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dough in silver bowl

Hand-Mixed, Wood-Fired Pizza Dough

Chef Leo's simple and delicious hand-mixed pizza dough recipe that bakes up wonderfully in a wood fired oven.
Course Pizza, Dough
Cuisine Italian
Servings 4 12" Pizzas


  • 787 grams all purpose flour (5-1/4 cups)
  • 470 grams water (2 cups)
  • 7 grams SASF-INSTANT Dry Yeast (2-1/4 tsp)
  • 14 grams sugar (1 Tbsp)
  • 18 grams sea salt (1 Tbsp)
  • 28 grams olive oil or lard (2 Tbsp)


  • Place the flour in a large bowl and make a well in the center large enough to hold all the water.
  • Pour in all the water - slowly, so that the walls of the well don’t fall down.
  • Add the sugar and yeast. Mix well using your fingers as a whisk.
  • Start whisking the water, sugar, and yeast mixture inside the flour well.
  • Continue mixing until the dough becomes "shaggy".
  • Add olive oil slowly and mix in until the dough is smooth.
  • Once oil is incorporated, sprinkle salt onto the dough and begin to knead.
  • Turn dough onto the bench and continue to knead until the dough is well mixed and semi-smooth.
  • Cover with plastic wrap or cover with the bowl you used for mixing. Rest the dough for ~20 minutes at room temp or ~70°F. (After 20 minutes, your dough should be smooth and elastic.)
  • Divide your dough into 4 equal portions (~300g each) and roll your dough into tight dough balls.
  • Cover & refrigerate the dough for at least 24 hours. Remove from the refrigerator 90 minutes before using.


Note: This recipe is measured in grams for the most accurate and consistent results. Volume measurements are also provided in case you do not have a scale.
The simple step of allowing your dough balls to rest in the refrigerator for at least 24 hours allows the flavors to develop into a much more complex and pleasing taste. It is well worth the wait.
Keyword North American Pizza and Culinary Academy, pizza dough, Chef Leo Spizzirri, 2019 Pizza Expo, hand-mixed pizza dough