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The Perfect Pizza Crust for Your Bull Countertop Pizza Oven

May 1, 2025 By Wade Fortin

When it comes to creating the perfect pizza, the crust is everything. With the Bull Countertop Pizza Oven, which mimics the performance of a traditional Neapolitan oven by cooking your pizza hot and fast, the key to achieving that light, airy, and crispy crust lies in using a dough with high hydration.

This recipe will guide you through creating a pizza dough that’s perfect for this style of cooking, allowing the steam generated by the high heat to work its magic.

  • Hydration is Key: The high water content in this dough is essential for creating that perfect crust in a hot oven. It allows for steam to form during baking, puffing up the crust and giving it a delightful lightness.
  • Cold Fermentation: Don’t skip the cold fermentation step! It’s what elevates a good pizza crust to a great one, imparting a depth of flavor that’s hard to achieve otherwise.

This simple yet effective dough recipe, combined with the power of the Bull Countertop Pizza Oven, will have you creating restaurant-quality pizzas at home. Enjoy the process and get ready to impress with the perfect pizza crust!

Neapolitan Pizza Dough 68% Hydration

Print Pin
Course: Main Course
Cuisine: Italian
Keyword: pizza
Servings: 3 10 inch pizzas
Author: Wade Fortin

Ingredients

  • 500 grams 0/0 Flour can sub bread flour
  • 340 grams warm water (90-95 degrees)
  • 2 1/2 tsp kosher salt
  • 3 tbsp Extra Virgin Olive Oil

Instructions

  • Add water and yeast into a bowl attached to a stand mixer with a dough hook. Mix until the yeast has been dissolved.
  • Add salt and 2 tbsp of olive oil. Mix until incorporated.
  • Add flour and mix on low speed for 1 minute and 30 seconds. Next, turn up to medium speed and mix for 2 minutes.
  • Place in an oil lined bowl, cover and let rest for 2 hours at room temperature.
  • Divide dough into two or three equal balls and place in separate oil lined bowls. Cover and place in refrigerator for 48hrs.
  • Pull dough from fridge approximately 2-3 hours before you want to make a pizza to proof.

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Filed Under: Pizza, Pizza Oven, Uncategorized

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