Doughbase
Gozney

Simple Pizza Dough

Gozney’s beginner dough: four ingredients, mixed by hand, ready the same day.

NeapolitanPizza ovenCompare with other doughs

Made for a pizza oven at 750–950°F. In a home oven, bake on a stone or steel preheated for at least 45 minutes at its highest setting, then finish under the broiler. Expect a longer bake and a less blistered crust than the source.

Pizza size
12"
8"16"
Number of pizzas
6
110
Thickness
Yeast
Warmer kitchen?

The 8-hour proof assumes about 64°F. In a warmer room, check the balls sooner; they’re ready when puffy and relaxed.

Dough ball
272
grams each
Total flour
1000
grams
Total water
600
grams
Hydration
60
percent
Simple Pizza DoughSame day, about 9 hrs6 pizzas · 12" · regular
IngredientAmountBaker's %
00 pizza flour
1000g100%
Water
600g60%
Yeast
Instant
1.0g0.1%
Salt
30g3%

Instructions

  1. 01Stir the yeast into the water until dissolved
  2. 02Mix in half the flour for 30 sec, then the rest for 30 sec, then the salt for 30 sec
  3. 03Knead on the counter 10 min, then cover and rest 10 min
  4. 04Shape into a smooth, tight ball; cover and rest 45 min
  5. 05Divide and shape into balls in lightly oiled, covered containers
  6. 06Proof 8 hours at a cool room temperature (about 64°F)
  7. 07Bake in a pizza oven at about 840°F, turning every 20–30 sec, for 90 sec

Recipe from Gozney.

How this was adapted

  • Uses the whole batch, so balls are about 272g; Gozney portions 250g and has a little left over.

See the original at Gozney.

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