Pizza Dough

Activate the yeast (if using active dry yeast). In a mixing bowl, add the lukewarm water — not hot! — and yeast. Stir gently and let it sit for 5–10 minutes until foamy. Skip this step if using instant yeast.

Mix the dough. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients into the water-yeast mixture. By hand: stir with a spoon until a shaggy dough forms, then knead on a floured surface for 10 minutes until elastic. With stand mixer: use a dough hook on low speed for 5–8 minutes, until the dough becomes smooth and springs back when pressed.

Rest — first proof. Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for 30 minutes.

Strengthen the dough — stretch & fold. Fold and stretch the dough 3–4 times (or gently knead again) to develop more gluten. Let it rest again for 1 hour, covered. If you used a stand mixer, this second kneading is optional.

Divide and shape dough balls. By now the dough should be roughly doubled in size. Portion it into individual dough balls — each weighing about 230 g (8 oz). Shape each into a tight ball by pulling the edges underneath and pinching closed. Place seam-side down in a container or tray.

Choose your proofing method. Option A — same day: let the dough balls rise at room temperature for 1 to 1½ hours until soft, puffy, and relaxed. Great for quick pizza nights. Option B — slow ferment: refrigerate the dough balls in covered containers for 12–24 hours, then bring to room temperature for 1 hour before stretching. Best for improved flavor and texture.

Stretch & top. Dust your surface lightly with flour. Flatten a dough ball gently with your fingertips, then stretch from the center outward into a 10–12 inch round. Let gravity help by lifting and turning the dough by the edge. Place on a floured pizza peel and add your favorite sauce, cheese, and toppings.

Bake & enjoy. Launch into a fully preheated outdoor pizza oven — aim for 660°F / 350°C or higher. Bake for 60–90 seconds, rotating every 20–30 seconds for an even, blistered crust. Remove, slice, and enjoy authentic, fire-kissed pizza right in your backyard.