No prizes for stating that good pizza is all about the dough and tomato sauce.
There’s are many different styles of pizza and therefore many variants of dough preparation.
Factors from flour type, hydration of dough and fermentation all produce different results.
Cooking temperatures also produce very different results and dough should be made according to the cooking temperature.
Pizza cooked in a conventional home over (max temp 250 centigrade) will require a less hydrated dough (less water in the recipe) than a pizza cooked in a wood oven (pizza cooking temp 400 centigrade)
The higher the cooking temperature the higher a dough can be hydrated (more water in the recipe).
The bonus of a higher hydrated dough is in tue texture of the pizza base and crust. Traditional Neapolitan pizza requires more cooking heat to deliver the required taste and texture profile.
The extra water in the dough hits the high heat of a wood fired oven and turns to steam. The steam produces air in the crust and results in a very light, crispy and digestible eating experience.
The closest I found to this type of pizza was at the Pizza Garden before it changed hands around 5 years ago. The Italian owner made great pizzas but it hasn’t been the same since.
Pics attached of what I baked in my wood fired oven at home - and they are by far the best pizzas in HH…..IMO of course.
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