Ep 12: Pt 2. Pizza Dough for the Wood Fired Oven
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- เผยแพร่เมื่อ 9 ก.พ. 2025
- This recipe is enough dough for 10 pizzas, each dough ball being around 250 grams. If you want to follow this recipe, but don't want to make quite that much dough, then 10 is an easy number to divide, or you can just follow the baker’s percentages.
I weigh all the ingredients in grams, including the water. Measuring by volume, like cups, is not very accurate and can result in an inconsistent dough each time you make it.
735g all-purpose flour
735g 00 flour
1000g water
30g salt
(In bakers’ percentages: Flour 100%, Water 68%, Salt 2%)
15g fresh yeast (1%)
or
7.5g active dry yeast. (0.5%)
or
6g instant yeast (0.4%)
Combine the flour, then the yeast on one side and salt on the other, and then add all the water. Using a dough scraper combine everything until there are no dry ingredients left,
Turn out onto a work surface and knead for about 5 to 10 minutes until the dough soft and elastic. All the flour I need is already in the dough, so I’m not adding any more to my work surface. Kneading helps to develop the gluten, giving your dough strength and the ability to stretch.
Rest overnight in the refrigerator where it will develop more flavor. (If you’re planning on making the pizzas the same day, let’s say around 4 in the afternoon then make your dough early in the morning, around 8am, so it can rest for at least 4 hours. Then divide and ball it up and let it rest in your proofing tray for another 3 to 4 hours.)
The next day, about 4 hours before you are planning to make your pizzas, turn the dough out onto a floured work surface.
Divide the dough into 10 equal balls and then place them into a floured proofing tray and let them rest at room temperature for around 4 hours, when they will be ready to shape into your pizzas.
This dough recipe is by far the best of the many I’ve tried. Perfect for stretching out thin, no holes. No soggy bottoms! Lovely puffy crusts too. Made 20 pizzas last evening with a first time 100% success rate. Thank you Clive, loving TWFOC!
Thank Dom. I'm glad i worked for you. Happy Christmas. Clive
What I love most about your videos is how you have clearly spent time thinking carefully about the process and how best to explain it. It really feels like a series of videos rather than a random collection. Thank you so much for taking the time to share your passion and expertise.
Thank you very much!
Thanks Mr Clive. Another awesome performance. Thanks a lot to all your team, I send my regards from Venezuela, land of Grace and Kindness
Thanks Rafael
This worked out beautifully. Had 13 guests over and made this dough the night before. My first time ever doing this. Wonderful. Thank you for sharing these videos with us.
We made every pizza you show in the next episode plus a couple of others.
Great to hear. Thanks, Clive
Today is a special day for my country, this is a good meal for celebration.
Hey Mr. Ramirez. I hope you still around, I'm a year behind😔 what holiday was that?
Clive, you’ve been an inspiration. I first started watching your videos about four months ago and your recipes, video production, and style cinched it: must have an oven, so over the summer I cobbled together my “dome” and tonight we successfully fed the group. The 2 day crust was perfect but the event lacked your music! Thanks.
Thank you Hank for getting in touch. I really appreciate it it. Great to hear about your oven. Keep me updated with all your cooking adventures. Clive
Clive--
This is now my GO TO recipe! I use Distillers yeast and the flavor is phenomenal. I also sometimes let the dough rise up to 48hrs...the gluten strands are glorious! I have experimented with doing bread with leftover dough balls. It rises for a 3rd time overnight partially covered. The crunch is to die for and I sold out of bread yesterday at the local farmers market! We just finished our brick oven about 3 weeks ago and it is a monster. Took us 2 summers to do it and it's about 10ft tall and 25 ft around. We are having the Brick Oven Break-In with all of our friends this Sunday with quite the group invited! Thank you so much for all your videos and I look forward to everything else you will post! Cheers!
Thank you! I like the idea of using distillers yeast. I'll have to give that a try. Clive
@SerraCadillacQueen I love that idea, that you just have to reach out and the herbs are there! Have a great weekend! Clive
Love your production. I have my own pizza oven from Italy and it is a joy. You have inspired me to do more. Keep them coming. And thank you.
