Homemade Pizza Dough!

by Antoine Cantarel on January 16, 2015

Dough Balls for Neapolitan style pizza

This week I came to the realization that we build wood fired brick ovens, we teach pizza cooking classes

and yet have never shared a pizza dough recipe in our blog.

The best pizza is going to be the one you make at home. Add to that a home made pizza dough

and you will never eat a pizza outside of your home again. 

 Pizza Dough Recipe 

The time you take to choose quality ingredients, mix the dough, ferment it overnight and to let it proof slowly will result in a flavorful and light dough that can't be found in stores.

For the flour a good quality, high protein flour is best. I personally use unbleached bread flour or Neapolitan style pizza flour or 00 flour.

The salt, just like any ingredient should be of good quality. I prefer to use sea salt, as it contains less sodium and gives more flavor. 

Dry yeast works well but I prefer using Starter or Levain or Sourdough.

The use of Levain gives a much more gentle fermentation and proofing result to the dough. To my taste buds, the delicate and sweet aroma of Levain is much more pleasing.

The olive oil, cold press, extra virgin, adds a subtle flavor that reminds me of my days in Provence, where every preparation requires olive oil. But it is optional.

Final ingredient, of course the water. When using a starter, make sure to use filtered water to ensure the natural yeast can work at their best.


We have now included the oz, cup and spoons equivalents. Please know that it is not as accurate as the metric weighing system.

100% or 1000g or 35.25 oz (4 1/2 cups) bread or Neapolitan flour

60% or 600g or 21 oz (2 1/2 cups) cold water

5% or 50g or 2 oz (1/4 cup) olive oil (optional)

2% 20g or 3/4 oz (1 1/2 teaspoon) salt

2% 20g or 3/4 oz (1 1/2 teaspoons) starter/levain

or .5% of instant dry yeast

Two days before:

In a large mixing bowl, combine water, olive oil, salt and yeast/starter. Mix well with a whisk for a couple of minutes.

Add the flour and mix for until all the flour and water is incorporated

Let it rest for 10 minutes

Mix with the dough hook for 5 to 6 minutes r by hand for 10 minutes

Let it rest for 10 minutes

A second time Mix with the dough hook for 5 to 6 minutes r by hand for 10 minutes

Cover with a plastic film and refrigerate overnight

This dough will keep well in the fridge for up to 3 days

The day before:

Divide the dough to make about 200g to 250g dough balls. Place in a container covered with a lid or plastic film. Always leave a little gap when covering the dough so it can breathe.

Let it proof in the refrigerator. 

The day of:

Let them rise for 3 to 5 hours at room temperature. On hot summer days this may take a lot less time. You should be able make 6 to 7 pizzas 12" in diameter. 

Bon apéttit!   Antoine Cantarel


For questions call us at 469-484-4990 or email info@breadstoneovens.com

by The Bread Stone Ovens Crew on October 06, 2017

King Arthur makes great flour! KA even makes a pizza flour blend. The best flour is somewhat up to your tastes, but 00 Caputo is also very popular for pizza.

by The Bread Stone Ovens Crew on October 06, 2017

1% refers to 1% of the weight of the flour you are using. In this recipe, if you are using 1000 grams of flour, you would use 10 grams of instant yeast.

by rose buchmiller on October 05, 2017

Have you answered the question about 1 percent yeast? Thanks so much!

by Steve Goncalves on August 24, 2016

How much yeast is 1 percent? Also what brand unbleached flour is the best? King author bread flour?


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