Outdoor Pizza Oven Pizza Dough
Recipe GLPR1e1546032ba990
A classic, minimalist pizza dough formulated for high-heat outdoor oven cooking. This slow-fermented dough uses just flour, water, yeast, and salt to develop authentic flavor and an airy, crispy crust. With a generous overnight cold fermentation, the dough becomes extensible and develops superior taste complexity, making it ideal for authentic Neapolitan-style or wood-fired pizzas.
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Ingredients
535 g High-protein all-purpose flour (such as King Arthur)
2 g Instant dry yeast (such as SAF)
360 g Cold water, 40°F (4°C)
12 g Diamond Crystal kosher salt
Extra-virgin olive oil for oiling
Directions
Measure the cold water into a large mixing bowl and add the instant yeast. Stir gently to distribute the yeast evenly throughout the water and let it rest for 1 minute to hydrate.
Add the high-protein all-purpose flour to the water-yeast mixture and mix by hand or with a wooden spoon until all flour is incorporated and a shaggy dough forms. Ensure no dry flour remains. Cover the bowl with plastic wrap and let rest at room temperature for 20 minutes.
Sprinkle the kosher salt evenly over the dough and incorporate it by hand, pinching and folding the salt into the dough until it is fully distributed. This should take 2 to 3 minutes.
Divide the dough into 4 equal portions (approximately 274g each). Gently shape each portion into a round ball by folding the edges toward the center, then flip seam-side down and roll against the work surface to tighten the surface tension.
Place each dough ball into a separate container or on a parchment-lined tray. Lightly coat the surface of each ball with extra-virgin olive oil to prevent surface drying. Cover loosely with plastic wrap.
Allow the dough balls to bulk ferment at room temperature (68–72°F) for 2 hours until they show slight rise and visible bubbles on the surface.
Transfer the covered dough balls to the refrigerator and cold-ferment for at least 12 hours, but preferably 24 to 48 hours. This extended cold fermentation develops flavor complexity and creates a more extensible dough.
Remove the dough balls from the refrigerator 1 to 2 hours before shaping and baking, allowing them to come to room temperature for easier stretching and better oven spring.
Gently stretch or hand-toss each dough ball into a thin round or oval about 12 to 14 inches in diameter, depending on desired crust thickness. Avoid overworking the dough.
Transfer the shaped dough to a preheated outdoor pizza oven at maximum temperature (typically 800–900°F). Bake for 2 to 3 minutes, rotating as needed, until the bottom is deeply charred and the top has a light crust color with slightly charred spots. The dough is ready when it is set and beginning to firm up.
