Ep 12: Pt 2. Pizza Dough for the Wood Fired Oven

This recipe is enough dough for 10 pizzas, each dough ball being around 250 grams. If you want to follow this recipe, but don't want to make quite that much dough, then 10 is an easy number to divide, or you can just follow the baker’s percentages.
I weigh all the ingredients in grams, including the water. Measuring by volume, like cups, is not very accurate and can result in an inconsistent dough each time you make it.
735g all-purpose flour
735g 00 flour
1000g water
30g salt
(In bakers’ percentages: Flour 100%, Water 68%, Salt 2%)
15g fresh yeast (1%)
or
7.5g active dry yeast. (0.5%)
or
6g instant yeast (0.4%)
Combine the flour, then the yeast on one side and salt on the other, and then add all the water. Using a dough scraper combine everything until there are no dry ingredients left,
Turn out onto a work surface and knead for about 5 to 10 minutes until the dough soft and elastic. All the flour I need is already in the dough, so I’m not adding any more to my work surface. Kneading helps to develop the gluten, giving your dough strength and the ability to stretch.
Rest overnight in the refrigerator where it will develop more flavor. (If you’re planning on making the pizzas the same day, let’s say around 4 in the afternoon then make your dough early in the morning, around 8am, so it can rest for at least 4 hours. Then divide and ball it up and let it rest in your proofing tray for another 3 to 4 hours.)
The next day, about 4 hours before you are planning to make your pizzas, turn the dough out onto a floured work surface.
Divide the dough into 10 equal balls and then place them into a floured proofing tray and let them rest at room temperature for around 4 hours, when they will be ready to shape into your pizzas.

[@marshq400]

This dough recipe is by far the best of the many I’ve tried. Perfect for stretching out thin, no holes. No soggy bottoms! Lovely puffy crusts too. Made 20 pizzas last evening with a first time 100% success rate. Thank you Clive, loving TWFOC!

[@TheWoodFiredOvenChef]

Thank Dom. I'm glad i worked for you. Happy Christmas. Clive

[@FernandoPizzani]

All your videos are truly entertaining and inspiring. Thank you for sharing your knowledge and passion!

[@TheWoodFiredOvenChef]

Thank you Fernando. I'm glad you enjoyed them. Clive

[@joemauceri16]

I've been watching videos and looking for a simple Neopolitan dough recipe for a few months now and I have to say your video is the best I've seen. It's pleasant to watch as your demeanor is so calming and the recipe is nice and simple. Bravo Clive!

[@TheWoodFiredOvenChef]

Thanks Joe. As I mentioned in the video I tried many different dough recipes, thinking that there had to be something better than just flour, water, salt and yeast, but in the end, for me, the basic four ingredients, and a long ferment, was the dough I enjoyed then most. I’m glad you enjoyed the videos. More to come. Clive

[@Ericadjuster6a]

Love your production. I have my own pizza oven from Italy and it is a joy. You have inspired me to do more. Keep them coming. And thank you.

[@TheWoodFiredOvenChef]

Thank you! More to come. Clive

[@crishamilton6678]

Done and resting! Yes, made the full recipe....thank you Clive..you are an amazing chef!

[@TheWoodFiredOvenChef]

Thanks Cris. I'm glad it worked out.

[@kierantaylor5852]

What I love most about your videos is how you have clearly spent time thinking carefully about the process and how best to explain it. It really feels like a series of videos rather than a random collection. Thank you so much for taking the time to share your passion and expertise.

[@TheWoodFiredOvenChef]

Thank you very much!

[@thepermaculturepantry5891]

Hello from Australia!!! I have to say a huge thank you for this wonderful pizza dough recipe and for all of your great videos! My husband just finished building a brick pizza oven for our family, and we made pizzas for Christmas lunch yesterday! The dough was the best recipe I'd ever tried, and with what was left over we made some small rolls with. So happy we found your channel and looking forward to trying your other recipes. Cheers, Greg & Emma.

