Mastering Pizza Crust
A reliable pizza dough relies on time rather than extra ingredients. By letting the dough rest in the refrigerator, you allow the flour to fully hydrate and the yeast to build character, creating a crust that is chewy inside while maintaining a firm hold for toppings.
Temperature is your primary tool
The secret to a professional result is heat. Your oven must be fully saturated with heat for at least 45 minutes before the first pizza goes in.
- Digital kitchen scale
- Large mixing bowl
- Pizza stone or steel
- Bench scraper
What goes in.
- 500gBread flour
- 350gWater, room temperature
- 10gFine sea salt
- 2gInstant dried yeast
The 24-hour development
After the initial mix and rest, letting the dough proof in the refrigerator for at least 24 hours creates the complex structure and blistered edges you want.
The method.
Mix the dough
Combine the flour, salt, and yeast in a bowl. Pour in the water and mix by hand until no dry flour remains. Cover and let sit for 30 minutes.
Strengthen the structure
Perform three sets of 'stretch and folds' every 30 minutes. Pull the edge of the dough up and fold it into the center, rotating the bowl until you complete a full circle.
Cold proof
Place the dough in a lightly oiled container, cover tightly, and move it to the refrigerator for 24 hours.
Divide and shape
Divide the dough into four equal pieces. Gently round them into taut balls and let them rest at room temperature for two hours before stretching.
Bake
Stretch the dough on a floured surface. Transfer to a peel, top quickly, and slide onto the preheated stone. Bake until the crust is charred in spots and the center is set.
Other turns to take.
Whole Wheat Blend
Replace 100g of bread flour with finely milled whole wheat flour for a nuttier flavor and denser crumb.
Sourdough Base
Replace the yeast with 100g of active, bubbly sourdough starter and increase the fermentation time to 36 hours.
When it doesn't go to plan.
Never use a rolling pin, as it forces out the air pockets you worked so hard to create.
If the dough snaps back while stretching, let it rest for another 15 minutes to allow the gluten to relax.
Always place your stone or steel on the highest rack of the oven.
The ones that keep coming up.
Why is my crust soggy in the middle?
The oven was not hot enough or the stone did not have enough time to reach maximum heat. Ensure your oven is at its highest setting for at least 45 minutes.
Can I skip the 24-hour wait?
You can, but the flavor will be one-dimensional and the crust will be significantly tougher.