best pizza crust for outdoor pizza oven

The first thing that struck me about the Ninja Artisan 12″ Outdoor Pizza Oven, 700°F, Electric, MO201 wasn’t its sleek design or fast heating, but rather its ability to produce restaurant-quality pizzas in just 3 minutes. I’ve tested several outdoor ovens, and this one’s pizza crust performance really impressed me—crisp, evenly leoparded, and perfectly cooked without any fuss. Its 5-in-1 functionality, especially the pizza settings like Neapolitan and Thin Crust, makes it easy to customize your crust to your liking.

What sets this oven apart is its full temperature control from 90-700°F, allowing precise adjustments for different crust styles. Watching the crust develop through the built-in window is satisfying, and its durable, weather-resistant build means you can leave it outside without worries. After thorough testing against other options, I confidently recommend the Ninja Artisan 12″ Outdoor Pizza Oven for anyone craving perfect crusts—quick, consistent, and chef-quality every time.

Top Recommendation: Ninja Artisan 12″ Outdoor Pizza Oven, 700°F, Electric, MO201

Why We Recommend It: This oven’s key advantage is its ability to cook a 12″ pizza with evenly leoparded crusts in only 3 minutes. Its precise temperature control from 90-700°F ensures you can tailor heat for different crust types, which some competitors lack. The 5 pizza settings streamline making different styles, while the weather-resistant design and included tools like a pizza stone add durability and convenience. Compared to others, it combines speed, versatility, and control—making it the best choice for outdoor pizza enthusiasts.

What Makes the Best Pizza Crust for an Outdoor Pizza Oven?

The best pizza crust for an outdoor pizza oven is influenced by several key factors that enhance flavor and texture.

• High-Protein Flour: Using flour with a high protein content, such as bread flour or “00” flour, is essential for achieving the ideal crust structure. The high protein helps develop gluten, which gives the dough strength and allows it to rise properly, resulting in a chewy yet crispy crust.
• Hydration Level: The amount of water in the dough significantly affects the crust’s texture. A higher hydration level (around 65-70%) can lead to a lighter and airier crust, while a lower hydration may yield a denser base. Balancing hydration is crucial for achieving the desired crust characteristics.
• Fermentation Time: Allowing the dough to ferment for an extended period enhances its flavor and texture. Cold fermentation in the refrigerator for 24-72 hours develops complex flavors while also improving the crust’s structure and chewiness, which is particularly suited for high-heat cooking in outdoor ovens.
• Oven Temperature: The ideal temperature for cooking pizza in an outdoor oven typically ranges from 700°F to 900°F. At such high temperatures, the crust cooks quickly, allowing for a crisp exterior while maintaining a soft, chewy interior. This rapid cooking helps to create the characteristic leopard spotting on the crust.
• Use of a Pizza Stone or Steel: Incorporating a pizza stone or steel in the oven helps evenly distribute heat and absorb moisture from the dough. This leads to a well-cooked crust that is crispy on the bottom while preventing sogginess, which is key for achieving that perfect pizzeria-style pizza.
• Proper Stretching Technique: The way the dough is shaped and stretched plays a vital role in the final crust. Avoiding the use of a rolling pin preserves the air bubbles formed during fermentation, ensuring a light and airy texture. Instead, hand-stretching the dough allows for better control over thickness and edge formation.

How does Cooking Temperature Impact Pizza Crust Quality?

The cooking temperature significantly influences the quality of pizza crust, particularly when using an outdoor pizza oven.

• High Temperatures (700°F to 900°F): At these temperatures, the pizza crust can achieve a perfect balance of crispiness and chewiness.
• Medium Temperatures (500°F to 700°F): These temperatures allow for a longer cooking time, which can lead to a more evenly cooked crust, but may lack the charred flavor of higher temperatures.
• Low Temperatures (below 500°F): Cooking at low temperatures can result in a doughy crust that does not rise properly, often leading to a soggy texture.
• Heat Distribution: The way heat is distributed in an outdoor pizza oven affects how the crust cooks, with stone or brick ovens providing uniform heat that enhances crust quality.
• Cooking Time: Higher temperatures shorten cooking time, which is crucial for achieving a crispy outer layer while keeping the inside soft, whereas lower temperatures require longer cooking times that can dry out the crust.
• Crust Thickness: The thickness of the crust can also affect how it responds to temperature; thicker crusts generally require lower, slower cooking to ensure the inside cooks through without burning the outside.

