24-Hour Direct Method Pizza Dough

A simple and effective method to make perfect pizza dough using just four ingredients. No equipment needed — just time, technique, and proper fermentation for soft, airy, and flavorful pizza.

Essential Ingredients

1 kg flour (~12% protein)

650 ml cold water

28 g salt

4 g yeast

Equipment

Glowen Raptor 1 Black Multi-Fuel Pizza Oven

Plastic Dough Spatula

Wooden Pizza Peel

Dough Proofing Boxes

Turning Peel

Step by Step Instructions

Mixing

• Mix water and yeast in a bowl.
• Gradually add flour, mix to a batter.
• Add salt and incorporate.
• Knead dough by hand 15-20 minutes until temp 22-24°C.

Resting

• Rest dough 15-20 minutes.
• Check dough readiness: poke test & windowpane method.

Portioning

• Divide dough into six 280 g balls.
• Shape balls using your preferred balling method, sealing air inside.
• Proof at room temperature 4 hours or refrigerate up to 2 days.

Shaping & Baking

• Shape dough into pizza base, stretch evenly, leaving edge ~1.5 cm.
• Place dough on peel, add toppings (tomatoes, basil, mozzarella).
• Stretch pizza slightly to adjust weight and shape.
• Bake in oven/Glown at 400-420°C until crust is crunchy and bottom baked.
• Serve and enjoy.

What to serve with

Serve with tomato sauce, mozzarella, and basil.