Pizza Dough in 12 Hours


Calculated using PizzaApp to make 1.5kg dough, for 6 x 250g dough balls.

890g caputo blue pizzeria flour
578g water
27g salt
3.81g yeast


  1. Weigh flour and yeast into a mixing bowl.
  2. Start mixing at a low speed.
  3. Slowly add the water, holding back around 60ml for later.
  4. Once the dough starts coming together like a pumpkin, add the salt.
  5. Continue to mix for 5 minutes on a slow speed, then add the remaining water.
  6. The dough should be ready in about 20 minutes.
  7. Form a large dough ball, then cover and set aside at room temperature for 8 hours to double in size.
  8. When time is up, divide the dough into 250g pieces.
  9. Fold and shape each piece into a tight ball, dunk in a mix of 50:50 flour and semolina and place each ball in a Babadoh.
  10. Cover with the lid and leave at room temperature for 4 hours.
  11. Open up each dough ball and create your pizzas.

Read our step by step guide on how to use Babadoh.

Follow our tomato sauce recipe to top your pizza.

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