Pizza base recipe for a woodfired pizza oven.

mokaubach, Mar 2, 12:13am
Hi all, anyone got a good pizza base recipe for a first timer pizza oven user please?.

aj.2., Mar 2, 3:54am
Edmond's cook book has a good one, we use that.
Just be sure to mix it with a knife, and do not over mix, place on tray push out with hands, then give a light roll out.
The less you handle the better.

laspaz, Mar 2, 4:07am
I have a woodfired oven, do you want a dough recipe in weight or volume (cups, tsp etc)?

mokaubach, Mar 2, 7:54am
Probably volume I guess, anything you can offer would be great thanks.

mokaubach, Mar 2, 7:55am
Thanks for this.

laspaz, Mar 2, 8:03am
I just double or triple depending on the number of pizza's pita or wraps I want.

Mix 1 tsp sugar into 1/2 cup of warm water. Sprinkle 1 sachet / 7g / or 1,5 tsp yeast on top of water and sugar mix. Set aside.

In bowl or mixer combine 3 1/3 cups flour (500g) and 2 tsp (10g) salt.

Mix in yeast mix plus 1 more cup of water. Combine and knead for 5 mins.

Set aside to rise for 40 mins, knock down and divide into dough balls around 200 - 220g for pizza, or 100g for pita.

Let raise again until the balls have doubled in size.

Roll out and live your dreams.

Pita's cook in about 30 seconds, pizza's in 90.

mjhdeal, Mar 2, 5:00pm
Not a pizza oven, but I have made pizzas on the BBQ with hood, using this recipe for the dough: . and this technique:

brightlights60, Jan 21, 3:50pm
Mrs B here. Have had our pizza oven for around 4 years and with trial and error find the breadmaker machine pizza dough recipes best. We use a hot pizza stone, sprinkled with cornmeal, roll out the dough and carefull place it on that. It starts to cook straight away, while you are putting on the toppings (which can be done by guests outside) and is done in under 5 minutes. I premake the dough, roll it out into rounds and freeze with cut up supermarket bags between, on a large plastic lid. This way they flip apart easier and you always have some ready. Some of the ready bought pizza bases are fine too, particularly the gluten free ones, but we think it has a lot to do with what you cook it on in the oven that gives you a good result.

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