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Pizza · Oven guide
Home oven pizza dough with a steel
Last updated 23 August 2026
For four 35cm NY-style bases baked on a steel in a home oven, use 827.1g bread flour, 512.8g water, 20.7g salt, 24.8g oil and 0.77g instant dried yeast.
The formula
Full ingredient list
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 827.1 g | 100% |
| Water | 512.8 g | 62% |
| Salt | 20.7 g | 2.5% |
| Olive oil | 24.8 g | 3% |
| Instant dried yeast | 0.77 g | 0.093% |
The schedule
Make home oven pizza dough for a baking steel, four bases
-
1
Step 1
Mix the flour, water, oil and yeast until no dry flour remains, then rest 20 minutes.
-
2
Step 2
Add the salt, then knead until smooth and elastic, about 10 minutes by hand or 6 in a mixer.
-
3
Step 3
Bulk ferment at room temperature, around 21C, for 24 hours, covered.
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4
Step 4
Divide into 4 balls of roughly 346g each and let them prove for at least 2 hours before shaping.
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5
Step 5
Put the steel on the top shelf and preheat the oven to its highest setting for a full 45 to 60 minutes before baking, then finish under the grill for the last minute if your oven has one.
Worth knowing
A home oven with a steel is the honest workhorse setup, and the NY-style formula suits it well because most home ovens simply can't get hot enough for true Neapolitan in the time available. The preheat is where people cut corners and shouldn't. A steel needs a proper 45 to 60 minutes to actually reach temperature all the way through, not just on the surface, and skimping on that time is the single biggest reason home-oven pizza comes out pale and a bit tough on the bottom rather than properly browned.
Keep reading
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