2 April 2026
8 min read
How-to fix your dough
Peddling Pizza
How to fix your dough
Adam Atkins
Adam Atkins started Peddling Pizza in 2016 with a bicycle, a custom trailer, and a serious obsession with getting the dough right. Years later, his recipe is the one behind our Peddling DG Neapolitan Doughball and in this video, he's showing you exactly how he uses it.
This is the pan-fried method. No pizza oven required. Just a good pan, high heat, and the right dough. Follow along and you'll have a properly impressive pizza on the table in under 15 minutes.
We told you proper pizza doesn't require a culinary degree. Adam's proving it.
Ready to go?
Get the recipe below
Recipe
- Flour 1250 grams
- Sugar 25 grams
- Salt 32 grams
- Oil 30 grams
- Yeast 0.25 grams
- Water 775ml
Method
- Add your sugar and salt firmly to the mixer. Pour your salt on one side of the mixer and the sugar on the other side.
- Break up your fresh yeast into bits and distribute it around the bottom of the mixer.
- Pour all of your water in.
- Put your mixer onto a slow speed for one minute to allow the sugar, salt and yeast to dissolve into the water.
- Stop your mixer and add all of the flour. Increase your mixer speed to a medium speed before starting the machine again.
- After 12 minutes at the same speed you can add your oil to the dough.
- After 15–17 minutes you can take your dough out of the machine and leave it to rest for 3–4 minutes.
- Cut and weigh your dough balls. Place in a dough tray and cover. Refrigerate for at least 24 hours, ideally 48–72 hours for maximum flavour.
- Remove your doughball from the fridge 85 minutes before using it.
- Stretch by hand and never use a rolling pin. Spread your sauce to the edges, add your mozzarella and toppings, and cook in a very hot dry pan for 2–3 minutes before finishing under a hot grill.
Pro tip: Rest your dough for at
least 24 hours. 48–72 hours is even better.