The Perfect Dough: Best Types for Thick and Thin Crusts in a Wood-Fired Pizza Oven

Making the perfect pizza starts with the dough. Whether you prefer a thick, fluffy crust or a thin, crispy base, the quality of your dough is paramount. In Australia, with its diverse culinary influences and access to high-quality ingredients, creating exceptional pizza dough is an achievable art.

Using a wood-fired pizza oven, such as the ones from Authentic Pizza Ovens, adds an extra layer of flavour and authenticity to your homemade pizzas. In this blog, we’ll explore the best types of dough for both thick and thin crusts, tailored for use in a wood-fired pizza oven.

The Basics of Pizza Dough

Before diving into specific recipes, it’s important to understand the fundamental components of pizza dough. The basic ingredients include:

Flour: The foundation of the dough, which affects texture and flavour.
Water: Hydrates the flour and activates the gluten.
Yeast: Helps the dough rise, creating lightness and airiness.
Salt: Enhances flavour and strengthens gluten structure.
Olive Oil: Adds moisture and richness.

Flour Types and Their Impact

The type of flour you use can significantly impact the texture and flavour of your pizza crust. In Australia, you have access to a variety of high-quality flours. Here’s a quick overview of the most commonly used flours in pizza dough:

00 Flour: Ideal for thin, crispy crusts. This finely milled Italian flour has a high protein content, which provides the perfect balance of chewiness and crispiness.
Bread Flour: With a higher protein content than all-purpose flour, bread flour is great for creating a chewy, airy crust. It’s suitable for both thick and thin crusts.
All-Purpose Flour: A versatile option that can be used for any type of pizza dough. While it has a lower protein content than bread flour, it can still produce a decent crust.
Whole Wheat Flour: Adds a nutty flavour and denser texture to the crust. Best used in combination with other flours to balance its heaviness.

Thin Crust Pizza Dough Recipe

Thin crust pizza is known for its crispy texture and the perfect balance of toppings and base. Here’s a classic thin crust dough recipe using 00 flour, perfect for your wood-fired pizza oven.

Ingredients:

500g 00 flour
325ml lukewarm water
10g sea salt
10g sugar
7g instant yeast
2 tbsp olive oil

Instructions:

Activate the Yeast: In a small bowl, mix the lukewarm water with sugar and yeast. Let it sit for about 5 minutes until it becomes frothy.
Mix the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the centre and add the yeast mixture and olive oil. Mix until a dough forms.
Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
Shape the Dough: Divide the dough into two equal parts. On a lightly floured surface, roll out each piece into a thin circle, about 30cm in diameter.
Final Rise: Transfer the dough to a lightly floured surface, cover with a damp cloth, and let it rest for another 30 minutes.
Prepare for Baking: Preheat your wood-fired pizza oven to a high temperature (around 400°C). Ensure your pizza stone or baking surface is hot.
Bake: Add your desired toppings and bake the pizza in the oven for 5-7 minutes, or until the crust is crispy and golden brown.

Thick Crust Pizza Dough Recipe

For those who prefer a thicker, more substantial crust, this recipe using bread flour will yield a soft and airy base with a crispy exterior.

Ingredients:

500g bread flour
300ml lukewarm water
10g sea salt
10g sugar
7g instant yeast
3 tbsp olive oil

Instructions:

Activate the Yeast: In a small bowl, mix the lukewarm water with sugar and yeast. Let it sit for about 5 minutes until it becomes frothy.
Mix the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the centre and add the yeast mixture and olive oil. Mix until a dough forms.
Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
Shape the Dough: Divide the dough into two equal parts. On a lightly floured surface, roll out each piece into a thick circle, about 25cm in diameter.
Second Rise: Transfer the dough to a lightly floured surface, cover with a damp cloth, and let it rest for another 30 minutes.
Prepare for Baking: Preheat your wood-fired pizza oven to a high temperature (around 400°C). Ensure your pizza stone or baking surface is hot.
Bake: Add your desired toppings and bake the pizza in the oven for 7-10 minutes, or until the crust is golden brown and cooked through.

Tips for Perfect Pizza Dough

Temperature Control: Maintaining the right temperature during dough preparation and baking is crucial. Ensure your wood-fired oven is properly heated to achieve the best results.
Hydration: The amount of water in your dough affects its texture. Higher hydration levels (more water) can result in a lighter, airier crust, while lower hydration levels create a denser dough.
Fermentation Time: Allowing your dough to ferment for longer periods (overnight or even 24 hours) can enhance flavour and texture. Slow fermentation in the fridge helps develop complex flavours.
Handling the Dough: Be gentle when handling your dough to preserve the air pockets formed during fermentation. Avoid overworking the dough during shaping.
Toppings: Use high-quality, fresh ingredients for your toppings. Avoid overloading the pizza, as too many toppings can make the crust soggy.

Adapting to Australian Ingredients

Australia boasts a wealth of fresh, high-quality ingredients that can elevate your pizza dough. Here are some locally sourced ingredients that can make a difference:

Flour: Look for locally milled flours, such as Laucke’s Wallaby flour, which is excellent for pizza making.
Olive Oil: Use extra virgin olive oil from Australian producers like Cobram Estate for a rich and authentic flavour.
Sea Salt: Opt for Australian sea salt, such as Murray River salt, to enhance the flavour of your dough.
Fresh Produce: Incorporate fresh, seasonal vegetables and herbs from local farmers’ markets to top your pizzas.

Exploring Regional Variations

Australia’s diverse culinary landscape means there are many regional variations you can experiment with. Here are some ideas to incorporate local flavours into your pizza dough:

Damper-Inspired Dough: Blend traditional damper bread techniques with your pizza dough for a unique twist. Damper, an iconic Australian bush bread, can add a rustic touch to your crust.
Bush Tomato: Add finely ground bush tomatoes to your dough for a unique, slightly tangy flavour.
Native Herbs: Incorporate native Australian herbs like lemon myrtle or wattleseed into your dough for a distinctive taste.

Troubleshooting Common Dough Issues

Even with the best recipes, sometimes things can go wrong. Here are some common dough issues and how to fix them:

Dough Too Sticky: If your dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency.
Dough Too Dry: If your dough is too dry, add a bit more water, a tablespoon at a time, until it becomes smooth and elastic.
Dough Not Rising: Ensure your yeast is active by proofing it before adding it to the flour. Also, check that the rising environment is warm enough.
Crust Not Crispy: Ensure your oven is hot enough and avoid overloading your pizza with toppings. A pizza stone or steel can also help achieve a crispier crust.

Our Final Tip

Creating the perfect pizza dough for both thick and thin crusts using a wood-fired pizza oven is a delightful culinary journey. By understanding the basics of dough making, selecting the right ingredients, and adapting to Australian produce, you can craft pizzas that are both delicious and unique.

Whether you prefer a thin, crispy crust or a thick, airy base, the key lies in the quality of your dough and the care you put into its preparation. With these tips and recipes, you’re well on your way to becoming a pizza dough master in your own kitchen.

Explore the world of pizza dough with Authentic Pizza Ovens and discover the joy of making and sharing perfect wood-fired pizzas with family and friends. Happy baking!

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Aug 09, 2024
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