In this video we put to the test two cracking pizza recipes demonstrating long and short Fermentation, plus the effect of adding olive oil to your pizza dough, when it’s cooked.

More pizza

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Tim’s 20 Hour recipe

62% - 20hr RT

Pizza Style: Neapolitan-ish
Dough Balls: 6
Ball Weight: 240 g
Hydration: 62%
Salt: 2.8%
Room Temp (RT) leavening: 20hrs
RT: 68°F/20°C

Flour: 875 g
Water: 540 g
Salt: 25 g
instant dry yeast (IDY): 0.45 g
if fresh yeast: 1g, if ADY: 0.55g

Measure all ingredients using accurate scales. You may need a 0-500g, .01g accuracy jeweler's scale for your yeast and salt.

Mix the flour, water and yeast together until everything is wet and not too lumpy. Then add the salt. Make a big ball, cover and rest for 30 minutes. Then mix/knead for 2 or 3 minutes more. Dough should now feel smoother and fully hydrated. If not, you can cover and wait another 20 minutes and repeat.
Cover airtight and leave for 12hrs (ususlly overnight for me) on the countertop. Thrn divide into 235g-240g pieces and form into balls. Cover airtight or with a damp tea towel and let rise for 8hrs. Make your pizza.

Preheat your oven on high flame to 400

Form your balls into pizza crusts by pressing from the center of the ball, outwards, using flattened fingertips. Leave the outer rim undisturbed.

When stretching your dough use plenty of flour to prevent sticking but when dough is stretched to size be sure to shake off the excess and wipe your work surface just prior to building your pizza. Have all your ingredients prepped and ready at room temperature. Go easy on sauce and toppings, especially at first. Do not overload your pizza with ingredients. Remove excess moisture from your ingredients if needed. Straining your tomatoes is useful. Patting your mozzarella with paper towels will also be helpful. If using vegetables consider slicing them very thin, placing them on last and/or precooking them.

As soon as pizza is made, slide it/drag it onto your Gozney launching peel and immediately launch it into the oven. DO NOT build your pizza on the peel. Be sure your peel is always kept completely clean and dry and is not too hot or too cold, just slightly warm to touch is perfect, before using it to launch. You can toss a dusting of flour on it and then hold it upright and give it a tap to leave just a hint of flour on the peel. This will allow you to quickly see if there is any moisture or grease on your peel that you missed as the flour will stick to it. Clean is important. Using flour or cornmeal or semolina on your peel will lead to a bitter burnt taste on your crust and IS NOT needed if you just learn to get your dough right and use plenty of flour while stretching.

Bake in a 410°-420°C oven (measured on the dial) with the flame on high. (While learning you may find it helpful to reduce the temperature to about 390°-400°C.) As soon as you see the bottom 1/8" of the base begin to change to a different color, your base is setting up and ready to be turned (usually happens after about 20-25 seconds). Gently slide/scrape the peel (preferably you have a turning peel but you can use the launch peel if it's all you have) under the nearest edge of the pizza. Kind of like if you are scraping paint. Once you've freed it from the stone, rotate it a half turn. Then every 10-15 seconds continue turning the pizza to place the least cooked part of the crust nearest to the flame.

If the bottom is done and the toppings have not finished to your liking, lift the pizza off the stone using the peel and let the flame rolling across the roof broil the top side of the pizza. Having the peel angled back toward the flame will help the heat to kiss the top of the pizza. Total bake time should be around 90 to 110 seconds. This is no time for conversation or distraction. When you're baking at these temps, do not step away from your pizza while it is in the oven.


72 hour prove
1kg Flour
1g yeast
30g salt
30 olive oil
630g water

Mix the flour and salt together, whilst in as separate mixing bowl, mix the yeast water and olive oil.

Then combine the mixed ingredients together and mix until all the water has been absorbed by the flour.

Once completely mixed, remove from the dough from the mixing bowl as knead for five minutes or until the mix is smooth.

Once formed into a ball, take the dough ball and place in a floured mixing bowl ensure that it is covered, leave for 4 hours at room temperature.

After 4 hours place in the fridge for 64 hours

Just before 64 hours remove from the fridge and let the dough come back up to room temperature.

Once at room temperature divide the mass into equal 240g balls.

Let the small pizza dough balls rest for at least 4 more hours.

Once 4 hours has passed take one dough ball and form into a pizza base. Add the tomato sauce and toppings as desired.
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