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Pizza Dough for Outdoor Oven

Pizza Dough for the Outdoor Oven

3738kcal
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Prep 25 minutes
Cook 1 minute
Passive Rest & Kneading 1 hour
Total 22 hours 7 minutes
Formulated specifically for high-heat outdoor pizza ovens (like the ROCCBOX by Gozney), this low-hydration pizza dough uses a tiny amount of commercial yeast instead of sourdough starter to ensure the crumb cooks crisp and light without turning wet or gummy under intense flame.
Servings 8 Pizza Dough Balls (~200 g each)
Cuisine Italian / Outdoor Pizza

Ingredients

  • 900 g Bread flour (90%)
  • 100 g Stone-ground whole wheat flour (10%)
  • 630 g Water (63% hydration)
  • 0.1 g Instant dry yeast (0.01% – roughly 1/16 tsp or a tiny pinch)
  • 30 g Salt (3%)
  • Semolina flour for dusting and shaping

Equipment

Method

1. Day 1: Mixing & Initial Rest (4:00 PM)
  1. In a large bowl, dissolve 0.1 g instant dry yeast in 630 g water. Add 900 g bread flour, 100 g whole wheat flour, and 30 g salt.
  2. Knead by hand or in a mixer for 2–3 minutes until integrated into a lumpy dough mass. Cover and let rest for 30 minutes.
  3. 4:30 PM: Knead dough again for 2–3 minutes until smooth and elastic. Cover and let rest for 30 minutes.
2. Division & Cool Fermentation (5:00 PM)
  1. Lightly oil a baking tray or dough box with olive oil.
  2. Divide dough into 8 equal pieces (200 g each) using a bench scraper and scale. Round each piece into a tight, smooth ball.
  3. Transfer pizza balls to the oiled tray, leaving space between them. Cover tightly with plastic wrap.
  4. Ferment in a cool place at 18–20°C (64–68°F) for 18–22 hours until next day.
    5. By the end of fermentation, the balls will relax and spread flat rather than looking overly bubbly
3. Day 2: Preheating, Shaping & Blazing Bake (2:00 PM)
  1. Preheat Oven: Ignite outdoor pizza oven and preheat on high flame for at least 40 minutes until the stone reaches 700°F (370°C).
  2. Shaping: Dust workspace with semolina flour. Press fingers from the center outward to push air into the outer rim (cornicione). Gently stretch into a 10–12 inch circle without popping the puffy rim.
  3. Transfer stretched dough onto a pizza peel and add sauce and toppings.
  4. Bake: Launch pizza into the oven, turn flame down to low mode, and rotate pizza every 15 seconds for 60–90 seconds until evenly charred and cooked through. Serve immediately!

Nutrition

Calories3738kcalCarbohydrates764gProtein105gFat20gSaturated Fat3gPolyunsaturated Fat5gMonounsaturated Fat8gSodium11678mgPotassium1101mgFiber28gSugar3gVitamin C0.01mgCalcium176mgIron47mg

Notes

Note: By the end of fermentation, the balls will relax and spread flat rather than looking overly bubbly.

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