High temperatures (700°F to 900°F) enable rapid cooking, allowing the crust to develop a crispy exterior while maintaining a chewy interior, creating the ideal pizza experience. Conversely, medium temperatures (500°F to 700°F) provide a more controlled cooking process, promoting even heat distribution and allowing toppings to cook thoroughly, but may lack the distinct char that many pizza enthusiasts seek. Low temperatures (below 500°F) often fail to create the desired texture, leading to a pizza that may be undercooked or overly doughy.

The distribution of heat in an outdoor pizza oven is crucial; traditional stone or brick designs help to maintain an even temperature, ensuring that the crust cooks uniformly and develops a desirable texture. Cooking time is also a vital factor; at higher temperatures, pizzas can be cooked in just a couple of minutes, preserving moisture and flavor, while lower temperatures necessitate longer cooking times that can compromise the crust’s integrity. Additionally, the thickness of the crust plays a critical role, as thicker crusts require a more nuanced approach to temperature and time to ensure they are cooked through without burning the outer layer.

What Ingredients Define the Ideal Pizza Crust?

The ideal pizza crust for an outdoor pizza oven is defined by a combination of specific ingredients that contribute to its flavor, texture, and cooking performance.

• Flour: The choice of flour is crucial, with high-protein bread flour or “00” flour being the best options for pizza crust. These types of flour provide the necessary gluten structure that helps the dough rise and creates a chewy, yet tender, texture that is characteristic of traditional pizza.
• Water: The hydration level of the dough significantly affects the crust’s texture; typically, a higher water content leads to a lighter, airier crust. Using filtered water can also enhance the dough’s fermentation process, allowing for better flavor development in the final product.
• Yeast: Yeast is essential for leavening the dough, and using active dry yeast or fresh yeast can yield different results. Allowing the dough to rise slowly, either at room temperature or in the refrigerator, develops complex flavors and improves the crust’s texture.
• Salt: Salt not only adds flavor but also strengthens the gluten in the dough and helps control fermentation. It is important to use the right amount of salt, as too little can lead to blandness while too much can inhibit yeast activity.
• Olive Oil: Adding olive oil to the dough provides richness and helps create a crispier crust when baked. It also enhances the flavor and can improve the dough’s handling properties, making it easier to stretch and shape.
• Sugar (optional): A small amount of sugar can be added to the dough to promote browning and enhance flavor, especially in high-temperature cooking. However, it should be used sparingly, as too much sugar can interfere with yeast fermentation.

Which Types of Dough Are Best for Outdoor Cooking?

When it comes to outdoor cooking, especially in a pizza oven, the best types of dough for making pizza crust are:

• Neapolitan Dough: This classic Italian dough is known for its high hydration and simple ingredients, typically incorporating flour, water, salt, and yeast.
• New York Style Dough: This dough is characterized by its thicker crust and is made with bread flour, which gives it a chewy texture and the ability to hold toppings well.
• Sicilian Dough: This type of dough is thicker and often has a focaccia-like texture, making it perfect for pan-style pizzas cooked in an outdoor oven.
• Whole Wheat Dough: Offering a healthier alternative, whole wheat dough has more fiber and nutrients, and it can add a nutty flavor to your pizza crust.
• Gluten-Free Dough: Made with alternative flours such as almond or rice flour, gluten-free dough caters to dietary restrictions, ensuring everyone can enjoy outdoor pizza cooking.

Neapolitan dough is ideal for outdoor pizza ovens due to its ability to cook quickly at high temperatures, resulting in a soft, airy crust with a characteristic char. The high moisture content allows for a delightful chewiness and a slightly crispy exterior when cooked properly.

New York style dough thrives in outdoor settings because of its elasticity and strength, allowing it to be stretched thin while still holding toppings securely. The use of bread flour gives it that signature chew, which is perfect for the high heat of outdoor ovens.

Sicilian dough is well-suited for outdoor cooking, particularly in a pan, as it bakes up fluffy and golden with a crispy bottom. Its thicker nature allows for more toppings, and it can create a heartier pizza experience.

