Crispy, Chewy, and Bubbly Artisan Pizza Crust

Crispy, Chewy, and Bubbly Artisan Pizza Crust: A Perfect Homemade Base

There’s nothing quite like biting into a slice of pizza with the perfect balance of crispy, chewy, and bubbly crust. This Crispy, Chewy, and Bubbly Artisan Pizza Crust recipe brings authentic pizzeria quality straight to your kitchen. With simple ingredients and a few techniques, you’ll create a pizza crust that’s airy, full of flavor, and irresistibly crispy on the outside.

Ingredients:

• 500g (3 ¾ cups plus 2 tbsp) all-purpose flour
• 375g (1 ½ cups water plus 2 tbsp) warm water, divided
• 1g (¼ tsp) active dry yeast
• 10g (1 ½ tsp) fine salt

Directions:

1. Make the Dough:

• In a large bowl, mix the flour with all but 1 tablespoon of the water until just combined. This starts to hydrate the flour and begins gluten development. Cover the bowl and let the dough rest for 20 minutes (this rest is called autolyse).
• Dissolve the yeast in the remaining 1 tablespoon of warm water. Set aside.
• After the dough has rested, sprinkle the salt over the dough, then pour the yeast mixture on top. To incorporate, wet your hand slightly and reach under the dough, stretching a section of it over the top. Repeat this motion until the dough is evenly covered with yeast and salt.
• Pinch and squeeze 5-6 chunks of dough using your thumb and fingers, then fold the dough over itself several times. Repeat the pinching and folding process until the dough is shaggy, and the yeast and salt are fully combined.
• Cover the bowl and let the dough rest for about an hour.

2. Develop the Gluten:

• After an hour, you’ll want to fold the dough to help develop its structure. Stretch a section of the dough and fold it over the center. Rotate the bowl and repeat 4-5 times until the dough tightens into a smooth ball.
• Transfer the dough to a clean, lightly greased bowl, seam side down, and cover. Let it rise for 5-6 hours until it has doubled in size.

3. Shape the Dough:

• Once the dough has risen, turn it out onto a floured surface. Divide the dough in half and shape each half into a ball. Do this by stretching a quarter of the dough and folding it back to the center, repeating with the remaining edges.
• Place the dough balls seam side down on an un-floured surface and gently drag them towards you, creating tension on the top of the dough. Rotate and repeat until the dough is tight and round.
• Transfer each dough ball to a greased plate, lightly oil the tops, and let them rest at room temperature for 1 hour. If you’re not using the dough right away, cover with plastic wrap and refrigerate for up to 2 days.

4. Make the Pizza:

• Preheat your oven to 500°F (or as high as it will go) and place a pizza steel, stone, or an inverted baking sheet on the middle rack. Heat the oven for at least 45 minutes to ensure a hot surface for baking.
• Generously flour a pizza peel, or if using a cast iron pan, lightly grease it with olive oil.
• Take one dough ball and place it on a floured surface. Flatten the center with your fingers into a large disk, leaving a 1-inch thick edge. Hold the dough by the edge and let gravity gently stretch it into a 12-inch circle.
• Lay the dough on the prepared pizza peel, making sure it isn’t sticking, and add more flour if necessary. For cast iron, stretch the dough to fit the pan and place it inside.
• Add your favorite sauce and toppings, leaving the edge empty to form a crispy crust.
• Slide the pizza onto the hot steel or stone and bake for about 5 minutes. Turn on the broiler and broil for 2-4 minutes, just until the cheese melts, and the crust is blistered and golden. If using a cast iron pan, bake for 15-20 minutes, broiling the last few minutes to achieve a charred effect.
• Repeat with the second dough ball and your chosen toppings.

Recipe Summary:

• Prep Time: 30 minutes (plus resting and rising time)
• Cooking Time: 5-20 minutes (depending on method)
• Total Time: 6-8 hours
• Servings: 2 large pizzas
• Calories per Serving (for dough only): 180 kcal

Tips for Perfect Artisan Pizza Crust:

• Water Bath: Using warm water and resting the dough in a warm place will help the yeast activate and the dough rise perfectly.
• Stretching the Dough: Be gentle when stretching the dough. Don’t use a rolling pin, as it will push out all the lovely air bubbles you’ve worked so hard to develop!
• Toppings: Use fresh ingredients and don’t overload the pizza. A simple combination of sauce, cheese, and a few toppings will give the best results.

This Crispy, Chewy, and Bubbly Artisan Pizza Crust recipe creates a beautiful canvas for any toppings you desire. The slow rise and simple folding technique develop a strong gluten network, resulting in a crust that’s perfectly airy with delightful chew. Pair it with a hot oven and the right tools, and you’ll have a pizza that rivals your favorite pizzeria!

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