Wood-Fired Pizza Dough (Bread Machine or Regular Method)
This recipe will make three pizza crusts (275g) that are each 12" depending on how thin you roll or stretch them. They roll out or stretch very nice with a little bit of effort. Make sure you have additional flour for rolling and adding to the peel. This recipe has a 65% hydration level but you can also add water in the additional measurements I provide to change to a 70% or a 75% hydration dough.
Equipment
- Bread Machine
- Rolling Pin optional if rolling
- Scale
Ingredients
Dry Ingredients:
- 500 grams bread flour or 00, high quality more for rolling or stretching and peel
- 2 tsp sea salt
- 2 tsp sugar
- 3 Tbsp vital wheat gluten (optional) but it makes for great gluten development and an easily stretchable dough
Wet Ingredients:
- 325 grams very warm water (for 65% hydration) measured by weight (325 ml by volume)
- To change hydration, add water: 350ml will make a 70% hydration dough, and 375ml will make a 75% hydration dough. Keep the remaining ingredients the same or adjust them as you see fit. Dough is a very personal thing for many. This recipe is only a place for you to start. We are constantly experimenting with our formula. Nothing wrong with making changes.
- 1 Tbsp olive oil
Rising Agent:
- 1 tsp yeast rapid rise
Instructions
Bread Machine Method:
- First mix your Dry Ingredients together in a mixing bowl and set aside.
- To your bread machine mixing bowl, add your wet ingredients. You want your water to be warm (about 110°).
- Pour your Dry Ingredients on top of the Wet Ingredients in the bread machine.
- Make a small well in the dry ingredients and add your yeast to the well.
- Use your bread machine Dough setting to knead and rise your dough. You can use your dough right away to make pizza or for best results, let your dough age/ferment.
- I do a RT ferment for 4-5 hours in bulk.
- If you want to use your dough now, you can. Portion and ball and you can use in about 1 hour. Cover to keep moist.
- Best Results: If not using the dough now, then put in fridge in bulk for 3-5 days (I usually plan on 3 days). Punching it down as necessary (usually once). Keep well covered and slightly oiled so it doesn't dry out. I usually portion my dough about 2 hours before I need to use it or before I freeze it.
- Now go to Final Phase below.
Regular Method:
- I have been asked to translate my pizza dough method to a regular method without using the bread machine. So this method is done by hand which includes all the kneading, resting, and rising.
- In a large mixing bowl combine all the Dry Ingredients. In another bowl combine all the Wet Ingredients. Now pour the wet mixture into the dry mixture.
- Knead all ingredients together until well combined folding dough away from you with the heel of your hand. Let dough rest for 10-15 min., then knead again.
- Now cover dough (lightly oil surface) and let the dough rise in a warm location for 1-2 hours. Punch down and let rise again for another hour. At this point, you can age your dough in the fridge for 3-5 days, or you can use it immediately.
Final Phase:
- If you are doing a cold ferment, simply knead and roll your dough into one ball, place in a bowl, lightly oil if necessary, and cover overnight. You can portion and ball the next day. Use that day or you can continue to ferment for 3-5 days before using.
- If you are using your dough the same day you make it, then portion and ball and place into containers.
- When you are ready to use the dough, weigh dough into 3 balls approximately (275g) each. Or you can eyeball it and cut the dough into thirds (this is not very accurate though). Place a dough ball on a floured surface and roll or stretch to a 12"-13" circle. Repeat for each dough ball.
- When you place prepared dough on peel use additional flour to keep it from sticking to the peel and make it easier to slide off into your cooker. Top pizza and immediately cook in your wood-fired grill or oven.
Notes
How to Age Pizza Dough: Cover well and keep slightly oiled and put in the refrigerator for 24 hours or up to 1 week. Keep an eye on it, because you may have to punch it down a couple of times so it doesn't overgrow its container. That's it!
Benefits of Aging Dough: Aged dough will taste fantastic. This process helps the dough to develop wonderful flavor and texture. Once your dough is aged as you like it, divide it into portions and use it right away or freeze in portions for later. You can freeze pizza dough portions for 60 days.
Tried this recipe?Let us know how it was!
