Description
Crafting the perfect artisan pizza dough at home for a delightful pizza experience.
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
- In a large bowl, mix flour and all but 1 tablespoon of the warm water until just combined. Cover and let it rest for 20 minutes.
- Meanwhile, sprinkle the yeast over the remaining warm water, allowing it to dissolve.
- After the resting period, sprinkle salt over the dough’s surface. Stir the yeast mixture and pour it over the dough.
- Fold the dough by lightly wetting your hand, reaching under, and stretching a section over the top. Repeat until the center is covered, then pinch off 5-6 chunks of dough.
- Continue folding until fully mixed into a shaggy texture. Cover and let it rest for about an hour.
- Fold the dough again to develop gluten, wetting your hand, stretching a section, and folding over the center. Rotate the bowl and repeat several times.
- Invert the dough into a greased bowl with the seam down and cover. Let it rise until doubled, approximately 5-6 hours.
- Turn the dough onto a floured surface, cutting it in half and shaping into a ball. Transfer to a greased plate and repeat with the remaining dough. Lightly oil the tops, cover, and let rest for about an hour.
- If not using immediately, cover tightly with plastic wrap and refrigerate for up to two days.
Notes
Use warm water around 100°F (38°C) to activate yeast effectively.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian