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Pizza Dough
Chewy, crispy, restaurant quality
retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Mix flour, sugar, yeast, salt.
- Add water and oil. Mix until dough forms.
- Knead until smooth and elastic, .
- Place in oiled bowl. Cover, let rise until doubled, 1-2 hours.
- Punch down. Divide in half.
- Use immediately or refrigerate up to 3 days.
- Let cold dough come to room temp before shaping.
- To bake: set a pizza stone, steel or upside-down sheet pan on a rack and heat the oven to its hottest setting (500-550°F) for . Stretch a dough ball, top lightly, and bake until the crust is browned and the cheese bubbles.
Notes
- Bread flour has more gluten for chewy texture.
- Cold rise develops more flavor.
- High heat is essential for crispy crust.
Adapted from Serious Eats / Kenji López-Alt · original