Pizza journey · guided

Your Pizza Dough Journey

Hendrik's same-day pizza dough in five steps: mix in the evening at about 60% hydration, ferment overnight at room temperature for 12 to 14 hours until the dough has risen by about 50%, shape 270 g balls about 3 hours before baking, then stretch and bake as hot as your oven goes.

Great pizza is not one recipe you memorise, it is a rhythm that runs over about a day. Mix in the evening, let time and a little yeast do the work overnight, then bake to a blistered crust the next day. This guided journey walks you through each step the way Hendrik makes it at home.

Work through it in order, or jump straight to the step you are on. Every step has its own page, so you can bookmark exactly where you are.

The five steps

1 Evening · the start 🥣 Mix the dough In the evening, mix everything together. Less water is generally easier to handle than more, so around 60% hydration ... → 2 Overnight · ferment 🌙 Ferment overnight Now the most important fork in the method. It comes down to one thing: do you have dough boxes and enough room in the... → 3 Morning · the 50% check 📈 Check the rise In the morning, look at the dough: has it grown by about 50% in volume? If yes, it is almost ready to become pizza. → 4 About 3 hours before 👐 Shape the dough balls Set a timer for about 3 hours before you want to start baking. From here the two paths come back together. → 5 Showtime 🔥 Stretch & bake Now shape and bake your pizza as usual. The one thing to get right is plenty of semolina on your work surface, so the... →

Start with step 1 →