The Ultimate Guide to Outdoor Pizza Oven Dough

Mastering the Dough for Your Outdoor Pizza Oven

If you’re searching for the best dough for an outdoor pizza oven, you’ve come to the right place. The secret to a perfect pizza starts with the dough, specifically custom for the high heat and unique environment of an outdoor pizza oven. Whether you’re using an Ooni, ROCCBOX, or any other outdoor pizza oven, the right dough makes all the difference.

Here’s the quick answer you’re looking for:

  1. Hydration Ratio: Use a dough with 62% hydration.
  2. Flour Type: Ideally, use Tipo 00 flour.
  3. Yeast: Cold ferment with a tiny amount of yeast for better flavor.
  4. Salt: Aim for 2.2% salt in your dough for robust flavor.

Outdoor pizza ovens offer a unique advantage: they reach higher temperatures than standard kitchen ovens, giving you that perfect, crispy, yet chewy crust. The research-backed tips and expert insights here at Grill Wizard Oz will guide you through mastering the art of making the best pizza dough for your outdoor pizza oven. This guide covers everything from selecting the right ingredients to perfecting your dough’s hydration levels. So let’s get ready to lift your pizza-making game!

Perfect Pizza Dough Tips - best dough for outdoor pizza oven infographic process-5-steps-informal

Understanding Pizza Dough Basics

Making the best dough for an outdoor pizza oven starts with understanding the basics. From key ingredients to types of flour and hydration levels, each element plays a crucial role in creating that perfect pizza crust.

Key Ingredients

The foundation of any good pizza dough lies in its ingredients. Here are the essentials:

  • Water: Use warm water (around 95°F) to activate the yeast. Water also helps in forming the dough’s structure.
  • Yeast: Instant yeast is often recommended for its ease of use and fast-acting properties. It helps the dough rise and develop flavor.
  • Sugar: A small amount of sugar (1.5 teaspoons) promotes browning and feeds the yeast, helping the dough rise.
  • Olive Oil: This adds flavor and helps keep the dough tender by lubricating the gluten network.
  • Salt: Improves flavor and strengthens the dough’s structure.
  • Flour: The type of flour you use can significantly affect the dough’s texture and performance.

Types of Flour

Choosing the right flour is crucial for achieving the best dough for your outdoor pizza oven. Here are some options:

  • Type 00 Flour: This is the gold standard for Neapolitan-style pizza. It has a fine texture and high protein content, resulting in a chewy yet tender crust. It’s becoming more common in U.S. stores but is also available online.
  • Bread Flour: With a higher protein content (around 13%), bread flour is another good option. It creates a dough that’s strong and elastic but can be a bit tougher.
  • All-Purpose Flour: If you can’t find Type 00 or bread flour, all-purpose flour is a versatile alternative. It has a medium protein content (around 12%) and can produce a good crust, though not as chewy as Type 00.

pizza flour - best dough for outdoor pizza oven

Hydration Levels

Hydration refers to the amount of water in the dough relative to the flour. It’s usually expressed as a percentage. For example, a 67% hydration dough means 67 grams of water for every 100 grams of flour.

  • Higher Hydration (70% or more): Creates a more tender dough but can be sticky and harder to handle. Best for experienced pizza makers.
  • Medium Hydration (around 67%): A good balance between ease of handling and dough tenderness. Ideal for beginners.
  • Lower Hydration (62%): Easier to work with and better for high-temperature baking, making it perfect for outdoor pizza ovens like the Ooni.

Understanding these basics will set you up for success in making the best dough for your outdoor pizza oven. Next, we’ll dig into specific dough recipes and techniques to lift your pizza-making game even further.

Best Dough for Outdoor Pizza Oven

When it comes to making the best dough for outdoor pizza ovens, three types stand out: Neapolitan-style dough, quick-rise dough, and cold-proofing dough. Each has its own advantages and ideal uses.

Neapolitan-Style Dough

Neapolitan-style dough is a classic choice for outdoor pizza ovens. Known for its thin crust and chewy texture, this dough is perfect for high-temperature baking. Traditional Neapolitan dough uses Type 00 flour, which is finely ground and ideal for creating a crispy yet chewy crust.

Why it works:
Thin Crust: Bakes quickly and evenly at high temperatures.
Chewy Texture: The high protein content in Type 00 flour helps achieve this.
High-Temperature Baking: Perfect for ovens that reach 700-800 degrees Fahrenheit.

To make Neapolitan-style dough, mix flour, water, salt, and yeast. Let it rise for a few hours, then shape and bake. This dough type is best for those who can plan ahead and want an authentic pizza experience.

