Ingredients
Dry Ingredients
- 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
- 1g (1/4 tsp) active dry yeast
- 10g (1 1/2 tsp) fine salt
Wet Ingredients
- 375g (1 1/2 cups water plus 2 tbsp) warm water, divided
Instructions
- Initial Mixing and Autolyse: In a large bowl, combine the flour with all but 1 tablespoon of the warm water until just integrated. Cover the mixture and let it rest for 20 minutes to allow the flour to hydrate, which improves dough extensibility.
- Dissolve Yeast and Incorporate Salt: Sprinkle the yeast over the remaining tablespoon of warm water and let it dissolve. Sprinkle salt over the dough surface, pour the yeast mixture over it, and begin folding the dough by wetting your hand and stretching sections back over itself, then pinch and fold repeatedly until the yeast and salt are fully incorporated forming a shaggy dough. Cover and rest for about an hour.
- Gluten Development by Folding: Wet your hand, reach under the dough, stretch a portion then fold it over the center, repeating 4–5 times as you rotate the bowl until the dough tightens into a smooth ball. Invert it into a lightly greased bowl seam side down, cover, and let rise for 5–6 hours until doubled in volume.
- Divide and Shape Dough Balls: Turn the dough onto a floured surface, cut in half, and shape each half into a tight ball by stretching and folding the edges over the center, then rolling while dragging the bottom on the counter to create tension and a smooth top. Place seam side down on a greased plate, lightly oil, cover, and rest for 1 hour at room temperature. Refrigerate if using later (up to 2 days).
- Preheat Oven and Prepare Baking Surface: Place a pizza steel, stone, or inverted baking sheet on the middle rack of the oven and preheat to 500°F (or highest setting) for at least 45 minutes to ensure a very hot cooking surface. Alternatively, lightly grease a cast iron pan with olive oil and set aside.
- Shape Pizza Dough for Baking: On a floured surface, flatten one dough ball into a disk with a thick 1-inch lip around the edge. Hold the thick edge and use gravity to stretch into a 12-inch circle, then place on a floured pizza peel adjusting for even shape and ensuring it does not stick. If using cast iron, shape dough to fit the pan and set inside.
- Add Toppings and Bake: Add sauce and toppings, leaving the 1-inch perimeter free. Slide the pizza onto the hot steel or stone and bake for 5 minutes, then broil for 2–4 minutes until cheese melts and crust is golden and blistered. For cast iron, bake for 15–20 minutes and broil at the end for spots of char. Repeat with second dough ball.
Notes
- The long fermentation time enhances flavor and texture but requires planning ahead.
- Using a pizza steel, stone, or inverted baking sheet helps achieve a crisp crust by providing intense bottom heat.
- If you do not have a pizza peel, you can use parchment paper as a sliding surface for the pizza.
- Resting the shaped dough balls allows gluten relaxation and easier shaping.
- Dough can be refrigerated tightly wrapped for up to 2 days for more flavor development; bring to room temperature before shaping.
- Olive oil on cast iron pan prevents sticking and adds flavor.
- Prep Time: 30 minutes plus 5-6 hours rising
- Cook Time: 7-25 minutes depending on method (5+2 minutes baking and broiling on steel, 15-20 minutes baking plus broil in cast iron)
- Category: Bread/Dough
- Method: Baking
- Cuisine: Italian