Thank you! More to come. Clive
Hi Clive. I have now tried your dough recipe twice now. The first one, while it was a little sticky it cooked up well and tasted great. The second batch, I reduced the hydration just a little and the dough was perfect. I had people around last Saturday for Pizza's and they loved them coming out of the wood oven straight to table, the favorite of the night was a spiced roast pumpkin with goats cheese and baby spinach.
Thank you for the time and effort you put into the production of your videos
Hello James. Thanks for getting in touch. I''m glad the dough recipe worked for you. It's those little changes that can make all the difference. I like the pizza suggestion. I'll have to try that one. Cheers. Clive
I've been watching videos and looking for a simple Neopolitan dough recipe for a few months now and I have to say your video is the best I've seen. It's pleasant to watch as your demeanor is so calming and the recipe is nice and simple. Bravo Clive!
Thanks Joe. As I mentioned in the video I tried many different dough recipes, thinking that there had to be something better than just flour, water, salt and yeast, but in the end, for me, the basic four ingredients, and a long ferment, was the dough I enjoyed then most. I’m glad you enjoyed the videos. More to come. Clive
I am experimenting with my new wood fired oven, these videos have been invaluable, so informative and easy to follow, this chef is wonderful, so calm and professional, such a lovely change from the hyperactive and gushy American chefs I tried, and failed to watch! This pizza dough recipe is fantastic, I’ve followed it to the letter and it’s the best dough I’ve ever made and so easy to make the exact number of pizzas required. I am absolutely inspired, thank you so much.
Thank you Susie. I'm glad you enjoyed the videos, and that the dough recipe was successful for you. Thanks for commenting. Clive
Hi Clive, I have been using your recipe and it is great. I just find that the dough is not as sticky as yours shows, I am using the right amounts but dough seems a bit dry, can I add more water
Thanks Leanne
I could listen to this chap all day.
Cheers Tim
One of the few channels I view on full screen, I have a very good monitor, the pictures are so rich in content, composition, art. Add to that the crackle of the fire. Ok, so you are very good at 250 measuring ;) ~ I hope everyone is ok there
Thank you Pete. All good here. Clive
I have recently got a wood fire oven. Have been experimenting with the dough. Thanks to your elaborate and beautifully shot video, I have finally got it right. Your videos are very inspiring.
Thanks so much, I'n glad it helped. More to come. Clive
I finished making a wood fire oven a year ago. I was in search of a good pizza dough recipe. This is the first and only one I have used. It makes great pizza. Good job. Thanks for videos
I'm glad it worked for you Benjamin. Many thanks. Clive
Hi Clive, where do I start with a gratitude of thanks for your wonderful inspirational You Tubes, educational commentary and not forgetting your ability to enunciate the meritsof different approaches to using a wood fired oven. My success to date in using my Melbourne Wood fired brick oven is directly attributed to you. I will be eternally grateful to you. Very best regards David, Barossa South Australia.
Hello David. I'm so excited to hear that you got an oven from Melbourne Ovens, and look forward to hearing all about your cooking adventures. Clive
Hi Clive
Made your recipe last night and followed every step you talked about in this video. The end result was an incredible pizza everyone was blown away with. Thanks for your guidance and great video. Cheers Dan
Thanks Dan. I'm glad it worked for you and appreciate the feedback. I'm working on an episode for sourdough pizza dough. Clive
Your videos are excellent. The content, cinematography, music/sound and editing are superb. I feel like I’m watching a documentary or sort film. Incredibly captivating. Cheers!
Thanks Johnny. I appreciate the feedback. Clive
Hi Clive, I just built my own wfo. I watched all your videos and made this dough last week. I've been making pizzas for a while but have to say your recipe and method is excellent. Love your comments on being committed to the fire. I've cooked on open fires for years now finally upgraded. I'll be trying more of your recipes. Thanks for your content. Have a great weekend
Hello Sean. Thanks for the great comment. I look forward to hearing about more of your cooking adventures. Clive
I tried this recipe tonight for the first time. Reduced it to make 4 Pizzas. It was fantastic!! Beautiful pizza dough. I have to confess though. I made them in the electric oven on a pizza stone as my WFO isn't ready yet. I cannot wait to try them in the WFO. Love your channel, cannot wait to try all your recipes 👌 thank you.