Wood-Fired Pizza Dough (Bread Machine or Regular Method)
This recipe will make three pizza crusts (275g) that are each 12" depending on how thin you roll or stretch them. They roll out or stretch very nice with a little bit of effort. Make sure you have additional flour for rolling and adding to the peel. This recipe has a 65% hydration level but you can also add water in the additional measurements I provide to change to a 70% or a 75% hydration dough.
Servings: 3 crusts
Equipment
- Bread Machine
- Rolling Pin optional if rolling
- Scale
Ingredients
Dry Ingredients:
- 500 grams bread flour or 00, high quality more for rolling or stretching and peel
- 2 tsp sea salt
- 2 tsp sugar
- 3 Tbsp vital wheat gluten (optional) but it makes for great gluten development and an easily stretchable dough
Wet Ingredients:
- 325 grams very warm water (for 65% hydration) measured by weight (325 ml by volume)
- To change hydration, add water: 350ml will make a 70% hydration dough, and 375ml will make a 75% hydration dough. Keep the remaining ingredients the same or adjust them as you see fit. Dough is a very personal thing for many. This recipe is only a place for you to start. We are constantly experimenting with our formula. Nothing wrong with making changes.
- 1 Tbsp olive oil
Rising Agent:
- 1 tsp yeast rapid rise
Instructions
Bread Machine Method:
- First mix your Dry Ingredients together in a mixing bowl and set aside.
- To your bread machine mixing bowl, add your wet ingredients. You want your water to be warm (about 110°).
- Pour your Dry Ingredients on top of the Wet Ingredients in the bread machine.
- Make a small well in the dry ingredients and add your yeast to the well.
- Use your bread machine Dough setting to knead and rise your dough. You can use your dough right away to make pizza or for best results, let your dough age/ferment.
- I do a RT ferment for 4-5 hours in bulk.
- If you want to use your dough now, you can. Portion and ball and you can use in about 1 hour. Cover to keep moist.
- Best Results: If not using the dough now, then put in fridge in bulk for 3-5 days (I usually plan on 3 days). Punching it down as necessary (usually once). Keep well covered and slightly oiled so it doesn't dry out. I usually portion my dough about 2 hours before I need to use it or before I freeze it.
- Now go to Final Phase below.
Regular Method:
- I have been asked to translate my pizza dough method to a regular method without using the bread machine. So this method is done by hand which includes all the kneading, resting, and rising.
- In a large mixing bowl combine all the Dry Ingredients. In another bowl combine all the Wet Ingredients. Now pour the wet mixture into the dry mixture.
- Knead all ingredients together until well combined folding dough away from you with the heel of your hand. Let dough rest for 10-15 min., then knead again.
- Now cover dough (lightly oil surface) and let the dough rise in a warm location for 1-2 hours. Punch down and let rise again for another hour. At this point, you can age your dough in the fridge for 3-5 days, or you can use it immediately.
Final Phase:
- If you are doing a cold ferment, simply knead and roll your dough into one ball, place in a bowl, lightly oil if necessary, and cover overnight. You can portion and ball the next day. Use that day or you can continue to ferment for 3-5 days before using.
- If you are using your dough the same day you make it, then portion and ball and place into containers.
- When you are ready to use the dough, weigh dough into 3 balls approximately (275g) each. Or you can eyeball it and cut the dough into thirds (this is not very accurate though). Place a dough ball on a floured surface and roll or stretch to a 12"-13" circle. Repeat for each dough ball.
- When you place prepared dough on peel use additional flour to keep it from sticking to the peel and make it easier to slide off into your cooker. Top pizza and immediately cook in your wood-fired grill or oven.
Notes
How to Age Pizza Dough: Cover well and keep slightly oiled and put in the refrigerator for 24 hours or up to 1 week. Keep an eye on it, because you may have to punch it down a couple of times so it doesn’t overgrow its container. That’s it!
Benefits of Aging Dough: Aged dough will taste fantastic. This process helps the dough to develop wonderful flavor and texture. Once your dough is aged as you like it, divide it into portions and use it right away or freeze in portions for later. You can freeze pizza dough portions for 60 days.
