Chuck's Pizza Dough Recipe

Date March 8, 2005 | Chuck | Food
Version as of Dec 2018


Yield: 1 medium pizza.  serves 2 adults
250g Robin Hood unbleached all purpose flour
2 tsp sugar
1 tsp salt
1 tsp instant dry yeast

(mix the above)

152g cold filtered tap water
1 tsp extra virgin oliive oil
(mix the above and stir in the flour mixture)

Step by Step Directions:

  1. Knead by hand for about 7 minutes.
  2. Oil dough ball, cover with plastic wrap, place in fridge.
  3. wait approx 24 hours. For pizza Saturday night, make the dough Friday night.
  4. 1 hour before baking, remove from fridge & turn on the oven.

Baking Instructions:

  • Pizza stone on the 2nd highest oven rack.
  • Convection roast 450F for 1 hour to heat the stone up.
  • Before stretching and topping the pizza.  Put your broiler on high.
  • Stretch out dough. Avoid squishing the crust. Thinner is tastier.  If it springs back, let it rest for 10 mins.
  • I use a 50/50 mix of all purpose flour and coarse semolina to dust with.
  • Before putting the pizza in the oven, turn off the broiler and reset the oven to convection roast 450F.
  • Pizza will be done in 6-8 minutes.  I often turn the brolier back on for the last 3 or so minutes.
  • The trick is to balance the cook on the top and bottom.  







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