[@TheWoodFiredOvenChef]

Hello Emma and Greg. Thanks for getting in touch. I’m glad you enjoyed the videos and appreciate the feedback. Happy that the dough recipe worked out for you. I've never had pizza for Christmas, but now I'm curious 😄. I hope you are all safe and well. Clive

[@seanmcnamee3267]

Hi Clive, I just built my own wfo. I watched all your videos and made this dough last week. I've been making pizzas for a while but have to say your recipe and method is excellent. Love your comments on being committed to the fire. I've cooked on open fires for years now finally upgraded. I'll be trying more of your recipes. Thanks for your content. Have a great weekend

[@TheWoodFiredOvenChef]

Hello Sean. Thanks for the great comment. I look forward to hearing about more of your cooking adventures. Clive

[@hankhorn903]

Clive, you’ve been an inspiration. I first started watching your videos about four months ago and your recipes, video production, and style cinched it: must have an oven, so over the summer I cobbled together my “dome” and tonight we successfully fed the group. The 2 day crust was perfect but the event lacked your music! Thanks.

[@TheWoodFiredOvenChef]

Thank you Hank for getting in touch. I really appreciate it it. Great to hear about your oven. Keep me updated with all your cooking adventures. Clive

[@davidcraddock9843]

Hi Clive, where do I start with a gratitude of thanks for your wonderful inspirational You Tubes, educational commentary and not forgetting your ability to enunciate the meritsof different approaches to using a wood fired oven. My success to date in using my Melbourne Wood fired brick oven is directly attributed to you. I will be eternally grateful to you. Very best regards David, Barossa South Australia.

[@TheWoodFiredOvenChef]

Hello David. I'm so excited to hear that you got an oven from Melbourne Ovens, and look forward to hearing all about your cooking adventures. Clive

[@TheAppleLoadout]

The algorithm gave me your channel and what a find. Brilliant production value, great recipes and super ideas. Subscribed instantly. Thank you for the effort and wishing you well from South Africa.

[@TheWoodFiredOvenChef]

Cheers Gary. Thanks for subscribing. Clive

[@Friaspordias]

Enjoyed you incredible presentation of the creation of your pizza dough!

[@TheWoodFiredOvenChef]

Thank you!

[@dinoap]

This worked out beautifully. Had 13 guests over and made this dough the night before. My first time ever doing this. Wonderful. Thank you for sharing these videos with us. We made every pizza you show in the next episode plus a couple of others.

[@TheWoodFiredOvenChef]

Great to hear. Thanks, Clive

[@jamesgifford7426]

Hi Clive. I have now tried your dough recipe twice now. The first one, while it was a little sticky it cooked up well and tasted great. The second batch, I reduced the hydration just a little and the dough was perfect. I had people around last Saturday for Pizza's and they loved them coming out of the wood oven straight to table, the favorite of the night was a spiced roast pumpkin with goats cheese and baby spinach. Thank you for the time and effort you put into the production of your videos

[@TheWoodFiredOvenChef]

Hello James. Thanks for getting in touch. I''m glad the dough recipe worked for you. It's those little changes that can make all the difference. I like the pizza suggestion. I'll have to try that one. Cheers. Clive

[@markelliott7641]

Just tried this for the first time Clive. Lovely flavour. Absolute winner mate

[@TheWoodFiredOvenChef]

That's great to hear Mark!

[@benjamingardner1602]

I finished making a wood fire oven a year ago. I was in search of a good pizza dough recipe. This is the first and only one I have used. It makes great pizza. Good job. Thanks for videos

[@TheWoodFiredOvenChef]

I'm glad it worked for you Benjamin. Many thanks. Clive

[@Dan-cl9ie]

Hi Clive Made your recipe last night and followed every step you talked about in this video. The end result was an incredible pizza everyone was blown away with. Thanks for your guidance and great video. Cheers Dan

[@TheWoodFiredOvenChef]

Thanks Dan. I'm glad it worked for you and appreciate the feedback. I'm working on an episode for sourdough pizza dough. Clive

[@DeenaMorando]

Lovely dough - soft, easy to work and delicious.

[@TheWoodFiredOvenChef]

I'm glad it worked for you Deena. Clive

[@harry6812]

Best dough recipe I've tried yet, it is not too sticky and puffs up perfectly.

[@TheWoodFiredOvenChef]

I'm glad it worked for you Harry. Many thanks, Clive.

[@amit6479]

I have recently got a wood fire oven. Have been experimenting with the dough. Thanks to your elaborate and beautifully shot video, I have finally got it right. Your videos are very inspiring.