Quick-Rise Dough

If you’re short on time but still crave delicious pizza, quick-rise dough is your best bet. This dough uses instant yeast and warm water to speed up the rising process. You can have it ready in about 2 hours.

Why it works:
Fast Preparation: No need to wait overnight.
Instant Yeast: Activates quickly, reducing rise time.
Warm Water: Helps speed up the yeast activation.

To prepare, mix warm water, sugar, and yeast in a bowl. Add flour and salt, knead for a few minutes, and let it rise for about an hour. This dough is perfect for spontaneous pizza nights.

Cold-Proofing Dough

Cold-proofing dough is all about flavor development. By letting the dough rise slowly in the refrigerator, you improve its taste and texture. This method requires planning but offers a complex, rich flavor that’s hard to beat.

Why it works:
Flavor Development: Slow fermentation creates complex flavors.
Overnight Rise: Allows the dough to relax, making it easier to stretch.
Refrigeration: Slows down yeast activity, enhancing flavor.

To make cold-proofing dough, mix your ingredients and let the dough rise at room temperature for a couple of hours. Then, place it in the refrigerator overnight. The next day, let it come to room temperature before shaping and baking.

These dough types offer flexibility depending on your needs and schedule. Whether you prefer the traditional Neapolitan-style, need a quick solution, or want to develop deep flavors with cold-proofing, there’s a perfect dough for your outdoor pizza oven.

Step-by-Step Dough Preparation

Mixing and Kneading

Making the best dough for your outdoor pizza oven starts with proper mixing and kneading. You can use a stand mixer with a dough hook or knead by hand.

  1. Mixing: Combine your ingredients: water, yeast, sugar, olive oil, salt, and flour. For a smooth and elastic dough, mix until all ingredients are well integrated. This can take about 10 minutes with a stand mixer or slightly longer by hand.

  2. Kneading: If you’re using a stand mixer, attach the dough hook and let it knead until the dough is smooth and elastic. If you’re kneading by hand, fold and press the dough repeatedly until it reaches the same texture.

  3. Smooth and Elastic Dough: The dough should be smooth, not sticky, and elastic enough to stretch without tearing. This consistency ensures your pizza will have the perfect chewy texture.

Rising and Shaping

Once your dough is mixed and kneaded, the next steps are rising and shaping.

  1. First Rise: Cover the dough and let it rise until it doubles in size. This usually takes about 2-3 hours at room temperature. The yeast will activate, making the dough puffy and airy.

  2. Dough Balls: After the first rise, punch the dough gently to deflate it. Divide it into equal portions. For personal-sized pizzas, each dough ball should weigh about 175 grams.

  3. Second Rise: Shape each portion into a ball by pulling the dough together and moving it in a circular motion on the countertop. Place the dough balls on a baking sheet sprinkled with cornmeal and cover them with a kitchen towel. Let them rest for 15-20 minutes. This rest period relaxes the gluten, making the dough easier to stretch.

  4. Stretching Techniques: After the second rise, stretch the dough balls into circles. Use your hands to gently stretch the dough, avoiding rolling pins which can make the dough tough. Place the stretched dough on a surface sprinkled with cornmeal to prevent sticking.

By following these steps, you’ll have perfectly prepared dough ready to be baked into delicious pizzas in your outdoor oven.

Next, we’ll cover how to bake your pizza in an outdoor oven, including preheating, launching, and rotating for an evenly cooked crust.

Baking in an Outdoor Pizza Oven

Preheating the Oven

Preheating your outdoor pizza oven is crucial for achieving the perfect pizza. Aim for a temperature between 700-800 degrees Fahrenheit. This high heat ensures a crispy crust and well-cooked toppings.

Steps to Preheat:
1. Start early: Begin your fire or turn on your gas oven about an hour before you plan to cook.
2. Use quality fuel: If using wood, opt for hardwoods like oak or maple for a consistent, hot burn.
3. Check the temperature: Use an infrared thermometer to ensure the oven reaches the desired temperature.

A well-preheated oven makes all the difference in cooking a delicious pizza.

Launching and Rotating

Launching your pizza into the oven and rotating it properly can be the difference between a perfectly cooked pizza and a burnt one.

1. Dust your pizza peel: Use cornmeal or semolina flour to dust your pizza peel. This helps the dough slide off easily onto the pizza stone.

2. Quick thrust: Place the pizza on the peel and give it a quick thrust into the oven. This technique ensures the pizza lands smoothly on the hot stone.

