Wood-Fire Pizza Dough
An overnight poolish and 00 flour make this wood-fired pizza dough elastic and flavorful, with a puffy, blistered rim and a light, chewy center.
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Yield: 12 large pizza dough balls 1x
Ingredients
Poolish
- 12.7 ounces water (360 g)
- 12.7 ounces 00 pizza flour (360 g)
- 2 teaspoons instant yeast (6 g)
- 1 teaspoon honey (6 g)
Final Dough
- 29.6 ounces water (840 g)
- 2 tablespoons extra virgin olive oil (27 g)
- 52.9 ounces 00 pizza flour (1,500 g)
- 1.7 ounces kosher salt (48 g)
- olive oil (as needed for handling and proofing)
Instructions
- Mix the Poolish Whisk 360 g water, yeast, and honey until dissolved. Stir in 360 g 00 flour until smooth. Cover, rest at room temperature for 1 hour, and refrigerate overnight.
- Begin the Final Dough Add 840 g water, olive oil, and the prepared poolish to a stand mixer fitted with the dough hook. Mix on low for about 1 minute until dispersed.
- Add Flour and Salt Add about 750 g of the remaining flour and mix on low until no dry flour remains. Add the salt, mix for 2 minutes, then gradually add the remaining 750 g flour.
- Knead Increase to medium-low and knead for 8 to 10 minutes until smooth, elastic, and slightly tacky. If excessively wet, add flour 1 tablespoon at a time; if dry, add water 1 teaspoon at a time.
- Bulk Ferment Transfer to a lightly oiled bowl, cover, and rest at room temperature for 30 minutes to 1 hour.
- Divide and Shape Turn onto a lightly oiled work surface, divide into 12 equal portions, and shape each into a smooth, tight dough ball.
- Final Proof Place in lightly oiled proofing containers with room between them. Cover and proof at room temperature for about 2 hours.
- Optional Extended Fermentation For deeper flavor, refrigerate shaped dough balls for 24 to 72 hours. Remove them 2 to 3 hours before baking.
- Mix by Hand Mix the poolish as directed and refrigerate overnight. Mix the remaining water with the poolish, add about half the flour, add the salt, then add the remaining flour. Knead on a lightly oiled surface until smooth and elastic, resting 15 minutes if needed. Rise, divide, shape, and proof as directed.
- Stretch and Bake Stretch each ball into a round with a slightly thicker rim. Add toppings and bake in a fully preheated pizza oven or on a baking steel at the highest available temperature until puffed, blistered, and browned.
Notes
Substitutions: Bread flour may replace 00 flour, honey may be replaced with an equal amount of sugar, and active dry yeast may replace instant yeast.
Storage: Refrigerate covered dough balls for up to 3 days. Lightly oil and wrap individual balls to freeze for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before stretching.
Manual accuracy review: The full formula weighs about 3,147 g, or about 262 g per ball when divided into 12. The supplied 230–235 g ball-weight note does not reconcile with the ingredient totals and should be confirmed before publication.
Find it online: https://jennifercooks.com/wood-fired-pizza-dough-recipe/