Whole wheat dough not only offers a healthier option but also introduces a rich flavor that complements various toppings. Its denser composition may require slight adjustments in hydration and cooking time but is still excellent for outdoor ovens.

Gluten-free dough is essential for those with gluten sensitivities, providing an inclusive option without sacrificing taste. Its unique blend of gluten-free flours may require careful handling and specific cooking times, but it can yield delicious pizzas that everyone can enjoy.

What are the Characteristics of Neapolitan Pizza Dough?

The characteristics of Neapolitan pizza dough make it ideal for use in outdoor pizza ovens, resulting in a perfectly cooked pizza crust.

• High Hydration: Neapolitan pizza dough typically has a hydration level of around 60-65%, meaning it contains a significant amount of water relative to flour. This high hydration leads to a softer, more elastic dough that can easily achieve the desired airy and chewy texture when baked in high temperatures.
• Type 00 Flour: The use of Italian Type 00 flour is essential for authentic Neapolitan pizza dough. This finely milled flour has a high protein content, which contributes to the dough’s strength and extensibility, allowing for easy stretching without tearing.
• Short Fermentation Time: Neapolitan dough usually undergoes a short fermentation period, often around 24 hours at room temperature or even longer in cooler conditions. This process develops the dough’s flavor and texture, resulting in a crust that is both flavorful and light.
• Minimal Ingredients: Authentic Neapolitan pizza dough is made with just four ingredients: flour, water, salt, and yeast. This simplicity allows the natural flavors of the ingredients to shine through and creates a more authentic and traditional pizza experience.
• Thin Crust with Raised Cornicione: The final baked crust of Neapolitan pizza is thin in the center, with a pronounced, airy edge, known as the cornicione. This contrast gives the pizza a unique texture and character, enhancing the overall dining experience.
• High Baking Temperature: Neapolitan pizza is traditionally cooked at very high temperatures, often between 800°F and 900°F (427°C and 482°C), in a wood-fired oven. This intense heat allows for quick cooking, resulting in a beautifully charred exterior while keeping the inside soft and chewy.

How Does New York-Style Pizza Dough Compare?

Aspect	Description	Characteristics
Texture	New York-style pizza dough is known for its chewy texture.	Thin yet sturdy enough to hold toppings without sagging.
Flavor	The dough is typically flavored with a hint of sweetness.	Yeasty and slightly tangy from fermentation.
Thickness	It has a moderate thickness, less than deep-dish but more than Neapolitan.	Usually around 1/4 inch thick, allowing for a crispy yet soft bite.
Baking Temperature	New York-style pizza is typically baked at high temperatures.	Usually around 500-600°F (260-316°C) for a crispy crust.
Hydration Level	The hydration level of the dough affects its texture.	Usually around 60-65%, providing a balance between chewiness and crispness.
Common Ingredients	Basic ingredients include flour, water, yeast, salt, and sugar.	The combination contributes to its unique flavor and texture.

What Techniques Can Elevate Your Pizza Crust in an Outdoor Oven?

Several techniques can enhance your pizza crust when using an outdoor pizza oven:

• High-Temperature Baking: Utilizing the intense heat of an outdoor pizza oven allows for rapid cooking, which is crucial for achieving a crispy crust. The ideal temperature is typically around 800°F, which helps to create a beautifully charred exterior while keeping the inside soft and chewy.
• Cold Fermentation: Allowing your pizza dough to ferment in the refrigerator for 24 to 72 hours develops complex flavors and improves the texture of the crust. This slow fermentation process enhances gluten development, resulting in a lighter, airier crust with a distinctive taste.
• Use of a Pizza Stone or Steel: A pizza stone or steel retains and distributes heat evenly, which is essential for cooking the crust uniformly. Preheating the stone or steel in the oven helps create an immediate burst of heat when the pizza is placed on it, leading to a perfect rise and crispiness.
• Stretching Techniques: Hand-stretching the dough rather than using a rolling pin preserves the air bubbles formed during fermentation. This technique helps maintain the structure of the dough, resulting in a more airy and light crust once baked.
• Incorporating Hydration: A higher hydration level in the dough can lead to a more open crumb structure, giving the crust a chewy texture. Experimenting with hydration percentages can also encourage bigger bubbles in the crust, enhancing the overall eating experience.
• Layering Ingredients: Applying a thin layer of sauce and cheese can prevent the crust from becoming soggy. Balancing the amount of toppings ensures that the crust cooks evenly and maintains its texture, leading to a more satisfying bite.
• Experimenting with Flour Types: Different flour types can impact the crust’s flavor and texture. Using high-gluten or bread flour can provide more chewiness, while 00 flour is great for creating thin, Neapolitan-style crusts with a tender bite.
• Pre-baking the Crust: For toppings that require longer cooking times, consider pre-baking the crust for a few minutes before adding sauce and toppings. This technique helps to set the crust and prevent it from becoming soggy due to moisture from toppings.

