Adawat Flawless Pizza Dough

Pizza Dough

Makes 6 medium pizzas

1 kilogram of Pivetti “00” flour or Pivetti pizza flour
650 grams of warm water
4 grams of instant dry yeast
20 grams of sea salt
25 grams of extra virgin olive oil


  1. Add yeast to warm water and whisk to dissolve. Let it sit for a few minutes.
  2. Place flour and salt into a stand mixer with the dough hook attachment and stir to combine.
  3. Pour in the water while turning on low speed, then the oil. Mix for a few minutes.
  4. Turn the dough out onto a lightly floured counter and finish kneading by hand for a few minutes. Use a bench scraper to pull and turn the dough into a tight, smooth ball.
  5. Place in a lightly oiled bowl and cover with plastic wrap. Allow the dough to rest in a draft-free area until doubled in size. Around 90 minutes.
  6. Knock down the dough, then turn it out onto a counter. Gently knead and cut into six even pieces, weighing approximately 280 grams. Shape the dough into uniform, smooth balls.
  7. Place in a lightly floured container. Cover with a lid and place in the refrigerator for at least 24 hours, up to 48 hours.
  8. Before using, take the dough out of the refrigerator and let it sit at room temperature for 2–3 hours.
  9. Stretch the dough, top with your favorite ingredients, and cook in the Sage Smart Oven Pizzaiolo on the “wood-burning oven” setting for best results. Enjoy!

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