Artisan Pizza Dough

1 Mix the flour and all but 1 tablespoon of the water in a large bowl until just
combined. Cover and set aside for 20 minutes to rest. Sprinkle the yeast over
the remaining warm water and set aside to dissolve.

2 Sprinkle salt over the surface of the dough. Stir the yeast mixture and pour it
over the dough. To fold the dough, lightly wet your hand, reach under the dough,
and stretch a section over the top. Repeat until the center is covered. Using
your thumb and fingers, pinch off 5-6 chunks of dough. Wet your hand to minimize
sticking. Fold the dough over itself a few times. Repeat pinching and folding
until the yeast and salt are fully mixed, forming a shaggy dough. Cover the bowl
and let rest for about an hour.

3 Fold the dough once to develop the gluten: lightly wet your hand, reach
underneath, and stretch up a section of the dough, then fold it over the center.
Rotate the bowl and fold 4-5 more times until the dough has tightened into a
ball. Invert the ball of dough into a clean, lightly greased bowl, so the seam
is down and the top is smooth. Cover and let rise until doubled in volume, about
5-6 hours.

4 Turn the dough out onto a floured work surface and cut it in half. Working with
one piece at a time, shape it into a ball. Stretch out a quarter of the dough
until you feel resistance, then fold it back over the center. Repeat with the
remaining three edges until a loose ball forms. Turn the ball seam-side down and
place it on an un-floured area. Cup your hands around the dough and gently pull
it towards you, dragging the bottom along the counter to create tension. Rotate
the ball 90 degrees and drag it again. Repeat until the top tightens and the
ball is round.

5 Transfer to a greased plate and repeat with the remaining dough. Lightly oil the
tops, cover, and let rest at room temperature for about an hour. Preheat the
oven at this time. If not using right away, cover tightly with plastic wrap and
refrigerate for up to 2 days.

6 To make pizza:

7 Place a pizza steel, stone, or inverted baking sheet on the middle rack and
preheat to 500°F (or as high as it will go). Let the oven heat up for at least
45 minutes. Generously flour a pizza peel and set aside. Alternatively, lightly
grease a cast iron pan with olive oil and set aside.

8 Place one dough ball on a floured surface and flatten the middle into a large
disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge,
use gravity to gently shape the dough into a 12-inch circle. Lay on the prepared
pizza peel and adjust the shape into a circle. Jiggle the peel to ensure the
dough isn’t sticking, adding more flour if needed. Alternatively, shape the
dough to the size of your prepared cast iron pan and place it inside.

9 Add sauce and toppings to the pizza dough, leaving the 1-inch perimeter empty.
Slide the pizza onto the hot steel and bake for 5 minutes. Turn on the broiler
and broil for 2-4 minutes, or until the cheese is melted and the crust is golden
and blistered. If using the cast iron pan, bake for 15-20 minutes and broil for
the last few minutes to get spots of char. Repeat with the remaining dough and
toppings.

Artisan Pizza Dough

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Artisan Pizza Dough

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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