Elevate your homemade pizza game with this Artisan Pizza Dough (Crispy, Chewy, Bubbly Crust) , designed to deliver a crust that’s both crispy and chewy with delightful bubbles. This recipe transforms simple ingredients into a pizzeria-quality dough right in your kitchen. Whether you’re a seasoned pizza enthusiast or a beginner, this guide will help you craft the perfect dough for any pizza creation.
Ingredients:
500 grams (about 4 cups) bread flour
375 grams (1 1/2 cups plus 1 tablespoon) water, room temperature
2 teaspoons fine sea salt
2 grams (1/2 teaspoon) instant yeast
1 tablespoon olive oil (for coating)
Directions:
Mix the Dough:
In a large bowl, combine the bread flour and instant yeast. Slowly add the water, mixing with your hands or a spoon until no dry flour remains. The dough will be sticky and shaggy.
Autolyse (Rest the Dough):
Cover the bowl with a damp towel and let the dough rest for 30 minutes. This step hydrates the flour and helps develop gluten naturally.
Add Salt:
After the dough has rested, sprinkle sea salt evenly across the surface. Fold the dough over itself several times to incorporate the salt. The dough will start to smooth out.
First Rise and Stretch & Fold:
Cover the dough with the towel and let it rise at room temperature for 2-3 hours, or until doubled in size. Every 30 minutes, perform a “stretch and fold” by stretching one side of the dough and folding it over. Repeat four times, rotating the dough each time.
Cold Fermentation:
After the first rise, cover the dough and refrigerate it for 24 to 72 hours. This slow fermentation enhances the dough’s flavor and texture.
Shape the Dough:
Remove the dough from the refrigerator and let it sit at room temperature for 1 hour. Divide it into 2-3 portions and shape each into a ball by folding the edges under. Let the balls rest for 30 minutes.
Preheat the Oven:
Preheat your oven to the highest setting (500°F or higher), and place a pizza stone or steel inside to heat up.
Stretch and Bake:
On a floured surface, gently stretch each dough ball into a pizza round. Leave the edges thicker to create a beautiful crust. Transfer the dough to parchment paper or a pizza peel, add your toppings, and bake on the preheated stone for 7-10 minutes until golden and bubbly.
Serve and Enjoy:
Slice your pizza and enjoy the crispy, chewy, artisan-style crust!
Serving Tips:
Preheat the Oven Thoroughly: Ensure your oven and pizza stone or steel are preheated to their highest setting (500°F or higher) for a crispy, bubbly crust.
Use Parchment Paper: For easier transfer, stretch the dough on parchment paper before adding your toppings. This helps prevent sticking and makes it simple to slide the pizza onto the stone or steel.
Top with Care: Avoid overloading your pizza with toppings. Too many toppings can make the crust soggy. Opt for a balanced amount to ensure a crisp, well-cooked base.
Slice Warm: For the best texture, slice and serve your pizza while it’s still warm. This ensures that the crust remains crispy and the cheese is perfectly melted.
Garnish and Serve: Add fresh basil, a drizzle of olive oil, or a sprinkle of grated Parmesan after baking for added flavor and presentation.
Storage Tips:
Refrigerate Unused Dough: If you have leftover dough that you haven’t used, lightly coat it with olive oil, cover it tightly with plastic wrap or place it in an airtight container, and refrigerate. It can be stored in the refrigerator for up to 3 days.
Freeze Dough for Long-Term Storage: For longer storage, freeze the dough. After the initial rise and cold fermentation, divide the dough into portions, lightly coat them with olive oil, wrap tightly in plastic wrap, and place them in a freezer-safe bag or container. Frozen dough can be kept for up to 3 months.
Thaw Frozen Dough: To use frozen dough, transfer it to the refrigerator and let it thaw overnight. After thawing, allow it to come to room temperature and rise for about 1 hour before shaping and baking.
Store Baked Pizza: If you have leftover pizza, allow it to cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza in a hot oven or a skillet to revive the crispiness.
