My Wood Oven Dough Recipe and Process

More photos to come...

I love using Caputo Type 00 flour, easily accessible via Amazon. I've grown to prefer the the "blue bag" pizza flour instead of the red bag (which still works fine if you can find that at a grocery store).

It's important to weigh out the ingredients using a kitchen scale.

To make six dough balls, use these proportions / ratio:

• 700 g flour
• 3 g Captuo active dry yeast
• 21 g kosher salt
• 490 g water (room temperature)

I use a KitchenAid Artisan mixer with a spiral dough hook.

Add the ingredients into the mixing bowl in the order shown above. I use a spoon to mix the dry ingredients after adding the yeast and then adding the salt.

Add the water. I've found that it's not necessary to "proof" the yeast by mixing some of it with water first. 

The amount of water needs to be adjusted based on some "gut feel." If the dough seems too wet (this comes from experience), you can add more flour. If the dough looks too dry, add more water.

Run the mixer in these cycles, on the lowest speed:

• 5 minutes running
• 5 minutes off
• 5 minutes running
• 5 minutes off
• 5 minutes running

Take the dough out onto a floured counter. Form a single dough ball with a smooth top.

Then, I place the dough ball into a glass bowl that's been coated with olive oil spray.

Then, spray the top of the dough ball and cover with plastic wrap.

Let the dough proof and rise at room temperature for two to three hours. It should rise up to the plastic wrap.

Place the dough in the refrigerator overnight.

The next day, take the dough out about 2 or 2.5 hours before you plan to use it. 

Place the dough on a floured countertop and use a dough scraper to cut it into six equal pieces.

Note, in the photo, I didn't do the best job of cutting them evenly.

Form each wedge piece into a ball by folding the triangle corners down into the bottom of the ball. Pinch together and form into a ball:

Place it into a floured proofing tray, dust the dough balls with flour, and cover.

Then, you're ready to go. It takes practice to get the knack of this. Any "mistakes" will still taste delicious!!