Description
Homemade artisan pizza crust promises a delightful culinary journey through crispy edges and chewy centers. Italian-inspired techniques deliver restaurant-quality results with minimal effort, inviting pizzaiolos to create memorable meals right in their own kitchen.
Ingredients
Scale
Main Ingredients:
- 500 grams (3 ¾ cups plus 2 tablespoons) all-purpose flour
- 375 grams (1 ½ cups plus 2 tablespoons) warm water
Leavening Agent:
- 1 gram (¼ teaspoon) active dry yeast
Seasoning:
- 10 grams (1 ½ teaspoons) fine salt
Instructions
- In a spacious mixing vessel, combine flour with most of the water until just integrated. Allow the mixture to relax, covered, for 20 minutes.
- Activate the yeast by dissolving it in the remaining warm water.
- Sprinkle salt across the dough surface, then pour the yeast liquid over it. Incorporate ingredients by moistening your hand and gently stretching sections of dough over each other until evenly distributed.
- Use thumb and fingers to pinch and squeeze dough chunks, folding repeatedly until the mixture becomes shaggy and ingredients are thoroughly combined.
- Shield the bowl and permit the dough to mature for approximately one hour.
- Develop gluten structure by stretching and folding the dough toward its center. Rotate the container and repeat this motion 4-5 times until the dough forms a compact ball.
- Relocate the dough ball to a pristine, lightly oiled container, positioning the seam downward. Ensure complete coverage and allow rising for 5-6 hours until volume doubles.
- Transfer the risen dough onto a flour-dusted surface. Divide into two equal portions, shaping each by stretching quarter sections toward the center and folding systematically.
- Position each dough ball seam-side down, creating surface tension by gently dragging across the work surface. Rotate and repeat until achieving a taut, circular shape.
- Place dough balls on greased plates, lightly coat with oil, and rest at ambient temperature for one hour. Optionally, refrigerate for up to two days if not immediately using.
- Heat oven to maximum temperature (500°F), positioning pizza steel or stone on middle rack for at least 45 minutes.
- Prepare a pizza peel with generous flour or cast iron pan with olive oil.
- Flatten dough into a substantial disk, maintaining a thick perimeter. Utilize gravitational pull to stretch into a 12-inch circular form.
- Transfer dough carefully, ensuring no adhesion to surface. Adjust circular shape and add additional flour if necessary.
- Layer preferred sauce and toppings, preserving the untouched outer edge.
- Slide pizza onto preheated surface and bake for 5 minutes. Activate broiler to complete cooking, watching for golden, blistered crust and melted cheese (approximately 2-4 minutes).
- Repeat process with remaining dough ball and alternate toppings.
Notes
- Master the art of patience, as this artisan pizza dough requires slow fermentation for incredible flavor and texture development.
- Handle the dough gently and minimally to preserve the delicate air bubbles that create a light, crispy crust with chewy interior.
- Invest in a pizza steel or stone to achieve professional-level crispiness and even heat distribution during baking.
- Create tension when shaping dough balls by dragging them across an un-floured surface, which helps develop a beautiful round shape and tight exterior.
- Refrigerating dough allows for deeper flavor development and can be stored up to two days, making meal prep flexible and convenient.
- High oven temperature is crucial for achieving that restaurant-quality crisp crust with beautiful blistering and golden edges.
- Prep Time: 30 minutes (plus resting and rising time)
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 240
- Sugar: 0g
- Sodium: 250mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg