Description
This artisan pizza dough recipe transforms simple ingredients into a flavorful and well-textured crust, perfect for your pizza nights.
Ingredients
- 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
- 375g (1 1/2 cups plus 2 tbsp) warm water
- 1g (1/4 tsp) active dry yeast
- 10g (1 1/2 tsp) fine salt
Instructions
- Mix the flour with all but 1 tablespoon of the warm water in a large bowl until just combined. Cover and let rest for 20 minutes.
- Sprinkle the yeast over the reserved warm water and allow it to dissolve.
- After the resting phase, sprinkle salt over the dough, stir the yeast mixture, and pour over the dough.
- Wet your hand lightly and fold the dough over itself until a shaggy dough forms. Cover and let rest for about an hour.
- Gently fold the dough to develop gluten, then invert into a lightly greased bowl, seam side down, cover, and let rise until doubled in size (5-6 hours).
- Turn the dough out onto a floured surface, cut in half, shape into balls, and let rest for about an hour before use.
Notes
Using warm water helps activate the yeast. Each fold and rest is essential for the dough’s development.