Homemade Pizza dough
A simple New Zealand-style pizza dough recipe designed for the Ridge Fireplace pizza oven.
PIZZA RECIPES
7/8/20261 min read
Recipe Overview
Makes: 2 pizzas (10–12 inch)
Prep time: 15 minutes
Fermentation: 12–24 hours
Cook time: 2–3 minutes
Ingredients
1¼ cups warm water
1 tsp active dry yeast
1 tsp brown sugar or NZ honey
1 tsp sea salt
3¼ cups high-grade flour
1 Tbsp olive oil
Semolina or cornmeal for the pizza peel
Method
Mix warm water, honey and yeast. Leave for 5–10 minutes until foamy.
Combine flour and salt in a bowl. Add the yeast mixture and olive oil.
Knead for about 5 minutes until smooth and elastic.
Cover and leave at room temperature for 2–3 hours until doubled.
Divide into two dough balls, place in lightly oiled containers and refrigerate for 12–24 hours.
Preparing the Ridge Fireplace
Remove the dough from the fridge 1 hour before cooking. Get the fireplace cranking up top with the pizza oven door shut. About 20 - 30mins before putting the pizza on, shovel some hot embers onto the pizza stone. Then just sweep them to one side when the pizza is ready to go on.
Target temperatures:
Oven: 370–450°C (700–850°F)
Stone: 260–300°C (500–570°F)
Shape & Cook
Stretch the dough to 10–12 inches.
Place on a semolina-dusted pizza peel.
Add sauce, cheese and toppings.
Slide onto the preheated stone and cook for 2–3 minutes, rotating if needed.
The pizza is ready when the crust is golden, the base is crisp and the cheese is bubbling.
▶ Now Time to Choose the Toppings
CONTACT US
LOCATION
Christchurch, Canterbury, New Zealand