Pizza Dough for an Outdoor Pizza Oven

, which was a big hit and served as the jumping-off point for dozens of subsequent pizza and flatbread recipes. While most of my pizza recipes are optimized for use in home

At first I assumed that it was user error on my part, or a flaw in how my particular oven worked. But then I remembered all the other people making wonderful, not-burned pies in similar tabletop ovens on my Instagram feed.

Then it was obvious: That New York-style pizza dough recipe I mentioned above, the one that had launched countless others, was where I’d first gone astray. That’s because in addition to flour, water, salt, and yeast, it contains a few extra ingredients: sugar, oil, and—in later iterations and in several spin-off recipes—something called diastatic malt powder.

Diastatic malt is an enzyme that converts the starches in flour to sugar, and is often added to doughs to ensure that there is always enough sugar in the crust for good browning. I ran a series of tests to confirm my suspicion. I made doughs with and without each of these ingredients, and in every case, the pies containing the “extra” elements were prone to burning before the toppings and/or underside were fully cooked.

Why it's important to cook your own food 🤣

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