Dough Recipe for Wood Pellet Pizza Oven - Neapolitan Style

Making the dough from scratch is mando to get the best results from your backyard pizza oven. This is because you want a very specific moisture content for the best results.

This high-temperature fired-oven pizza dough recipe combines type 00 Neapolitan flour with whole wheat flour for a light, delicate, and crispy dough. The King Arthur whole wheat flour adds a flavorful backbone and unique texture to the dough.

Here is what you need -

Directions

1) First Create Poolish -
- 1 tsp dry active yeast + 75 g Whole Wheat Flour + 225 g 00 Flour + 300 ml Water
- Mix ingredients together and cover. Let sit at room temperature 7-12 hours
2) In stand mixer...
- Combine polish with 73 ml of water and mix until poolish is dissolved into the water
- Then add 1 tsp salt & 333 g of 00 Flour and mix on 2 for 5 minutes
- Let dough rest for 15 minutes
- Mix another 10
3) Form into a ball and lube up with EVOO and put in a covered bowl for one hour on the counter.
4) Cut the large ball into 4 equal portions and make them into balls. Place in a sizable container and wrap.

The dough will be ready to use in 4 - 7 hours on the counter or put in the fridge overnight for even more flavor. If you place them in the refrigerator, remove them from the fridge 1 to 2 hours before you are ready to make your pizzas.

Ovens that I use

Support Equipment and Tools

[jayf]

Finally I got some bomb pizzas out of the big horn with this recipe and the fan trick. Thanks again

[ninaromo]

Thanks for the recipe. I'm going to definitely try it.

[jayf]

Hell ya man I’m gona try this tommorow for some pizzas Saturday.

[mikehubble]

Hello Jason, You don't need to add any honey or sugar to the poolish? Also, no salt after the poolish when you add the final flour? Thanks!

[bobmcglone]

Can this be done without a dough mixer?

[karenbobo]

What if I want to try a dough tonight but don't have a polish

[Jamie-D]

Hey love your videos can you please write the recipe out thanks 😊