Best Pizza Crust for Outdoor Pizza Oven

If you're a pizza enthusiast who's invested in an outdoor pizza oven, you know that the key to the perfect pie is the crust. The good news is, you have plenty of options to choose from. Let's explore some of the best pizza crusts designed for cooking in an outdoor pizza oven.

There are several factors to consider when choosing the best pizza crust for your outdoor pizza oven. The heat distribution, cooking time, and even the style of pizza you're after can influence your decision. So, let's dive into the world of pizza dough and discover what makes a great crust for outdoor cooking.

Neapolitan-Style Crust

Neapolitan pizza is often the gold standard for pizza purists. The crust is thin, soft, and slightly chewy, with a light, puffy edge known as the cornicione. To achieve this in your outdoor oven, you'll want a dough that's made with Tipo '00' flour, which has a low gluten content and allows for a soft, pliable crust.

Traditional Neapolitan crusts are typically quite delicate, and they rely on the heat of a wood-fired oven for their distinctive flavor. If your outdoor oven can reach temperatures of 900 degrees Fahrenheit or more, this could be the perfect choice.

High Hydration Dough

High hydration dough, which has a higher ratio of water to flour, is essential for achieving that coveted Neapolitan-style crust. This dough can be a bit tricky to work with, as it's quite wet and sticky, but the result is a crust with exceptional flavor and texture.

To make high hydration dough at home, you'll typically need to use a dough hydrator or a stand mixer with a dough hook attachment. The dough should rest for at least 24 hours before you shape and cook your pizza, allowing the gluten to develop fully.

Authentic Neapolitan-style Dough

If you want to skip the hassle of making dough from scratch, you can find authentic Neapolitan-style pizza dough made with imported Italian flour and poté (sourdough starter). Brands like Caputo and 00 Italian Pasta Co. offer high-quality, ready-to-use pizza dough that can be stretched and cooked in your outdoor oven.

While these doughs don't require the same level of skill and patience as making dough from scratch, they still offer a genuine Neapolitan pizza experience. Be sure to follow the instructions on the package for the best results.

New York-Style Crust

New York-style pizza is known for its crispy, foldable, and lightly chewy crust. This style of pizza is typically medium to thick and has a chewy interior crust, allowing it to maintain its structural integrity even when folded in half.

To achieve a New York-style crust in your outdoor pizza oven, you'll want to use a dough with a higher gluten content, such as bread flour. This will help develop the crust's chewy texture and add structure to the dough.

Ring of Crust

One of the defining features of New York-style pizza is the ring of crust around the edge of the pie. This outer crust is crispy and golden, providing a satisfying contrast to the soft, chewy interior. To create this effect in your outdoor oven, you can use a pizza stone or steel to preheat your oven and transfer the shaped dough onto the cooking surface.

As the pizza cooks, the ring of crust will puff up and become golden brown, thanks to the high heat of your outdoor oven. Be sure to keep an eye on your pizza to prevent the crust from burning.

Boiling Water Bath

A little-known secret to achieving a perfect New York-style crust is to add a step before baking: a boiling water bath. By blanching your shaped dough in boiling water for 30-60 seconds before transferring it to your preheated oven, you can create a crispy exterior and chewy interior.

While this method may seem unconventional, it's a technique often used by professional pizza makers to achieve the perfect crust. Just be sure to keep safety in mind when working with boiling water, and never submerge your hands in the pot.

Chicago-Style Deep Dish Crust

Chicago-style deep-dish pizza is a hearty, filling pie with a thick, buttery crust. This style of pizza is typically baked in a deep pan, with the cheese and toppings added on top of the sauce. To achieve a similar crust at home, you'll want to use a dough that's made with cold, cubed butter and chilled before baking.

The key to a great Chicago-style crust is the butter, which adds flavor and creates a flaky texture. This dough should be pressed into the pan and chilled before baking, allowing the butter to create layers and making the crust tender and moist.

Dark, Golden Crust

Chicago-style deep-dish pizza has a dark, golden crust that's achieved by adding a touch of brown sugar to the dough. This ingredient adds flavor and helps the crust brown nicely in the oven. You can also brush the crust with melted butter or an egg wash for added richness and color.

To achieve this dark, golden crust in your outdoor pizza oven, you'll need to keep an eye on your pie as it bakes. The high heat of the oven can cause the crust to brown quickly, so you may need to rotate your pan or adjust the heat to ensure even cooking.

Blind Bake the Crust

Before adding the toppings to your Chicago-style deep-dish pizza, it's essential to blind-bake the crust. This involves docking the dough (pricking it all over with a fork) and baking it on its own before adding the filling.

Blind-baking helps ensure that your crust is fully cooked and has a chance to develop flavor before the cheese and toppings are added. It also prevents the crust from becoming soggy as the pizza bakes. Once the crust is partially cooked, you can add your cheese, meat, and vegetable toppings, followed by the tomato sauce.

Your outdoor pizza oven can be the key to cooking up legendary pies that will impress your friends and family. By experimenting with different crust styles and techniques, you can unlock the full potential of your oven and create pizzas that rival your favorite pizzeria. So, fire up the grill and get ready to make some unforgettable memories, one bite at a time."