High-heat Lean Pizza Dough
Ingredients
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- 1000 grams 00 flour
- 630 grams water – cool
- 25 grams fine sea salt
- 2 grams active dry yeast
Instructions
1. Dissolve yeast in the water until evenly dispersed, about 1 minute.
2. Add flour and mix by hand until no dry flour remains and a rough dough forms, about 2 minutes.
3. Add salt and knead until smooth, elastic, and cohesive, 8–10 minutes.
4. Cover and bulk ferment at room temperature until increased by about 50% and slightly puffy, 8–10 hours.
5. Divide into 4 portions, shape into tight balls, cover, and rest at room temperature until airy and relaxed, 4–6 hours.
6. Stretch gently and bake in a deck or backyard pizza oven at 750–900°F until blistered with light charring, 60–90 seconds.
High-heat lean pizza dough is defined by simplicity and performance at extreme temperatures. With only flour, water, salt, and yeast, it produces a tender interior and a dramatically puffed, blistered rim when baked quickly. The clean, wheaty flavor allows minimal toppings to remain the focus.
This dough originates in Naples, where pizza developed around wood-fired ovens capable of intense heat. Its formulation has remained remarkably consistent for generations, relying on technique and temperature rather than enrichment to achieve its signature texture.