Fornetto has the best pizza dough recipes. If you love making homemade pizza, do visit and watch pizza dough recipes. We're sure you'll notice the difference between that and shop-bought pizza dough.


  • 4 cups or 1/2 kilo stone-milled flour(bread flour will work perfectly)

  • 250 ml or 1 cup of warm water

  • 30 grams brewer's yeast or 2 teaspoons active dry yeast, dissolved in the water

  • 1 teaspoon sugar

  • 1 tablespoon olive oil

  • Pinch of salt


  • 1.

    Preheat your Fornetto oven to 200 C / 400 F and maintain the heat.

  • 2.

    Combine yeast, sugar and 2 tablespoons of warm water and set aside in a warm place for approximately 15 minutes.

  • 3.

    Place flour and salt in a large mixing bowl and make a well in the center.

  • 4.

    Add remainder of water to yeast and whisk through.

  • 5.

    Add yeast mixture to flour mix and combine thoroughly to form a rough ball.

  • 6.

    Add small quantity of flour if your mixture is too wet.

  • 7.

    Turn out onto a lightly-floured board and knead for 5-10 minutes until smooth.

  • 8.

    Place tablespoon of olive oil in a clean bowl, coat dough all over and cover with clean tea towel and put aside for 1-2 hours allowing the dough to double in size.

  • 9.

    Place dough back onto floured board and knead a few times.

  • 10.

    For thin base pizzas divide your dough into 4 parts. Shape each ¼ into a round ball.

  • 11.

    Take one ball of dough; keep others covered so they don’t dry out.

  • 12.

    Use a small amount of flour to dust the rolling surface and the rolling pin, to prevent dough sticking. Roll out to required size. (about 30 cm / 12 in)

  • 13.

    Place on pizza stone or tray and add your favorite topping – remember not to overdo it.

  • 14.

    If you use a pizza paddle leave the base on your surface, you can slide it under after all toppings are on the base.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 2053kj
  • Fat Total 21g
  • Saturated Fat 3g
  • Protein 64g
  • Carbohydrate 398g
  • Sugar 6g
  • Sodium 326mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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TIP: Sprinkling (uncooked) polenta meal onto your pizza spatula or stone will prevent it from sticking when you place on the pizza stone and also gives a delicious crispier texture to the base. Suggested toppings Margarita – spicy homemade tomato relish and shredded fresh mozzarella or bocconcini, fresh basil leaves to garnish Mushroom pizza – sliced sautéed mushroom and basil leaves – served with crème fraiche Pancetta – rashers of pancetta, sautéed onions, shredded mozzarella • Pescatoro – fresh salmon chunks, prawns, baby mussels or clams, scallops and calamari Salty pizza – black olive tapenade, salt flakes and chopped rosemary. Drizzle with olive oil and garnish with extra rosemary Tandoori – tandoori paste, tandoori chicken (cooked) fresh chopped tomatoes and mint yoghurt

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