🥖 The Artisan Dough Guide

Get your base right, and the rest takes care of itself. Here’s how to make pizza dough that’s light, chewy, and wood-fired ready.

🍞 Why Dough Matters

You don’t need a wood-fired oven to make a pizza — but if you’ve got one, your dough better be up to the job. Good dough gives you the puff, the crunch, the chew. It's the foundation of everything.

Let’s keep it simple, then go pro.

🔻 Quick Dough (Same-Day)

For: Weeknight pizza with no overnight proofing

Ingredients:

• 500g strong white bread flour
• 325ml warm water
• 7g dried yeast
• 1 tsp salt
• 1 tbsp olive oil

Method:

1. Mix yeast into warm water, let sit for 5 mins.
2. Add flour, salt, and oil — mix until a rough dough forms.
3. Knead for 10 mins until smooth and elastic.
4. Cover and rest for 1–2 hours, until doubled.
5. Divide, ball, and proof for 30 mins before stretching.

🔥 Artisan Dough (24-Hour Cold Ferment)

For: Serious flavour, pro-level texture, and next-level crust bubbles

Ingredients:

• 500g Italian 00 flour (or strong bread flour)
• 325ml cold water
• 2g instant yeast
• 10g salt

Method:

1. Mix all ingredients until shaggy. Rest for 30 mins (autolyse).
2. Knead or stretch-fold for 5–10 mins until smooth.
3. Place in a covered container and refrigerate for 24 hours.
4. Remove and rest at room temp 2–3 hours before baking.
5. Divide into dough balls and shape.

✅ Bonus: Dough holds well in the fridge up to 72 hours.

🌡️ Pro Tips:

• Use a dough box or tray to let your balls proof evenly.
• Don’t use cold dough — always let it come to room temp.
• Flour your hands and bench lightly — too much makes it tough.

💬 Final Word

You don’t need to be a baker. Just follow the process, trust the timing, and let your oven do the magic. The rest is sauce, cheese, and good vibes.