Adam's Perfect Pizza Dough

A 24 hour cold proof dough that's well worth the wait!

Makes 2 12-inch pizzas

Equipment needed;

• Large mixing bowl
• Spatula
• Weighing scale
• Dough cutter (optional)


• 307g 00 Flour
• 184g of Water (Lukewarm)
• 9g Salt
• 0.6g Active Dried Yeast

Making the Dough

• Add the yeast to the lukewarm water, whisking to dissolve (a fork will do). In a separate bowl, mix the flour and salt, then slowly add the yeast water mixture, making sure to mix well to remove any dry lumps of flour. Keep mixing until the dough forms together. You will know when the dough is coming together well when you see the sides of the bowl become clean rather than floury. I recommend doing this with a spatula for as long as possible as the dough will be very sticky!

• Once the dough has formed, turn it out onto a floured surface (make sure to flour your hands!) and knead well for a good 15 minutes. You can choose to use a mixer but I find there is something more authentic about using your hands and putting in the hard work!

• You will know when the dough is ready by performing something called ‘the windowpane test’. Pinch a small amount of dough from the main ball and stretch it out as thin as you can whilst holding it up to the light. You should be able to see light through the dough before it tears. If it tears too early, keep kneading! A well kneaded dough will be stretchy and smooth. This will pay off when cooking as the dough will be super light and airy.

• Once you are happy with the amount of stretch, gently form the dough into a ball and add to a lightly oiled bowl. Cover the bowl with cling film or a damp tea towel, pop it in the fridge and leave it for 24 hours.

Pizza Prepping

• After 24 hours, remove the dough from the fridge and turn it out onto a floured surface. Cut the the dough into 2 equal halves (each half should weigh roughly 250g) and form into smooth balls.

• Add these 4 dough balls into their own separate, well oiled bowls. Cover with a damp tea towel and place somewhere warm for 30 mins to an hour. This will help the dough rest and rise a little more, giving those lovely air bubbles when the dough cooks!

Time to cook!

• When you are ready to make your pizza, turn out one ball at a time onto a well floured surface (preferably using semolina, but regular flour will do) and begin to shape it into your pizza.

• Remember, one dough ball will make a 12-inch pizza so try to stretch out your dough to that size, not going too thin. Leave an inch around the edge for the crust.

• Make sure your pizza oven is up to temperature (500°C will do the trick), top your dough with your favourite toppings and slide into the oven.

• Finito! Remove your pizza from the oven and slice. Take some time to admire how light the dough looks, especially in the crust!

Quality pizza requires quality ingredients! For a tasty tomato base, why grow your own San Marzano tomatoes, a Neapolitan plum tomato, perfect for making passata and ragu.


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 Add a touch of intrigue to your garnishing with a mix of green and purple Basil.

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If you don't have the time to make your own dough, but still want the alfresco experience of cooking your own pizzas with all your favourite toppings, then our own delicious pizza dough may be the perfect solution.

Crafted from natural ingredients, and including 40 balls a pack, the freezable pizza dough will keep you cooking "perfect pizza, first time, every time".



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