[@TheWoodFiredOvenChef]

Thanks so much, I'n glad it helped. More to come. Clive

[@rafaelramirez2586]

Thanks Mr Clive. Another awesome performance. Thanks a lot to all your team, I send my regards from Venezuela, land of Grace and Kindness

[@TheWoodFiredOvenChef]

Thanks Rafael

[@cuperdiaz232]

Very professional thanks to show us your beautiful work

[@TheWoodFiredOvenChef]

Glad you found it useful

[@robertrico7598]

Another great video, I am TRULY pleased that you’re back in action.

[@TheWoodFiredOvenChef]

Thank you Robert

[@Jazagivid]

Amazing presentation dynamic and atmosphere. Subscribed to enjoy more content.👍🏻

[@TheWoodFiredOvenChef]

Thank you!

[@Jim_Taylor]

Love all your videos. You inspire me to cook beyond pizza. I just got a Clementi Clementino for starting out in wood fire cooking. Thank you.

[@TheWoodFiredOvenChef]

Thanks Jim. Congratulations on the new oven. Clive

[@dfunkYT]

Finally got my oven built and used this as my first dough recipe try in the new oven last night, tasted amazing, 😋, chuffed how the first cook came out, great channel mate, watched every video, top dog 👍

[@TheWoodFiredOvenChef]

Great to hear about your oven! More to come. Clive

[@dont_delay]

Dear Clive, just made pizza this evening. A big thank you . Definitely the best pizza we ever ate

[@TheWoodFiredOvenChef]

Great to hear Jackie. Thank you.

[@timtownsend7713]

I could listen to this chap all day.

[@TheWoodFiredOvenChef]

Cheers Tim

[@susiebateman5744]

I am experimenting with my new wood fired oven, these videos have been invaluable, so informative and easy to follow, this chef is wonderful, so calm and professional, such a lovely change from the hyperactive and gushy American chefs I tried, and failed to watch! This pizza dough recipe is fantastic, I’ve followed it to the letter and it’s the best dough I’ve ever made and so easy to make the exact number of pizzas required. I am absolutely inspired, thank you so much.

[@TheWoodFiredOvenChef]

Thank you Susie. I'm glad you enjoyed the videos, and that the dough recipe was successful for you. Thanks for commenting. Clive

[@leannegrisold2417]

Hi Clive, I have been using your recipe and it is great. I just find that the dough is not as sticky as yours shows, I am using the right amounts but dough seems a bit dry, can I add more water Thanks Leanne

[@jimmym12]

Amazingly great videos & instruction.

[@TheWoodFiredOvenChef]

Thank you Jimmy

[@matthewplaskon1473]

A pleasure to watch. Thank you

[@TheWoodFiredOvenChef]

Thank you Matthew!

[@nickdottavio7374]

Chef,Great presentation. You are quite the gentleman. Your video is very profesional and easy to follow.My wife and I have been making pizza for years using the same dough combination.We like the chew of the crust, it's more of the American style pizza.We definitely recommend 68%hydration.We wish you and your family good health and happiness!

[@TheWoodFiredOvenChef]

Thank you Nick. More to come. Clive

[@BB-bk4yj]

You are the best. I have Made the dough for the first time and we have Made your pizza’s and we are so happy that it for the first time was solved. Your video’s are so beautifully. Very much greatings from the Netherlands.

[@TheWoodFiredOvenChef]

Thank you Bianca! I'm glad the recipe worked for you. Thanks for your lovely comment. Hope you are all safe and well. Clive

[@rustyspygoat4089]

This is great information! Many times you hear chefs giving the measurements of the dough ingredients and they leave it at that. But to hear you explain the flour to water ratio in order to adequately hydrate the dough in order to have a streachable and workable dough was invaluable.

[@TheWoodFiredOvenChef]

Thank you Rusty

[@deneb3552]

Clive your videos are spot on, informative and entertaining. I've started the fire and there is no going back, it already brings joy to a number of people that'll only increase. I'm thankful for your work and wish you all the best. A small note for the dough, maybe try sourdough. More difficult but you can't beat the flavour and it's better for digestion too. All the best from Hungary!

[@TheWoodFiredOvenChef]

Thank you for commenting. An episode on sourdough pizza is on a very long list of things to do. Thanks Again. Clive

[@deneb3552]

@@TheWoodFiredOvenChef You're the best!

