Description
This artisan pizza dough recipe yields a crispy, chewy, and bubbly crust perfect for homemade pizzas. Using a slow fermentation process and simple ingredients, the dough develops complex flavor and an ideal texture for baking at high temperatures on pizza steels, stones, or in cast iron pans.
Ingredients
Dough Ingredients
- 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
- 375g (1 1/2 cups plus 2 tbsp) warm water, divided
- 1g (1/4 tsp) active dry yeast
- 10g (1 1/2 tsp) fine salt
Instructions
- Combine Flour and Water: Mix flour and all but 1 tablespoon of the water in a large bowl until just combined. Cover and let the mixture rest for 20 minutes to hydrate the flour.
- Dissolve Yeast and Incorporate Salt: Sprinkle yeast over the remaining warm water and allow it to dissolve. Sprinkle salt evenly over the dough surface. Stir the yeast mixture gently and pour it over the dough. Fold the dough by wetting your hand, reaching under it, and stretching a section over the top. Repeat until dough center is covered. Pinch off 5-6 pieces of dough, wetting hands to reduce sticking, and fold over itself several times until salt and yeast are fully integrated into a shaggy dough. Cover and rest for about 1 hour.
- Develop Gluten: Wet your hand lightly, reach under the dough and stretch a section up, folding it to the center. Rotate bowl and repeat folding 4-5 times until dough tightens into a ball. Invert dough ball into a lightly greased bowl with seam down, top smooth. Cover and let rise 5-6 hours until doubled in volume.
- Divide and Shape Dough: Turn dough onto a floured surface and cut in half. Working one piece at a time, stretch dough edges and fold over center repeatedly to form a loose ball. Place seam side down on unfloured surface. Cup your hands and gently drag the dough bottom toward you while rotating to create tension and a tight, round ball.
- Final Rest: Transfer dough balls to a greased plate, lightly oil tops, cover and rest at room temperature about 1 hour. If not baking immediately, cover tightly and refrigerate up to 2 days.
- Preheat Oven and Prepare Bake Surface: Place pizza steel, stone, or inverted baking sheet on middle rack and preheat oven to 500°F (or highest setting) for at least 45 minutes. Flour a pizza peel generously or lightly grease a cast iron pan with olive oil and set aside.
- Shape Dough for Pizza: On a floured surface, flatten one dough ball center into a large disk leaving a thick 1-inch lip. Pick up by the thick edge and use gravity to gently stretch into a 12-inch circle. Transfer to pizza peel and adjust shape to circle, ensuring dough is loose and not sticking. Alternatively, shape dough to fit the cast iron pan and place inside.
- Add Toppings and Bake: Add sauce and toppings, leaving 1-inch perimeter clear. Slide pizza onto hot steel and bake 5 minutes. Turn on broiler and broil 2-4 minutes until cheese melts and crust is golden with blisters. For cast iron pan, bake 15-20 minutes and broil last few minutes to develop charred spots. Repeat with remaining dough and toppings.
Notes
- The slow fermentation time (up to 6 hours) is key for flavor and texture development.
- Using a pizza stone or steel that’s been preheated at high heat helps achieve a crispy crust.
- Keep the dough well floured to prevent sticking during shaping and transferring.
- You can refrigerate shaped dough balls up to 2 days for convenience.
- Broiling at the end creates a beautifully blistered and bubbly crust.
- Cast iron pan baking creates a slightly different texture with a charred crust.
- Prep Time: 1 hour 20 minutes
- Cook Time: 7 to 24 minutes (depending on baking method)
- Category: Baking
- Method: Baking
- Cuisine: Italian
