Description
Create a crispy, chewy, and bubbly artisan pizza dough that enhances any toppings and rivals your favorite pizzeria.
Ingredients
Scale
- 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
- In a large bowl, mix the flour and all but 1 tablespoon of the warm water until just combined. Cover the bowl and let it rest for 20 minutes.
- Sprinkle the yeast over the remaining warm water and set it aside to dissolve.
- After the dough has rested, sprinkle salt over the surface.
- Stir the yeast mixture and pour it over the dough. To mix, lightly wet your hand, reach under the dough, and stretch a section over the top. Repeat until the center of the dough is covered.
- Pinch off 5-6 small chunks of dough, wetting your hand to minimize sticking. Fold the dough over itself a few times. Keep repeating this process until the yeast and salt are fully mixed, and a shaggy dough forms.
- Cover the bowl and let it rest for about an hour.
- To develop the gluten, fold the dough once by lightly wetting your hand, reaching underneath, and stretching up a section, then folding it over the center. Rotate the bowl and fold 4-5 more times until the dough tightens into a ball.
- Transfer the ball of dough to a clean, lightly greased bowl with the seam side down. Cover and let it rise until it doubles in size, usually 5-6 hours.
- Once risen, turn the dough out onto a floured work surface and cut it in half. Shape one piece into a ball by stretching a quarter of the dough until you feel resistance, then folding it over the center. Repeat this for the remaining edges until a loose ball is formed.
- Turn the ball over with the seam side down and gently pull it towards you, creating tension. Rotate the ball gently and repeat this until it tightens up.
- Place it on a greased plate and repeat the process with the other piece of dough. Lightly oil the tops, cover, and let them rest at room temperature for about an hour.
- Preheat your oven now. If not using immediately, cover tightly with plastic wrap and refrigerate for up to 2 days.
Notes
Use high-quality flour for best results. Be patient during the rising process; good dough takes time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dough
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza crust
- Calories: 270
- Sugar: 0g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pizza, dough, artisan, homemade, Italian