[@Brusselsproutsk8]

I've tried a few for my wood fired oven and this is superb. A lovely dough.👍

[@TheWoodFiredOvenChef]

Great! Glad it worked for you

[@petemcdonald8894]

One of the few channels I view on full screen, I have a very good monitor, the pictures are so rich in content, composition, art. Add to that the crackle of the fire. Ok, so you are very good at 250 measuring ;) ~ I hope everyone is ok there

[@TheWoodFiredOvenChef]

Thank you Pete. All good here. Clive

[@almath9987]

Thanks, the dough looked great looking forward to the next video to see how it rises when cooked love the bubbles in a pizza👏👍

[@TheWoodFiredOvenChef]

Thank you!

[@JM-hz9ch]

@@TheWoodFiredOvenChef I followed your recepi couple weeks ago but I have 2 small thinks what I don't understand what I did wrong: 1: When i was Finnished with the dough, I did it in a closed tray to stay overnight in the refrigerator but the dough came not out the same as yours, not rised or lot of air bubbles (fluffy).. 2: When I made the dough in smaller balls to rise at room temp for couple hours, they sort of melted together? It was really hard to take them out the tray properly.. So do you have explanation what I did wrong and do different the next time? :) Thaankss 😁🙏

[@gray_gogy]

@@JM-hz9ch the dough balls melting together is completely normal if there isn't sufficient space which is fine. Just use a dough scraper and cut the dough balls out. But try your best to maintain a round or square shape. Try your best to avoid too much stretching as you pull out the dough. Alternatively, just give a lot space between dough balls to make it much easier. For the proper rise you asked in your first question, just make sure that the yeast is alive, and that you use the correct amount. Knead it in properly and it should be good. You may want to leave it in the fridge longer than overnight, maybe make it in the afternoon and take it out to make into dough balls the next morning. Putting the dough in the refrigerator makes it rise slower than if it were outside, which is the goal of refrigeration. The slower rise allows more developed flavors but it is slower

[@bobflushable]

My compliments for your beautifull clear movies.. You're a real inspiration to start up a pizzaoven.. You were talking about the yeast.. You can easily keep the fresh yeast in the freezer.. No problem! Best regards, George

[@TheWoodFiredOvenChef]

Thanks George

[@johnnyd614]

Your videos are excellent. The content, cinematography, music/sound and editing are superb. I feel like I’m watching a documentary or sort film. Incredibly captivating. Cheers!

[@TheWoodFiredOvenChef]

Thanks Johnny. I appreciate the feedback. Clive

[@WikkidRabbit]

Clive-- This is now my GO TO recipe! I use Distillers yeast and the flavor is phenomenal. I also sometimes let the dough rise up to 48hrs...the gluten strands are glorious! I have experimented with doing bread with leftover dough balls. It rises for a 3rd time overnight partially covered. The crunch is to die for and I sold out of bread yesterday at the local farmers market! We just finished our brick oven about 3 weeks ago and it is a monster. Took us 2 summers to do it and it's about 10ft tall and 25 ft around. We are having the Brick Oven Break-In with all of our friends this Sunday with quite the group invited! Thank you so much for all your videos and I look forward to everything else you will post! Cheers!

[@TheWoodFiredOvenChef]

Thank you! I like the idea of using distillers yeast. I'll have to give that a try. Clive

[@TheWoodFiredOvenChef]

@SerraCadillacQueen I love that idea, that you just have to reach out and the herbs are there! Have a great weekend! Clive

[@leonalfa8212]

Lovely video of a craftsman

[@TheWoodFiredOvenChef]

Thank you Leon

[@nafisakara3017]

I have tried this recipe for 3 times and it is just perfect.

[@TheWoodFiredOvenChef]

Great to hear! Thanks

[@TheOctapodi]

Just started proofing my first dough with your help. Thx!

[@TheWoodFiredOvenChef]

Great to hear. Let me know how it goes. Clive

[@kevinnightingale1680]

Excellent video, thanks for sharing!

[@TheWoodFiredOvenChef]

Thank you Kevin

[@rafaelramirez2586]

Today is a special day for my country, this is a good meal for celebration.

[@marvinharms1891]

Hey Mr. Ramirez. I hope you still around, I'm a year behind😔 what holiday was that?

[@jasongourley6105]

I tried this recipe tonight for the first time. Reduced it to make 4 Pizzas. It was fantastic!! Beautiful pizza dough. I have to confess though. I made them in the electric oven on a pizza stone as my WFO isn't ready yet. I cannot wait to try them in the WFO. Love your channel, cannot wait to try all your recipes 👌 thank you.