Thanks Jason. More to come. Clive
@@TheWoodFiredOvenChef looking forward to them
Another great video, I am TRULY pleased that you’re back in action.
Thank you Robert
This is great information! Many times you hear chefs giving the measurements of the dough ingredients and they leave it at that. But to hear you explain the flour to water ratio in order to adequately hydrate the dough in order to have a streachable and workable dough was invaluable.
Thank you Rusty
Dear Clive, just made pizza this evening. A big thank you . Definitely the best pizza we ever ate
Great to hear Jackie. Thank you.
The algorithm gave me your channel and what a find. Brilliant production value, great recipes and super ideas. Subscribed instantly. Thank you for the effort and wishing you well from South Africa.
Cheers Gary. Thanks for subscribing. Clive
Hello from Australia!!! I have to say a huge thank you for this wonderful pizza dough recipe and for all of your great videos! My husband just finished building a brick pizza oven for our family, and we made pizzas for Christmas lunch yesterday! The dough was the best recipe I'd ever tried, and with what was left over we made some small rolls with. So happy we found your channel and looking forward to trying your other recipes. Cheers,
Greg & Emma.
Hello Emma and Greg. Thanks for getting in touch. I’m glad you enjoyed the videos and appreciate the feedback. Happy that the dough recipe worked out for you. I've never had pizza for Christmas, but now I'm curious 😄. I hope you are all safe and well. Clive
Best dough recipe I've tried yet, it is not too sticky and puffs up perfectly.
I'm glad it worked for you Harry. Many thanks, Clive.
All your videos are truly entertaining and inspiring. Thank you for sharing your knowledge and passion!
Thank you Fernando. I'm glad you enjoyed them. Clive
Done and resting! Yes, made the full recipe....thank you Clive..you are an amazing chef!
Thanks Cris. I'm glad it worked out.
I have tried this recipe for 3 times and it is just perfect.
Great to hear! Thanks
My compliments for your beautifull clear movies.. You're a real inspiration to start up a pizzaoven..
You were talking about the yeast..
You can easily keep the fresh yeast in the freezer.. No problem!
Best regards, George
Thanks George
Very professional thanks to show us your beautiful work
Glad you found it useful
Amazing video, great presentation,
Thank you!
Beautiful production!
Cheers Patrick
Lovely dough - soft, easy to work and delicious.
I'm glad it worked for you Deena. Clive
Lovely video of a craftsman
Thank you Leon
Amazing presentation dynamic and atmosphere.
Subscribed to enjoy more content.👍🏻
Thank you!
I make a no knead dough 3 days before. Mix it every day quickly and keep covered with a damp towl. It has the texture of a sourdough and beautiful flavour. It stretches so well and is soft and pliable.
That's a great technique
So glad you are back. I hope you are here to stay!
Glad to be back. Thanks for your patience. Pizza was a big time consuming subject to cover, but now there's more to come, and more frequently. Clive
@@TheWoodFiredOvenChef we appreciate it.
What a fantastic video, thanks for sharing. My oven is getting built shortly and I cannot wait to try some of your recipes.
Happy to hear you're building an oven. I look forward to hearing about your experiences with it. Clive
Thanks Clive.
You are the best. I have Made the dough for the first time and we have Made your pizza’s and we are so happy that it for the first time was solved. Your video’s are so beautifully. Very much greatings from the Netherlands.
Thank you Bianca! I'm glad the recipe worked for you. Thanks for your lovely comment. Hope you are all safe and well. Clive
Hi Clive, Just stumbled across this video after making a batch of dough. Still haven’t found a recipe I’m happy with yet as my dough always seems sticky and hard to form when making the base. I will try your recipe next time for sure! Looks awesome. Thanks for sharing
Let me know how it goes
Chef,Great presentation. You are quite the gentleman. Your video is very profesional and easy to follow.My wife and I have been making pizza for years using the same dough combination.We like the chew of the crust, it's more of the American style pizza.We definitely recommend 68%hydration.We wish you and your family good health and happiness!
Thank you Nick. More to come. Clive
Exquisitely well done.
Many thanks!
Enjoyed you incredible presentation of the creation of your
pizza dough!
Thank you!
