Whether you just got a new pizza oven like the Blackstone pizza oven griddle conversion insert or you've been cooking on a pizza oven for some time, having a reliable backyard pizza dough recipe is crucial when you're planning on pumping out some serious pies.
What style of pizza is this backyard pizza dough recipe?
This a basic pizza dough recipe that can be considered a hybrid between Neapolitan-style and New York-style pizza dough. It is a good starting point for those who are new to making pizza dough at home.
What is hydration when it comes to pizza dough?
Hydration refers to the ratio of water to flour in the dough.
A higher-hydration dough has more water and a lower-hydration dough has less water.
How does hydration affect pizza dough?
Pizza dough with a high hydration level will have a softer texture, a more open crumb structure, and a chewier crust. It will also have a more complex flavor due to the increased fermentation of the dough.
Pizza dough with higher hydration can benefit from a longer fermentation or rest time prior to baking. A longer fermentation time allows for more flavor development in the dough due to the increased activity of the yeast and bacteria. A longer fermentation can also help to improve the texture of the crust.
Pizza dough with a low hydration level will have a firmer texture, a tighter crumb structure, and a crispier crust. The taste of the crust will be less complex and more bread-like. The hydration level of pizza dough can be adjusted to achieve the desired texture and flavor.
What is the hydration level for this backyard pizza dough recipe?
The dough has a hydration level of around 70%, which is a standard hydration level for pizza dough and falls in the range of Neapolitan-style pizza dough.
This hydration level results in a dough that is easy to handle, shape, and stretch, and produces a nice crispy crust when baked. The high hydration level also creates a dough that is soft, pliable, and slightly chewy, which has the characteristics of both Neapolitan-style pizza dough and New York-style pizza dough.
However, the fermentation time of 1 hour is shorter than the traditional Neapolitan doughs, which are fermented for a longer period of time. Neopolitan doughs usually ferment overnight, but some will ferment for as many as 4-5 days. This shorter fermentation time results in a less complex flavor in comparison to the traditional Neapolitan doughs.
On the other hand, the dough is similar to the New York-style pizza dough in the sense that it has a lower hydration level than the traditional Neapolitan dough, making it easier to handle, and giving it a crispy crust when baked.
The dough can be hand-tossed and folded over the toppings, which is a characteristic of New York-style pizza.
Is this recipe good for beginning pizza makers?
In short, this recipe is a good starting point for those who are new to making pizza dough and want to make a pizza with a crispy crust and good chewiness.
You can also modify this recipe to achieve different flavors by adjusting fermentation time, hydration levels, and ingredients like garlic, olive oil, sugar, and herbs.
Backyard pizza dough
- 4 cups all-purpose flour 500 grams
- 2.5 teaspoon active dry yeast 15 grams
- 2 teaspoon salt 10 grams
- 1.5 cups water room temperature
- In a large mixing bowl, combine the flour, yeast
- Slowly add the water, mixing until a dough forms
- Add the salt
- Remove from the bowl and knead the dough on a floured surface for about 10 minutes
- Cover the dough with a towel and allow it to rest for 15 minutes
- Divide the dough into 2 or 3 balls depending on what size you prefer, about 275-300 grams each
- Allow the dough to rest and rise in a warm place covered for about 1 hour, or until doubled in size
- While the dough is having a nice rest, preheat your pizza oven
- Roll out the dough to your desired thickness and place it on a lightly floured pizza peel
- Top the dough with your toppings and slide it into the pizza oven
- Bake for about 5-8 minutes or until the crust is golden brown and the toppings look amazing, glistening in the melted cheese