Wood-Fired Oven Pizza Dough

READY IN: 2hrs 6mins
Recipe by Bruce Becker

This is a recipe sent to us from Woodstone, the makers of our pizza oven. The original recipe sent to us called for 50# of unbleached flour. We called them asnd said that often for a smaller party, we only use 20#!!. they sheepishly sent us a home recipe. This makes 4 or 5 dough balls, each making a 14-16" pizza. That adequately serves a party of 10-14 people. It is typical that many people want to make their own--so there might be a couple of disasters. People put too much stuff on their pizzas, making oven entry and exit tough.

Top Review by JAGsHunny

This is my go-to pizza crust recipe when I'm using the wood-fired grill; the crust crisps up nicely but still is tender on the inside. It's better than the crust you find in most pizza parlors.

Ingredients Nutrition


  1. Mix water, yeast, salt and honey together until all are dissolved.
  2. Place into a large mixing bowl.
  3. Add flour.
  4. Mix at moderate speed for 8-10 minutes.
  5. The dough should form ears and the mixing bowl should be essentially dry.
  6. Place dough in a greased bowl, and cover with a moist dishtowel.
  7. Place in a warm area for about an hour, until doubled in size.
  8. Roll out on a floured surface, and divide into 4 or 5 balls.
  9. Place in a proofing tray
  10. If to be used immediately, let rise for another hour. If not, chill and bring our an hour before using.

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