Generations of bakers and artisans have spent tireless hours perfecting their dough that puffs and crisps in oven infernos without charring into oblivion. Whether you're cooking in a Pi Prime, Pi Dual Fuel, or Pi Fire, the same core recipes apply - what changes is which one to reach for based on how hot your oven runs. Here are three time-tested recipes anyone can master.
At a Glance
New York Style | Neapolitan | Gluten-Free | |
Yield | 6 pizzas | 7 pizzas | 2-3 pizzas |
Stone Temp | At least 650°F | 800-900°F | 650-700°F |
Bake Time | 2 minutes | 60-90 seconds | 3-4 minutes |
Prep Style | Same-day or 24-hr rest | Long rise, 24+ hours | Same-day, no kneading |
New York Style Dough
The work you put into a New York style dough pays off tenfold. Extra kneading and signature additions of oil and sugar are responsible for the famous golden-brown crust of a city slice. Whether you’re using store-bought or preparing your own dough, it’s this tried-and-true formula that makes familiar pizza that tastes like home. This dough recipe is quick, easy, and delicious.
- Quantity: 6 pizzas
- Pizza Stone Temp: At least 650ºF
- Bake Time: 2 minutes per pizza
Ingredients
- 450-580 g (4.5 cups) All-Purpose Flour
- 14 g (1 Tbs.) Sugar
- 9 g (1 tsp.) Salt
- 20 g (2 Tbs.) Instant Yeast
- 26 g (2 Tbs.) Olive Oil
- 430 g (2 cups) Warm Water
Preparation
- In a bowl, combine flour, sugar, salt, and yeast.
- Slowly add water and oil to the mixture, and combine by hand or with a mixer.
- Once there are no dry spots or clumps, knead the dough on a floured surface until smooth and until the dough passes the "windowpane test".
- Place the dough in a tightly covered container and let it rest for 30 minutes, or until the dough has doubled in size.
- Separate the dough evenly into 6 balls weighing 200 grams each, and use immediately or store in airtight containers and refrigerate for up to 24 hours.
- To flatten the dough by hand, first flour your workspace. Start to stretch the dough from the center and push outwards in each direction. If there are air bubbles, work them toward the outer edge.
- To flatten with a rolling pin, first flour your workspace and your pin. Roll back and forth over your dough, and then turn the oval-shaped dough 90 degrees to flatten in the opposite direction. Repeat until your dough is evenly thin.
- Transfer the stretched dough to a dusted pizza peel before adding sauce or toppings.
Neapolitan Dough
Lean and light, the Neapolitan style rewards those who plan ahead. With several hours – and sometimes days – to proof, this dough takes on complex flavors when given the chance. The super-thin crust chars in signature leopard-print patterns and reveals a tender texture with every bite. This is the style best suited to an oven that can hit 800°F or higher, like Pi Prime.
- Quantity: 7 pizzas
- Pizza Stone Temp: 800-900ºF
- Bake Time: 60-90 seconds per pizza
Ingredients
- 1000 g (4 1/4 cups) 00 Flour or Bread Flower
- 600 mL (2 1/2 cups) Room temperature water
- 25-30 g (5 tsp.) Salt
- 0.5 g (1 tsp.) Instant Yeast
Preparation
- In a bowl, combine water and salt. Mix until salt is completely dissolved.
- Add flour to the water mixture in small amounts, mixing between each addition.
- Keep adding flour until you have achieved a thin batter-like consistency.
- Add the yeast to your "batter" and mix well.
- Continue adding flour to the batter, constantly mixing, until all of the flour has been added. It should have a more dough-like consistency now.
- Once all the flour has been added, remove the dough from the bowl and knead on a countertop.
- Knead the dough until it is uniform in texture and consistency.
- Once the dough is uniform, place in a large, clean mixing bowl and cover tightly. Let it rest for 2 hours.
- After resting the dough, remove the dough from the mixing bowl and equally portion it into 7 balls weighing 210-225g each.