Hi Clive, I have prepared your pizza dough recipe, ready for tomorrow evening. A little more wet that would normally make. I take it all purpose flour is plain in the UK. I’m sure it will be fine!! Keep you posted!!
Thanks again for your amazing videos. Jeff
Great to hear from you Jeff. Let me know how it goes. Clive
Just tried this for the first time Clive. Lovely flavour. Absolute winner mate
That's great to hear Mark!
Thanks, the dough looked great looking forward to the next video to see how it rises when cooked love the bubbles in a pizza👏👍
Thank you!
@@TheWoodFiredOvenChef I followed your recepi couple weeks ago but I have 2 small thinks what I don't understand what I did wrong:
1: When i was Finnished with the dough, I did it in a closed tray to stay overnight in the refrigerator but the dough came not out the same as yours, not rised or lot of air bubbles (fluffy)..
2: When I made the dough in smaller balls to rise at room temp for couple hours, they sort of melted together? It was really hard to take them out the tray properly..
So do you have explanation what I did wrong and do different the next time? :)
Thaankss 😁🙏
@@JM-hz9ch the dough balls melting together is completely normal if there isn't sufficient space which is fine. Just use a dough scraper and cut the dough balls out. But try your best to maintain a round or square shape. Try your best to avoid too much stretching as you pull out the dough. Alternatively, just give a lot space between dough balls to make it much easier.
For the proper rise you asked in your first question, just make sure that the yeast is alive, and that you use the correct amount. Knead it in properly and it should be good. You may want to leave it in the fridge longer than overnight, maybe make it in the afternoon and take it out to make into dough balls the next morning. Putting the dough in the refrigerator makes it rise slower than if it were outside, which is the goal of refrigeration. The slower rise allows more developed flavors but it is slower
Finally got my oven built and used this as my first dough recipe try in the new oven last night, tasted amazing, 😋, chuffed how the first cook came out, great channel mate, watched every video, top dog 👍
Great to hear about your oven! More to come. Clive
I gave this recipe a try last night. It has a bit of a higher percentage of water than what I'm used to, so even though I tried not to, I just had to get a bit of flour onto my work surface. It was just sticking too much to the kitchen top and my hands to get any sort of effective kneading going.
It's rested in the fridge overnight, and I look forward to seeing how it turns out tonight.
My dough guru is Richard Bertinet. I think his video explaining the slap and fold method is very helpful. th-cam.com/video/kXV8mayG3W0/w-d-xo.html.The dough I make is on the slightly high hydration level, but it's worth it if you like a lighter crust. Let me know how it turns out. Clive
Excellent video, thanks for sharing!
Thank you Kevin
Love all your videos. You inspire me to cook beyond pizza. I just got a Clementi Clementino for starting out in wood fire cooking. Thank you.
Thanks Jim. Congratulations on the new oven. Clive
Many thanks Mr.Clive
Thank you Sibu
A pleasure to watch. Thank you
Thank you Matthew!
“You are my first snuggly dough” 😂
I’m about to go shopping for the ingredients today. We are firing the oven up on Thursday for its first ever pizza session. 🔥
Thanks for the video.
Pizza. Baptism by fire. Literally.
Clive your videos are spot on, informative and entertaining. I've started the fire and there is no going back, it already brings joy to a number of people that'll only increase. I'm thankful for your work and wish you all the best. A small note for the dough, maybe try sourdough. More difficult but you can't beat the flavour and it's better for digestion too. All the best from Hungary!
Thank you for commenting. An episode on sourdough pizza is on a very long list of things to do. Thanks Again. Clive
@@TheWoodFiredOvenChef You're the best!
Dear Clive, as you said, I was testing a lot of recipes and this is for me realy great and thanks for helping to show the temperature, I was using around 280 °C and now I wait for 400 °C, I am satisfied...thank you very much. Petr
Great Petr, I'm glad it worked out. Clive
Amazingly great videos & instruction.
Thank you Jimmy
Inspiring me in all your videos
You are more engineer and less chef.
The way you explain things is amazing.
Will be very thankful to you if you teach us to build this oven.
Many thanks Azam. If you would like to email me through my website I will send you all the information about my oven.
