Best Crust for Outdoor Pizza Oven

Pizza lover? Then you absolutely know the joy of coming home, whipping up a fresh pie, and enjoying it straight from an outdoor pizza oven. But for a truly exceptional pizza experience, the crust is key. Here's a comprehensive guide to help you perfect your pizza crust, keeping your outdoor pizza oven as the star of your gatherings.

We'll cover two vital aspects: ingredients and techniques. By mastering these, your pizza crust will reach new heights and become the talk of your neighborhood – and it all starts with choosing the right outdoor pizza oven.

Understanding Your Outdoor Pizza Oven

Your oven plays a significant role in creating that perfect crust. A high-quality outdoor pizza oven, like those from Ooni or Roccbox, reaches high temperatures – up to 932°F (500°C). This intense heat cooks your pizza rapidly, ensuring a crispy, soft interior, and a beautiful charring on the outside.

The oven's design also impacts your crust. Wood-fired ovens offer that authentic, smoky flavor, while gas or electric ovens provide convenience and consistent heat.

Choosing the right flour

Caputo 00 or King Arthur's Tipo 00 are pizza maker favorites. Their low protein content (around 11-12%) ensures a soft, elastic dough that creates a light, digestible crust. Traditional high-gluten flours (13-14% protein) work for thicker, chewier crusts, but can make the outer layer too tough.

Eyeing gluten-free? Try Bob's Red Mill Gluten-Free Pizza Crust Mix, though it may demand tweaking techniques due to altered protein structure and water absorption.

Water: Temperature matters

Many professional pizza makers swear by using warm water (around 85-95°F or 29-35°C) for their dough. This kick-starts the yeast, speeds up fermentation, and aids in gluten development. However, cold water (60-70°F or 15-21°C) can help control dough temperature, which is beneficial if your kitchen gets too hot.

Mixing and Kneading Your Dough

Ditch the hand-mixing for a stand mixer with a dough hook attachment. It ensures a consistent, well-developed dough. Remember, over-kneading builds up too much gluten, resulting in a tough crust. Aim for 5-10 minutes mixing time.

Alternatively, try the autolyse method. After combining flour and water, let the mixture rest (autolyse) for 20-60 minutes. This step helps gluten develop naturally, resulting in better texture and flavor.

Salt: When to add

Some bakers add salt right away, while others wait until after autolyse or post-kneading. Both methods work, but salt can hinder gluten development in its early stages. Waiting until after autolyse or post-kneading could help you achieve a slightly more extensible dough.

Experiment with timing to find what works best for you. Just ensure you use enough salt for taste – typically 1.5 to 2% of flour weight.

Fat, yeast, and other enhancers

Adding olive oil or butter (1-2% of flour weight) adds a touch of richness and protects the crust's texture. Instant yeast or fresh yeast (1%) livens up your dough, while sugar (0-1%) can boost fermentation and flavor. However, be cautious as too much sugar can cause excessive browning.

Aging Your Dough (Retardation)

Retarding your dough, or letting it ferment slowly in the fridge, can greatly enhance your crust's flavor. Aging your pizza dough 12-48 hours deepens complexity, improves overall taste, and makes stretching easier.

Subtract the desired aging time from your total fermentation time, then mix and shape your dough accordingly. For instance, if fermenting for 24 hours at room temperature and aging for 12 hours, combine ingredients, knead, and shape the dough 36 hours before baking.

Stretching and Shaping

Let your well-rested dough balls warm slightly, then start stretching (by hand or using a rolling pin) from the center outwards, ensuring even thickness. Thinner crusts cook faster and crisp up more. Avoid rolling or pressing too hard, as this releases gas and causes bubbles.

After stretching, let the dough relax briefly, then add toppings. Use a pizza peel or parchment paper for easy transfer into your preheated oven. Shake it gently to ensure the dough isn't sticking and to promote even heat distribution.

Your outdoor pizza oven is now ready to deliver delightful, Instagram-worthy pizzas with perfectly crafted crusts. Happy pizza-making! Don't forget to invite friends over to share in the joy and impress them with your newfound skills.