- Place each dough ball in its own airtight container, cover, and let rest at room temperature (65ºF) for 24 hours.
- The dough should have doubled in size and is ready to be stretched into a pizza.
- To flatten the dough by hand, first flour your workspace. Start to stretch the dough from the center and push outwards in each direction. If there are air bubbles, work them toward the outer edge.
- Avoid using a rolling pin to flatten Neapolitan dough, as it may lose its airy texture.
- Transfer the stretched dough to a dusted pizza peel before adding sauce or toppings.
Gluten-Free Dough
Gluten-free doesn't have to mean giving up a good outdoor pizza night. This dough skips kneading entirely - there's no gluten to develop - and instead relies on a well-hydrated batter that's pressed rather than stretched.
- Quantity: 2-3 pizzas
- Pizza Stone Temp: 650-700ºF
- Bake Time: 3-4 minutes per pizza
Ingredients
- 500 g (about 4 cups) Gluten-Free All Purpose Flour Blend (with Xanthan Gum included)
- 8 g (2 tsp.) Sugar
- 6 g (1.5 tsp.) Salt
- 8 g (2 tsp.) Instant Yeast
- 26 g (2 Tbs.) Olive Oil
- 355 g (1.5 cups) Warm Water
Preparation
- In a bowl, combine flour, sugar, and salt.
- In a separate bowl or measuring cup, dissolve the yeast in the warm water and let sit for 5 minutes until foamy.
- Add the yeast mixture and olive oil to the dry ingredients, mixing until fully combined. The result will be a thick, sticky batter rather than a traditional dough.
- Cover and let rest for 30-45 minutes, until slightly puffed.
- Because gluten-free dough lacks elasticity, do not stretch it like traditional dough. Instead, portion it directly onto an oiled sheet of parchment paper and press it out by hand into your desired shape, about 1/4-inch thick.
- Transfer the parchment with the dough directly onto a dusted pizza peel before adding sauce or toppings.
- Slide it into the oven parchment and all - the parchment will release on its own partway through baking.
Don't forget to show us your handy work - tag your creations with #solostovecooks and share your stories @solostove on social media.
Which Dough for Which Oven?
The dough you choose can depends as much on your oven as your taste:
- Pi Prime reaches up to 900°F in about 15 minutes, making it the best match for true Neapolitan-style dough and its 60-90 second cook time.
Pi Dual Fuel, running wood-fired at up to 850°F, handles both Neapolitan and New York style well, depending on how you manage your fire.
- Pi Fire, at 700°F+ depending on your fire pit size, is well-suited to New York style dough's 2-minute bake and slightly lower temperature threshold.
- Gluten-Free dough works fine across all three - its lower ideal temperature range and longer bake time make it forgiving no matter which oven you're using.
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Tools That Help
A proper peel makes launching and turning dough significantly easier, especially with high-hydration Neapolitan dough that can stick if you hesitate. Browse pizza oven accessories --> for peels, turner, and stone care tools sized for the Pi lineup.
Frequently Asked Questions
What temperature should my pizza stone be? It depends on the style: New York style bakes well at 650°F+, Neapolitan need 800-900°F for its signature char, and gluten-free dough does best at a gentler 650-700°F.
Can I use regular all-purpose flour for Neapolitan dough? You can, but 00 flour or bread flour with high protein content gives a better structure for the long fermentation and high heat this style depends on.
How long can I refrigerate pizza dough before using it? New York style dough holds well in the refrigerator for up to 24 hours. Neapolitan dough is designed around a full 24-hour room-temperature rest as part of the recipe itself.
What's the best dough for a Solo Stove Pi Prime? Neapolitan - Pi Prime's higher max temperature (up to 900°F) is built for the fast, 60-90 second cook time that style needs to develop its signature leopard-spotted crust.
Is gluten-free pizza dough handled differently than regular dough? Yes. Without gluten to develop, there's no kneading step, and the dough should be pressed into shape on parchment rather than stretched by hand, since it lacks the elasticity of wheat-based dough.