3 Hacks to Achieve a Perfect Pizza Crust

Great pizza starts with great dough. But pizza dough is one of the most common things that people get wrong, often because they get so hung up on the process or overcomplicate something that is, in fact, very simple. Thankfully, getting your dough perfect every time doesn’t rely on fancy ingredients and difficult techniques. It’s about making a few smart choices that have a big impact. So, in this article, we’re going to give you three simple, straight-to-the-point hacks to achieve that coveted crust.

1. Start a Dough When You Don’t Want It

It might sound strange, but the best time to make pizza dough is when you’re not in the mood for pizza. Many people get an urge to make pizza, then try to knock together a dough in a fraction of the time it should actually take. So, why is time so important? Put simply, it’s all about fermentation. There’s an optimum time (around 24 hours) for pizza dough to ferment, and therefore develop incredible flavour and a light, airy texture. This process of fermentation breaks down the gluten and starches, giving you a dough that’s easier to stretch and rises beautifully in a wood-fired oven.

So, next time, try to plan ahead with your pizza cravings. Make the dough 24 hours before you need it, and you’ll be halfway to pizza perfection. See, we told you these hacks were simple!

1. Measure Precisely – In Grams!

We can’t stress enough that one of the main reasons people go wrong with pizza dough is by not measuring the ingredients precisely (or by not measuring at all!). Dough is an exact science, so grab some digital weighing scales and measure in grams – it’s far more accurate than using cups or ounces. Measuring in grams ensures your hydration level (the balance of water to flour) is spot on, which directly affects how your dough stretches, rises and tastes.

Igneus Top Tip: 100ml of water weighs exactly 100g, so even if your recipe calls for Xml water, we recommend weighing it anyway – it’s far more accurate than squinting at the side of a measuring jug!

A common pitfall people fall into is adding a splash of water or a dusting of flour when they’re kneading the dough, if they think it’s either too dry or too wet. This directly changes the hydration ratio of the dough, which can have a major impact on your ability to stretch it, as well as the texture of the finished crust. If you’ve measured all the ingredients accurately, have faith that the dough will come together perfectly.

1. Stretch, Don’t Roll

Another simple hack, but an important change to make if you like an aerated pizza crust. If you follow our first two hacks, you’ll have a perfectly fermented and well-structured dough – now don’t ruin it with a rolling pin! Rolling your dough flattens all the air bubbles that developed during the fermentation process, giving you a dense, lifeless base instead of that light crust we all love.

So, what do you do instead? Use your hands! This doesn’t have to be a fancy technique you see in the films – we don’t want any pizza dough ending up in your neighbour’s garden! Simply use your fingers to press the dough into shape, rotating the dough as you do so, to form a circular shape. Then, let gravity do some of the work by lifting the dough and letting it hang briefly from your knuckles.

Igneus Top Tip: If your dough shrinks back, it’s often because it’s too cold. Always leave your dough balls out of the fridge for 4-6 hours before you need them.

Final Thoughts

Perfect pizza dough doesn’t need to be complicated. By giving your dough time to ferment, measuring accurately, and stretching properly, you’ll create a crust that’s light, airy and full of flavour, every single time. These simple hacks can completely transform your pizza experience, especially when paired with an Igneus Wood Fired Pizza Oven.

As always, if you have any questions about our range of ovens and accessories or need further advice, feel free to get in touch with us on 01423 575885. You can also explore our full selection of products here. Happy cooking!