[@TheWoodFiredOvenChef]

Thanks Jason. More to come. Clive

[@jasongourley6105]

@@TheWoodFiredOvenChef looking forward to them

[@jeffturner9803]

Hi Clive, I have prepared your pizza dough recipe, ready for tomorrow evening. A little more wet that would normally make. I take it all purpose flour is plain in the UK. I’m sure it will be fine!! Keep you posted!! Thanks again for your amazing videos. Jeff

[@TheWoodFiredOvenChef]

Great to hear from you Jeff. Let me know how it goes. Clive

[@patrickninocn2205]

Beautiful production!

[@TheWoodFiredOvenChef]

Cheers Patrick

[@kevinjohnson5210]

Exquisitely well done.

[@TheWoodFiredOvenChef]

Many thanks!

[@cinnamonkitchen5721]

Amazing video, great presentation,

[@TheWoodFiredOvenChef]

Thank you!

[@permbee7129]

So glad you are back. I hope you are here to stay!

[@TheWoodFiredOvenChef]

Glad to be back. Thanks for your patience. Pizza was a big time consuming subject to cover, but now there's more to come, and more frequently. Clive

[@permbee7129]

@@TheWoodFiredOvenChef we appreciate it.

[@petrskandera2665]

Dear Clive, as you said, I was testing a lot of recipes and this is for me realy great and thanks for helping to show the temperature, I was using around 280 °C and now I wait for 400 °C, I am satisfied...thank you very much. Petr

[@TheWoodFiredOvenChef]

Great Petr, I'm glad it worked out. Clive

[@SimonPlatten]

Follow your pizza dough recipe, made 8 pizza's today, excellent, first successful use of our pizza oven since I built it last year.

[@TheWoodFiredOvenChef]

That's great to hear Simon, thanks for letting me know. Clive

[@PKQuix]

I gave this recipe a try last night. It has a bit of a higher percentage of water than what I'm used to, so even though I tried not to, I just had to get a bit of flour onto my work surface. It was just sticking too much to the kitchen top and my hands to get any sort of effective kneading going. It's rested in the fridge overnight, and I look forward to seeing how it turns out tonight.

[@TheWoodFiredOvenChef]

My dough guru is Richard Bertinet. I think his video explaining the slap and fold method is very helpful. kzbin.info/www/bejne/oYm5aaCXrqxmjZI.The dough I make is on the slightly high hydration level, but it's worth it if you like a lighter crust. Let me know how it turns out. Clive

[@grahamsengineering.2532]

I make a no knead dough 3 days before. Mix it every day quickly and keep covered with a damp towl. It has the texture of a sourdough and beautiful flavour. It stretches so well and is soft and pliable.

[@TheWoodFiredOvenChef]

That's a great technique

[@simonprostho]

Many thanks Mr.Clive

[@TheWoodFiredOvenChef]

Thank you Sibu

[@offthecuffadventureswithjamie]

Thanks for sharing! Very informative!

[@TheWoodFiredOvenChef]

Thank you

[@MrJKDRob]

Hi Clive, Just stumbled across this video after making a batch of dough. Still haven’t found a recipe I’m happy with yet as my dough always seems sticky and hard to form when making the base. I will try your recipe next time for sure! Looks awesome. Thanks for sharing

[@TheWoodFiredOvenChef]

Let me know how it goes

[@jacquelinee8994]

Lovely lovely. I really enjoy your videos. So elegsnt, so perfect!🙂

[@TheWoodFiredOvenChef]

Thanks Jacqueline

[@nastyphoenix]

What a fantastic video, thanks for sharing. My oven is getting built shortly and I cannot wait to try some of your recipes.

[@TheWoodFiredOvenChef]

Happy to hear you're building an oven. I look forward to hearing about your experiences with it. Clive

[@nastyphoenix]

Thanks Clive.

[@eddiep5676]

Great presentation. Subscribed.

[@TheWoodFiredOvenChef]

Thank you Eddie

[@azamtufail8335]

Inspiring me in all your videos You are more engineer and less chef. The way you explain things is amazing. Will be very thankful to you if you teach us to build this oven.

[@TheWoodFiredOvenChef]

Many thanks Azam. If you would like to email me through my website I will send you all the information about my oven.

[@dietcoke9536]

Very informative, elegantly done and superb presentation Bravo!! I’ve subscribed to your channel

[@TheWoodFiredOvenChef]

Thank you! And thanks for subscribing. Clive

[@motowncooking6125]

Awesome series

[@TheWoodFiredOvenChef]

Thank you!

