Ingredients
Dough Ingredients
- 4 cups (512 g) bread flour or all-purpose flour, plus more for assembly
- 3 to 4 teaspoons (10 to 15 g) kosher salt
- 1 teaspoon (4 g) instant yeast
- 1.75 to 2 cups (400 to 454 g) lukewarm water
Instructions
- Make the dough: In a large bowl, whisk together the flour, kosher salt, and instant yeast. Add the lukewarm water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Pour a drop or two of oil over the top and rub with your hands to coat the dough. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk. For added dough strength and lightness, optionally perform a set of stretches and folds 30 minutes into rising.
- Prepare the oven: If baking immediately, place a Baking Steel or pizza stone in the top third of the oven and preheat the oven to its hottest setting, 550°F (288°C). Allow the Baking Steel or stone to heat for at least 45 minutes once the oven reaches 550°F.
- Ball up the dough: Liberally flour a work surface or cutting board. Turn the risen dough out onto the floured surface and divide it into 4 equal portions using a bench scraper. Using floured hands, roll each portion into a smooth ball by pinching the dough underneath with the pinkie edges of your hands. For immediate baking, let the dough balls rest on their tucked-in edges for 30 to 60 minutes in a lightly floured, lidded vessel. Alternatively, transfer dough balls to storage containers, cover, and refrigerate or freeze as desired.
- Proof the dough: If using refrigerated dough, remove the needed dough balls 60 to 90 minutes before baking. Transfer them to a lightly floured, lidded vessel to proof at room temperature.
- Make the pizzas: Gently shape each dough ball into a 10 to 12-inch round, handling the dough minimally for a light crust. Optionally, place a sheet of parchment paper on a pizza peel and drizzle a few drops of oil on the center to help with handling. Transfer the shaped dough onto the parchment-lined peel.
- Add toppings: For a Margherita pizza, spread 2 ounces of tomato sauce over the dough, top with 3 ounces of mozzarella, drizzle with olive oil, and season with flaky sea salt. For a kale and crème fraîche pizza, toss kale with olive oil and sea salt, spoon 1 to 2 tablespoons of crème fraîche over the dough leaving a border, sprinkle with grated Parmigiano Reggiano and garlic, then top with the prepared kale.
- Bake the pizza: Transfer the pizza, parchment paper and all, into the preheated oven on the Baking Steel or pizza stone. Bake until the crust is blistered and cooked through, about 5 minutes. Remove from oven, discard the parchment paper. For Margherita, finish by scattering fresh basil over the pizza before slicing and serving.
Notes
- Performing a set of stretches and folds during dough rising improves dough strength and results in a lighter crust.
- If not baking immediately, dough balls can be refrigerated for up to 3 days or frozen for up to 3 months.
- When freezing dough, thaw in the refrigerator overnight before bringing to room temperature for proofing and baking.
- Using a Baking Steel or pizza stone preheated at high temperature is essential for an optimal crispy crust.
- Olive oil on parchment paper helps prevent sticking and facilitates transferring the dough to the oven.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
