When it comes to creating the perfect pizza, the crust is everything. With the Bull Countertop Pizza Oven, which mimics the performance of a traditional Neapolitan oven by cooking your pizza hot and fast, the key to achieving that light, airy, and crispy crust lies in using a dough with high hydration.
This recipe will guide you through creating a pizza dough that’s perfect for this style of cooking, allowing the steam generated by the high heat to work its magic.
- Hydration is Key: The high water content in this dough is essential for creating that perfect crust in a hot oven. It allows for steam to form during baking, puffing up the crust and giving it a delightful lightness.
- Cold Fermentation: Don’t skip the cold fermentation step! It’s what elevates a good pizza crust to a great one, imparting a depth of flavor that’s hard to achieve otherwise.
This simple yet effective dough recipe, combined with the power of the Bull Countertop Pizza Oven, will have you creating restaurant-quality pizzas at home. Enjoy the process and get ready to impress with the perfect pizza crust!
Neapolitan Pizza Dough 68% Hydration
Ingredients
- 500 grams 0/0 Flour can sub bread flour
- 340 grams warm water (90-95 degrees)
- 2 1/2 tsp kosher salt
- 3 tbsp Extra Virgin Olive Oil
Instructions
- Add water and yeast into a bowl attached to a stand mixer with a dough hook. Mix until the yeast has been dissolved.
- Add salt and 2 tbsp of olive oil. Mix until incorporated.
- Add flour and mix on low speed for 1 minute and 30 seconds. Next, turn up to medium speed and mix for 2 minutes.
- Place in an oil lined bowl, cover and let rest for 2 hours at room temperature.
- Divide dough into two or three equal balls and place in separate oil lined bowls. Cover and place in refrigerator for 48hrs.
- Pull dough from fridge approximately 2-3 hours before you want to make a pizza to proof.
About the Author
Wade Fortin
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