[@guysmith1846]

Never had a hard on more for food in my life, keep up the great videos.

[@4KTV87]

Hi, this video is superb. The best I’ve seen with regards to explaining each ingredient and how they all work. Do you use any particular brands of flour or just any 00/all purpose you can buy from a shop?

[@TheWoodFiredOvenChef]

Hello Kyle. I mostly use King Arthur flour, though there are some local mills I try to buy flour from. Experiment with what you can find and decide which brand give you the dough you like. Clive

[@adriansaninja]

also awesome video thank you for such quality!

[@TheWoodFiredOvenChef]

Thank you!

[@Apostoli88]

Hey mate, love the vids, very methodical and informative. Question about ambient temperature. Is your room temperature rising period at approx 24deg c? Just trying to ensure my dough doesnt overproof. Thanks from Australia 👍

[@whisk4217]

I want to give this man money!!

[@marcocal7915]

I made your pizza dough recipe & we loved the way the dough tasted. My question is after placing the dough balls into the proofing box where do you store them? In the refrigerator or somewhere warm? Thank you for a great pizza dough recipe. Your videos have inspired me to use my pizza wood oven again. After so many failed attempts on making different dough recipes , you recipe was spot on. Thank you & God Bless

[@TheWoodFiredOvenChef]

I'm glad it worked for you Marco. Leave the proofing tray somewhere at room temperature so the dough is nice and relaxed when you're ready to shape it. If you put it back in the refrigerator it will be too cold and hard to shape. So happy that you're using your wood oven. It such an enjoyable way to cook. More to come. Clive

[@Mike-Diamond]

“You are my first snuggly dough” 😂 I’m about to go shopping for the ingredients today. We are firing the oven up on Thursday for its first ever pizza session. 🔥 Thanks for the video.

[@TheWoodFiredOvenChef]

Pizza. Baptism by fire. Literally.

[@nowherelandchronicles1062]

Bellisimmo!!! Thank you!!!

[@TheWoodFiredOvenChef]

Thank you!

[@stphnzuniga2837]

Thanks for showing us how to make Italian pizza 🍕 🙂

[@TheWoodFiredOvenChef]

Many thanks

[@bsolberg8]

Thank you for this! Absolute best pizza dough recipe. I had never made a true homemade pizza from scratch prior to yesterday. I don’t have a wfo so instead I used a stone in my regular oven at 550 F. I have made two pizzas over the past two days and they both exceeded my expectations as they were near perfect. Honestly reminded me of being in NYC. I can only imagine what a wfo would’ve tasted like. Thank you for the content! Love the channel.

[@TheWoodFiredOvenChef]

Many thanks Blake

[@headbangerforrozeiro3884]

Hello there Mr. Clive! I'm going to live in Portugal in december and I'll try to open a pizzeria there. I hope your teachings helps me. Cheers from Brazil!

[@TheWoodFiredOvenChef]

Good luck on your new adventure!

[@coreykeltner4522]

I’m so grateful for you pizza making videos! Quick question, what temperature is your water??

[@TheWoodFiredOvenChef]

Hello Corey. Between 38 to 40C, or 100 and 105F

[@maryerrico5384]

I just love your video's, it's very easy to understand and makes it look so simple to follow you. I have been making home made pizza's (for home use only) for about 50 yrs now, but in my house oven. My husband just bought me a wood fire pizza oven for outside use, so I'm ready to start practicing on my pizza dough recipe. Do you have a recipe book or just the video's? Also, would you use the same recipe to make Italian bread or rolls?

[@TheWoodFiredOvenChef]

Hello Mary. I'm very happy to hear that you have a wood oven. Below each video are the ingredients, and the recipe and technique are contained within each one. You can also use the dough for dinner rolls, and little pizza balls, depending on the heat of your oven. I look forward to hearing all about your cooking adventures. Clive

[@randomfpv22]

Fantastic. The dough I make is very similar 👍

[@TheWoodFiredOvenChef]

Thanks!

[@danielachoto5096]

Hi Clive! We love your videos! You inspired us to build a brick oven in our backyard.. we’ve used your recipe three times already and it has not disappointed, it’s amazing! I had a question in regards to using a starter… I was planning on doing your full recipe but I’m unsure of how to substitute the yeast for starter, my mature starter is at 100% hydration.. Would I simply add 15% starter (220.5g) and keep the full 1470g flours and 1000g water?

