artisan pizza dough crispy chewy (Recipe for Printing)
This artisan pizza dough gives you a crispy, chewy, and bubbly crust perfect for homemade pies. Ideal for gatherings or pizza nights in any season. Save & click.
# What You Need:
→ Dough Ingredients
01 -
3 3/4 cups plus 2 tablespoons all-purpose flour
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1 1/2 cups plus 2 tablespoons warm water, divided
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1/4 teaspoon active dry yeast
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1 1/2 teaspoons fine salt
# How to Make It:
01 -
Combine flour and all but 1 tablespoon of the warm water in a large mixing bowl. Mix until just incorporated. Cover and allow to rest for 20 minutes. Meanwhile, sprinkle yeast over the reserved 1 tablespoon warm water and let it dissolve.
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Scatter salt over the dough. Stir the yeast mixture and pour it over the dough. With a moistened hand, stretch a section of dough over the top and repeat this folding motion until the center is fully covered. Using a pinching motion, break off 5 to 6 chunks of dough and fold them back in, wetting your hand as necessary to prevent sticking. Continue folding and pinching until the yeast and salt are thoroughly incorporated and a coarse dough forms. Cover the bowl and rest for about 1 hour.
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With a lightly wet hand, perform one round of folding: reach under the dough, stretch a portion vertically, and fold it over the center. Rotate the bowl, repeating the fold four to five times, until the dough forms a cohesive ball. Transfer the dough seam-side down into a clean, lightly oiled bowl. Cover and allow to rise until the volume doubles, approximately 5-6 hours at room temperature.
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Transfer dough onto a floured work surface and divide into two equal portions. For each piece, stretch one quarter outward until you feel resistance and fold over the center. Repeat on each side until a loose ball is formed. Flip so the seam side is down. With cupped hands, gently pull the dough ball towards you to build surface tension, rotating and repeating until the ball is round and taut.
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Place each dough ball onto a lightly oiled plate. Brush tops lightly with oil. Cover and rest at room temperature for about 1 hour while preheating the oven. If not baking immediately, seal with plastic wrap and refrigerate for up to 2 days.
# Extra Tips:
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For best texture, avoid adding extra flour during shaping beyond lightly dusting the work surface.