Description
Homemade artisan pizza crust delivers crispy, chewy perfection with professional baker techniques. Italian culinary traditions inspire this simple yet remarkable bread foundation that elevates home cooking experiences.
Ingredients
Scale
- 500 grams (3 ¾ cups plus 2 tablespoons) all-purpose flour
- 375 grams (1 ½ cups plus 2 tablespoons) warm water
- 10 grams (1 ½ tsps) fine salt
- 1 gram (¼ tsp) active dry yeast
Instructions
- Hydration: In a large mixing bowl, blend flour with most water until just combined. Allow mixture to rest, covered, for 20 minutes to initiate gluten development.
- Yeast Activation: Dissolve yeast in remaining warm water, preparing for incorporation.
- Ingredient Integration: Sprinkle salt across dough surface, then pour yeast liquid. Merge ingredients by moistening hands and gently stretching dough sections, creating a cohesive mixture through pinching and folding techniques.
- Fermentation: Cover bowl and let dough mature for one hour, developing complex flavor profiles.
- Gluten Development: Execute stretch-and-fold technique, rotating the container 4-5 times until dough forms a compact, elastic ball. Transfer to a lightly oiled container, positioning seam downward.
- Proofing: Allow dough to rise 5-6 hours until volume doubles, enhancing texture and flavor complexity.
- Dough Preparation: Divide risen dough into two portions, systematically folding quarter sections toward center. Create surface tension by dragging across work surface until achieving taut, circular shapes.
- Resting: Position dough balls on greased plates, lightly oil, and rest at room temperature for one hour. Optional refrigeration possible for up to two days.
- Oven Preparation: Preheat oven to maximum temperature (500°F), positioning pizza steel or stone on middle rack for 45 minutes to ensure optimal heat retention.
- Dough Shaping: Flatten dough into a substantial disk, maintaining thick perimeter. Utilize gravitational pull to stretch into 12-inch circular form, carefully transferring to floured pizza peel or oiled cast iron pan.
- Topping and Baking: Layer sauce and preferred toppings, preserving outer edge. Slide pizza onto preheated surface, baking for 5 minutes. Activate broiler to finish, watching for golden, blistered crust and melted cheese (2-4 minutes).
- Final Execution: Repeat process with remaining dough ball, experimenting with alternative topping combinations.
Notes
- Patience Pays Off: Allow dough to rest and develop gluten, which creates incredible texture and flavor complexity.
- Handle with Care: Gentle stretching and folding techniques are crucial for developing a light, airy pizza crust structure.
- Temperature Matters: Preheating pizza stone or steel for 45 minutes ensures a crispy, restaurant-quality bottom crust.
- Timing is Key: Monitor broiler closely during final 2-4 minutes to achieve perfect golden-brown bubbles without burning.
- Prep Time: 30 minutes (plus resting and rising time)
- Cook Time: 5-20 minutes (depending on method)
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 150
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg