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Pizza dough from our Fire Chef

Thomas Meuleneire is one in a thousand. As a Vonken fan from the very beginning, he seamlessly cooks an entire menu from Vonken by making optimal use of all the heat, whether it's a stone-baked baguette or a buttery soft celeriac. Under the wing of this passionate and experienced chef, you will become thoroughly acquainted with the heart of the matter: cooking together with fire.
July 11, 2025 by
About this recipeIngredientsPreparation

About this recipe

Written by Thomas Meuleneire.

Because you all asked for it! My secret recipe for pizza dough (or maybe not so secret anymore 😉

Ingredients

  • 1 kg strong flour (protein content > 11%)
  • 600 g water
  • 180 g active sourdough starter (1:1 flour/water)
  • 20 g salt

Preparation

  1. Mix flour, salt, and water into a cohesive dough.

  2. Add the sourdough starter and knead until the gluten is well developed:

    1. 15 minutes by hand, or
    2. 8 minutes in the kneading machine.
  3. Shape the dough into a ball, place on the table, and lightly brush with olive oil to prevent drying out.
  4. After 15 minutes: stretch & fold, then lightly coat with olive oil again. After another 15 minutes: stretch & fold, add a little olive oil again.
  5. After 30 minutes: divide the dough into portions of 240–250 g.
  6. Form small balls and place them in a dough container.
  7. Leave to rest at room temperature for 2 hours, then refrigerate for at least 24 hours (max. 72 hours).


Grilled pineapple and ice cream