For wood-fired pizza ovens, the best type of dough is one that can handle high heat and cook quickly while producing a crispy yet tender crust. Neapolitan-style pizza dough is the most popular choice for wood-fired ovens as it was originally designed for this specific cooking method. Here are some characteristics of the ideal dough:
High protein content: Pizza dough with a higher protein content, typically around 12-14%, is preferred. This helps create a chewy and elastic texture, allowing the dough to rise and develop a light, airy crust.
Simple ingredients: Neapolitan-style dough is made from just a few basic ingredients: flour, water, salt, and yeast (or sometimes sourdough starter). Simplicity allows the natural flavors to shine through.
Minimal kneading: Over-kneading the dough can lead to a tougher crust. Gentle mixing and minimal kneading are essential to maintaining the dough's desired texture.
Proper hydration: The dough should have enough water to create a soft and slightly sticky consistency. This hydration level contributes to a more open crumb structure.
Long fermentation: Allowing the dough to ferment slowly over an extended period, typically 24 to 72 hours, develops flavor and texture. This slow fermentation process also aids in digestion.
Hand-stretched: For authentic Neapolitan-style pizzas, the dough is often hand-stretched rather than rolled with a rolling pin. This technique helps preserve air bubbles and ensures a light crust.
Popular types of flour for Neapolitan-style pizza dough include Italian "00" flour or high-protein bread flour. "00" flour is finely ground and has a lower protein content, while high-protein bread flour offers more gluten strength.
Remember that different wood-fired ovens have varying temperature ranges, so it's essential to experiment with your specific oven to find the best dough recipe that works for you. Keep in mind that cooking time can be as quick as 60-90 seconds in a well-heated wood-fired oven, so be attentive when baking your pizza.