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Well working TNT Pizza dough recipes
(Tried N' Tested)

Pizza dough recipe. Well working dough recipe for pizzas cooked not only in wood fired ovens.

1. Quality pizza dough recipe (with A to Z workshop.)

2. Double decker pizza recipe and ingredients.

3. Totally traditional pizza Neapolitan.

4. Large quantity dough recipe out of 22 Pounds or 10Kg of flour.

Wood fired oven recipe for making pizza.
Making pizza From A to Z, pizza dough recipe, base ingredients & pizza toppings

1. Quality pizza dough recipe (US or Metric ingredients measures).

Nicest pizza dough, base ingredients recipe.

See Dada's A to Z pizza and pizza dough making page how easy it is; workshop with images from start to the end. The recipe makes enough dough for 3-4 of 12" to 16" (305mm to 406mm) quite large thick pizza bases or 7 to 10 thin bases for crispy pizzas. Give it a go one time and try what we do, we make thinner pizza bases out of this dough, done in the wood burning oven in under 2 minutes and pizza is very nice.

You can also try making your first pizzas in a electric or gas kitchen oven but start with less toppings (especially in the center) and with thinner bases - pre heat your oven to maximum. Make yourself a small wooden or steel pizza paddle or they sell mini pizza peels in supermarkets, paddle isn't must to have but it's always handy for moving hot pizzas around.

I like it because it is so easy to memorize and it makes very best pizzas.

Pizza dough INGREDIENTS (7 to 10 pizza crusts quantity.)

US measurements pizza dough formula:

US measures - cups, ounces (oz), fluid ounces (fl oz).

29.5 oz (US) all-purpose flour (6.7 cups - convert flour cups vs. ounces)
1/2 ounce active dry yeast - or one tablespoon
2 tbsp brown sugar (optional - works with or without sugar, sugar adds on crisp)
2 teaspoons salt
2.1 cups (US) filtered "tepid" water (16.8 fl oz) - tepid water; mix two parts of cold water to one part boiling water

* Best is to weigh flour on scales in ounces, instead of using volume/cups measure (because if the cup is packed then more flour goes in and the dough gets harder less soft basically - when a cup measure is used it is filled with flour lightly from a sieve). Depending on your flour quality, if you'd like to make the dough less soft -next time add an additional 0.35oz of flour (or wise versa.)

Metric measurements pizza dough ingredients:

METRIC measures - cups, grams (g), milliliters (ml).

825 grams plain fine flour (5 Metric cups - convert flour cups/grams measures)
14 grams active dry yeast - or one tablespoon
2 tbsp brown sugar (optional - works with or without sugar, sugar adds on crisp)
2 teaspoons salt
500 ml filtered "tepid" water (2 Metric cups) - tepid water; mix 2 parts of cold water to 1 part boiling water

* Best is to weigh flour on scales in grams, instead of using cups/volume measuring (because if the cup is packed then you use extra flour and the dough gets less soft and it feels much harder - when a cup measure is used it is generally filled with flour lightly from a sieve). Depending on your flour quality, if you'd like to make this dough less soft -next time add an extra 10g of flour (or wise versa.)

Video of making pizza dough by Rob and his daughter Madelyn

* Best flour to make pizza dough is "flour type 00" used for pizza & pasta. 00 Flour is finer grind therefore it's heavier in weight.

Best pizza base dough flour Type 00.
Best flour for pizza base dough is - Flour type #00
is the finest grind.


1. Mix all of the dry ingredients first, then add the water. It will appear to be too dry at first. Do not add water. Keep working the dough until it is smooth.
(This requires a little faith but it really works).

2. Let the dough rise once (approx 1 hour). Punch it down and knead again.

3. At this point you may choose to freeze some of the dough. If you do freeze it, be sure to wrap it well and freeze it quickly. With either fresh or thawed dough, let the dough rise a second time for 1 hour.

Best pizza dough is the best when it is a fresh dough, although, when it was waiting on the bottom of a fridge for 24 hours (important). I always make my pizza dough one day ahead of making pizzas.

