This classic pizza dough recipe is perfect for any wood fired oven. It bakes up thin and bubbly with a crispy, smoky exterior.

The dough is made from a combination of flour, water and yeast. It is kneaded until it comes together in a ball. Then it is proofed.

Salt

Salt is a key component in creating a tasty and delicious pizza. It strengthens the gluten network, improves the structure and development of the dough, favors caramelization, slows yeast fermentation and enhances the crust’s coloration.

A good balance between salt and flour is key for a delicious dough. Too much salt will make the dough sticky and hard to work with, while too little salt can leave the dough bland.

The optimal amount of salt is between 2 and 3%. It also slows down the yeast’s sugar consumption rate and helps it produce more fermentation bubbles on the finished pizza.

Yeast

Yeast is an important ingredient in pizza dough because it helps to make the crust rise. A living single-celled fungi, yeast digests (or ferments) sugars and starches and releases little bubbles of carbon dioxide into the dough that give it its puffy, firm, and bubbly texture.

Yeast also makes the dough more pliable and easy to handle. It is also one of the main reasons why pizza crusts become so soft and tender when cooked in a wood fired oven.

Flour

The flour in your wood fired pizza dough recipe can make or break the taste and texture of your finished product. Using the right flour will ensure your crust is crispy on the outside and chewy in the middle.

Flour has a protein content that helps strengthen the network of stretchy strings called gluten when it comes into contact with water during kneading. Cake and all purpose flours typically have about 9% protein, while bread flours are more like 13% or higher.

The type of flour you use will affect the flavor, texture, and structure of your final product. Choosing the best type of flour for your needs will ensure you get the pizza crust that you want every time.

Water

Water is an essential ingredient in pizza dough, as it plays a critical role in the production of air bubbles. It also affects the elasticity and stickiness of the final product.

It is important to use precise measurements when making pizza dough, as even a small discrepancy can have significant consequences. For example, a small amount of water or an inaccurate measurement of salt, yeast, or sugar can alter the final hydration level of the dough, which can lead to a different texture and flavor in the crust.

Similarly, the type of flour used in the recipe can also influence hydration. For example, low-protein flours absorb more water than high-protein flours. This can create a stiffer, drier, and less tender pizza crust.

Oil

Oil makes pizza dough softer, adds flavor, and improves the texture and crispiness of your finished crust. The oil also helps prevent a soggy layer of crust that develops under the toppings as it cooks.

Most pizza dough recipes call for two to three tablespoons of oil per five hundred grams of flour. It’s always a good idea to start with a small amount and see how it affects your dough.

Many people are afraid of adding oil because it may make the dough more hydrated than they want. This is actually a normal thing to happen.