Pizza Dough

How to make pizza dough in your Amigo Oven!

The dough is best prepared the day before use. Once the dough is made, divide it into individual large fist size balls and wrap in oiled cling film. Keep in the fridge. On the day of use take them out of the fridge a couple of hours before use. We find that preparing the dough in advance, you do not get that ‘bloated’ feeling after eating the pizza.


  • 1 kg strong bread flour
  • 2 tsps. fine sea salt
  • 2 x 7.5g sachets of dried yeast
  • 1 tbsp. extra-virgin olive oil
  • 1 tbp sugar
  • 650ml lukewarm water
  • Mixed herbs (Optional)
    • Outline Skewers Sketch


  1. Sieve the flour and salt onto a clean work surface and make a well in the middle. In a bowl or jug mix the yeast, sugar and olive oil into the water and leave for a few minutes. Pour inside the well. Using a fork, push the flour in gradually from the sides and swirl it into the liquid. When it is starting to come together, work the remaining flour with your hands. Knead until the dough is springy and smooth. Place the ball of dough in a large flour-dusted bowl and cover with damp cloth and place in warm room for an hour or so until dough has doubled in size.
  2. We occasionally use the bread maker. Just add all your ingredients into the machine and let the bread maker do the work!
  3. Once the dough has risen, put it on a flour dusted surface and knead it around a little to push the air out. You can use it immediately, or keep it wrapped in oiled Clingfilm in the fridge until required.