Artisan Fire Pizza Dough

Lunch / Dinner

Artisan Fire Pizza Dough

Kalamazoo Outdoor Gourmet knows how to create some tasty pizzas on the grill. The Food + Fire cookbook has pizzas for every meal — breakfast, lunch, dinner, or dessert. The hard part is deciding which one to make first — but they all begin with this Artisan Fire Pizza Dough.

This dough uses a blend of bread flour and Caputo Tipo ‘00 flour — the Italian flour used by Neapolitan pizza restaurants due to its high burning point.

Photograph courtesy of Kalamazoo Outdoor Gourmet


7 (10 oz.) dough balls

Total Time

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Working With The Dough

Let gravity do the work — hold the dough disk from the top with both hands. Try to use the flats of your fingers rather than your fingertips. Sway the dough back and forth to stretch it, and shuffle your hands along the edge to rotate the dough as you sway it back and forth. You can also stretch the dough across the backs of your fists. Combine these techniques in the manner that feels easiest for you.


Dissolve honey in lukewarm water. Stir in yeast and let sit to activate, 5 minutes. It should become quite frothy.

Combine the yeast mixture with cold water and ’00 flour in a bowl; whisk to create a smooth batter. Add half of the bread flour (400 g.). Change to a wooden spoon and stir well to combine.

Stir salt into remaining half of bread flour, then add to yeast mixture. Work dough in bowl as much as possible; transfer onto a clean work surface.

Knead dough until evenly combined and has a consistent texture, about 8 minutes.

Return dough to mixing bowl, cover tightly, and let rest for 1 hour at room temperature.

Dust a dough box (or baking sheet) with a generous amount of '00 flour. Divide dough into seven 10-ounce (284 g.) pieces; work each piece into a smooth ball. Place dough balls into dusted dough box. Dust the tops and sides of each dough ball with '00 flour. Cover tightly and refrigerate for 12 to 24 hours.

Remove the dough box from refrigerator and let dough rest at room temperature for 2 to 4 hours before making pizzas.

Gently separate dough balls from the dough box, use care to keep dough balls as circular as possible. Shape the dough gently with your hands.

Dust work surface with semolina flour. Press one dough gently outward toward the edges with your fingers, rotating the dough as you work your way around to create a disk. Lift dough disk from the surface and begin to gently stretch it to ⅛-inch thick and 10–12 inches in diameter.

When the dough is ready for toppings, keep toppings ¾-inch away from the edge.

Nutritional Facts

Nutritional Facts

Per dough ball

Calories: 671

% Daily Value*

Total Fat 4g 6%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 2576mg 107%

Carbs 137g 45%

Protein 21g

*Percent Daily Values are based on a 2,000 calorie diet.

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