Cast-iron pan
Home-Oven Hawaiian
Oil the pan, fit the dough, add sauce, mozzarella, ham and pineapple, then bake as hot as the oven will go until crisp and bubbling.
Pizza & dough
Pizza dough, worked out for you.
Tell it how many pizzas you need, how wide you want them and your hydration. It will work out each dough ball and scale my formula in grams.
Your mix
1,644 g total dough
| Ingredient | Baker's % | Weight |
|---|---|---|
| Flour | 100% | 1,000 g |
| Water | 58% | 580 g |
| Salt | 1.9% | 19 g |
| Yeast | 0.25% | 2.5 g |
| Oil | 2.9% | 29 g |
| Sugar | 1.4% | 14 g |
The formula
Start with the dough you actually need.
The default makes six 12-inch pizzas with 274 g dough balls at 58% hydration. Change the pizza count, diameter or hydration and the ingredient weights update without disturbing the rest of the formula.
- Salt
- 1.9%
- Yeast
- 0.25%
- Oil
- 2.9%
- Sugar
- 1.4%
Percentages are measured against flour weight. The default batch is built around 1 kg of flour and makes six generous pizza bases.
The complete recipe
My 58% pizza dough
6 × 274 g dough balls for 12 in pizzas at 58% hydration, ready for a hot pizza oven or a properly preheated home oven.
Every weight below follows the calculator. Scroll sideways on a small screen.
| 6 × 274 g dough balls at 58% hydration | ||||||
|---|---|---|---|---|---|---|
| 580 g cool water | stir together | mix to a shaggy doughno dry flour left | knead 8–10 minthen rise 45–60 min | divide6 × 274 g, shaped tight | cold prove24–72 hours | stretch & bakehot oven, sparing toppings |
| 2.5 g instant dried yeast | ||||||
| 14 g sugar | ||||||
| 1,000 g pizza or strong bread flour | ||||||
| 19 g fine salt | rest 15 min, then add | |||||
| 29 g olive oil | ||||||
Method
- Stir the water, yeast and sugar together in a large bowl. Add the flour and mix until no dry flour remains. Cover and rest for 15 minutes.
- Add the salt and olive oil. Knead for 8–10 minutes by hand, or 6–8 minutes in a mixer on low to medium speed, until smooth and elastic.
- Cover and leave at room temperature for 45–60 minutes, until the dough has relaxed and begun to rise.
- Turn the dough out, weigh it and divide it into 6 × 274 g pieces. Shape each piece into a tight ball.
- Place the balls in lightly oiled, covered containers and refrigerate for 24–72 hours.
- Take out only the dough you need 2–3 hours before cooking. Keep it covered until soft, relaxed and at room temperature.
- Flour the bench lightly, press from the centre out and stretch by hand, leaving a raised rim. Add toppings sparingly.
- Bake in a fully heated pizza oven until blistered and browned. For a home oven, preheat a pizza steel or stone at the oven's highest setting for at least 45 minutes, then bake until the base is crisp and the top is browned.
Stiv’s notes: Set the dough you actually need and the whole recipe updates with it. No leftover maths, no guessing.
Pizza night
The dough is sorted. Pick a topping.
Five proper topping directions, each with a finished photo that shows you where you are heading.
See the topping ideasHome-oven pizza
Two different ways to cook it.
These are cooking methods, not toppings: a cast-iron Hawaiian and a deeper cast-iron pizza pie.
Deep pan
Cast-Iron Pizza Pie
A deeper, crisp-edged build with cheese, sauce and parmesan, baked in a small cast-iron pan.
Open the full recipe →