I've tried a few for my wood fired oven and this is superb. A lovely dough.👍
Great! Glad it worked for you
Thank you for this! Absolute best pizza dough recipe. I had never made a true homemade pizza from scratch prior to yesterday. I don’t have a wfo so instead I used a stone in my regular oven at 550 F. I have made two pizzas over the past two days and they both exceeded my expectations as they were near perfect. Honestly reminded me of being in NYC. I can only imagine what a wfo would’ve tasted like. Thank you for the content! Love the channel.
Many thanks Blake
Never had a hard on more for food in my life, keep up the great videos.
Follow your pizza dough recipe, made 8 pizza's today, excellent, first successful use of our pizza oven since I built it last year.
That's great to hear Simon, thanks for letting me know. Clive
Just started proofing my first dough with your help. Thx!
Great to hear. Let me know how it goes. Clive
Very informative, elegantly done and superb presentation
Bravo!!
I’ve subscribed to your channel
Thank you! And thanks for subscribing. Clive
Brilliant videos. So inspiring.
Do you have any tips on serving a larger group of people? How do you keep them warm without drying out?
The way I prefer to serve a large group is to keep one or two pizzas coming out of the oven, and everyone getting to enjoy a slice. Trying to service many people at the same time requires too much juggling and stress. Pizza making should be fun. Thanks for commenting. More to come. Clive
I want to give this man money!!
Thanks for showing us how to make Italian pizza 🍕 🙂
Many thanks
Hi Clive
Just a question about leaving the dough balls out before cooking. I am in Australia and with the higher temperatures would it be better to only leave them out for a shorter time?
Yes, you should be aware of the external temperature in your area, and the time it takes when it come to letting the dough come to temperature. Ideally, 3 to 4 hours at 75F/24C. If it's warmer than that, then lees time. Clive
Hi Clive, thankyou for this, great watching. Do you use cold or warm water and would it make a difference?
Room temperature Nick. So around 72F/23C.
Awesome series
Thank you!
Thanks for sharing! Very informative!
Thank you
Amazing recipe! I tried a few in our new wood fired oven, but this one is definitely the best and works every time.
One question though - I was left with a few leftover dough balls (I have overestimated how hungry my guests will be!) which I decided to freez. Any tips on how best to defrost the dough when I want to use it? And for the future, any tips on how best to freeze spare dough?
Freezing individual balls of dough makes it much easier to defrost them, and to use just what you need at the time. Put each one in a plastic baggie, or or food container. To thaw it's best to transfer it from the freezer to the fridge, and leave it overnight. Remove from the container, reshape it, and let it come to room temperature before shaping into a pizza. Thanks for commenting. More to come. Clive
Hello from Chico CA! I wish there was a way to search the comments so forgive if these have already been answered. It's awesome that you seem to answer every one of them. I have two questions. Why did you decide to use 50:50 AP and 00? Most WFO dough recipes are 60%. What is the advantage of a wetter dough? I was under the impression that wet doughs are better for lower temp kitchen ovens. I have a Forno Bravo oven too.
It’s all a matter of personal preference. As Julia Child said, a recipe is really just a guideline. I experimented a lot with this dough recipe, also considering things like the flour available to me, and the climate I live in. It could be different for you. I don't think my dough is that wet, but I’ve found that a more hydrated dough turns out more airy, and has a nice chew. More to come. Clive
Hello from Sydney, Australia. Your videos and recipe have brought our pizza night to the next level. We are very grateful! ⭐️ I have two questions, if I may:
1. I have tried working the dough for different lengths of time, but it does not seem to get as smooth as yours or Richards (before it is put in the fridge). What am I doing wrong?
2.When we take the dough out of the fridge the next morning, it has developed a slightly harder 'crust' on top. Is there a way to precent this? Thank you!
1. I experimented a lot with this dough recipe, also considering things like the flour available to me, and the climate I live in. It could be different for you. You may need to make some adjustments to the ingredients in the recipe until it gets to where you like it. I assume you’re either using a dough mixer or the slap and fold method.
2. Do you cover the dough before putting it into the refrigerator? You could loosely cover it with some plastic wrap, though that will stick to the dough a bit. But just in a simple container with a lid should work.
