Sicilian Style Pizza Dough


Proofing at room temperature (min 6 - max 24 hours) or cold fermenting (min 8 - max 72 hours).

Oven temperature:  250 - 280°C /480 - 540 ℉.

Baking time: 15 - 20 mins.

Mixing & Kneading

For this stage of the process you will need your ingredients, 2 large bowls (flour & water), 2/3 small bowls (yeast, salt & sugar), 2 spoons and a set of scales.

  • Use the TSNZ Pizza Dough Calculator to select your style, size and quantity of pizza to determine the weight of each ingredient.
  • Accurately weigh your ingredients into the bowls.
  • Pour the salt into the water and mix until fully dissolved
  • Add around 10% of the flour to the salt water and mix thoroughly.

Tip: the salt water will damage the yeast preventing your dough from rising so the flour is used to protect the yeast.

  • Add the yeast to the salt water / flour and mix thoroughly
  • When fully combined add the remaining flour
  • Loosely mix together with a spoon.
  • Add olive oil
  • Continue mixing with your fingertips and begin to knead the dough inside the bowl for a few minutes.
  • Transfer the dough to a lightly floured surface and continue kneading until the dough is smooth and elastic. This will typically take around 10 to 20 minutes.
  • Form into a dough ball
  • Lightly coat the inside of a bowl with olive oil and place the dough ball inside.
  • Lightly coat the outside of the dough ball with oil – this will help prevent it drying out.

Proofing & Rising

Cover the dough ball and bowl with Glad Wrap or a damp towel and allow to ferment for a minimum of 12 to 14 hours or until doubled in size at room temperature.

Shaping Dough

  • Evenly spread 2tbsp olive oil onto a baking tray.
  • When dough is ready remove the dough from the bowl and fold on itself.
  • Place the dough onto the baking tray
  • Pour a further 2 tbsp of olive oil onto the dough and spread evenly over the surface.
  • Gently stretch the dough by placing your hands underneath and pulling the dough outwards. Repeat this process 2 or 3 times over the next 30 minutes as the dough will shrink.
  • Dimple to top of the dough using the fingertips of your middle three fingers.
  • Allow the dough to proof for 45 minutes.
  • Sprinkle rock salt and other desired toppings onto the top of the dough.
  • Cook in your TSNZ wood fired oven for around 10 to 20 minutes (times will vary depending on the temperature of your oven).


When your TSNZ Wood Fired Oven is at the right cooking temperature, place your tray into the oven, evenly spaced between the fire and wall of the oven. An infrared thermometer is useful and allows you to check the temperature in different zones of your oven. Carefully watch the pizza cooking and use your TSNZ turning tool to turn the pizza to ensure even cooking.