Description
This artisan pizza dough bakes up crispy, chewy, and bubbly with deep fermented flavor. Perfect for Neapolitan or thin-crust pizza, with a high hydration and slow rise for the ultimate homemade pizza experience.
Ingredients
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400g bread flour (or 300g bread + 100g 00 flour)
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280–300g water (70–75% hydration)
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10g salt
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1g (¼ tsp) instant yeast
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1 tsp olive oil (optional)
Instructions
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Mix flour and yeast. Add water, salt, and oil (if using). Mix until shaggy.
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Let rest 20 minutes. Stretch and fold for 2–3 minutes.
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Cover and rest 1 hour at room temp, folding twice.
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Refrigerate for 12–72 hours.
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Divide and shape into 2 balls. Rest 2 hours at room temp.
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Stretch by hand and top.
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Bake at 500–550°F on stone/steel for 6–8 minutes until bubbly and browned.
Notes
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For same-day dough: use 2 tsp yeast and let rise 2 hours.
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Use bread flour for chew; 00 flour for tenderness.
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Freeze dough balls up to 3 months
- Prep Time: 20 minutes
- Cook Time: 7 minutes