Artisan Chewy Pizza Crust Bubbles (Print Version)
# Ingredients:
→ Dough
01 -
3 3/4 cups plus 2 tablespoons all-purpose flour
02 -
1 1/2 cups plus 2 tablespoons warm water, divided
03 -
1/4 teaspoon active dry yeast
04 -
1 1/2 teaspoons fine salt
# Instructions:
01 -
Combine flour and all but 1 tablespoon of the warm water in a large bowl. Stir until just incorporated, then cover and let rest for 20 minutes.
02 -
Sprinkle yeast over the reserved 1 tablespoon warm water and allow it to dissolve.
03 -
Sprinkle salt over the dough’s surface. Stir the yeast mixture, then pour it over the dough. Using a wet hand, stretch and fold sections of dough over the center, pinching and folding 5 to 6 times. Continue until ingredients are fully incorporated and a shaggy dough forms. Cover and let rest for 1 hour.
04 -
Lightly wet your hand, lift and fold the dough over the center several times, rotating the bowl, until the dough tightens into a ball. Place seam-side down in a clean, lightly greased bowl, cover, and allow to rise until doubled in size, approximately 5 to 6 hours at room temperature.
05 -
Turn the dough onto a floured surface and divide in half. Working with one piece at a time, stretch and fold the edges over the center to form a ball. Place seam-side down on an unfloured area. Cup hands around the dough and gently drag towards you to build surface tension, rotate and repeat until taut and round.
06 -
Transfer dough balls to a greased plate, lightly oil the tops, cover, and proof at room temperature for 1 hour. If not baking immediately, cover tightly and refrigerate for up to 2 days.
07 -
Place a pizza stone, steel, or inverted baking sheet on the middle oven rack and preheat to 500°F (260°C) or highest temperature available for at least 45 minutes. Prepare a pizza peel with flour or a cast iron pan with a light coating of olive oil.
08 -
Place one dough ball on a floured surface. Gently flatten the center leaving a 1-inch edge. Hold the edge and use gravity to stretch into a 12-inch circle. Transfer to a prepared pizza peel, ensuring it moves freely, or fit into a prepared cast iron pan.
09 -
Add desired sauce and toppings, keeping a 1-inch rim bare. Slide onto the hot steel/stone and bake for 5 minutes. Switch oven to broil and broil for 2–4 minutes until the cheese is melted and the crust is blistered and golden. For a cast iron pan, bake 15–20 minutes and broil briefly for char. Repeat with remaining dough.
# Notes:
01 -
For optimal flavor and texture, allow the dough to ferment in the refrigerator for up to 48 hours before baking.
02 -
A high hydration dough produces a more open crumb and pronounced bubbles.