ye olde bread blogge

bread, coffee and tidbits

Crisp pizza without baking stone

with 17 comments

The career of a home-made pizzaiolo is, in many cases, determined up to the point of getting a baking stone that would provide the bottom heat a good pizza needs. There was an interesting posting on the forum (hosted by excellent chef Carsten Dorhs) by user Alberto using a yeast-free dough with a hydration of 233% – a liquid batter that looked very promising, so I tried to have a go at very wet pizza doughs. The result is a thin, crisp and flexible pizza. Very good.



Pizza dough

  • 250g flour, Italian ’00’ or German Type 405 (100%)
  • 300g cold mineral water (120%)
  • 5g salt (2%)
  • 2g fresh yeast (0.8%)

Quickly mix the ingredients for the dough together (I use a fork), then let stand covered for one hour at room temperature. Line a baking sheet with non-stick paper, rub a little olive oil onto it and pour the dough onto the sheet. Let stand for 10 minutes. The dough probably has spread by itself fitting the sheet. If not, use a spatula or a spoon to distribute the dough evenly.

For making the pizza, add your toppings like tomato sauce, mozzarella and herbs and bake the pizza at 250°C for 35-40 minutes on lowest rack of oven. Don’t leave it alone as the pizza might begin to char early (depending on the flour and the toppings, the heavier of which will sink into the dough).

Written by theinversecook

20 February 2010 at 18:16

17 Responses

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  1. Nils,

    That is a very interesting pizza recipe. However, I noticed you changed your pizza dough recipe a bit. Was there a reason you lowered the hydration from 233% down to 120%?



    21 February 2010 at 00:55

    • Hi Sven,

      the original recipe used mozzarella only to make an almost socca-thin pizza. I also put raw mushrooms, artichokes from a can and tomato puree on it, which have a high moisture content. I was just afraid it wouldn’t turn crispy in time or blend too much with the dough. The pizza was done within 40 minutes and I think the water was just enough. Maybe using the higher hydration wouldn’t have hurt either…


      21 February 2010 at 01:33

  2. Here you go making non yeast pizza and I am still trying to get that puffy Neopoliatano pizza!!!


    21 February 2010 at 17:11

    • Yeh I’m being lazy…a round pizza with puffy edge sounds like an unnerving task!


      22 February 2010 at 14:20

  3. Meant to say, thin crust, not yeast free….need my cafe!


    21 February 2010 at 19:21

  4. Very nice. Would it improve the taste if I leave it overnight and how much fresh yeast do you think I should use? I normally leave dough in the fridge for 8-14 hours with about .8% yeast. I wonder if you could bake it in a pan on the stove. I do that with socca/farinata.


    27 February 2010 at 21:34

    • I think it would improve the taste. But i have had changing results with pizza dough fermenting overnight in the fridge. A low-gluten flour that is perfectly fine for a direct dough, made a cracker-hard pizza crust. It could be that you’re losing the elasiticity of the pizza with the overnight rest in the fridge.

      Jamie Oliver has a pan pizza in his book about Italian cooking, then he puts it under the grill. Quite resourceful.


      28 February 2010 at 03:42

  5. Thank you. I’ll give it a try. Totally forgot about the fried pizza. Bittman also has one.


    28 February 2010 at 11:36

    • Fitting name for a food columnist :-) Looks very nice.


      2 March 2010 at 20:58

  6. Nils,

    it is a very interesting recipe. I like your pizza on the photograph. Do you know the blog of Adriano (Il profumo del lievito), a very talented Italian baker? He made a lot of experiments with differents pizza doughs.


    7 April 2010 at 04:13

    • Hi eliabel,
      yes I’ve been browsing his site quite a lot lately, which is very insightful. Now that summer s l o w l y approaches, I will need to dust off the pizza oven and get baking some pizze as soon as possible. Actually, I might as well start on Saturday.


      8 April 2010 at 15:57

  7. Might I ask, what size is that baking sheet? I suspect using the same size matters, to keep the crust the right thickness. Thanks.


    27 April 2010 at 23:12

    • 30cm x 40c, roughly. The dough spread rapidly to a thickness of waffle batter I would say.


      30 April 2010 at 11:00

  8. Oh, and by “mineral water” do you mean the stuff with bubbles or is still water ok?


    28 April 2010 at 01:12

    • I did use the bubbly water here, but could not say if it contributed to the crispiness. I was hoping that it would.


      30 April 2010 at 10:56

  9. […] Crisp pizza without baking stone « ye olde bread bloggewith 15 comments … The career of a home-made pizzaiolo is, in many cases, determined up to the point of getting a baking stone that would provide the bottom heat a good pizza needs. … Apple & Spice… […]

  10. […] Use a yeast free wet dough […]

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