Thanks to our Uuni 2S and now our Uuni 3 Pizza Ovens life has been much more pizza-focused over the past year. (More pizza in one's life is never a bad thing.) Part of the fun has been searching for the perfect pizza dough recipe. We've tried overnight dough, sour dough, yeast-free dough, gluten-free dough and more!
Here is the recipe we find to be the most user-friendly. It's super easy to throw together and can be made the same day you want to use it or stored in the fridge or freezer. We have Uuni to thank for this recipe - it was posted originally here. Their "Uuniversity" is a gem for tips and recipes for your Uuni oven!
Makes 5 x 12″ pizzas. We usually double the recipe and freeze a few or keep them in the fridge for the next day.
- Water 300g | 1⅓ cups
- Dry yeast 7g
- OR fresh yeast 20g | ⅔ oz
- Olive oil 20g | 1 tbsp
- Type ’00’ flour 500g | 2½ cups [we have used regular old AP unbleached as well]
- Salt 10g | 1tsp
- Bring 1/3 of the water to boil and mix with the rest of the cold water. This brings it to the correct temperature
- Whisk in the yeast and then oil
- In a separate bowl, sift the flour with salt
- Mixing by hand: Pour water on top of the flour and being mixing with a wooden spoon. Once the dough is starting to form, continue mixing with your hands. Turn the dough onto a slightly floured surface and knead using both hands. Continue kneading for around 10 minutes until the dough is firm and stretchy. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
Using a mixer: Turn the machine on low and start gradually adding water. Once mixed, time 5-10 minutes on the same setting. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
- Once the dough is proofed, divide it into 165g dough balls for the perfect traditional Neapolitan pizza base that cooks in as little as 60 seconds in your Uuni wood-fired oven. Let them rise for a further 20 minutes before stretching. (If you want to do cold proofing, use half the amount of yeast and leave to proof in a fridge for 24-48 hours before dividing into dough balls. Cold proofing helps to develop a deep flavour to the dough as it allows the yeast to work with the sugars in the flour for longer. Let the dough return to room temperature before stretching and cooking.)
- Once proved it’s time to stretch your dough into pizzas.
Top tips for stretching dough: Always start with a perfectly rounded dough ball as this helps to keep the shape round when stretching out. On a lightly floured surface, pressing down with floured fingertips, shape the dough into a small, flat disk. Working from the centre, push the dough outward while spreading your fingers, making the disk larger. Pick up the dough. Move your hands along the edges, allowing gravity to pull the dough into a 14-inch circle, oval, or rectangle.
Cooking the pizza: Flour the pizza peel generously using semolina or cornmeal (or other course flour) as it will slide much easier into the oven. Slide the pie off the floured pizza peel and close the Uuni door. Wait 25 seconds, use the peel (or tongs) to turn the pizza 180 degrees, close the door and check again in 25-30 seconds.