[@TheWoodFiredOvenChef]

Hello Daniela. I'm still experimenting with pizza dough made with a sourdough starter, but the ratio I'm trying at the moment is 100g of starter to 300g of flour. It turned out pretty good, but I think I'll also experiment 125g and 150g to the same amount of flour to see how that turns out. Let me know what ratios work for you. Clive

[@nickliau5928]

Hi Clive, thankyou for this, great watching. Do you use cold or warm water and would it make a difference?

[@TheWoodFiredOvenChef]

Room temperature Nick. So around 72F/23C.

[@tutormaam4993]

Great video!! Your pizza looks wonderful. I like it very much. Let me ask a question. After taking it from the fridge, do we need to leave the dough at the room temperature? If yes, how long for that? Or we can divide right away? Thank you in advance for your answer. :)

[@TheWoodFiredOvenChef]

Decide what time you're going to make pizzas and then take the dough out of the refrigerator 3 to 4 houses before then. Ball it up when you remove it from the refrigerator, and use that time to let it rest before shaping your pizzas.

[@jackjajo8160]

Good on you that is fantastic

[@TheWoodFiredOvenChef]

Thanks Jack

[@JThuss1]

Great video,👍🏻 how long can you store these dough balls before using them all up. Awesome outdoor oven

[@TheWoodFiredOvenChef]

Hello Annie. Supposedly for up to a week, though I've always used them the day I make them. Also, you should be able to freeze them for around 3 weeks. Thanks for commenting. Clive

[@michtan86]

That is the smoothest, most supple dough I’ve ever seen

[@TheWoodFiredOvenChef]

Great

[@pradiptamang4899]

I am very proud work pizaa❤️❤️🙏🙏

[@TheWoodFiredOvenChef]

Great

[@rocky48ish]

Awesome video's and a million thanks, one question. What size is the plastic container, and where did you purchase it? The clear container. Thank you and can't wait for more video's. Bryan.

[@TheWoodFiredOvenChef]

Hello Bryan. I'm glad you liked the videos. I think the one in the video was a 8qt. I would suggest visiting a local restaurant supply store and picking out the size you think best suits your needs. That's what I did. I think seeing and handling the containers first is better than ordering online. Clive

[@TheGlemboy]

Hi. Amazing video. I tried this last weekend and they were awesome. My only problem is me dough seems a good bit stickier than yours does on the video both before refrigerating and after when making the balls. So should I just use slightly less water or might the flour ( shop own Brad 🤔) be the problem? Thanks Ian

[@TheWoodFiredOvenChef]

Hello Ian. You could just need a little more flour dusted on the dough when handling, or you could try adjusting the ingredients. It took me many attempts before finding the dough I liked, but it may need some tweaking to satisfy other cooks. Let me know how it goes. Clive

[@tonypovo7513]

I love your recipe and now use it myself. Can you advise if you ever freeze dough?

[@TheWoodFiredOvenChef]

Hello Tony. You can freeze the dough in individual balls for up to 2 months. Clive

[@blaise3897]

I am so excited to try this. Our oven is finally built/cured and ready for love! My question-I made dough today and placed in tray/refrigerator…is there a specific time frame that I need to get the dough divided for individual pizzas for cooking? Basically can the dough stay in the refrigerator for longer than 24-48 hours before it’s time to cook shape and cook?

[@TheWoodFiredOvenChef]

Hello Baise. Congratulations on your new oven. The dough can proof for up to 48 hours. And after you have balled it up, any leftover dough can be frozen for up to a month. Clive

[@rekhahawkins7953]

Hello, I just love watching your videos, you explain everything very simply and all very interesting,.. My question to you is, to make the pizza dough balls, can I just use 00 flour instead of half ratio and what would you suggest as the water temperature that you use for the dough. I also own a large wood fired pizza oven. Thank you.

[@TheWoodFiredOvenChef]

Hello Rekha. Yes you can use just 00 flour. You might want to experiment with a slightly lower hydration if the dough seems too soft. I've found that if you're doing a long fermentation the water temperature doesn't matter that much and I usually have it at whatever the room temperature is. But a good place to start is somewhere between 56 and 59 degrees F. Clive

[@ninosalbazi7562]

Thanks for your excellent videos. We tried few recipes in the past but your one is by far the best for us. Just a quick question, do you put in the fridge after resting it for four hours after kneeling?

