As promised in our last blog, our head chef Jonny has a homemade pizza dough recipe that many of you have requested to see. So here it is!
This recipe is tried and tested. It’s only a slight exaggeration to call it the best pizza dough recipe in the world. Hyperbole aside, I can say this is a perfect dough recipe for any Pizzacraft oven owner. Why? Because many of the other pizza dough recipes you will find on the internet are complicated by the fact that they are preparing the dough to be cooked in a conventional oven. This means they require ingredients like olive oil and sugar to act as browning agents. With the Pizzeria Pronto, this is not necessary, the oven has enough heat to properly cook the dough. This means our dough recipe can be as authentic as possible with as few ingredients as necessary.
So without further ado here is our head chef Jonny Meinke’s Pizzacraft dough recipe, explained in detail to be sure that any Pizzacraft oven owner can enjoy their own completely homemade pizza.
4 Cups or 20oz
2 Teaspoons or 0.5oz of Kosher Salt
1 Packet Instant Yeast (0.25oz)
1.6 Cups or 13oz Warm Water
Notes: The amount of flour needed will vary slightly depending on the weather. In more humid conditions more flour will be needed. For a more flavorful dough, long rest time is necessary, the dough will continue to rise for hours in the fridge. Lastly, making dough is a delicate science and may take a few tries to get it right. Yeast can be can be killed if the water is too hot or if the salt is added too soon.