3. Rotate for even cooking: After about 45 seconds, use a turning peel to rotate the pizza 180 degrees. This ensures even cooking, especially near the flame.

Pro Tip: If you notice the pizza sticking to the peel, lift it gently and add more cornmeal.

Avoiding Burns

Burnt pizzas are a common issue, especially in high-temperature ovens. Here’s how to avoid them:

1. Temperature control: Keep an eye on the oven temperature. If it gets too hot, open the door slightly to let some heat escape.

2. Positioning: Place the pizza towards the front of the oven, away from the direct flame at the back. This prevents the crust from burning.

3. Monitoring: Keep a close watch on the pizza. It only takes a few minutes to cook, so stay attentive and rotate as needed.

By following these tips, you’ll achieve a perfectly cooked pizza every time, without the risk of burning.

Frequently Asked Questions about Outdoor Pizza Oven Dough

Can I refrigerate pizza dough?

Yes, you can refrigerate pizza dough. If you prepare the dough in the morning, you can store it in the fridge and pull it out about an hour before using it in the evening. This allows the dough to come back to room temperature and become easier to shape.

For longer storage, you can make the dough, let it rise, shape it into dough balls, and then refrigerate them. If you plan to use the dough a day or two later, reduce the instant yeast to about 1 gram (1/3 of a teaspoon) to prevent over-proofing.

Do I have to use Type 00 flour for the Ooni Pizza Oven?

Type 00 flour is highly recommended for making pizza dough in an outdoor pizza oven like the Ooni. This Italian flour is finely ground and has a high gluten content, which gives you a supple and fluffy dough perfect for high-temperature baking.

However, you can use bread flour or all-purpose flour as alternatives. Bread flour, with its 11-12% protein content, works well for recipes that call for a long and slow fermentation. All-purpose flour can also be used but might not give you the same light and airy crust as Type 00 flour.

Why do you use cornmeal instead of flour on the bottom of the pizza?

Cornmeal is used on the bottom of the pizza to create friction between the dough and the board you’re assembling your pizza on. This makes it easier to launch the pizza into the oven. Unlike flour, cornmeal doesn’t absorb moisture as quickly, which helps prevent the dough from sticking.

If you don’t have cornmeal, you can use a little extra flour, but be aware that it might not work as efficiently to prevent sticking.

Next, we’ll dig into the step-by-step process of preparing your dough, from mixing and kneading to rising and shaping.

Conclusion

At Grill Wizard Oz, we believe that the key to making the best homemade pizza lies in understanding the fundamentals of pizza dough and how to use your outdoor pizza oven effectively. With the right knowledge and a bit of practice, you can create pizzas that rival those from your favorite pizzeria.

Expert Tips for Success

1. Use High-Quality Ingredients: Always opt for the best ingredients you can find. Tipo 00 flour is highly recommended for its fine texture and superior elasticity, making it perfect for high-temperature baking.

2. Measure by Weight: Using a food scale ensures precision. This is especially important for maintaining the right hydration levels, which is critical for achieving that perfect chewy texture.

3. Cold-Proof Your Dough: For a more developed flavor, let your dough rest in the refrigerator for 2-3 days. This slow fermentation process adds a nuanced, nutty undertone to your crust.

4. Master Stretching Techniques: Avoid rolling pins. Instead, use your hands to stretch the dough into an 11-inch circle. This helps maintain the dough’s airiness and texture.

5. Preheat Your Oven Properly: Whether you’re using an Ooni or a ROCCBOX, make sure your oven is preheated to the recommended temperature (700-800 degrees Fahrenheit). This ensures a quick and even bake.

Best Practices for Perfect Pizza

  • Hydration Levels: Aim for a dough with 62% hydration. This is optimal for high-temperature outdoor pizza ovens.
  • Avoid Overworking the Dough: Knead just enough to make the dough smooth and elastic. Overworking can make it tough.
  • Use Cornmeal for Launching: Cornmeal reduces friction, making it easier to slide the pizza into the oven without sticking.

Enjoying Homemade Pizza

Making pizza at home is not just about the end product; it’s also about the experience. Gather your family and friends, experiment with different toppings, and enjoy the process of creating something delicious together. With these tips and best practices, you’re well on your way to becoming a backyard pizza master.

For more expert advice and comprehensive guides on outdoor cooking, visit our Ultimate Guide to Outdoor Pizza Ovens. Here, you’ll find everything you need to transform your backyard into a culinary paradise.

Happy cooking from all of us at Grill Wizard Oz!

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