Chef Michael Gauger’s Pizza Dough

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Chef Michael Gauger from Barbuzzo and formerly of Hungry Pigeon shared with us this amazing recipe for homemade pizza dough. Making homemade pizza is fun to do with the family and also helps cut the cost of ordering take out!


  • 2.75 kg flour
  • 6.6 kg water
  • 50 g salt
  • 7.5 g cake yeast


  1. Mix the flour and salt for about 3 minutes or until fully incorporated.
  2. Mix the yeast and water. Mix until there are absolutely no clumps **This activates the yeast, very important**
  3. Add water/yeast mixture to the flour and salt. Mix for about 13 minutes but no more than that.
  4. Put dough in an oiled bowl, cover with towel, let proof for 24 hours at room temperature.