Pizza Dojo · Pizza Making Workshop in Kolkata

Welcome back, pizza maker.

Everything from the workshop is right here. The dough calculator, the full recipe, and links to everything I personally use and recommend. Bookmark this page and come back to it whenever you need it.

Calculator Recipe Storage Ingredients Hardware
01 Dough calculator

How much dough do you need?

Enter the number of pizzas and your preferred dough ball weight. Everything is calculated from the exact Pizza Dojo recipe ratios used at the workshop in Kolkata.

Ingredients for 2 pizzas @ 180g each
Flour217g
Water (room temp)143g
Salt5.4g
Active Dry Yeast0.9g

Oil is optional. If using, add approximately 3.3g (1.5% of flour weight) when kneading.

Cold proof Pizza Dojo's preferred method
Refrigerate dough balls for 24 to 36 hours. Slower fermentation develops the deepest flavour and most extensible dough. Remove from the fridge 2 hours before baking and bring fully to room temperature before stretching.
02 The recipe

The Pizza Dojo dough recipe

This is the exact recipe used at every Pizza Dojo dinner and pizza making workshop in Kolkata. Use the calculator above to scale the quantities to your needs.

1Mix water and ADY together in a bowl
2Rest for 10 minutes
3Add flour to the water and yeast mixture
4Knead for 10 minutes
5Cover and rest for 5 minutes
6Add salt and knead for 10 minutes
7Add oil and knead until fully absorbed
8Cover and rest for 20 minutes
9Portion into equal dough balls and let rise at room temperature until doubled in size

A drizzle of good olive oil goes a long way. So does a spoonful of Garlic Sidekick on a freshly baked slice.

Order Sidekicks →
03 Storage

Storing your dough

Made more than you need? Here is how to store it properly.

Same day
Ball into portions
Place in an airtight container always preferred
Leave at room temperature until the dough has doubled in size and feels airy
Dough should spring back slowly when gently poked that is when it is ready
Cold proof (24–36 hrs)
Ball into individual portions
Place each ball in a lightly oiled airtight container
Refrigerate for 24 to 36 hours
Remove 2 hours before baking and bring fully to room temperature
Dough should have doubled in size and feel soft and airy before stretching
Freezing
Ball into individual portions
Place each in a zip lock bag with a drizzle of olive oil
Seal tightly airtight is essential
Freeze immediately
Holds well for 3 to 4 months
Using frozen dough
Remove zip lock from freezer
Thaw in the refrigerator overnight
Next morning remove from bag and bring fully to room temperature
If the dough feels too wet, dust lightly with flour and knead briefly
Reball and wait until doubled in size before using

Planning a pizza night at home? Order a Sidekick to go alongside they keep well and are made to complement exactly the kind of pizza you learned to make.

Order Sidekicks →

Want everything in one place?

Download the Pizza Dojo recipe sheet base recipe, method steps, and storage guide all in one branded PDF.

Download Recipe PDF →
04 Ingredients

Where to buy

Everything I personally use and recommended at the workshop. All Amazon links open in a new tab.

Flour (00)
RAW Himalaya 00 Flour 2kg
Used at the workshop
Buy →
RAW Himalaya 00 Flour 5kg
Buy →
TWF 00 Flour 1kg
Buy →
Josef Marc 00 Flour 1.8kg
Buy →
Yeast
Urban Platter Active Dry Yeast 100g
Used at the workshop
Buy →
Olive Oil
Figaro Extra Virgin Olive Oil 1L
Used at the workshop
Buy →
Figaro Extra Virgin Olive Oil 200ml
Buy →
Sauce
Urban Platter Pizza Sauce 2550g
Used at the workshop
Buy →
Urban Platter Pizza Sauce 400g
Buy →
Cheese
Amul Mozzarella
Look for diced mozzarella. Blocks are cheaper but you will need to shred them yourself.
Easily available
Govardhan / Go
A good alternative brand.
Easily available
Milky Mist · Dairy Craft
Easily available
Toppings
Delmonte Sliced Black Olives
Buy →
Neo Pitted Black Olives
Buy →
Neo Sliced Jalapeños
Buy →
Neo Sliced Red Peppers
Buy →
Ishka Farms Organic Capers
Code: amazon98 · Additional 10% off at ishkafarms.com
Buy →
Dabur Honey
My go-to. Easily available.
Buy →

If you want to skip making your own chili or garlic oil, our Sidekicks were made exactly for moments like this.

Order Sidekicks →
05 Hardware

Equipment

Everything I personally use and spoke about at the workshop. Discount codes are noted where available.

Ovens
G3 Ferrari Single Stone
This is the one you cooked on at the workshop
Buy →
G3 Ferrari Double Stone
Buy →
Wonderchef Regalia
Indian option
Buy →
Scales
Small Scale for weighing yeast
7 day replacement
Buy →
Health Sense
7 day replacement
Buy →
ASPRTECH PortionPro Food Scale
Code: pizzadojo
Buy →
Dough Scrapers
Portioning Scraper
Used at the workshop
Buy →
SS / Wood Handle Scraper
Buy →
Plastic Scraper
Buy →
Pizza Peel
Round Pizza Peel 13"
Buy →
Pizza Stones
HARI Round Stone
Returnable
Buy →
Navaris 12 × 15 inches
Returnable
Buy →
Ooni Pizza Stone 13 × 13.5 inches
Non-returnable · Best rated
Buy →
Stand Mixers
Inalsa 1500W
Buy →
Inalsa 1000W
Buy →
KitchenAid
Premium option
Buy →
IR Thermometers
Real Instruments
Budget option
Buy →
Wintact
Mid range
Buy →
Thermapen IRK-2
Premium · Available outside India
Buy →
Pizza Cutters
OXO 4"
Available via Amazon India
Buy →
OXO Pro
Buy →
Extension Cords
Belkin 4 Points
Exceptionally good quality
Buy →
Belkin 3 Points
I use this brand to connect my ovens
Buy →