This is the dough we used for the White Pizzette we served at the Hadley Commons event , a summer pie topped with cacio e pepe, zucchini, basil, and a drizzle of lemon oil.
The response? It sold out before the event was over.
The crust was crispy, chewy, and full of flavor, thanks to a slow-fermented dough made with our stone-milled Ground Up Pizza Flour and a simple poolish (pre-ferment) that brings depth and texture to every bite.
We had so many people ask for the recipe, we’re sharing it here so you can make it at home, whether you’ve got a backyard Ooni, a Gozney, or a regular oven.
This recipe was developed by a very talented chef and friend of ours, Dre Rawlings. Dre does catering and pop ups in Ashfield Ma. You can find her on instagram @neverendingfeelings.
Pizza Dough Recipe made with Ground Up Flour
This recipe was developed using a poolish (pre-ferment) as the leavening agent. It takes a little bit of extra planning, but the process is very simple. For example, if you want pizza on Friday night, start your poolish on Wednesday before bed, make your dough on Thursday, let it finish rising in the refrigerator overnight, and then portion the dough Friday morning for Dinner.
Here are the steps:
In a 4 cup (approximate) capacity bowl, mix 80 grams of Ground Up Pizza Flour with 70 grams water and 1/4 teaspoon of instant dry yeast with a fork. The mixture will be stiff.
Cover with an air-tight lid or plastic wrap and leave on your kitchen counter overnight or approximately 10-12 hours. You are looking for this, the poolish, to double in volume and show a lot of bubbly activity.
Recipe:
500 grams Ground Up Pizza Flour
335 grams water
78 grams poolish (pre-ferment)
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25 grams olive oil
10 grams sugar
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15 grams salt
Mix together flour, water, and poolish in a large bowl until the flour is just incorporated.
It’s very easy and manageable to mix this by hand, and only takes a few minutes.
Cover the bowl with plastic wrap and set a timer for 30 minutes.
After 30 minutes remove the plastic wrap and add the olive oil and sugar to the dough. It will take a bit of handwork to integrate the oil. You can try squeezing the oil into the dough. Flip the dough over and keep squeezing/flipping until the oil has been incorporated.
Cover the bowl again with plastic wrap and set a timer for 30 minutes.
After 30 minutes remove the plastic wrap and add the salt to the dough using the same pinching/squeezing/flipping motions. Once you can no longer feel the salt grains in the dough, cover the bowl back up with plastic wrap and let it sit at room temperature on your counter, or a warm spot in the house, for 3-5 hours. When the dough looks to have almost doubled in size, transfer it to the refrigerator overnight.
In the morning pull the dough out of the refrigerator. Sprinkle your counter with flour and drop the dough onto it. Give it a few folds to gather it in a tidy shape, and then with a bench scraper start to cut/portion your dough into balls. 300-325 grams are a good size for the tabletop outdoor home pizza ovens made by Ooni and Gozney.
Whether you’re recreating the White Pizzette or putting your own spin on it, this dough is the perfect base.
📩 Want more recipes like this? Sign up for our newsletter or stop by for an upcoming pizza class — and maybe next time, grab a slice before it sells out.
