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Stone Bake Pizza Dough

The perfect pizza dough recipe (we think so). This dough recipe ensures light, crispy pizza bases, making the most of your authentic wood fired pizza oven.


  • 1kg strong white bread flour
  • 1 level tablespoon fine sea salt
  • 2 x 7g sachets of active dried yeast
  • 1 tablespoon muscovado sugar
  • 4 tablespoons extra virgin olive oil
  • 650ml lukewarm water

To serve 5 medium sized pizza’s.

Perfect recipe for the Prosciuotto and Bazil Pizza recipe, the Meaty Calzone recipe or a pizza topping of your choice, dont forget the Secret Stone Bake Tomato Sauce!


Add two tablespoons of olive oil to your mixer (ideally, with a doughhook). Sieve the flour and salt into the food mixer too. In a jug, add your luke warm water and mix in your sugar, when the sugar has dissolved sprinkle the yeast over, and leave it rest for five to ten minutes, the mix should become frothy.

Turn the mixer on and start adding the liquid yeast mix to the flour, the dough hook should ideally knead the dough for six to seven minutes on a slow to medium setting.

Coat a large bowl with a splash of olive oil and add the dough ball to it.

Cover the bowl with cling film for about an hour until the dough has risen and doubled in size. Now remove the dough from the oiled bowl and knead it around to push the air out with your hands, this is called knocking back the dough. Your dough is now ready, simply roll out on a flour dusted clean surface and create your own fantastic home made stone bake pizza!




  1. Stuart Marsden

    Hi Tom and team. I am still enjoying my oven and still see my project is still on your site. I have pointed various friends and clients to your site and excellent recipes. Keep up the good work and look forward to meeting up at your HQ one day. Best regards Stuart Marsden.

  2. Hi Phil, i’ve found the best results with fresh yeast, you can purchase this from many bakeries if you ask behind the counter, of course, it doesnt have the same shelf life, but shop bought varieties will do just fine as long as they are in date and active.

  3. Phil Mountain

    Hi Tom, do you find that you get better results using active dried yeast or easy blend yeast?

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