Avoid Moisture: To keep your pizza crust crispy, avoid storing it in a sealed container with excess moisture. If the pizza or dough becomes too moist, it can affect the texture and flavor.
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FAQs:
Can I use all-purpose flour instead of bread flour for this recipe?
While bread flour is ideal for its higher gluten content, which gives the dough its chewy texture, you can use all-purpose flour as a substitute. However, the crust may be slightly less chewy and more tender. For best results, stick with bread flour if possible.
How do I know when the dough has risen enough during the first rise?
The dough is ready when it has doubled in size and appears puffed up. You can also perform the “poke test”: gently press a finger into the dough; if the indentation remains and doesn’t quickly spring back, the dough is sufficiently risen.
Can I skip the cold fermentation step?
The cold fermentation step is crucial for developing the dough’s flavor and texture. Skipping it will result in a less complex flavor and a different texture. If you’re short on time, you can still make pizza, but the dough will benefit greatly from the full fermentation process.
What should I do if the dough is too sticky to handle?
If the dough is too sticky, lightly flour your work surface and hands to make it easier to handle. You can also let the dough rest for a few minutes; sometimes a short rest helps it become less sticky. If the dough remains overly sticky, a small amount of additional flour can be mixed in, but be cautious not to add too much, as it can affect the texture.
Conclusion:
This Artisan Pizza Dough (Crispy, Chewy, Bubbly Crust) offers a simple yet effective way to achieve a crispy, chewy, and bubbly pizza crust at home. With a bit of patience for cold fermentation, you can enjoy a pizzeria-quality crust that enhances any pizza creation. Perfect for both novice and seasoned pizza makers looking to elevate their homemade pizza experience.
📖 Recipe:
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Artisan Pizza Dough (Crispy, Chewy, Bubbly Crust)
- Total Time: 40 minutes (plus fermentation time)
- Yield: 2-3 pizzas
- Diet: Vegetarian
Description
This Artisan Pizza Dough recipe is your go-to for achieving a pizzeria-quality crust right at home. With a perfect balance of crispy, chewy, and bubbly textures, this dough transforms simple ingredients into an exceptional base for any pizza creation. Ideal for homemade pizza lovers, this recipe includes straightforward steps and a cold fermentation process that enhances flavor and texture.
Ingredients
500 grams (about 4 cups) bread flour
375 grams (1 1/2 cups plus 1 tablespoon) water, room temperature
2 teaspoons fine sea salt
2 grams (1/2 teaspoon) instant yeast
1 tablespoon olive oil (for coating)
Instructions
- Mix the Dough: Combine bread flour and yeast in a large bowl. Gradually add water, mixing until no dry flour remains. Expect a sticky, shaggy dough.
- Autolyse: Cover with a damp towel and let rest for 30 minutes.
- Add Salt: Sprinkle salt over the dough and fold it over itself until smooth.
- First Rise: Cover and let rise at room temperature for 2-3 hours, until doubled.
- Stretch and Fold: Perform “stretch and folds” every 30 minutes during the first rise.
- Cold Fermentation: Refrigerate covered dough for 24 to 72 hours.
- Shape the Dough: Let dough come to room temperature, divide into portions, shape into balls, and rest for 30 minutes.
- Preheat Oven: Preheat oven to 500°F or higher with a pizza stone or steel.
- Stretch and Bake: Stretch dough into pizza shapes, add toppings, and bake on the preheated stone for 7-10 minutes until bubbly and golden.
Notes
For best results, use bread flour to achieve a chewy texture.
Cold fermentation is crucial for flavor development; don’t skip it if possible.
If dough is too sticky, lightly flour your work surface and hands.
- Prep Time: 30 minutes (plus fermentation time)
- Cook Time: 10 minutes
- Category: Pizza Dough
- Method: Mixing, Rising, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2-3 pizzas
- Calories: 200 kcal per serving (dough only)