@TheWoodFiredOvenChef
Thank you for your response 😊
1. I am thinking of increasing the water amount slightly to see if that will help with the elasticity of the dough. I've tried a dough mixer but in the most recent attempts have hand kneaded the dough using the slap and fold method. I've watched Richard B's videos about these as I saw you had suggested that.
2. I cover with a tea towel. The dough forms that 'crusty layer' on top both when proofing in the fridge overnight and when proofing after I've separated and formed the individual balls. Other than the harder crusty layer on top the balls are so light and fluffy
@@lizzyvancamp39 The tea towel might be absorbing some of the moisture
Great presentation. Subscribed.
Thank you Eddie
I am very proud work pizaa❤️❤️🙏🙏
Great
Bellisimmo!!! Thank you!!!
Thank you!
@2:15, not to be picky but 1000 grams of water means 1 liter (that is the liter definition) and you had more than that in your cup then.
Thanks for your excellent videos. We tried few recipes in the past but your one is by far the best for us. Just a quick question, do you put in the fridge after resting it for four hours after kneeling?
After needing the dough I actually put it in the refrigerator for 24 hours, or overnight is fine. Then I take it out, ball it up, and let it proof for 2 or 3 hours at room temperature before shaping the pizzas.
That is the smoothest, most supple dough I’ve ever seen
Great
Thanks so much for the recipe!! What temperature should the doughs be proofed?
And I was surprised that you’d let them proof for 3-4 hours! I’m wondering if they’ll ever over-proof?? (which is no good in bread baking!! But I’m new to pizza making)
Room temperature for me is in the high 70'sF. They can over proof if the temperature is too warm. With practice you'll understand how you pizza dough perform in the environment you're used to.
I am so excited to try this. Our oven is finally built/cured and ready for love! My question-I made dough today and placed in tray/refrigerator…is there a specific time frame that I need to get the dough divided for individual pizzas for cooking? Basically can the dough stay in the refrigerator for longer than 24-48 hours before it’s time to cook shape and cook?
Hello Baise. Congratulations on your new oven. The dough can proof for up to 48 hours. And after you have balled it up, any leftover dough can be frozen for up to a month. Clive
Question: at 6:21 you've placed the dough balls in the tray for another 3-4 hours. Are you leaving them at room temperature or did they go back into the fridge? Thanks! I thoroughly enjoy your channel!
Room temperature Kevin. And 3 to 4 hours before you plan on shaping them. Any longer and they will probably over proof.
@@TheWoodFiredOvenChef Thank you!!!!!
Do you let your dough rest for a couple of hours before you put it in the fridge overnight or does it go straight in the fridge? Thank you for a great video!
It goes straight in the refrigerator, and then let it develop overnight.
Clive, I will be making pizzas in brick oven pizza oven for a large crowd. I will need to make about 30 pizzas. I will be using your dough recipe. Question: can I stretch the dough beforehand (e.g. the morning of) and separate with parchment paper and cover? Would love to hear your advice!
Wow! 30. I don't think I've ever made that many. My first advice would be don't try to do everything yourself. Have someone shape the pizzas while you top and cook. Failing that, I guess you could try shaping them first. I'm trying to think what would happen, other than the pizzas might rise while they're waiting, even between layers of paper. I've never tried it, so I would be interested to hear how it goes. Good luck my friend.
@@TheWoodFiredOvenChef yes I will have several people helping. My husband handles cooking the pizzas, my daughter has gotten really good at shaping the pizzas and we will have three more people helping with all the toppings :) So maybe given all this help, we should just shape in the moment rather than beforehand!
@@JokeBradt Great
also awesome video thank you for such quality!
Thank you!
Lovely lovely. I really enjoy your videos. So elegsnt, so perfect!🙂
Thanks Jacqueline
Hi Clive, I love your videos, I have made your dough recipe twice now..but have had a shrinking problem whilst rolling/patting it out.Can you offer any advice as to why that is happenning?
It could be that the dough is not relaxed enough. Be sure to give it plenty of time to come to room temperature.
thanks for your reply. Ive had better luck lately with my roll , I now roll it then let it rest for 10-15 minutes with a damp cloth over and then reroll it and it holds shape better now.. I am also making sure it is warmed up to room temp. Thanks again@@TheWoodFiredOvenChef
So I am a Brit loving in Germany. In Germany flour grades are mental and it seems very difficult to get hold of something similar to what is available in the UK and the US. I made the dough to the exact recipe you said but using 505 flour instead of all purpose flour. Needless to say it was a disaster, the dough rose very well but the gluten content was so low it did not hold together well enough when stretching the base. I will try again using some different ratios or flours and let you know.
