John Myers
Pizza Dough for Stone Oven Pizza
The perfect pizza dough for stone oven pizza recipe with a picture and simple step-by-step instructions.
- 400 g Wheat flour type 550
- 100 g Durum wheat semolina
- 1 packet Dry yeast
- 1 tsp Brown sugar
- 1 tsp Sea salt fine
- 325 ml Lukewarm water
- Mix the flour with salt and durum wheat semolina in a bowl. Dissolve sugar and yeast in lukewarm water and let the mixture rest for a few minutes. Make a well in the middle of the flour mixture and then gradually stir in the yeast mixture until everything is somewhat mixed. Flour the work surface well and tip the dough on top. Then knead the dough well with your hands and keep adding flour so that it doesn’t stick to your hands. When kneading, pull the dough towards your body with one hand and away from your body with the other. This will make the dough nice and smooth. In order for the dough to have the right consistency, it should be kneaded for at least ten minutes. Then shape the dough into a ball, dust with flour and place on a plate. Cover with cling film and let rise in a warm place for about half an hour.
- Preheat the oven to 200 ° C (convection: 175 ° C). Roll out the dough on a greased and floured drip pan and cover as desired. Or roll out 1/4 of the dough and place on round pizza trays and cover as desired.
- Tip 3: Pizza dough is easy to freeze. Since I only needed half for 2 people, I frozen the other half in advance. For the next pizza course, take the dough out of the freezer the day before and let it thaw in the fridge overnight. Then continue processing as usual.
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