Classic Pizza Dough

Fill a small cup with lukewarm water and add the Active Dry Yeast, using a spoon to thoroughly mix until dissolved. Set the yeast aside for 10 minutes to activate.

Once the Active Dry Yeast has been activated (the top will bubble) pour it into a separate bowl of All-Purpose Flour, add the remaining water, and start mixing with your hands. At this point the dough will be sticky.

Next, add in your salt.

Continue mixing by hand until the pizza dough comes together into a ball. Cover with a damp tea towel and leave it to rise at room temperature for about 20 minutes, or until doubled in size.

When the dough is ready, with damp fingertips gently remove it from the sides and bottom of your bowl. Carefully begin to fold the sides of the dough in and over.

When the dough appears smooth, cover it with a damp tea towel and leave it to rise at room temperature for another 20 minutes.

Once rested, transfer the dough to your work surface, cup your hands and pull the dough towards you. Do this about four times and you will see the gluten begin to tighten and the ball is shaping itself.

Once smooth and without lumps, transfer the dough into a lightly oiled container or bowl. Cover it very well to avoid the formation of a crust and put it into the fridge to proof overnight (around 10 to 12 hours).

Once doubled in volume, transfer the dough to your work surface and divide it into seven 250 gram dough balls.

Once you have weighed your dough, you will start to make individual dough balls. The way you do this is fold in all sides of the dough. Repeat this process until you can see the gluten start to tighten. Make sure the bottom of the balls are pinched and closed tightly.

Transfer the prepared dough balls to a pizza dough box dusted with Semolina Flour on the bottom or inside a lightly oiled container.

Cover the dough balls and let proof at room temperature for around 4 hours (until doubled in volume). If the dough is proofing too fast, or if you want to make the pizza later on, move the pizza balls inside the fridge for a maximum of 10 hours.

Finally, stretch the pizza dough balls with the help of a mixture of 60% Semolina Flour and 40% All-Purpose Flour and cook in your Ciao Bella Pizza Oven at 716°F/380°C.