Best Pizza Dough
Submitted by terry4
Overnight starter pizza dough baked on a stone for a chewy, blistered crust with real pizzeria flavor. Just flour, water, yeast, and salt. Save a piece of dough as your next starter.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minGreat pizza starts with great dough, and great dough starts the night before.
This recipe uses an overnight starter to develop the kind of complex, yeasty flavor you get from a proper pizzeria. The next day, you build the dough with just water, yeast, flour, and salt.
No kneading machine required. No fancy ingredients. Just patience and a screaming hot oven with a baking stone.
The bonus? Pinch off a tennis-ball-sized piece before baking and stash it in a jar in the fridge. That’s your starter for next time, building even deeper flavor with each batch.
Chef Tips
- Let your starter sit at room temperature overnight, loosely covered. It should look bubbly and smell slightly tangy by morning.
- When adding flour to the dough, go slowly. You want a soft, slightly sticky dough, not a stiff one.
- Preheat your baking stone for at least 30 minutes so it’s ripping hot when the pizza hits it.
- Stretch the dough by hand rather than rolling it. A rolling pin pushes out all those beautiful air bubbles you spent hours developing.
Ingredients
Directions
For starter: Combine room temp water, flour and yeast.
Let stand at room temp overnight.
For dough: Add water and yeast to starter; mix then add salt and enough flour to make a soft dough.
Let rise 1½ to 2 hours.
Pinch off a piece of dough the size of a tennis ball and place in the fridge in a jar.
Use as starter. Press rest of dough into pan and add toppings.
Cook on stones in 500 degree oven. Takes about 10 min.
Comments
