Pizza a la Piedra

Buenos Aires-style stone-baked pizza with a crispy, golden crust and 60% hydration dough

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Pizza a la Piedra

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4
Calories/serving: —Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —
4 pizzas (28-30 cm each)

Ingredients

    Dough (60% Hydration)

  • 560g 00 flour
  • 336g water (divided: 300g + 36g)
  • 14g fine salt (2.5%)
  • 15g olive oil
  • 3g active dry yeast

Instructions

Autolyse

1Mix flour with 300 g water until fully hydrated.
2Rest 20 minutes.

Add Yeast

3Dissolve yeast in remaining 36 g lukewarm water (max 35°C).
4Add to dough and mix until incorporated.

Add Salt and Oil

5Add salt and mix until incorporated.
6Add olive oil last. Mix until smooth and elastic.
7Dough should feel firm but extensible.

Fermentation

8Bulk ferment 2 hours at ~21°C (70°F).
9Divide into 4 × 230 g balls (total ~925 g).
10Rest 2–4 hours at room temperature.
11Dough should feel relaxed before stretching.

Shaping

12Dust bench lightly with flour.
13Press dough from center outward.
14Rotate gradually, keeping rim slightly thicker.
15Do not use rolling pin.
16Do not over-degas.
17Target diameter: 28–30 cm.

Baking

18Preheat stone at maximum temperature (650–700°F / 345–370°C) for 30 minutes.
19Bake directly on stone for 3–4 minutes total.
20Rotate at least once during baking.
21Bottom should be golden and crisp, not dark brown.

Chef's Notes

60% Hydration

This Buenos Aires-style dough uses 60% hydration, which is lower than Neapolitan or NY-style pizzas. This creates a firm, extensible dough that's easier to handle and stretches beautifully without tearing.

The dough should feel firm but not dry. It will be smooth and elastic after mixing, and will relax during fermentation, making it easy to stretch thin.

Autolyse Method

Starting with an autolyse (flour + water rest) allows the flour to fully hydrate before adding yeast and salt. This develops gluten naturally and makes the dough easier to work with.

The yeast is dissolved in lukewarm water (not hot - max 35°C) to activate it gently. Adding the olive oil last ensures it doesn't interfere with gluten development.

Shaping Without Rolling

Never use a rolling pin for this dough. Press from the center outward, rotating gradually to maintain an even thickness. Keep the rim slightly thicker to create a nice edge.

The goal is a 28-30 cm round that's thin but not translucent. The dough should feel relaxed and cooperative - if it springs back, let it rest a few more minutes.

High Heat, Quick Bake

Preheat your stone or steel to maximum temperature (650-700°F) for at least 30 minutes. This high heat is essential for achieving the characteristic golden, crisp bottom in just 3-4 minutes.

The quick bake means you need to watch carefully and rotate at least once. The bottom should be golden and crisp, not dark brown or burnt.

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