Pizza night doesn't just happen at home. In fact, we cook pizza on the beach, in the desert, on cliff sides, and, well, pretty much anywhere we can! A good pizza starts with the dough. Elevate your pizza game with our favorite pizza dough recipe that you can make at home or at camp!
Why You'll Love It:
I have been making pizzas almost all my culinary career. While still in culinary school in Austin, I got a job at a local trattoria working at the pizza station. From there it seemed no matter where I went even within the fine dining scene, I was the guy making pizzas or their misshapen and more expensive cousins, flatbreads. Years and years later, although I don’t make them for a living anymore, I still really enjoy making them, and even more so, I enjoy eating them.
Making your own pizza gives you infinite creativity – allowing you to go above and beyond what any local pizza joint can offer you. The styles, the toppings, anything you can dream of are at your disposal. While there are a ton of pizza dough recipes out there, we love this simple recipe from Gozney made specifically for their ovens. We adjusted the salt and yeast a bit to our own liking, but feel free to experiment with the ratios yourself.
What gear do we use?
Kong Boards VeraStore Cutting Board
Gram Scale (You can find reliable, well priced scales on Amazon)
Kitchen Towel
Ingredients:
Yield: About 9 individual 10” pizzas
600g Warm Water
10g Instant Dried Yeast
1000g 00 Pizza Flour
10g Kosher Salt
Instructions:
In a small bowl, whisk together the warm water and instant yeast until the yeast is dissolved.
In a larger mixing bowl, add the pizza flour and kosher salt, mix it up with a fork.
Create a hole in the center of the flour and add in the water and yeast mixture, slowly mixing it in with your fork, working from the inside to the outside.
Once a rough dough starts to come together, you can dump the bowl out onto a work surface and begin to knead. Chef Tip: Be sure to add some flour to your work surface before dumping your dough out! After a few minutes of kneading, the dough will really come together into a smooth dough ball.
I like to spray the inside of my mixing bowl with avocado oil before placing the dough ball back into the bowl. Spray the top of the dough with a little oil and then place a damp cloth over the top of the bowl.
Allow at least 20 minutes for the dough to rise before dumping it back out onto a lightly floured work surface. Chef Tip: If it’s cold outside, your dough may take longer to rise! Help it out by setting your bowl near your pizza oven or run your rig with the seat warmers on!
Cut the dough into even pieces before rolling into dough balls. For a 10” pizza, weigh a dough ball out to 6 ounces.
Allow the dough balls to rest for a few minutes, covered before rolling the dough out into pizza rounds. I love dusting it with flour and using a good old fashioned rolling pin.
Be sure to tag us when you make this on your next adventure!
Have any questions for the Chef? Send us a message at info@overlandchef.com.