Rutger's 1-hour pizza dough, adapted for a pizza oven at 60% hydration. This is the fastest possible route to pizza — not the most flavourful. There's no fermentation to speak of, so the depth of flavour you get from a long cold ferment isn't here. But when time is short and the pizza oven is ready, this delivers a perfectly decent result in under two hours.
Combine water (32–35°C), salt, and instant yeast in a bowl. Add flour and olive oil. Mix until a dough forms, then knead for 8–10 minutes by hand or 5 minutes in a stand mixer on medium speed. The dough should be smooth and slightly tacky. 60% hydration is stiffer than most Neapolitan doughs — that's intentional for the pizza oven.
Cover the dough and rest at room temperature for 15 minutes. This relaxes the gluten before dividing.
Divide into 4 equal pieces and shape each into a tight, smooth ball. Place on a lightly floured surface and cover with a damp cloth or plastic wrap.
Leave the dough balls to rise at room temperature for 60 minutes. At the same time, fire up your pizza oven — it needs at least 45–60 minutes to reach 450–500°C. The dough and oven should be ready at the same time.
Press each ball by hand from the centre outward, pushing air into the rim. Do not use a rolling pin. Dust the peel with semola, add toppings, and launch. Bake at 450–500°C for 60–90 seconds, turning once, until blistered and golden.