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–+ servings
Kneading Pizza Dough

MHMP Classic Dough Recipe

Our classic dough recipe is simple to prepare and can be used to create multiple pizza styles. Follow our instructions below to achieve restaurant-quality results in the comfort of your own home. With this recipe, you'll be well on your way to crafting the perfect crust for your homemade pies. Happy baking!
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Servings 4 12 inch pizzas

Equipment

  • Mixing bowl
  • Wooden spoon
  • Airtight container for proofing
  • Medium Ooni Detroit Style pan (32.4 x 24.1 x 5.9 cm) or similar for Focaccia, Detroit, and Sicilian styles

Ingredients
  

  • 600  grams 00 flour  (high protein bread flour can also be used as an alternative)
  • 390  grams  water  (room temperature)
  • 1.2 grams dry yeast (active dry yeast or instant dry yeast can be used)
  • 16 grams salt
  • 50/50 ish mix of 00 and semolina flour (for dusting and stretching)
  • Extra virgin olive oil (for greasing and drizzling, required for Detroit, Sicilian, and Focaccia styles)

Instructions
 

Steps 1-3 (Common for All Styles)

  • In a mixing bowl, combine the dry ingredients (00 flour, dry yeast, and salt) with a wooden spoon.
  • Add water and mix well with wooden spoon until the ingredients are fully combined.
  • Knead the dough by hand on a lightly floured surface for 10-15 minutes until it feels firm and stretchy. As you knead, add small amounts of flour as needed to prevent the dough from sticking to your hands.

For Round Pizza Styles – We Make Neapolitan, New York Style, and Pizza Tonda Romana with This Dough (But It’s Not Limited to These!)

  • Place the dough in a lightly greased bowl with an airtight lid or cover it with cling wrap. Allow it to bulk ferment for 14-16 hours at room temperature.
  • After the bulk fermentation period, divide the dough into 4 balls. Place each ball in an airtight (very lightly greased with oil) container to prove for another 4-6 hours.
  • To shape the dough:
    Toss the dough ball in a 50/50 mix of semolina and 00 flour. This will prevent the dough from sticking when stretching.
    Place the dough ball on a lightly floured surface and use your fingertips to press out the air from the center, leaving just under an inch of dough on the edge. This will help to form a nice, airy cornicione (crust) around the edge of your pizza.
  • To stretch the dough:
    Gently lift and transfer between the palms and wrists of your hands a few times.
    Place the dough on your knuckles and lightly stretch and rotate until you're satisfied with the size and shape. Be sure to stretch the dough evenly and not too thin, as this may cause the dough to tear.
  • Ready to bake:
    For best results, we recommend using a quality home pizza oven, such as an Ooni pizza oven, or a pizza steel or stone if baking in a home oven.

For Focaccia, Detroit Style, and Sicilian Style:

  • Place the dough in an airtight container greased with EVOO. Drizzle more EVOO over the dough ball, rubbing it evenly across the surface.
  • After bulk fermentation, move the dough to an oiled tray or pan (we like to use the medium Ooni Detroit Style pan, 32.4 x 24.1 x 5.9 cm). Drizzle more EVOO on top, then begin to lightly press and stretch the dough. Gently pull from underneath while pressing until the dough is nearly at the edges of the pan.
  • Cover and proof for another 15-20 minutes to allow the dough to relax and expand further.
  • After proofing, press and stretch again until the dough comfortably reaches the edges of the pan. Drizzle with a little more EVOO, then use your fingertips to form dimples in the dough.
  • Ready to bake:
    For best results, we recommend using a quality home pizza oven, such as an Ooni pizza oven, or a pizza steel or stone if baking in a home oven.
Tried this recipe?Let us know how it was!