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Artisan Pizza Dough with Crispy, Chewy Bubbly Crust Recipe

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3.9 from 2 reviews

This artisan pizza dough recipe yields a crispy, chewy, and bubbly crust perfect for homemade pizzas. The dough undergoes a slow fermentation process for 8 hours, developing rich flavor and an airy texture. Ideal for baking on a pizza stone, steel, or cast iron pan to achieve professional-quality crusts with a delightful golden crust and slight charring.

Ingredients

Dry Ingredients

  • 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
  • 1g (1/4 tsp) active dry yeast
  • 10g (1 1/2 tsp) fine salt

Wet Ingredients

  • 375g (1 1/2 cups plus 2 tbsp) warm water, divided

Instructions

  1. Mix and Autolyse: In a large bowl, combine the flour and all but 1 tablespoon of the warm water until just combined. Cover the bowl and let the mixture rest for 20 minutes to hydrate the flour.
  2. Dissolve Yeast and Incorporate Salt: Sprinkle the active dry yeast over the remaining warm water and allow it to dissolve. Sprinkle the salt evenly over the dough surface, stir the yeast mixture, and pour it over the dough. Using a wet hand to minimize sticking, fold and pinch the dough repeatedly to incorporate the yeast and salt until a shaggy dough forms. Cover and let rest for about 1 hour.
  3. First Gluten Development Fold: With a wet hand, reach underneath the dough, stretch a section up and fold it over the center. Rotate the bowl and repeat this folding 4-5 times until the dough tightens into a smooth ball. Transfer the dough ball seam-side down into a lightly greased clean bowl. Cover and let it rise for 5-6 hours until doubled in size.
  4. Divide and Shape Dough Balls: Turn the risen dough onto a floured surface and cut it into two equal pieces. One piece at a time, gently stretch and fold each edge over the center to form a loose ball. Turn the dough seam-side down and gently pull it towards you on the work surface to create tension and tighten the dough into a round ball. Place each ball on a greased plate.
  5. Final Rest and Proof: Lightly oil the dough balls’ tops, cover them, and let them rest at room temperature for about 1 hour. Preheat the oven during this time. If not baking immediately, tightly cover the dough balls with plastic wrap and refrigerate for up to 2 days.
  6. Preheat Oven and Prepare Baking Surface: Place a pizza steel, stone, or inverted baking sheet on the middle rack and preheat the oven to 500°F (or the highest setting) for at least 45 minutes. Flour a pizza peel or lightly oil a cast iron pan for the pizza base.
  7. Shape the Dough: On a floured surface, flatten a dough ball’s center into a large disk leaving a 1-inch thick lip around the edge. Hold the thick edge and gently stretch the disc using gravity until it reaches a 12-inch diameter. Transfer the dough to the prepared pizza peel or pan, adjusting the shape as needed and ensuring it doesn’t stick by adding flour if necessary.
  8. Add Toppings and Bake: Spread your desired sauce and toppings over the dough, leaving the 1-inch perimeter free. Slide the pizza onto the heated steel or stone and bake for 5 minutes. Then switch on the broiler and broil for 2-4 minutes until the cheese melts and the crust is blistered and golden. If using a cast iron pan, bake for 15-20 minutes followed by a few minutes under the broiler to achieve charred spots. Repeat the process for the second dough ball.

Notes

  • For best flavor, use cold fermentation by refrigerating the dough balls up to 2 days before baking.
  • Use a pizza steel or stone preheated for at least 45 minutes to achieve a crispy crust.
  • Hydration is quite high at 75%, expect a sticky dough that benefits from careful folding and stretching.
  • Broiling at the end helps produce a beautifully blistered and charred crust.
  • Adjust baking times slightly depending on your oven’s maximum temperature and pizza thickness.

Find it online: http://bitezly.com/artisan-pizza-dough-with-crispy-chewy-bubbly-crust-recipe/