Vermicular | Pizza Dough

Pizza Dough

Tailored for: Oven-Safe Skillet 28cm
Cooking Time

3 ¾ cups (450 g) all-purpose flour, plus more for kneading
2 ¼ teaspoons (7 g) kosher salt
1 ½ teaspoons (5 g) active dry yeast
1 ¼ cups (300 ml) warm water
Olive oil for brushing

  1. Combine salt, flour, yeast, and warm water. Knead well, cover with plastic wrap, and rest for 5 minutes. Transfer dough to lightly floured surface and knead again until smooth, about 5–7 minutes.

  2. Pull down sides of dough and tuck ends underneath. Transfer to tray, seam-side down, and cover with wrap. Proof for 90 minutes at room temperature until dough has doubled in size and does not spring back when poked.

  3. Remove dough from tray and press down to release air. Cut into 4 equal pieces and shape each into a ball by pulling down sides and tucking ends underneath. Return to tray, wrap, and rest for 30 minutes.

  4. Sprinkle flour on top of each ball, flip, and press down. Pull down sides and tuck ends underneath. Brush with light coat of olive oil. Return to tray, wrap, and refrigerate.

  5. (Stretching dough) Take out 10 minutes before making pizza. Generously flour dough and work surface. Gently press dough outwards from center, leaving outer ¾" edge untouched. Flip and repeat until doubled in size. Hold down one side of dough, and pull other side outwards. Rotate and stretch evenly until dough is 11" in diameter. Dust off excess flour.

  • Adjustments for other skillet sizes:
    20cm: 110 g (3.9 oz) dough per pizza | 24cm Deep: 150 g (5.3 oz) | 26cm: 170 g (6 oz)

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