Artisan Pizza Dough
Homemade artisan pizza dough allows you to create a deliciously crispy, chewy, and bubbly crust tailored to your taste.
Ingredients
For the dough
- 500 g 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
- 375 g 375g (1 1/2 cups water plus 2 tbsp) warm water, divided Split into two portions, one for mixing and one for dissolving yeast.
- 1 g 1g (1/4 tsp) active dry yeast
- 10 g 10g (1 1/2 tsp) fine salt
Instructions
Preparation
- In a large bowl, mix the flour with 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 let it dissolve.
- After the rest period, sprinkle salt over the dough. Stir the yeast mixture, then pour it over the dough.
- Stretch a section of the dough over the top using a lightly wet hand, and repeat until the center is covered. Squeeze off 5-6 chunks of the dough, then fold it over itself several times until you have a shaggy dough. Cover and let it rest for about one hour.
Developing Gluten
- To develop the gluten, fold the dough one time. Lightly wet your hand, stretch up a section of dough, and fold it over the center. Rotate the bowl and repeat until the dough is tighter.
Rising
- Invert the ball of dough into a greased bowl so the seam is down. Cover and let it rise until doubled in volume, approximately 5-6 hours.
- Turn the dough out onto a floured surface and cut it in half. Shape each piece into a ball by stretching and folding until tight.
- Place the shaped balls on a greased plate, oil the tops lightly, cover them, and let them rest for about an hour.
- If not using right away, cover with plastic wrap and refrigerate for up to 2 days.
Notes
Make sure your water is warm but not hot to activate the yeast properly. Allow the dough enough time to rise; patience is vital for developing flavor and texture. Experiment with different types of flour to alter the flavor and texture of your crust.