Kirby Kitchen Pizza Dough
Crisp edges. Chewy center. Built for serious pizza.
A slow-fermented pizza dough developed for the Kirby Kitchen around a balanced blend of bread flour and all-purpose flour. Designed to stretch cleanly, develop flavor over time, and work across a range of pizza sizes and cooking methods.
This recipe makes enough dough for two 16-inch pizzas or three 12-inch pizzas.
A good pizza starts with the dough.
There are plenty of pizza dough recipes out there, but the goal here isn't to make another generic dough.
The Kirby Kitchen version started with an appreciation for the approach used by Dave's Pizza Oven, whose pizza-making techniques helped inspire this formula. From that starting point, the dough was adapted into its own formula around the ingredients, equipment, and cooking methods used in the Kirby Kitchen.
A blend of bread flour and all-purpose flour gives the dough enough strength to stretch without becoming unnecessarily tough.
A small amount of honey provides subtle sweetness, while a long fermentation gives the dough time to develop flavor and texture.
The result is a versatile dough that can handle everything from a backyard pizza oven to a home oven with a preheated pizza steel.
🧪 In Testing — Kirby Kitchen Test Kitchen
This recipe is currently being tested.
The current version is being evaluated for dough handling, stretchability, fermentation time, crust texture, browning, chew, flavor development, and performance across different ovens and pizza equipment.
The formula is designed around a slow fermentation, but the final fermentation schedule may be adjusted as testing continues.
Once the recipe has been fully tested and the fermentation schedule is finalized, the In Testing label will be removed and the recipe will be updated.
Recipe at a Glance
Yield: 2 large 16-inch pizzas or 3 12-inch pizzas
Total Dough Weight: Approximately 850 g
Prep Time: About 30 minutes
Bulk Rest: 30–60 minutes
Cold Fermentation: 24–72 hours
Room-Temperature Proof: 2–3 hours
Bake Time: Varies by cooking method
Ingredients
375 g bread flour
125 g all-purpose flour
315 g cold water
12 g fine sea salt
1 g active dry yeast
8 g honey
12 g extra-virgin olive oil
Instructions
1. Prepare the Water
Reserve approximately 30 g of the 315 g water.
Warm that portion to approximately 105°F.
Add the active dry yeast and honey.
Stir gently and allow it to stand for 5–10 minutes, until the yeast begins to foam.
Keep the remaining 285 g water cold.
Kirby Rule: We're keeping most of the water cold to control the dough temperature while giving the active dry yeast a warm start.
2. Initial Mix
Add the following to the mixing bowl:
285 g cold water
30 g yeast and honey mixture
375 g bread flour
125 g all-purpose flour
Mix until all the flour is hydrated and a rough dough forms.
The dough does not need to be fully developed yet.
🌀 Spiral Mixer Method
Mix on low speed until the dough comes together.
Continue mixing while watching the dough temperature and gluten development rather than relying on a fixed mixing time.
Once the dough is beginning to develop strength and approaches approximately 60°F, stop mixing and cover.
⚙️ Standard Stand Mixer Method
Use the dough hook.
Mix on low speed until the ingredients are fully incorporated.
Continue on low to medium-low until the dough begins to develop structure and becomes noticeably smoother.
Avoid overheating the dough.
✋ Hand Method
Mix with a sturdy spoon or dough whisk until a shaggy dough forms.
Turn the dough onto a lightly floured surface.
Work the dough by hand until it becomes cohesive and begins developing elasticity.
3. Rest
Cover the dough and let it rest for 30 minutes.
This allows the flour to fully hydrate and gives the gluten time to begin developing without additional mixing.
4. Add the Salt
Add the 12 g fine sea salt.
Mix until the salt is fully incorporated.
Spiral Mixer
Mix on low for approximately 2–3 minutes.
Stand Mixer
Mix on low until the dough is smooth again.
By Hand
Fold and knead until the salt is evenly distributed.
5. Add the Olive Oil
Add 6 g olive oil.
Mix until completely absorbed.
Add the remaining 6 g and continue mixing until absorbed.
Once incorporated, the dough should become smooth and elastic.
Reduce the mixing speed if necessary.
Aim for a finished dough temperature of approximately 68–72°F, with 70°F being a good target.
Kirby Rule: Pizza dough doesn't need to be beaten into submission. Once the gluten is developed and the dough reaches the right temperature, stop mixing.
6. Rest Again
Cover and allow the dough to rest for another 30 minutes.
7. Stretch & Fold
Perform one complete set of stretch-and-folds.
Stretch one side of the dough upward.
Fold it over itself.
Rotate the dough and repeat on all four sides.
Cover and rest for 20 minutes.
If the dough still tears easily or hasn't developed enough strength, perform another stretch-and-fold.
8. Check the Dough
Take a small piece of dough and gently stretch it between your fingers.
The dough should stretch into a thin membrane before tearing.
This is the windowpane test.
