Print

artisan pizza dough- crispy, chewy, bubbly crust

artisan pizza dough- crispy, chewy, bubbly crust - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Achieve the perfect crispy, chewy, bubbly pizza crust at home with this simple artisan dough recipe.

Ingredients

Scale
  • 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
  • 375g (1 1/2 cups water plus 2 tbsp) warm water, divided
  • 1g (1/4 tsp) active dry yeast
  • 10g (1 1/2 tsp) fine salt

Instructions

  1. Combine flour and all but 1 tablespoon of the water in a large bowl until just combined.
  2. Cover the bowl.
  3. Set aside for 20 minutes to rest.
  4. Sprinkle yeast over remaining warm water.
  5. Set aside to dissolve.
  6. Sprinkle salt over the surface of the dough.
  7. Stir yeast mixture.
  8. Pour yeast mixture over dough.
  9. Lightly wet your hand.
  10. Reach under the dough.
  11. Stretch a section of the dough over the top.
  12. Repeat folding until the center of the dough is covered.
  13. Using your thumb and fingers as pincers, squeeze and pinch off 5-6 chunks of dough.
  14. Wet your hand to minimize sticking.
  15. Fold the dough over itself a few times.
  16. Repeat pinching and folding until the yeast and salt are fully mixed and a shaggy dough is formed.
  17. Cover the bowl.
  18. Let rest about an hour.
  19. Lightly wet your hand.
  20. Reach underneath the dough.
  21. Stretch up a section of the dough.
  22. Fold it over the center.
  23. Rotate the bowl.
  24. Fold four to five more times until the dough has tightened into a ball.
  25. Take the entire ball of dough.
  26. Invert it into a clean, lightly greased bowl so the seam is down and the top is smooth.
  27. Cover and let rise until doubled in volume, 5-6 hours.
  28. Turn the dough out onto a floured work surface.
  29. Cut the dough in half.
  30. Work with one piece of dough at a time.
  31. Stretch out a quarter of the dough just until you feel resistance.
  32. Fold it back over the center.
  33. Repeat stretching and folding the remaining three edges until the center is covered and a loose ball is formed.
  34. Turn the ball over so the seam is down.
  35. Place it on an un-floured area.
  36. Cup your hands around the dough.
  37. Gently pull the dough towards you, dragging the bottom along the counter to create tension.
  38. Rotate the ball 90 degrees.
  39. Drag it a few inches towards you again.
  40. Repeat rotating and gently dragging until the top of the dough tightens up and the ball is round.
  41. Transfer to a greased plate.
  42. Repeat with remaining dough.
  43. Lightly oil the tops of the dough balls.
  44. Cover and let rest at room temperature for about an hour.
  45. Preheat oven at this time.
  46. If not using right away, cover tightly with plastic wrap and refrigerate until ready (for up to 2 days).
  47. To make pizza: Place pizza steel, stone, or inverted baking sheet on the middle rack of the oven.
  48. Preheat oven to 500°F (or as high as it will go).
  49. Let oven heat up for at least 45 minutes.
  50. Generously flour a pizza peel and set aside.
  51. Alternatively, lightly grease a cast iron pan with olive oil and set aside.
  52. Place one dough ball on a floured surface.
  53. Flatten the middle into a large disk, leaving a thick 1-inch lip.
  54. Pick up the disk.
  55. Holding the thick edge, use gravity to gently shape the dough into a 12-inch circle.
  56. Lay on prepared pizza peel.
  57. Adjust shape into a circle.
  58. Jiggle the peel to make sure the dough isn’t sticking.
  59. Add more flour if it is sticking.
  60. Alternatively, shape the dough to the size of your prepared cast iron pan.
  61. Place dough inside the cast iron pan.
  62. Add sauce and toppings to pizza dough, leaving the 1-inch perimeter empty.
  63. Slide pizza onto the hot steel.
  64. Bake for 5 minutes.
  65. Turn on the broiler.
  66. Broil for 2-4 minutes, or until cheese is melted and crust is golden and blistered.
  67. If using the cast iron pan, bake for 15-20 minutes.
  68. Broil for the last few minutes to get spots of char.
  69. Repeat with remaining pizza dough and toppings.

Notes

Use a kitchen scale for precise measurements of flour and water.
Ensure your water is warm (100-110°F) to properly activate the yeast.
Don’t rush the resting and rising times; they are crucial for flavor and texture.
Preheat your oven and pizza stone/steel thoroughly for the best crispy crust.

Find it online: https://theflakytruth.com/artisan-pizza-dough-crispy-chewy-bubbly-crust/