mr. wolf pizza dough

serves approx. 6 medium pizzas or 50 grissini
difficulty easy
prep time 5mins (approx.)
total time 1hr 30mins (approx.)
main ingredient(s) flour, semolina, mineral water

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It works brilliantly in a wood fired oven, an electric pizza oven, or in a regular oven on a good old-fashioned stone. Feel free to flavour the dough with herbs and spices: I often turn to fennel, pepper or chopped rosemary.

For foccacia, shape and prove the dough on trays, then dimple it with your fingers and drizzle with olive oil before baking.


800 grams flour
250 grams semolina
20 grams salt
2 sachets dry yeast (14 grams)
600 ml mineral water
50 ml oil


Using a stand mixer with a dough hook, add the flour, semolina and salt. Whisk the yeast, mineral water and oil in a separate bowl. Turn the mixer to slow, add the liquid all at once, and bring together to a soft dough. Once combined, turn the speed to high and mix for a further 6 minutes until you have a smooth, silky, springy dough.

Remove the hook and push the dough down. Cover and allow to prove for 45 minutes in a warm spot.

Preheat oven to 220°C.

Knock back dough with your hands and portion into dough ball sizes as desired, Allow to rest for another 5 minutes, then roll or press out to desired thickness. Top and bake for 5 to 10 minutes.

To make grissini, preheat oven to 160°C. Cut small pieces of dough and roll them out firmly into 25 cm lengths. Lay them on a heavy tray and bake for 40 minutes, checking after 20 minutes that they’re not colouring too quickly.

Season grissini with oil, salt and pepper. Turn oven up to 170°C. Return grissini to oven for 5 to 10 minutes to crisp and lightly brown. Keep an eye on them because they brown easily at this stage.

Comments & Reviews14

Greenski's picture
Mar 26, 2012

This is one of the best pizza doughs I have worked with.
I made it with my 5 year old boy who is a cooking tragic.
Very easy to create thin bases, doesn't fall apart when placing on a tray.
The leftover dough made superb grissini.
Try a good tomato paste, layer of Kumato's, layer of cheese, then in the oven. The kids were happy so were the adults as quite a healthy pizza for kids. Thanks Karen

Lucia75's picture
Apr 20, 2012

I just tried to make this dough using my magimix...and the machine nearly walked off the bench. he dough filled the dough hook and shaft in the middle of the bowl.
Karen is this the wrong recipe for a magimix, or do you think it would be something wrong with the machine itself? The dough however looks fine and is currently proving! Thanks, Lucy

Karen Martini's picture
Karen Martini
Jun 1, 2012

Hi Lucia,

I’m having trouble visualising the mixer you are talking about - you need a stand mixer for this recipe, or, you can do it the old fashioned way and use your hands.

Dough is hard work, even my mixer struggles, and when we do larger quantities, in the industrial mixer at mr.wolf, the bowl can rattle around a bit too.

If you are concerned about the movement of your stand mixer, use your hands to mix to a ball and knead for 20 minutes til you have a smooth, silky, pliable dough.

Hope your dough worked out for your and I hope this was of some help.

Cook, eat and enjoy!


Martine's picture
Jul 19, 2012


Just wanted to query, is the mineral water in the recipe sparkling or still? Thanks.

webb.amelia's picture
Apr 3, 2013

A perfect dough recipe! I always knead this by hand just because I enjoy the process, and it's such a lovely dough to work with. Easy to roll out really thin for crispy pizza bases.
I've made a heap of different pizzas with this dough, but my recent favourite had thin slices of eggplant and zucchini, green chilli and ricotta (and a brush of olive oil in place of tomato paste). Yum!

KarenF's picture
May 8, 2013

Hi Team KM,
I would love to have a go at this recipe for pizza dough. The mineral water stated in the that carbonated or still?

KarenF's picture
May 9, 2013

Sorry Guys,
Just noticed that Martine asked the same question. Cheers.

Juliana Lourdes's picture
Juliana Lourdes
May 24, 2013

Hi Karen, my son had a pizza at Mr. Wolf and raved about it. I would like to make a Gluten Free version for him as he is now diagnesed with Coelic discese. Thanks very much.

Graham3's picture
Oct 21, 2013

Can the dough be frozen for later use, if so is it best rolled out or left as a ball?

Graham3's picture
Oct 21, 2013

I also wanted to ask if you use plain flour or "000"

Colleen's picture
Nov 13, 2013

Our favourite pizza since cooking it 1st in '06. Everything I have cooked from your books is always loved by our friends and family. The eggplant involtini is so delicious I cooked it for friends who were not fans off eggplant. Ashamed to say I didn't tell them as I wanted them to try it and I was never worried they wouldn't like it - they loved it. I have a favour to ask. We have been in Melb one week. Through new friends met @ Yarrawonga I discovered they had known my biological mother. Since arriving I've met 2 half sisters & family for the first time but all unexpected and through a chance meeting by a campfire. I want to cook a farewell dinner for our hosts, your mussel, tomato, saffron fettucini recipe. My memory not 100%. I first cooked this in Tassie with Spring Bay mussels (the best) and Tassie saffron on little camper stove. Sorry this is a bit crazy but if u can help me say thank you to our lovely new friends I would so appreciate. Regards, Colleen

jude's picture
Nov 28, 2014

WOW factor plus - the fabulous pizza was wolfed" down and judged 10/10 by all

Aries's picture
Aug 13, 2015

This is my favourite pizza dough recipe, my friend said she can't eat store bought pizza anymore after tasting this recipe.

Minister War and Finance's picture
Minister War an...
Jul 6, 2016

Hi Karen

We have a wood fired oven and would love to try your pizza dough.

If we made the dough the day before using it - will it keep ok in the fridge and at what stage would
I refrigerate the dough - before or after the 45 mins proving time.


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