Check out our videos on making dough and
stretching the perfect pizza on our YouTube channel.
Method
Makes 10x 165g dough balls for approximately 10x 12” pizzas
Start with a high quality ‘00’ flour for the best results.
Bring ⅓ of the water to the boil and mix with the rest of the cold
water. This brings the water to the correct temperature.
Whisk in the yeast and olive oil.
Meanwhile prepare the flour by sifting it into a bowl along with the
salt.
Pour the water on top of the flour and begin mixing with a wooden
spoon. Once the dough has started to form begin mixing with your
hands.
Turn the dough onto a lightly floured surface and knead using both
hands. Continue to knead for around 10 minutes until the dough
is firm and stretchy. Cover the dough and leave in a warm place to
prove for 1-2 hours.
Once the dough is proved, divide into dough balls and let them rise
for a further 20 minutes before stretching.
Uuni Classic Pizza Dough
Ingredient Weight Qty / Vol
Type ‘00’ flour
(or strong white) 1000g 8 cups
Water 600g 2½ cups
Olive oil 40g 3 tbsp
Salt 20g 4 tsp
Dried yeast* follow packet instructions
Fresh yeast
(alternative)* 15g ½ oz
*for a three day cold prove use half the amount of yeast
Recipes
26
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