An Ice Cold Technique for Creative Pizzas
If you've ever dreamt of baking restaurant-quality pizza at home, you're in the right place. We're diving into a little-known and surprising pizza-making secret that helps create an insanely crisp crust: using ice cubes on pizza dough during baking. This technique is specifically for baking pizzas "naked", where you bake just the dough and add toppings afterward. It's perfect for non-traditional pizzas where you'll be dressing the ingredients after the bake. Try out the Cacio e Pepe Pizza recipe below to test this technique yourself.
The Science Behind Using Ice Cubes for Pizza Dough
Ice cubes on pizza dough? Sounds bizarre, right? But this isn't just cool, it's technique is rooted in culinary science. Placing ice cubes on the dough just before baking creates steam, which profoundly impacts the dough's texture. The steam keeps the dough moist inside while forming a crispy crust outside. This contrast results in a pizza crust with a tender, airy interior and a perfectly crisp exterior. Additionally, the ice cubes create some weight, preventing the dough from puffing up like pita bread, making it ideal for "painting" on toppings post-bake.
Step-by-Step Guide to Using Ice Cubes on Your Pizza Dough
Prepare Your Dough
Start with your favorite pizza dough recipe that calls for cooking the pizza "naked" such as our Cacio e Pepe Pizza, our Avocado Pizza, or our Pesto Pizza recipes. Ensure it’s well-kneaded and has had ample time to rise. Quality dough is the foundation of a great pizza. For a quicker option, ready-made dough can also work wonders.
Preheat Your Oven
Set your oven to the highest temperature it can safely handle, typically around 500°F. If you’re using a Baking Steel or pizza stone, place it in the oven during preheating to ensure it’s piping hot.
Shape Your Dough
Roll out your dough on a floured surface to your desired thickness. Transfer it to a piece of parchment paper or a pizza peel dusted with cornmeal.
Add Ice Cubes
Just before sliding your pizza into the oven, place a few ice cubes around the dough's edges. Usually, 3-4 ice cubes are sufficient.
Bake to Perfection
Transfer your pizza to the preheated oven. The ice cubes will melt, creating steam that works its magic on the dough.
Baking Steel Dough Container
Why This Pizza Dough Technique Works Wonders
The steam generated by the melting ice cubes creates a humid environment inside the oven. This humidity prevents the dough from drying out too quickly, allowing it to rise more effectively and develop a chewy, airy texture. Simultaneously, the high heat ensures that the crust becomes wonderfully crisp.
Essential Culinary Equipment for Perfect Pizza
To achieve the best results with this technique, having the right culinary equipment is essential. Here are a few must-haves:
Baking Steel
Baking Steels retain and evenly distribute heat, mimicking the conditions of a professional pizza oven. Baking Steel offers some of the best pizza steels on the market, ensuring that your dough bakes to perfection every time.
Pizza Peel
This makes transferring your pizza in and out of the oven a breeze.
High-Quality Ice Cube Tray
Ensure your ice cubes are free from impurities that could affect the taste of your pizza.
Achieving Perfect Pizza Crust for Non-Traditional Pizzas
Incorporating ice cubes into your pizza baking routine might seem unconventional, but it’s a trick that can elevate your homemade pizza to new heights. It’s a testament to the beauty of culinary innovation—sometimes, the simplest techniques yield the most extraordinary results.
So, the next time you’re preparing to bake a naked pizza (where you'll be painting on your ingredients post-bake like in our Cacio e Pepe Pizza recipe) don’t forget to reach for a few ice cubes. Your taste buds will thank you, and your guests will be clamoring for your secret. For more tips and to explore our range of top-tier culinary equipment, visit Baking Steel and take your pizza-making skills to the next level!
Try out one our Naked Pesto Pizza Recipe below to try this technique out for yourself.