[@TheWoodFiredOvenChef]

After needing the dough I actually put it in the refrigerator for 24 hours, or overnight is fine. Then I take it out, ball it up, and let it proof for 2 or 3 hours at room temperature before shaping the pizzas.

[@eman9606]

Such an incredible video, this is the first and only Neapolitan pizza dough recipe I have used and it is works out fantastic! May I ask, is there any significant improvement in the flavour of the pizza dough when using fresh yeast, and if so, what is the process of using this yeast when combining the ingredients?

[@TheWoodFiredOvenChef]

There is an improvement in flavour but it's not as significant as using sourdough pizza dough. I mostly use instant yeast because it's more readily available than fresh, and the results are always good. If you're using fresh yeast you should dissolve it in water first.

[@gasparenavarra4958]

Great video! How long do you wait to put the dough in the fridge after letting it rise? Definitely wanna try using your recipe.

[@TheWoodFiredOvenChef]

If you make it same day then just leave it in the covered bowl to rise at room temperature. If you're letting it develop overnight, then after kneading, it goes straight into the refrigerator. It will still rise, but at a much slower rate.

[@gasparenavarra4958]

Thank you for getting back to me

[@JoyandJoyness]

I've been desperately searching for a good pizza dough recipe to use in my new wood burning oven. They're all almost identical with minor differences, and this is the one I finally feel most confident in getting me the crust I want (not too springy, so as to allow for a nice thin crust). I was just wondering, when flouring your boards/hands/etc, which of the flours do you use, or does it not matter? And is a bowl or deep dish wrapped in cling film an acceptable alternative to a proofing tray? Or maybe a large tuperware container? I don't have one and I don't know where to find one on such short notice.

[@TheWoodFiredOvenChef]

I'm glad the dough worked for you. I use regular flour when dusting, but 00 is fine too. You can use anything for proofing as long as it creates a seal. Baking trays lined with some parchment, but you'll need to dust the top of the dough or the plastic wrap will stick to it. A roasting tray with high sides. Tupperware is fine, and use as many as you need. A proofing tray like mine will be available at any restaurant supply store, or they're easy to find online. Let me know how it goes. Clive

[@gpmswansea5591]

Hi Clive. Many thanks for such a great KZbin channel. Truly brilliant. I am trying to get my own channel off the ground, although it will be more cooking on the Braai than the wood fired oven. I have an old Koala insulated steel oven which works great. I hope you don't mind if I use your dough formula as I find it works great, bang on every time, I will certainly be mentioning you and your great channel. Best Regards Richard

[@TheWoodFiredOvenChef]

Hello Richard. I've never tried cooking on the Braai. From what I understand it's a very popular way to cook in South Africa. I'm glad the dough recipe worked out. Please use it for anything you want. I look forward to hearing about your channel. Clive

[@GeorgiosPizza]

Never seen more smooth and beautifull pizza dough then yours mr Clive.just want to ask when u said 3-4 hours rest after making the balls,in the refrigerator or room temp? By the way the video is excellent 👍Thank u

[@TheWoodFiredOvenChef]

Thank you Georgi. Yes, rest at room temperature. Clive

[@r.llynch4124]

The dough looks really nice. I personally would add a 24 hr poolish with this for a better flavor but that's a personal decision.

[@niguel4438]

Brilliant thanks

[@TheWoodFiredOvenChef]

Thank you

[@robmaule5715]

Lovely video Clive, as always. Thank you for taking the time to film and edit. Out of interest, may I ask what difference you may have found between your dough here consisting of 50% zero zero + 50% all purpose vs 100% zero zero? Thanks, Rob

[@TheWoodFiredOvenChef]

Really just a personal preference Rob. I found the dough made with 100% 00 not quite as tasty and crispy when cooked. I know many people use 100% and love the results, and others prefer 100% AP. I do think the dough does seem to have a little more elasticity when stretching using the 50/50 method. What do you prefer? Clive

[@robmaule5715]

Thanks Clive, I’ve tried 100% zero zero a few times and it was good but I was really interested in your mix and the added gluten. I’m having a pizza party (for 4) this weekend for my 16 year old son so I’ll try your mix and let you know my thoughts.

[@TheWoodFiredOvenChef]

@@robmaule5715 Great