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Premium Pizza Crust

This is a double-rise dough typical of Neapolitan pizza. Two different rise methods are provided, one overnight in refrigerator and the other with a sponge.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 15 hours
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 1384.5 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Plastic Wrap for covering dough during rises
  • 1 Baker's Peel or a large, flat spatula for transferring pizza
  • 1 Pizza Stone for achieving a crispy crust (optional but recommended)
  • 1 Oven

Ingredients
  

Main

  • 1 ½ teaspoons active dry yeast
  • 1 ½ cups water
  • 3 cups all-purpose flour
  • 1 teaspoon sea salt

Instructions
 

  • OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
  • SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
  • Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Notes

1. Hydration is key: The amount of water might need a slight adjustment based on your specific flour and ambient humidity. The dough should be tacky but manageable, not overly sticky or dry. 2. Kneading time is crucial: Do not shorten the 15 minutes of kneading. This develops the gluten structure necessary for a chewy, airy crust. 3. Cold fermentation advantage: The overnight cold rise method yields superior flavor and a more complex texture due to extended fermentation; it's highly recommended if time allows. 4. Preheating for perfection: Ensure your oven and pizza stone are fully preheated to 450°F (230°C) for at least 30-60 minutes. This creates a thermal shock, crucial for a crisp base. 5. Non-stick transfer: Generously sprinkle your baker's peel with cornmeal or fine semolina to prevent the dough from sticking when transferring it to the hot stone.