Chuck’s Pizza Dough Recipe

Version as of 2021  


Yield: 2 medium pizza.  serves 4 hungry adults
-500g Robin Hood unbleached all purpose BREAD flour
-325g cool filtered tap water
-4 tsp sugar
-2 tsp olive oil

-2 tsp active dry yeast


Mix the above with a dough hook, 7 mins on speed 2.  Then add:

-2 tsp non-iodized salt   (then mix another 2 minutes)

Step by Step Directions:

  1. Cut & shape dough into 2 balls
  2. Oil dough ball, cover top of bowl with plastic wrap, place in fridge.
  3. wait 24-36 hours. For pizza Saturday night, make the dough Wednesday night.
  4. 1 hour before baking, remove from fridge & turn on the oven with pizza stone.

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.