If the dough is still tearing immediately, let it rest another 20 minutes and repeat a gentle stretch-and-fold.
9. Bulk Fermentation
After the final fold, cover the dough and allow it to rest at room temperature for approximately 30–60 minutes.
You're looking for the dough to relax and begin showing some fermentation activity.
It does not need to double in size.
10. Divide & Ball
Turn the dough onto a lightly floured work surface.
Divide according to the pizza size you want.
For Two 16-Inch Pizzas
Divide into:
2 × approximately 425 g dough balls
For Three 12-Inch Pizzas
Divide into:
3 × approximately 283 g dough balls
Shape each portion into a smooth, tight ball.
Place each dough ball into a lightly oiled dough container.
11. Cold Fermentation
Cover tightly and refrigerate.
Minimum
24 hours
Preferred
48 hours
Maximum for the Initial Test
72 hours
Longer fermentation generally provides more developed flavor and a more relaxed dough, but the dough should be evaluated as it ages.
12. Bring the Dough Back to Temperature
Remove the dough from the refrigerator approximately 2–3 hours before baking.
Keep the containers covered.
Allow the dough to warm and relax at room temperature.
The dough should become soft, slightly puffy, and easy to stretch.
13. Shape the Pizza
Lightly flour the work surface.
Place one dough ball onto the surface.
Press gently from the center outward, leaving a slightly thicker edge for the crust.
Continue stretching by hand until you reach your desired size.
Avoid using a rolling pin if you want a lighter, more open crust.
Kirby Rule: Push the dough outward, don't crush the air out of the edge.
🍕 Cooking Methods
The dough can be cooked in several ways.
🔥 Pizza Oven
Preheat your pizza oven according to the manufacturer's instructions.
For a traditional pizza-oven style bake, aim for approximately 700–850°F.
Launch the pizza onto a properly heated stone.
Bake until the crust is browned and the toppings are fully cooked, rotating as needed.
Typical bake times will be approximately 60–120 seconds, depending on oven temperature and pizza thickness.
🏠 Conventional Oven + Pizza Steel
Place a pizza steel on a rack toward the upper-middle portion of the oven.
Preheat the oven to its maximum temperature, preferably 500–550°F, for at least 45–60 minutes.
Build the pizza on a lightly floured peel.
Launch directly onto the hot steel.
Bake until the crust is deeply browned and the cheese is bubbling.
🌬️ Convection Oven + Pizza Steel
Place the pizza steel according to the oven manufacturer's recommendations.
Preheat thoroughly.
Use the oven's highest temperature appropriate for the pizza steel.
Because convection moves heat more aggressively across the surface, begin checking the pizza slightly earlier than with conventional baking.
The pizza should have deeply browned edges with a fully cooked center.
🔥 Grill Method
Preheat the grill with a pizza steel or stone in place.
Aim for approximately 500–550°F.
Allow the steel or stone to preheat thoroughly.
Launch the pizza and close the lid.
Cook until the crust is browned and the toppings are fully cooked.
Dough Handling Notes
Don't Over-Flour
Use just enough flour to keep the dough from sticking.
Excess flour can burn during baking and create a bitter taste on the bottom of the crust.
Don't Rush the Fermentation
The dough doesn't need to double during cold fermentation.
Look for gradual expansion, bubbles, and a relaxed texture.
Give the Dough Time to Warm Up
Cold dough tends to resist stretching.
Allowing the dough to warm for 2–3 hours before shaping makes it much easier to work with.
Let the Dough Tell You When It's Ready
Temperature and time are useful guides, but dough behavior is the final judge.
A properly fermented dough should stretch without immediately snapping back.
Make It Your Own
More Chew: Increase the bread flour slightly while reducing the all-purpose flour.
More Tender: Increase the all-purpose flour slightly.
More Flavor: Push the cold fermentation toward 48–72 hours.
Crispier Crust: Stretch the center thinner and bake on a thoroughly preheated steel.
Softer Crust: Leave the center slightly thicker.
More Color: Increase the oven temperature or use a longer bake at a slightly lower temperature.
Garlic Crust: Brush the finished crust lightly with garlic-infused butter or olive oil.
Fuel Profile — Estimated Per Serving
Calories: ~285 kcal | Protein: ~8 g | Carbohydrates: ~49 g | Net Carbs: ~47 g | Fiber: ~2 g | Fat: ~6 g
Based on approximately 6 servings of dough from the full recipe, before adding sauce, cheese, or toppings. Nutrition is estimated and will vary depending on the flour, olive oil, honey, and ingredient brands used.
Storage
Refrigerator
Keep dough balls tightly covered in the refrigerator for up to 3 days.
Freezer
After balling the dough, place each portion in a freezer-safe container and freeze for up to 3 months.
Transfer to the refrigerator to thaw approximately 24 hours before use.
Allow the dough to come to room temperature for 2–3 hours before shaping.
Kitchen Wisdom
“Good pizza starts long before the oven gets hot. Give the dough time, and let the heat finish the work.”