Let me know what flour combination works. I'd be interested to know. Clive
Good on you that is fantastic
Thanks Jack
started with our new pizza oven last year, and i love this recipe it works fantastic in our oven. i am looking to purchase a better proofing container for the refigerator and proofing box. can you tell me what size your using on both. thank you
26 x 18 x 3.5 inches
Hello from Spain! I am going to adventure myself to make pizzas in my new wood fire oven and I wanted to ask you if you could recommend any good flours for the dough for a crisp and thin pizza. There are so many out there 😳
I use either Reb Mill or King Arthur unbleached all purpose flour, and then Caputo Pizzeria Tipo "00". I'm not familiar in the flours of Spain, but I would recommend experimenting until you find the measures that work for you. They should be close to the ones use. Clive
Love your videos mate. Just a question regards the amount of yeast as it seems quite a high percentage compared to most others I’ve seen. Is there any specific reason for this?
I have just finished making this dough but will be 48hrs before cooking so hoping the yeast content won’t mean it will over ferment.
Cheers 🙏
I spent a lot of time experimenting with the dough recipe, also taking into account the type of flour available to me, the water quality, and environment. They might not seem like things that would change the recipe much but they are definitely factors. For example, you may find the water amount may be too much or too little for you based on your preferred flour. And the the yeast you purchase may act differently than mine. Let me know how it goes. Thanks for commenting. Clive
Hey there wood fired pizza , what's the reason why some people add oil to dough and what's the reason you don't? Awesome work
It's all a matter of personal preference Tuione. Some people feel that it adds an extra flavour to the dough, makes it easier to stretch, and creates a crispier crust. I found I preferred the more traditional Neapolitan method, and then add the olive oil to the ingredients rather than the dough. I would encourage you to experiment and discover what you prefer. Clive
I made your pizza dough recipe & we loved the way the dough tasted. My question is after placing the dough balls into the proofing box where do you store them? In the refrigerator or somewhere warm? Thank you for a great pizza dough recipe. Your videos have inspired me to use my pizza wood oven again. After so many failed attempts on making different dough recipes , you recipe was spot on. Thank you & God Bless
I'm glad it worked for you Marco. Leave the proofing tray somewhere at room temperature so the dough is nice and relaxed when you're ready to shape it. If you put it back in the refrigerator it will be too cold and hard to shape. So happy that you're using your wood oven. It such an enjoyable way to cook. More to come. Clive
Clive, great vids! Thanks... i am still experimenting with my pizza dough and I tend to like sourdough. What is the conversion from the yeasts here to 100% hydrated sourdough starter? Thanks,
I don't know the answer to that yet. I'm still experimenting myself
I’ve been making dough recipes from Ken Forkish’s pizza book but think I’ll give yours a try in our wood fired oven this week. I am going to make the overnight fermentation version. Do you have a target for the water temp?
Ken Forkish's dough is great, but I would love to hear how you find this recipe. I have found the water temperature between 100° and 105°F (38-40C) works for proofing active dry yeast.
@@TheWoodFiredOvenChef I have been using instant yeast so I don’t proof the yeast and will mix it dry with the flour and salt. Thoughts on water temp with this yeast? Also, for the overnight dough, does it develop at all at room temp or just go straight to the fridge after it is mixed? Thanks so much for your time in responding!
@@docmacfou that temperature should work for all yeasts. I develop the dough in the fridge after it is mixed.
The dough looks really nice. I personally would add a 24 hr poolish with this for a better flavor but that's a personal decision.
Very informative! Can I make this dough for 10 and freeze what I don’t use for a later time? TIA
Yes you can. Ball up the dough and store in the freezer for up to 3 months. Give plenty of time for them to thaw, and proof again.
@@TheWoodFiredOvenChef thank you!
Would you consider doing a spot on (1) the types of pans you use , and (2) what it takes to wash them afterward?
I'm woking on a pan video now Jim, hopefully out in May.