4. After it has risen, punch it down and use it for your pizza. The dough will rise a little while you put the rest of your pizza toppings on it. Then bake as appropriate for pizza thickness and toppings.


I have tried variations like whole wheat, and just about any flour combination that works for bread works for pizza dough but of course plain - flour type 00 - (zero zero) is the way to go.


Difficulty: easy. Time: 20 minutes preparation, 2 hours rising, two times one hour.

Precision: measure the ingredients.

*** Just forgot to add, try to compare this pizza when you eat it with those pre-made pizza dough-bases from the shops :o)

2. Double decker pizza recipe and ingredients.

This pizza recipe is to create a multi-layer pizza. Topping ingredients should be sauteed to preheat as with any other good pizza recipe. Olive oil is a good liquid cooking medium to use when heating the pizza toppings.

Use either one pizza dough packet and divide in half, or use two, and allow them to rise in separate bowls. Use a circular pan of about pie size (10" or 254mm) as that is what the time instructions were calculated with.

Seasoning: Italian seasoning, oregano, garlic powder though you might try red pepper and paprika.

Common toppings: sausage, chopped green peppers, onions, mushrooms, corn, chicken, et cetera.

preheat oven at 475°F or 246°C (even if it's in conventional kitchen oven but turn it very hot/highest)
first layer of crust 7 minutes in oven
remove crust
add light sauce, seasoning, and light cheese
put back in oven for around 1 minute
remove from oven and stretch second crust layer over the top of the lower layer.
It is easiest to do this if you put flour or olive oil on a flat surface, spread the dough, and then pick it up and place it on top of the lower layer.
back in oven for 6 minutes
remove from oven. add light sauce, pre-cooked topping + cheese
10 minutes more to cook.

Notes: if you add to much sauce then the dough will not get crusty because it is too thick. I used less than one can of tomato sauce for a pie pan sized pan.

You can play with the cooking times some to get the crust to be harder or softer, however I would stick to 7 minutes for the lower crust. first try was 6, 1, 5, 8 minutes respectively, and I thought the pizza was too soggy. Soggy is very hard to eat, and really not very good.

The Pizza Dough of the kind:

Instead of using those premade dough packages that you add water too, try making your own, you'll never go back. Remind you home made risen pizza dough, like the one above, is always the best. I make dough out of 5 cups of flour at the time and keep it in plastic bag. Not always I use all of it in one go. After serving few pizzas the rest of the dough goes into freezer, lager amount can be divided into 2 parts and stored that way. In case you fire your oven within a day or two the whole amount or half of the fresh dough can be kept in a fridge.


3. Totally traditional pizza recipe, Neapolitan style.

I have seen some wonderful Pizza recipes out there and I thought people might not mind another.

One of the first things my dad did when he first came to Australia was to build a wood burning oven and there was nothing like the bread and pizzas that he used to make. All of us in my family agree that the pizza we liked best was his simple, traditional Neapolitan Pizza that was just pizza sauce and parmesan cheese and if you like it hot add dried chilli.

The sauce is important. I will tell you how my dad showed me to make it but I should say that he never used measurements. He would just grab a handful of something or pour some oil in and say "put that much in". What I'm saying, in effect, is that you don't have to be too precise about the quantities you use.

So ... the most important thing about the sauce is that you need the right kind of tomatoes. I use this brand called Latina. They are an imported Italian brand of peeled tomato. The good can with the right tomato may be called differently so if you make pizzas more often always buy a brand you haven't tried before, I'm sure you will find the right product to suit best for your kitchen and taste.

Okay ... the first thing you do is get yourself a large saucepan. Put in about a 1/2 to 1 cup of olive oil (if you want the authentic taste you really should use olive oil). Add 2 to 3 cloves of garlic (biggish cloves) and fry till they are golden (don't let them go brown - just golden). Take off the hot plate and add about 4 or 5 cans (size 375 grams or 13.3 ounces per each can) of peeled tomatoes and dice the tomatoes up before you put them in. Add about 300 grams or 10.6 ounces of Leggos tomato paste. Put in about 1 to 2 tablespoons of ground pepper (best if you grind it coursly yourself in pepper mill) and about 4 or 5 leaves of fresh basil (remember to rub the basil between your hands a bit before you put it in. This assists in flavour extraction as it boils).

