Delicious 4-hour pizza dough
Brian Wolter
3
1 hours
6 minutes
610
Italian
Dinner
Here is a recipe for a high-heat 4-hour pizza dough specifically optimized for The Pizza Steel.
The Pizza Steel transfers heat much faster than a traditional baking stone, meaning we need a dough that handles high hydration (around 65%) to prevent it from drying out, while staying light enough to puff up rapidly during its short blast in a domestic oven.
Ingredients
- 480g Bread flour (Look for at least 12–13% protein content to handle the hydration)
- 315ml Lukewarm water (approx. 30°C–35°C)
- 3g Fast-action dried yeast
- 12g Fine sea salt
- 10g Olive oil (helps with browning in a standard home oven)
Instructions
Mix & Rest (20 mins): In a large mixing bowl, whisk the dried yeast into the lukewarm water. Add all the flour and stir with a wooden spoon or your hands until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth and let it rest for 20 minutes. This gives the flour time to absorb the water, making it much easier to knead later.
Knead in Salt & Oil (10 mins): Sprinkle the salt and pour the olive oil over the rested dough. Tip it onto a clean worktop. Knead the dough vigorously for about 7–10 minutes. Because it has a higher water content, it might feel a bit sticky at first—try to avoid adding extra flour. Keep kneading until the dough transforms into a smooth, elastic ball that springs back when poked.
First Bulk Rise (1.5 hours): Place the dough ball into a lightly oiled bowl. Cover tightly with cling film or a damp tea towel. Leave it in a warm, draught-free room for 1 hour and 30 minutes, or until it has roughly doubled in size.
Balling and proofing (2 hours): Tip your risen dough onto a clean surface. Divide it into 3 equal portions (around 250g each). Shape each piece into a tight, smooth ball by pulling the edges underneath. Place the balls on a tray lined with baking paper, dust them lightly with flour, cover them with plastic wrap, and let them rest for 2 hours.
Preheating The Steel: Once your dough has risen for 1 hour, it’s time to turn your kitchen oven to its absolute maximum temperature (250°C–275°C / Gas Mark 9). Place your pizza steel on the top shelf (or second from the top). It must preheat for at least 1 full hour to absorb enough thermal energy.
Stretch & Bake: Generously dust your work surface with semolina flour (or regular flour). Take a dough ball and use your fingers to press from the centre outward to push the air into the rim—this creates that beautiful, airy crust. Transfer the stretched dough to a floured pizza peel or place it on a pre-cut piece of baking paper that fits the shape of your pizza, add your sauce and toppings, and slide it directly onto the scorching hot pizza steel. Bake for 4 to 6 minutes until the edges are beautifully charred and puffed. If you use baking paper, you can remove the baking paper one minute into the bake.
Frequently Asked Questions
Can I freeze this pizza dough and use it at a later time?
Yes, you can absolutely freeze this 4-hour pizza dough.
Even though it is a faster, same-day dough with a higher yeast content (3g), freezing it works incredibly well for meal prep.
To preserve the dough's structure and ensure it puffs up rapidly on your pizza steel, follow the recipe up to Step 4: Complete the 20-minute rest, the 10-minute knead, and the first 1.5-hour bulk rise.
Divide and shape: Tip the dough out, divide it into 3 equal 250g portions, and roll them into tight, smooth balls.
Freeze immediately: Do not let them do the final 2-hour room temperature proof. Lightly coat each dough ball in a drop of olive oil to prevent sticking, then place each one into its own individual freezer-safe zip-lock bag. Squeeze out all the air, seal it, and place it in the freezer. It will keep perfectly for up to 3 months.
How to Thaw and Bake It: Because this dough has a higher yeast content, thawing it slowly is essential so it doesn't over-proof and collapse. The night before: Transfer the frozen dough ball (still in its bag) from the freezer to the fridge to thaw slowly overnight (12–24 hours).
On baking day: Take the thawed dough out of the fridge 2 hours before use.
Can I substitute the white flour with wholemeal flour?
Yes, you can substitute some of the bread flour with wholemeal flour, but you should limit it to a maximum of 15% (72g) of the total flour weight.
Because this is a fast 4-hour recipe, using any more wholemeal flour will make the dough too heavy and dense to rise properly in such a short time frame.
To keep the dough light enough to puff up rapidly on your pizza steel, adjust the ingredients and method as follows:
⚖️ The Adjusted Ingredients (15% Substitution):
408g Strong white bread flour (12–13% protein) (85%)
72g Wholemeal flour (15%)
325ml Lukewarm water (approx. 30°C–35°C) (increased by 10ml because wholemeal flour absorbs more liquid)
3g Fast-action dried yeast
12g Fine salt
10g Olive oil
💡 Crucial Tips for This 4-Hour Wholemeal Version:
Do not skip the 20-minute rest: Wholemeal flour contains sharp bran particles that can tear the gluten strands. Letting the mixed flour and water rest together for the full 20 minutes softens the bran, making kneading much smoother. Stretch with care: Wholemeal dough lacks the high elasticity of 100% white bread flour.
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