Pizza Dough Recipes

Omica pizza oven cooked pizza picture

This recipe has been crafted specifically for the Omica pizza oven. It has been created as best style of dough for our gas pizza oven. There are of course many other methods for making pizza dough that you can try out. Thank you to Antonio at Pizza San Carlo for creating the perfect pizza for us.

Dough Ingredients

  • 1kg Tipo ‘00’ flour with a high gluten content. Use strong bread flour with high gluten content as an alternative.
  • 2g dry active yeast
  • 600ml cold water
  • 25-30g table salt

This recipe will give you 7 dough balls of 230g each. Making 7 pizzas of the perfect size to fit in the Omica pizza oven. The approximate cost of making each pizza base is about 20p each. But this does depend on the quality of ingredients purchased.

Dough Method - Overnight prove method.

  • In a large bowl combine the 4 ingredients in this order. Water, flour, yeast & salt.
  • Combine these ingredients together for 5 minutes.
  • Leave to rest for 10 minutes and cover with cling film or tea towel if you prefer.
  • Kneed the dough for 5 minutes on a board adding flour to the surface to prevent sticking.
  • Leave to rest for another 10 minutes and cover with cling film or tea towel.
  • Kneed the dough for another 5 minutes.
  • Leave to rest for between 30 and 60 minutes and cover with cling film or tea towel.
  • Divide the dough into 7 equal dough balls of about 230g each.
  • Place the dough balls in a flat container to prove overnight (12-18 hours is best).

Just before you are ready to cook your pizza remove a dough ball from the container. Dust a board and stretch the dough with your hands into a round flat shape. The dough should be about 10 inches in diameter. Make sure the dough a little thicker around the edges to create a beautiful bubbly crust and crispy base.

Now you are ready to create your pizza toppings.

Omica Pizza oven and Pizza dough recipes image

Quick Pizza Dough recipe

Dough Ingredients

  • 1kg Tipo ‘00’ flour with a high gluten content. Use strong bread flour with high gluten content as an alternative.
  • 14g dry active yeast (2 sachets)
  • 650ml lukewarm water
  • 1 tablespoon caster sugar or honey
  • 3 tablespoons extra virgin olive oil
  • 10g table salt

This recipe will give you 7 pizzas of the perfect size to fit in the Omica pizza oven. The approximate cost of making each pizza base is about 20p each. But this does depend on the quality of ingredients purchased.

Dough Method - Quick and easy method.

  • In a jug combine the lukewarm water, olive oil, yeast and the sugar or honey. Leave for 5 minutes to start the fermentation process.
  • In a large bowl mix together the flour and salt and make a well in the middle.
  • Pour the liquid into the well.
  • Mix the liquid into the flour and when it comes together, work the rest of the flour in with your clean hands.
  • Kneed the dough for 5-10 minutes on a board adding flour to the surface to prevent sticking. The dough should be smooth and springy.
  • Cover the bowl in cling film or a tea towel. Leave to prove in a warm place for about 1 hour until it has doubled in size.
  • Remove the dough to a flour-dusted surface. Knock the dough back by kneading it a little to push the air out with your hands.
  • Divide the dough into 7 equal dough balls of about 230g each.
  • Either use instantly or store in the fridge covered in cling film until ready to use.

Just before you are ready to cook your pizza remove a dough ball from the container. Dust a board and stretch the dough with your hands into a round flat shape. The dough should be about 10 inches in diameter. Make sure the dough a little thicker around the edges to create a beautiful bubbly crust and crispy base. If you prefer roll the pizza out with a rolling pin.

Now you are ready to create your pizza toppings.

Pizza cooking in Omica Pizza oven image