Artisan Pizza Dough
A high hydration, slow rise dough that makes two dough balls for a crispy, chewy, bubbly crust.
Equipment
- Large bowl
- Kitchen scale
- Plate
- Plastic wrap
Ingredients
Main Ingredients
- 3 ¾ cup all-purpose flour plus 2 tbsp, about 500 g
- 1 ½ cup warm water plus 2 tbsp, about 375 g, divided
- ¼ tsp active dry yeast about 1 g
- 1 ½ tsp fine salt about 10 g
- 1 tbsp olive oil for the bowl and dough balls
Instructions
Cooking
- Mix and rest. Stir the flour with all but 1 tbsp of the water until no dry flour remains. Cover and rest 20 minutes.
- Dissolve the yeast. Sprinkle the yeast over the reserved water.
- Add salt and yeast. Sprinkle the salt over the dough, then pour the yeast water on top.
- Squeeze and fold. With a wet hand, stretch and fold the dough and pinch off chunks until shaggy. Cover and rest 1 hour.
- Fold once. Lift and fold the dough to the center all around the bowl until it tightens.
- Rise. Place seam side down in an oiled bowl, cover, and let double, about 5 to 6 hours.
- Divide and shape. Cut in half on a floured counter and shape each piece into a tight ball.
- Final rest. Set on an oiled plate, oil the tops, cover, and rest about 1 hour.
Notes
Substitutions: Bread flour makes a chewier crust and may need a little more water.
Tips: Weigh the flour and water, keep your hand wet when folding, and judge the rise by volume, not the clock.
Storage: Wrap and refrigerate the dough balls for up to 2 days. Let them come to room temperature before stretching.