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Outdoor Pizza Oven Pizza Dough Recipe


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     Outdoor Pizza Oven Pizza Dough

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   5 min/24 hours

535 g(about 4 cups - 3 Tbsp) high protein flour (Used 00)
2 g(about 1/2 teaspoon) instant dry yeast
360 g(about 1 1/2 cups- 1 Tbsp) water at 40 degrees F
12 g(about 1 Tablespoon) diamond crystal kosher salt
Extra virgin olive oil for oiling proofing containers and dough balls

Combine flour and yeast in the bowl of a food processor. Pulse 3 to 4 times until well-combined. With machine running, add water and continue to process until moisture forms rough ball and no dry flour remains, 10-20 seconds. Allow to rest for 20 minutes.
Add salt to the top of dough and process until a mostly smooth ball of dough forms, 20-30 seconds. Dough temperature should register 75 degrees F on an instant-read thermometer when mixing is complete. If not, continue to mix in 10 second intervals until it reaches the desired dough temperature. Transfer dough ball to a lighly oiled medium bowl and knead once or twice by hand until smooth ball is formed. Cover bowl and let dough set for 45 minutes.
Using lightly-moistened hands, knead dough in bowl until uniform in texture, 5-10 seconds. Cover and let sit at room temperature until puffy and not quite doubled in volume, 60-120 minutes.
Transfer dough to a lightly floured countertop and divide into four pieces of about 225g (8 oz) each for 12 inch ovens. Form each portion into a smooth, round ball. Coat exterior of dough ball lightly with oil and place each in round lidded container. Refrigerate at least 24 hours or up to 4 days(48-72 hours is ideal). On the day you plan to bake pizza, remove dough balls from refrig and allow to warm up covered(1-2 hours)before baking. Exact timing depsend on ambient temp, dough should reach at least 60 degrees F before stretching and baking. Remove dough from bowl, stretch and add flour to the bottom of pizza. Flour pizza board, put a bit of corn meal before putting pizza dough down.
Serving Suggestions
Limit pizza toppings to three plus cheese. Bank in very hot wood fired oven. Baking time depends on temp.

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