Then add enough water so that the mixture is like a thin soup. Then bring it to boil and once it starts boiling turn down the heat so that it stays on a light soft boil. Continue boiling until you get the thickness you like. This should take about 2-3 hours, that is why dad made a larger amout at each time as the sause can be stored in freezer. Make sure to stir it every 10 min or so to ensure it does not stick to the bottom. The thicker it gets the more regularly you will have to stir it and turn down the heat as it gets thicker so that it is always on a soft boil. As the sauce reduces, taste it. If the tomatoes are a bit bitter add a little sugar, but only a little and of course some salt to taste.

This is really spaghetti sauce but for pizza it should be thicker than spaghetti sauce because you don't want the pizza base to go soggy.

Add a generous amount of sauce on your pizza base and put about 2 to 3 handfuls of grated parmesan cheese on top. The cheese should be soaked up by the sauce. If you like chilli add some of the dried chilli flakes then put it in oven on really high so that the base cooks quickly and the sauce does not have time to make it soggy. That's it for the Neapolitan traditional pizza base style.

Hope it works out for those who give it a try, and why wouldn't it?!

4. Large quantity dough recipe out of 22 Pounds or 10Kg of flour.

It's a basic recipe used in practice also in Australia now, there's another one that uses a large amount of sugar, it takes a month of 12 hour long days to learn. (every thing that there is to it)

1. 22 Pounds - 10Kg plain flour - minus a small handful
2. 25.4 Cups - 6 Liters of luke warm water (1/2 boiling and 1/2 freezing)
3. 7 ounces - 200 grams of salt
4. 5.3 ounces - 6.4 ounces or 150 grams - 180 grams brown sugar (convert sugar amounts)
5. 8 fl. ounces oil (about a cup)
6. 4.3-4.6 ounces or 120-130 grams of fresh yeast (or half amount of dry)

Mix all dry stuff in the flour.
Prepare the water, it should be warm to the touch but NOT hot.
Add your water and yeast that was mixed in the water, and the oil, in a container add all the flour and place your hands at the bottom mixing it toward the top.
After you have mixed very well (until your arms are sore), fold the dough from the corners to the middle until tight, be care full not to tear the dough by doing it too much and turn over and cover with plastic.

Be careful never to have your dough uncovered for longer than a few minutes. The first rise should take about 1 hour to 90 minutes depending on the weather and where you put it to rise, covered over with a cloth and placed between the curtain on a warm day is the best (or behind the fridge near the warm motor is good also, or very good in winter put the dough to rise in a cupboard if your hot water system is inside because it's nicely warm in there.)
After the dough has risen, fold the corners to the middle and turn over to a tight ball again, this second rise should take 40 to 50 minutes, faster then the first time, keep doing it for 4 or 5 times. Each time will take quicker and quicker, after about 5 times place it in the fridge to sit over night, and when you want to use it take it out so it can warm to room temp. It is not so much how you make it is how you take care of it after you made it, you could use it the same day, but you need to age it for over or about 8 hours before you can cook with it, or it will be just too fresh. *** Remember a round ball makes a round pizza!

After pizzas use the stored heat energy for baking breads.

In fact you can bake for 4 to 6 hours reloading batches in the oven (including slow long time roasting at baking temperatures.) My favorites are whole mixed grains breads, Sour Dough and Turkish breads, sweets of course. It's a good idea to own a proper book about baking strategies, I ordered this one from eBay and I'm enjoying reading it ever since:

The bread bakers apprentice book. To order this book click here
Great as present, or must have DIY Book by Peter Reinhart: "The Bread Baker's Apprentice".

Complete Wood burning oven building tutorial with 370+ photo series.

L-lysine and L-arginine amino acids amounts and ratios in food products in alphabetical order (or foods in order from lowest to highest L-lysine amount.)

by Rado Hand

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