Description
Learn to craft exceptional artisan pizza dough that results in a crispy, chewy, and bubbly crust perfect for any toppings.
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
- In a large bowl, mix the flour with all but 1 tablespoon of the warm water until just combined.
- Cover the bowl and let rest for 20 minutes.
- Sprinkle the yeast over the reserved warm water, allowing it to dissolve.
- After the resting period, sprinkle salt over the surface of the dough.
- Stir the yeast mixture and pour it over the dough.
- Wet your hand lightly and fold the dough over itself, continuing to do this until a shaggy dough forms.
- Cover the bowl and let the dough rest for about an hour.
- After resting, gently fold the dough to develop gluten. Invert the dough into a lightly greased bowl, seam side down, cover, and let it rise until doubled in size (5-6 hours).
- Once risen, turn the dough out onto a floured surface and cut in half.
- Shape each piece into a ball, resting for about an hour before using.
Notes
Experiment with hydration levels and flour types to achieve different textures and flavors. Use a pizza stone for a better crust.
