This simple basic recipe produces Pizza Classica, a classic pizza dough that works both for a quick same-day final proof and for a longer, cool fermentation. The steps are deliberately straightforward and will work equally well in the kitchen or in a garden pizza oven.
Ingredients
- 1000 g Tipo 00 flour or a German 405 flour
- 700 ml water
- 25–30 g salt
- 3 g dry yeast
Instructions
1. Make and knead the dough
Put the flour in a bowl and make a well in the centre. Stir the dry yeast in the well with a little of the water. Then add the remaining cold water, work in the salt and knead everything into a smooth dough. The dough may be soft; thorough kneading (several minutes) improves structure and handling.
2. Bulk fermentation
Shape the dough into a ball, cover and leave to rest for about 1 hour.
3. Divide and round
After the bulk fermentation divide the dough into equal portions and shape into tight balls.
4. Final proof
Place the dough balls in a dough box or on a lightly floured tray and cover them airtight. At room temperature (approx. 22 °C) let them proof for about 6 hours.
Alternative: For a longer cold fermentation in the refrigerator, depending on the flour, up to 48 hours are possible. A flour with higher baking strength is particularly suitable for this. Keep the pieces well covered during the cold fermentation and allow them to come to room temperature in good time before baking.
5. Shape, top and bake
Dust the dough portions with flour and gently press or stretch from the centre outwards into round bases, taking care not to degas the rim. Top as desired.
Bake in a well-preheated pizza oven on the hot baking floor/stone. Baking time depends on oven type and temperature. This works traditionally in a wood-fired oven as well as in modern gas and electric pizza ovens.
Tips for consistent results
- Hydration: The dough is relatively soft. Use flour sparingly when shaping and lightly flour the work surface.
- Covering: During bulk and final proof always keep the dough well covered so the surface does not dry out.
- Flour choice: For a spontaneous final proof at room temperature, Tipo 00 or 405 flours work well. For a longer fridge fermentation a flour with higher baking strength is recommended, depending on the manufacturer’s guidance.
- Oven preparation: Preheat pizza ovens thoroughly before baking so the baking floor/stone is evenly hot. A pizza peel and some flour or semolina make launching easier.
Note: Proofing times are guidelines and depend on room temperature, flour and dough development. Watch the dough — it should visibly rise and feel airy.