To get the absolute best results out of your Moed Pizza Oven, you need a dough and a sauce that can handle the intense, authentic heat. As a professional pizzaiolo, I developed this recipe based on a 1 kg flour ratio. This yields about 6 to 7 pizza dough balls (approx. 250g each)—perfect for a backyard pizza party!
Ingredients, Exact Quantities & Why this matters
- 1 kg Flour (Type 00): High-protein Italian 00 flour (W280-W320) is essential for a strong gluten structure.
- 650 ml Cold Water: A 65% hydration ratio ensures a light, airy crust that remains easy to handle.
- 20 g Fine Sea Salt: Crucial for regulating fermentation, strengthening the dough, and maximizing flavor.
- 5 g Fresh Yeast (or 3.5g Instant Dry Yeast): A minimal amount of yeast paired with a long rise makes the dough incredibly digestible.
- 16 ml Extra Virgin Olive Oil: Adds a touch of suppleness to the dough and a beautiful golden color to the crust.
Step-by-Step Guide: Dough
- Mix the Base: Dissolve the yeast into the 650 ml of cold water. Pour the 1 kg of Tipo 00 flour into a large mixing bowl (or stand mixer) and add about 90% of the yeast-water mixture. Mix slowly until the flour starts absorbing the water.
- Add Salt and Oil: Pour in the remaining water along with the 30g of fine sea salt. Knead until the salt is fully incorporated. Finally, pour in the 16 ml of extra virgin olive oil.
- Knead to Perfection: Knead the dough intensively for 12 to 15 minutes. If kneading by hand, use your body weight to stretch and fold. Stop when the dough becomes silky smooth, elastic, and no longer sticks to your hands or the bowl.
- The First Rest (Puntata): Shape the dough into one large, smooth ball. Place it in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for 2 hours.
- Shaping the Balls (Staglio): Cut the dough into 6 equal pieces of approx. 275g (for a larger pizza) or 7 pieces of approx. 235g. Roll each piece tightly between your hands against the countertop to create perfectly smooth, tight dough balls.
- The Long Sleep (Appretto): Place the dough balls in a proofing box or on a large baking tray, leaving enough space between them. Seal airtight and place them in the refrigerator (4°C / 39°F) for 18 to 24 hours. This slow fermentation develops that deep, artisanal flavor.
- Wake Up Before Baking: Take the dough balls out of the fridge 2.5 to 3 hours before baking. They need to come up to room temperature and relax, allowing you to stretch them effortlessly without them snapping back.