Ingredients
For the Dough
- 500g (3 ¾ cups plus 2 tbsp) all-purpose flour
- 375g (1 ½ cups plus 2 tbsp) warm water, divided
- 1g (¼ tsp) active dry yeast
- 10g (1 ½ tsp) fine salt
Instructions
- Mix and Autolyse: Combine the flour and all but 1 tablespoon of the warm water in a large bowl until just combined. Cover the bowl and let the mixture rest for 20 minutes to hydrate the flour fully.
- Dissolve Yeast: Sprinkle the yeast over the remaining 1 tablespoon of warm water and set aside to dissolve completely.
- Add Salt and Yeast Mixture; Initial Folding: Sprinkle the salt over the dough surface. Stir the dissolved yeast and water mixture, then pour it over the dough. Lightly wet your hand to prevent sticking, fold sections of the dough over the top repeatedly until covered, then pinch off 5-6 chunks, folding and pinching repeatedly to fully mix the ingredients into a shaggy dough. Cover and rest for about an hour.
- Gluten Development Stretch and Fold: Lightly wet your hand, reach beneath the dough, stretch a section upwards and fold it over the center. Rotate the bowl and repeat 4-5 more times until the dough tightens into a ball. Invert the dough ball into a clean, lightly greased bowl with the seam down, smoothing the top. Cover and let rise until doubled in size, approximately 5-6 hours.
- Divide and Pre-shape Dough Balls: Turn the risen dough out onto a floured surface and cut into two equal halves. Work with one piece at a time, stretch one quarter until resistance, fold it back over the center, and repeat with all edges to form a loose ball. Flip so the seam is down. Cup your hands around the dough and gently drag the bottom on the counter to create tension; rotate and repeat until the ball is tight and round. Place on unfloured surface and transfer to a greased plate. Repeat with second piece of dough, lightly oil tops, cover, and let rest at room temperature for one hour. Refrigerate if not using immediately (up to 2 days).
- Preheat Oven and Prepare Pizza Surface: Place a pizza steel, stone, or inverted baking sheet on the middle rack and preheat oven to 500°F (or highest setting) for at least 45 minutes. Generously flour a pizza peel or lightly oil a cast iron pan and set aside.
- Shape the Dough: Place one dough ball on a floured surface and flatten the center into a large disk, leaving a 1-inch thick lip. Pick up the dough by the thick edge and use gravity to gently stretch it into a 12-inch circle. Place on the prepared pizza peel and adjust the shape, ensuring it does not stick by adding flour if necessary. Alternatively, shape dough to fit your cast iron pan.
- Add Toppings and Bake: Add sauce and toppings, leaving the 1-inch perimeter clear. Slide the pizza onto the hot steel and bake for 5 minutes. Then turn on the broiler and broil for 2-4 minutes until cheese is melted and crust is golden and blistered. If using a cast iron pan, bake for 15-20 minutes and broil for the last few minutes to achieve charred spots. Repeat the process with the second dough ball.
Notes
- Long fermentation improves flavor and texture, so plan accordingly.
- High oven temperature and preheated pizza steel or stone are crucial for a crispy crust.
- If dough is not used immediately, refrigerate for up to 2 days to slow fermentation.
- Lightly oiling the dough balls before resting prevents drying out.
- Use a pizza peel to transfer the pizza easily onto the hot baking surface.
- Broiling at the end helps achieve a blistered, golden cheese topping.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Pizza
- Method: Baking
- Cuisine: American
