Wood-Fired Oven Pizza Dough
"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."
photo by bonitabanana
- Ready In:
- 2hrs 6mins
- Ingredients:
- 6
- Yields:
-
5 pizzas
- Serves:
- 10-14
ingredients
- 2 cups warm water
- 1 tablespoon dry yeast
- 1 tablespoon salt
- 1 tablespoon honey
- 5 cups unbleached flour, plus
- 2⁄3 cup unbleached flour, humidity dependent
directions
- Mix water, yeast, salt and honey together until all are dissolved.
- Place into a large mixing bowl.
- Add flour.
- Mix at moderate speed for 8-10 minutes.
- The dough should form ears and the mixing bowl should be essentially dry.
- Place dough in a greased bowl, and cover with a moist dishtowel.
- Place in a warm area for about an hour, until doubled in size.
- Roll out on a floured surface, and divide into 4 or 5 balls.
- Place in a proofing tray
- If to be used immediately, let rise for another hour. If not, chill and bring our an hour before using.
Questions & Replies
-
Can I have the topping recipe for that pizza that looks amazing and the dough recipe Thank You, -
If kneading by hand, what’s the process? -
Can I use 00 flour?
-
I started mixing my dough in a Kitchen aide mixer, and the dough actually stopped my dough hook from spinning on high. Now do I add more water??? I kneeded by hand for 20 minutes. Is my dough to dry? I've never had this happen.
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What is the 2/3 cup of humidity defendant flour? It is never mentioned again
see 1 more questions
Reviews
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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. -
I've used this recipe several times, making more than one batch at a time. It has performed perfectly for my wood fire stove, making a delicious chewy tender pizza crust. It has worked wonderfully as a pizza base cooking within 5 to 10 minutes in a 600+ degree oven.
Tweaks
-
This full recipe is a little hard on my kitchenaid mixer. I usually cut it down to 4 cups of flour, 1-2/3 cups of water, and keep everything else the same. My kitchenaid performs much better and it's the perfect amount for 4 pizzas. -
If to be used immediately, let rise for another hour. If not, chill and bring our an hour before using. Just a tweak...it should read: If to be used immediately, let rise for another hour. If not, chill and bring out an hour before using.
RECIPE SUBMITTED BY
Love food and cooking. We have a Woodstone wood-burning oven in our kitchen which we use regularly for pretty much anything cooked in an oven, but really have enjoyed making pizza and related dishes. We lived in New Orleans for several years, and very much grew to love that food scene, and spent 3 years in Europe, spending lots of time in Italy.
