Description
This artisan pizza dough recipe yields a crispy, chewy, and bubbly crust that forms the perfect foundation for any homemade pizza. With a long fermentation time and simple ingredients, this dough develops deep flavor and an inviting texture. Ideal for baking on a pizza stone, steel, or in a cast iron pan, it's suited for authentic, rustic-style pizzas heated in a hot oven.
Ingredients
Dry Ingredients
- 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
- 1g (1/4 tsp) active dry yeast
- 10g (1 1/2 tsp) fine salt
Wet Ingredients
- 375g (1 1/2 cups plus 2 tbsp) warm water, divided
Instructions
- Mix Flour and Water: In a large bowl, combine the flour with all but 1 tablespoon of the warm water, mixing just until incorporated. Cover and let rest for 20 minutes to allow the flour to hydrate.
- Dissolve Yeast: Sprinkle the yeast over the remaining 1 tablespoon of warm water and let it dissolve while the flour rests.
- Add Salt and Combine Dough: Sprinkle the salt over the dough surface. Stir the yeast mixture, pour it onto the dough, and begin folding by wetting your hand to stretch sections of the dough over the top. Pinch off 5 to 6 chunks of dough and fold repeatedly until a shaggy dough forms with yeast and salt fully incorporated. Cover and rest for about 1 hour.
- Develop Gluten: Fold the dough one time by stretching it from underneath and folding it over the center. Rotate the bowl and repeat 4-5 more times until the dough tightens into a ball. Invert the dough ball seam-side down into a lightly greased clean bowl. Cover and let rise until doubled in volume, about 5-6 hours.
- Shape Dough Balls: Turn the dough onto a floured surface and cut in half. For each piece, stretch gently just until resistance is felt and fold back over the center, repeating with all four sides to form a loose ball. Turn seam down, then cup your hands around the dough and gently drag it to tighten and round the ball. Place on a greased plate, lightly oil the tops, cover, and let rest at room temperature about 1 hour. Alternatively, cover tightly and refrigerate for up to 2 days if not using immediately.
- Preheat Oven and Prepare Baking Surface: Place a pizza steel, stone, or inverted baking sheet on the middle rack and preheat oven to 500°F (or the highest setting). Allow at least 45 minutes for thorough heating. Flour a pizza peel or lightly grease a cast iron pan with olive oil and set aside.
- Shape Pizza Dough: On a floured surface, flatten one dough ball’s center into a disk, maintaining a thick 1-inch edge. Holding the edge, use gravity to stretch the dough into a 12-inch circle. Transfer to the floured peel, adjusting shape as needed, ensuring it doesn’t stick by adding flour as necessary. Alternatively, fit the dough to the size of your cast iron pan and place inside.
- Add Toppings and Bake: Spread sauce and toppings onto the dough, leaving a 1-inch border. Slide the pizza onto the hot steel and bake for 5 minutes. Then activate the broiler and broil for 2-4 minutes until the cheese melts and the crust is golden and blistered. If using a cast iron pan, bake for 15-20 minutes and broil at the end for charred spots. Repeat with remaining dough and toppings.
Notes
- For best texture and flavor, allow the dough to ferment slowly and fully rise.
- Always preheat your baking surface for at least 45 minutes to achieve a crisp crust.
- Use a pizza peel with ample flour to prevent sticking when transferring pizza to the oven.
- The dough can be made ahead and refrigerated up to 2 days before shaping and baking.
- Adjust toppings and baking time if using different oven temperatures or equipment.
