Standard Oven Pizza Dough

I love making pizza all year and when it’s too cold to make it outside, I love using my regular oven to whip up some homemade pizza. The biggest difference between pizza oven dough and standard oven dough is the cook time. Since a standard oven doesn’t get as hot it will require your dough to cook longer. There are a few things to add to the dough to ensure it doesn’t dry out from it’s longer cook time.

Ingredients

1 Liter of warm water

1,600 grams 00 flour

50 grams of salt

2 grams of yeast

20 grams sugar

50 grams extra virgin olive oil

Directions

Note: I recommend making this dough in a stand mixer because of the volume of flour, but if you don’t have one you can do it by hand and knead the dough until it’s smooth.

Start by add half of the amount of flour to the bowl of your stand mixer along with the yeast

Add your salt to your warm water and allow it to dissolve

Pour the water, oil, and sugar into your stand mixer and start the mixer on low speed

Slowly keep adding the remaining flour little by little and allow it to combine. Note, you may not need all of the flour. Doughs are very dependent on weather. If it’s a more humid day, you may require all the flour and have a stickier dough. If it’s a dry day, you may see that your dough comes together with less flour

Let the dough mix in the stand mixer for 10-15 minutes until you have a nice smooth ball

Cover and let rest for 20-30 minutes

Cut the dough into two equal parts and roll into a round ball

Add each dough to an oiled bowl, cover and let rise for 6-8 hours

You can make two square sheet pan pizzas or two round pizzas on a large pizza stone with this dough