Mastering Pizza Dough for the Perfect Bake in Your Alfa Oven
Great pizza starts with great dough. Your Alfa Forni oven provides the heat and performance, but the base of every pizza comes from well prepared dough. Mastering dough is the secret to achieving soft, airy crusts with just the right crispness. Here is how to make dough that bakes perfectly in your Alfa oven.
🍞 1. Use the Right Flour
Authentic Italian pizza dough is made with “00” flour. This finely milled flour produces a soft, elastic dough that rises beautifully in high heat.
Tip: Look for Italian “00” flour in supermarkets or specialist shops for the best results.
💧 2. Get the Hydration Right
Hydration is the ratio of water to flour. A typical Neapolitan style dough has around 65–70% hydration. This makes the dough moist and airy once baked.
Good dough takes time. A slow fermentation of at least 24 hours develops flavour and improves texture. Cold fermenting in the fridge overnight is a reliable method.
✋ 4. Shaping by Hand
Avoid rolling pins as they flatten the air pockets in your dough. Instead, press and stretch by hand, pushing air to the crust to create the signature leopard spotting when baked in your Alfa oven.
🍅 5. Keep It Simple
Classic toppings like tomato, mozzarella and basil let the dough shine. Heavy toppings can weigh it down and prevent proper rise.
🔥 6. Bake at the Right Temperature
Preheat your Alfa oven floor to around 450 °C. Bake pizzas directly on the hot surface for 90 seconds, rotating once for an even cook.
✨ Bringing It All Together
Pizza dough is the foundation of authentic Italian cooking. By using the right flour, practising patience and baking at high heat in your Alfa oven, you can master dough that rivals the best pizzerias in Naples.
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Mastering Pizza Dough for the Perfect Bake in Your Alfa Oven
Mastering Pizza Dough for the Perfect Bake in Your Alfa Oven
Great pizza starts with great dough. Your Alfa Forni oven provides the heat and performance, but the base of every pizza comes from well prepared dough. Mastering dough is the secret to achieving soft, airy crusts with just the right crispness. Here is how to make dough that bakes perfectly in your Alfa oven.
🍞 1. Use the Right Flour
Authentic Italian pizza dough is made with “00” flour. This finely milled flour produces a soft, elastic dough that rises beautifully in high heat.
Tip: Look for Italian “00” flour in supermarkets or specialist shops for the best results.
💧 2. Get the Hydration Right
Hydration is the ratio of water to flour. A typical Neapolitan style dough has around 65–70% hydration. This makes the dough moist and airy once baked.
Simple formula: 1kg flour, 650–700ml water, 25g salt, 3g fresh yeast.
🕒 3. Fermentation and Patience
Good dough takes time. A slow fermentation of at least 24 hours develops flavour and improves texture. Cold fermenting in the fridge overnight is a reliable method.
✋ 4. Shaping by Hand
Avoid rolling pins as they flatten the air pockets in your dough. Instead, press and stretch by hand, pushing air to the crust to create the signature leopard spotting when baked in your Alfa oven.
🍅 5. Keep It Simple
Classic toppings like tomato, mozzarella and basil let the dough shine. Heavy toppings can weigh it down and prevent proper rise.
🔥 6. Bake at the Right Temperature
Preheat your Alfa oven floor to around 450 °C. Bake pizzas directly on the hot surface for 90 seconds, rotating once for an even cook.
✨ Bringing It All Together
Pizza dough is the foundation of authentic Italian cooking. By using the right flour, practising patience and baking at high heat in your Alfa oven, you can master dough that rivals the best pizzerias in Naples.
👉 Explore the full Alfa Forni range here: Alfa Forni Pizza Ovens
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