The crust of a pizza is often just as important as the toppings, and when it comes to woodfired pizzas, achieving the perfect crust can be a bit of a science. So what are the secrets to making a crispy, flavorful, and perfectly cooked woodfired pizza crust?
First and foremost, it’s important to start with the right dough. A woodfired pizza crust should be thin and crispy, so choose a dough recipe that yields a thin and pliable crust. Consider using a blend of bread flour and semolina flour for a crust that is both crispy and chewy. Our dough is fermented over 48 hours, which gives it a deeper flavor and better texture.
When it’s time to roll out the dough, be sure to use a light touch and handle it as little as possible – too much handling can lead to a tough crust.
Once your dough is rolled out and topped with your desired toppings, it’s time to cook it in the woodfired oven. The key to a perfectly cooked crust is to achieve the right balance of heat and cook time. Preheat your oven to the highest temperature possible and cook the pizza for just a few minutes, until the crust is crispy and the cheese is melted and bubbly.
At T minus 90 Pizzeria in Hughesdale, Melbourne, we use a state-of-the-art woodfired oven to achieve the perfect crust on our pizzas every time. Stop by and taste the difference for yourself!