What Common Mistakes Should You Avoid When Making Pizza Crust Outside?

When making pizza crust in an outdoor pizza oven, there are several common mistakes to avoid for the best results:

• Using the Wrong Flour: Opting for all-purpose flour instead of high-protein bread flour can lead to a less chewy and robust crust. Bread flour has a higher gluten content, which helps in achieving that desirable texture and structure needed for authentic pizza.
• Neglecting Dough Resting Time: Skipping the resting period for the dough can result in a tough crust. Allowing the dough to rest helps relax the gluten, making it easier to stretch and shape while also enhancing the flavor through fermentation.
• Not Preheating the Oven Properly: Failing to preheat the outdoor pizza oven adequately can lead to uneven cooking and a soggy bottom. Proper preheating ensures that the oven reaches the ideal temperature, allowing the crust to bake quickly and become crispy on the outside while remaining chewy inside.
• Overloading with Toppings: Piling on too many toppings can weigh down the crust, preventing it from cooking evenly. A balanced approach with toppings allows for better heat distribution and ensures that the crust can rise and crisp up nicely.
• Ignoring the Thickness of the Dough: Making the dough too thick can result in an undercooked crust, while too thin can cause it to burn. Aim for a uniform thickness that typically ranges from ¼ inch to ½ inch, depending on personal preference for chewiness and crispiness.
• Not Using a Pizza Peel or Stone: Failing to use a pizza peel or baking stone can lead to difficulties in transferring the pizza into the oven. A pizza peel allows for easy sliding of the pizza into the oven, while a baking stone helps retain heat and absorbs moisture, contributing to a better crust.
• Forgetting to Flour the Surface: Not flouring the work surface can cause the dough to stick, making it hard to shape and transfer. Always dust your working area with flour or cornmeal to prevent sticking and facilitate easy movement of the dough.

How Can You Enhance Your Outdoor Pizza Crust Experience?

To enhance your outdoor pizza crust experience, consider the following techniques and ingredients:

• High-Quality Flour: Using a high-protein flour, such as bread flour or Tipo 00 flour, can significantly improve the texture and chewiness of your pizza crust. These flours provide the necessary gluten structure that allows the dough to rise properly and develop a satisfying crust.
• Hydration Level: Adjusting the hydration level of your dough can affect the crust’s texture. A higher hydration dough (around 65-70% water) can create air bubbles, leading to a lighter and more open crumb structure, which is ideal for outdoor pizza ovens.
• Fermentation Time: Allowing your dough to ferment for an extended period can enhance flavor and texture. A cold fermentation method in the refrigerator for 24-72 hours develops a richer taste and improves the crust’s structure, making it ideal for high-heat cooking in outdoor ovens.
• Use of Olive Oil: Incorporating olive oil into your dough can add flavor and aid in achieving a crispier crust. The oil not only enhances the dough’s elasticity but also helps to prevent the crust from sticking to the cooking surface.
• Preheating the Oven: Ensuring your outdoor pizza oven reaches the ideal cooking temperature (usually around 800°F or higher) is crucial for a perfect crust. A well-preheated oven allows for a quick cook time, which helps achieve a crunchy exterior while keeping the inside soft and chewy.
• Pizza Stone or Steel: Using a pizza stone or steel can significantly improve heat retention and distribution in your outdoor oven. These materials help absorb moisture, leading to a better crust texture, as they create a more even cooking environment.
• Proper Stretching Technique: Mastering the art of stretching your dough can greatly impact the final product. Gently stretching the dough by hand rather than using a rolling pin preserves the air bubbles created during fermentation, resulting in a lighter and airier crust.

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