Description
Perfectly balanced artisan pizza dough that is crispy on the outside and chewy on the inside, perfect for gourmet homemade pizzas.
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
- Mix flour with all but 1 tablespoon of warm water until just combined. Cover and let rest for 20 minutes.
- Sprinkle yeast over remaining warm water and let dissolve.
- After resting, sprinkle salt over dough and stir in the dissolved yeast mixture.
- Fold the dough by wetting your hand, reaching underneath, and stretching it over the top. Repeat until the center is covered.
- Pinch off small chunks and fold the dough over itself, making a shaggy mixture. Let rest for 1 hour.
- Fold the dough again to develop gluten, repeating folding until you form a tight ball. Let rise covered until doubled, about 5-6 hours.
- Turn out onto floured surface, cut in half, and shape each piece into a ball. Let rest for 1 hour.
- When ready, roll out the dough on a floured surface to your desired thickness.
Notes
For best results, allow the dough to rise fully and experiment with hydration levels based on flour absorbency.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian