Print

Crispy Artisan Pizza Dough with Bubbly Crust Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 1 review

This artisan pizza dough recipe yields a crispy, chewy, and bubbly crust that is perfect for homemade pizzas. The dough undergoes a long fermentation process resulting in enhanced flavor and texture. With simple ingredients and detailed folding and resting steps, this recipe produces a professional-quality pizza base that crisps beautifully in a very hot oven.

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. Initial Mixing: In a large bowl, mix 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 allow the flour to hydrate.
  2. Yeast Activation and Dough Folding: Sprinkle the yeast over the remaining tablespoon of warm water and let it dissolve. Sprinkle the salt evenly over the surface of the rested dough. Stir the yeast mixture and pour it over the dough. Lightly wet your hand to minimize sticking, then reach under the dough and stretch a section over the top, folding it repeatedly until the yeast and salt are fully incorporated and a shaggy dough forms. Cover and let it rest for about 1 hour.
  3. Gluten Development and Bulk Fermentation: After resting, wet your hand and stretch a section of dough before folding it over the center. Rotate the bowl and repeat this folding 4 to 5 times, tightening the dough into a smooth ball. Invert the dough ball into a clean, lightly oiled bowl with the seam down and the top smooth. Cover and let the dough rise until doubled in volume, approximately 5 to 6 hours.
  4. Portioning and Ball Shaping: Turn the risen dough onto a floured surface and divide it into two equal portions. For each portion, stretch one side until slight resistance is felt, then fold it back over the center. Repeat this stretch and fold motion with the other edges until a loose ball is formed. Flip it seam side down, then gently pull and drag the dough ball on the counter, rotating it to create surface tension and form a tight, round ball.
  5. Final Resting: Place the dough balls on a greased plate, lightly oil the tops, cover, and let rest at room temperature for about 1 hour. If not using immediately, cover tightly 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 of your oven and preheat to 500°F (or the highest temperature your oven can reach). Allow the oven to heat for at least 45 minutes. Prepare a pizza peel by generously flouring it or lightly grease a cast iron pan with olive oil.
  7. Shaping the Pizza Base: Take one dough ball, place it on a floured surface, and flatten the center into a large disk keeping about a 1-inch thick lip around the edges. Pick it up holding the thick edge and gently stretch the dough into a 12-inch circle using gravity. Place the stretched dough on the prepared pizza peel and adjust the shape if necessary by jiggling it to prevent sticking, adding flour as needed. Alternatively, shape the dough to fit your cast iron pan and place it inside.
  8. Adding Toppings and Baking: Spread your desired sauce and toppings evenly on the dough, leaving the 1-inch edge free. Slide the pizza onto the hot pizza steel and bake for 5 minutes. Then switch on the broiler and broil for 2 to 4 minutes until the cheese is melted and the crust is golden and blistered. If baking in a cast iron pan, bake for 15 to 20 minutes and broil for the last few minutes to achieve charred spots. Repeat this process for the second pizza dough ball.

Notes

  • Using very warm water helps activate the yeast properly but avoid water that is too hot as it can kill the yeast.
  • Allowing the dough to rest and ferment slowly develops flavor and texture, so patience is key for best results.
  • Folding the dough at multiple stages strengthens gluten, resulting in a chewy crust.
  • Preheating your pizza steel or stone thoroughly ensures a crispy bottom crust.
  • If you do not have a pizza peel, you can assemble the pizza on parchment paper to transfer onto the baking surface.
  • Refrigerated dough can be used up to 2 days later; bring it to room temperature before shaping.
  • Baking under the broiler at the end creates a characteristic bubbly, blistered crust and melted cheese finish.

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