled surface (no flour), and gently form the dough to a log shape.

  • With a knife or by hand, separate dough into 8.5 Oz or 240 grams balls.

  • Place each ball on a flat tray (lightly oiled) and let rise for another 1-2 hours.

 

NOW YOU’RE READY TO MAKE PIZZA!

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