This dough recipe is our favorite and is a modified Neapolitan pizza dough. We like to call it our 'Wood-fired' pizza dough. It is soft, crunchy, and a little bit chewy. 

500g Caputo “00” Flour
300g Water
15g fine sea salt
2g instant dry yeast

  • Pour 300g water into a large mixing bowl

  • Take 2g of instant dry yeast and mix it into water thoroughly by hand.

  • Add half of the flour (250g) and mix by hand for 30 seconds to combine.

  • Add rest of flour (250g) and mix by hand for 30 seconds.

  • Add salt and mix for another 30 seconds.

  • Empty dough onto work surface and knead by hand for 10 minutes.

  • Cover dough with a Vital tea towel and allow it to rest for 10 more minutes.

  • Shape dough into a smooth ball by dragging across surface to form tension on dough.

  • Cover and allow to rest for 45 more minutes.

  • Separate into 3 portions and form dough balls.

  • Place into lightly oiled containers or a tray and cover leaving them to proof for 2 hours at

    room temperature (around 64°F)

  • Store in fridge for at least 12 hours and up to 2 days.