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Crispy Artisan Pizza Dough with Bubbly Crust Recipe

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4.1 from 4 reviews

This artisan pizza dough recipe yields a crispy, chewy, and bubbly crust perfect for homemade pizza. The dough undergoes a long fermentation process, resulting in complex flavors and an airy texture. This step-by-step method uses basic ingredients and a mix of folding, resting, and high-temperature baking on a pizza stone or steel to achieve an authentic pizzeria-style crust.

  • Total Time: 8 hours 30 minutes
  • Yield: 2 pizzas (about 12-inch each)

Ingredients

Dough 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

  1. Mix and Rest: Combine the flour and all but one tablespoon of the warm water in a large bowl until just combined. Cover and let rest for 20 minutes to hydrate.
  2. Dissolve Yeast and Combine Salt: Sprinkle yeast over the remaining warm water and let it dissolve. Sprinkle salt over the dough surface, stir the yeast mixture, and pour it over the dough. Using wet hands, fold and pinch the dough until all ingredients are integrated and a shaggy dough forms. Cover and rest for about 1 hour.
  3. First Fold and Rise: Perform a gentle fold by stretching sections of dough over the center several times. Rotate the bowl to tighten into a ball shape. Transfer dough to a greased bowl with the seam side down, cover, and allow to rise until doubled in volume (5-6 hours).
  4. Divide and Shape Dough Balls: Turn the dough onto a floured surface, cut in half, and shape each piece into tight balls by stretching and folding edges underneath and gently dragging to create tension on the surface.
  5. Final Rest: Place shaped dough balls on a greased plate, oil tops lightly, cover, and let rest at room temperature for about 1 hour. Alternatively, cover tightly and refrigerate for up to 2 days until ready to use.
  6. Preheat Oven and Prepare Equipment: Place pizza steel, stone, or inverted baking sheet on the oven middle rack and preheat to 500°F (260°C) for at least 45 minutes. Lightly flour a pizza peel or grease a cast iron pan.
  7. Shape Pizza Base: Flatten a dough ball on a floured surface into a disk with a 1-inch thick edge. Lift and use gravity to stretch into a 12-inch circle. Transfer to the pizza peel or cast iron pan and adjust shape, ensuring no sticking.
  8. Add Toppings and Bake: Spread sauce and toppings on the dough, leaving the perimeter free. Slide pizza onto the hot steel and bake for 5 minutes. Then broil for 2-4 minutes until cheese melts and crust blisters. If using cast iron, bake 15-20 minutes and broil briefly to char.
  9. Repeat: Repeat shaping, topping, and baking with remaining dough and ingredients.

Notes

  • For best flavor and texture, allow the dough to ferment slowly for at least 5 hours or refrigerate up to 2 days.
  • Use a pizza stone, steel, or inverted baking sheet preheated in a very hot oven to achieve a crispy crust.
  • Broiling at the end helps develop a blistered, golden crust and melted cheese.
  • If you don’t have a pizza peel, use parchment paper to transfer the pizza to the oven.
  • Adjust resting and rising times based on the room temperature; warmer environments will speed fermentation.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 10-25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://iamstarved.com/crispy-artisan-pizza-dough-with-bubbly-crust-recipe/