The Best (and easiest) Pizza dough for bulk cooking pizzas!

A really simple pizza dough that comes together in the easiest way that we have found using lots of trial and error and are ready to share for bulk cooking pizzas or just cooking a small batch.

What makes a good pizza dough?

For me, I want the dough to be easily handleable, but also high hydration enough to get those bubbling pockets and crunch on the crust, I think we’ve mastered it in this household, and we get very consistent results no matter how we cook it (or how long we forget about it and leave it in the fridge!)

What flour is best for your pizza dough?

I use cheap Costco bakers flour, I do suggest a bakers flour, that higher protein can handle more liquid, which leads to a better ‘puff’ when putting into a hot oven, but all purpose flour works just fine too, I would just hold the liquid back by about 100g initially and drizzle some in when kneading if it looks like it can handle it!

Pizza oven Choices!

We used a cheap bakerstone pizza box for many years on top of our barbecue, it worked fine, it took a long time to heat up, we had to turn all four burners on, close the hood etc, which used a lot of gas and space, but it worked well and we were super happy with the results from it!

I have cooked these in the oven as well, a sheet pan upside down and preheated, or a pizza stone inside the oven, really nice and hot before launching the pizza in there and closing the door, again, it works! It gives you perfectly good results!

However, a gas pizza oven, that is specifically for cooking pizzas, just gives the most awesome results, it is well worth the buy if you are a pizza loving household!

Using the Hizo Pizza Oven

Now, there was a learning curve to the gas pizza oven, the first time we used it, we had lots of crusts catching on fire! I go in depth about it in the video, so check that out if you want more info, but in short!

Turn your pizza oven to full, get the middle of the stone to 300 celcius / 575 f, then have your pizza on the launching steel ready to go and turn the gas off, yes, all the way off, launch your pizza into the middle of that stone.

Let it sit for about 60 seconds, create a skin on the crust and make it so its not sticking to anything, then rotate it 180 degrees, to seal off the other half of the crust.

Once that is done, turn your gas on again to a med low, just so the flames are up the back of the oven, but not cascading over the roof!

Work fairly quickly, making short 45-90 degree turns until all the edges are browned and bubbly! which is only like 15-20 seconds per patch of crust.

Then you are Done!

What size base ? What toppings ? All the things..

So as above, the size of the balls will dictate the size of your pizzas, 250g is a large puffy, 12″ or 30cm style sized pizza, we actually found 250g a little unwieldly in the new pizza oven because it cooks so much quicker, we’re going to drop it back to about the 200g mark to just get things a little thinner and cooking through that little bit quicker.

125g was more a personal, lunch sized pizza, it worked really well for the parbaked ones and we really enjoyed that size, though one didn’t feel like enough lol, but when does pizza ever feel like enough! that is the trap of pizza!

In regards to toppings, it is entirely up to you, however, in a gas pizza oven, you need to use pre cooked toppings and not go to heavy, remember, it isn’t in there very long!

We like to set up a board with all the things and top them as we go, chilli crisp oil on top, that is divine!