How To Make A Chewy Pizza Crust?

Add the olive oil,flour and salt,then with a fork mix until the dough starts to come together.

How to make perfectly chewy pizza dough?

Allowing the yeast to rise at a languid pace fully can also help craft perfectly chewy pizza dough. If you’re going to do so, you will need to find a recipe with a lot of salt since salt controls the pace of the rise of the dough.

How do I make a thick and chewy crust?

A thick, chewy crust can be made either with fresh or chilled dough. I stretch or press the dough to about 1/3 to 1/2 inch thick and let it rise just slightly. Whether I end up with a thick and chewy crust or a light and risen one depends on how thick I roll it out and how high I let it rise.

How long does it take to make a chewy pie crust?

This takes about 10 minutes with freshly made, room-temperature dough, or about 15 minutes with chilled dough. A thick, chewy crust can be made either with fresh or chilled dough. I stretch or press the dough to about 1/3 to 1/2 inch thick and let it rise just slightly.

What is the best type of dough for pizza crust?

High hydration dough: I prefer to use a dough that is around 75% hydration (the percent of water relative to the amount of flour). This will encourage a lot of gas bubbles, a chewy crust and a complex flavor. But the dough won’t be so sticky that it feels impossible to work with.

How do I make my pizza dough more chewy?

Bread flour helps to give pizza that pleasing chewy texture, and instant yeast lets you skip the step you find in many recipes for proofing the yeast in water ahead of time. I strongly recommend applying your toppings with a light hand.

What makes a dough chewy?

In general, it has a higher protein factor which produces more gluten. Gluten is what gives the dough a stretchy elasticity resulting in the crust having a chewy characteristic.

What kind of flour is used to give pizza a chewy crust?

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It’s the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.

How do I make my pizza crust less crispy?

And that is: For a crisper crust, you go with lower heat and/or bake for a shorter time and set the pizza directly on the oven rack. For a softer crust, you use higher heat and/or bake for more time and set the pizza on a baking sheet.

How do you make pizza dough tastier?

Flavor Basting:

I always recommend basting your crust with a little something extra! I do a mixture of olive oil, parmesan cheese, salt, garlic powder, and parsley and then brush the edge of your homemade pizza crust before baking it. This will give the pizza crust a nice color, but also add a great flavor!

Why is my pizza dough gummy?

Gummy pizzas can be caused by a number of things. One, the pizza may not be thoroughly baked. If the oven temperature is too high, the outer portion of the crust can be nice and brown, but the center has not been fully baked. In these cases, the crust is generally said to be more “doughy” than just gummy.

What makes bread tough and chewy?

The most common reason for chewy bread is the type of flour. Using flour that is hard wheat, or that’s high in gluten can make bread chewy. Another possibility is a lack of kneading and proofing. These errors lead to a lack of gas in the dough, making bread dense and chewy.

Does olive oil make pizza dough crispy?

Olive oil doesn’t just help improve your pizza dough recipe, it also works great when brushed onto the outer edges of your dough or partially baked pizza crust. Brushing olive oil onto your pizza crust will help give it that golden brown, crispy texture that everyone loves.

Which flour is best for pizza?

Strong white flour. The go-to flour for baking bread, strong white flour is the most popular choice for making pizza at home. With around 12% protein, a proving time of 24 hours is recommended at room temperature.

Why is 00 flour better for pizza?

Caputo 00 flour is ideal for pizza dough for two reasons: one, it’s finely ground, and two, it has a lower gluten content than most flours.

What flour does Domino’s use?

Most of our pizza dough recipes include enriched flour, yeast, oil, and a small amount of salt. We use those ingredients in the recipes for our Brooklyn, Hand Tossed, and Handmade Pan pizza crusts. The Thin Crust pizza dough uses regular flour, with wheat and malted barley.

Why is my pizza chewy?

When making pizza dough, you should be using a softer flour such as “00” flour as strong protein flour will overwhelm any gluten develop in the dough thus meaning that the dough will be extremely chewy once it is cooked and may even be inedible if using a lot of strong flour.

How do I make my pizza softer in the oven?

The Guardian suggests rubbing a little olive oil into the edge of a frozen pizza, which should help soften a dry, overly bready crust. The pizza experts at ManMade echo that suggestion and also recommend poking small holes in the bottom of the crust before baking.

Why do pizza bases get hard?

Sometimes when too much flour is added, dough will come out hard and stiff. This can be caused by overworking the dough either by hand or with a roller. Overworking dough will pop all the tiny bubbles that make pizza crust so airy and fluffy once cooked. The hard crust can also be caused by the type of flour you use.

How can you make pizza without crust?

Top the pizzas as desired. Slide the pizzas with the parchment onto a pizza peel or rimless baking sheet, then transfer to the heated pizza stones or sheet pans. Bake for 10 to 12 minutes, or until the crust is puffed and golden and the surface is bubbling. Using a pizza peel, transfer the pizzas to cutting boards and discard the parchment.

Why your pizza crust is too hard?

  • Your pizza dough hasn’t rested long enough
  • Your pizza dough is too cold
  • Your pizza dough isn’t hydrated enough
  • Your pizza dough has too much flour
  • Your pizza dough has been kneaded for too long
  • Your pizza dough hasn’t been fermented long enough
  • You’re not using your dough’s flour correctly
  • How to Make Chewy Pizza Dough

    It is possible that this content contains affiliate links.If you choose to make a purchase after clicking on one of these links, I may get a commission at no additional cost to you.In addition, as an Amazon Associate, I receive a commission on eligible purchases.Pizza is one of the most popular and flexible dishes in the world, and it may be made in a variety of ways.

    1. The number of possible toppings and ingredients is nearly limitless, and everyone enjoys customizing their pizza.
    2. The consistency of the crust is one of the most significant variations in people’s tastes in pizza.
    3. Do you prefer chewy or crunchy textures?
    4. Throughout this post, we’ll examine the factors that contribute to the chewy texture of pizza dough, as well as how to ensure that your dough is consistently chewy.

    Flour Affects the Consistency of Pizza Dough

    As you are surely aware, the components that you use in your cuisine have an impact on its nutritional value.When preparing your own pizza dough, the type of flour you choose will have a significant impact on the consistency of the finished product.Since bread flour and 00 flour have greater gluten levels than all-purpose flour, most pizza recipes call for these flours instead of regular white flour (or cake flour, which should never be used for pizza).Gluten is included in around 13 percent of bread flour and approximately 12 percent of 00 flour.

    1. Gluten is responsible for the doughy, chewy texture and taste of bread goods.
    2. For this reason, if you want chewy pizza dough, look for a recipe that asks for 00 or bread flour instead of regular flour.
    3. Keep in mind that you shouldn’t just swap out the types of flour in a recipe that calls for all-purpose flour, because the chemical interactions between the components (usually yeast, flour, water, and salt) are delicate and can be considerably influenced by even little alterations.
    4. There is also a distinction between 00 flour and bread flour, and 00 flour is typically considered to be the superior of the two.
    • It is possible that the additional protein in bread flour will cause the dough to become tough, especially if it has been sitting out for more than 15 minutes or so.
    • However, despite the fact that the protein level is just marginally reduced, many cooks (both in restaurants and at home) have discovered that the minor reduction makes a significant difference in keeping the crust from toughening while baking.

    Use a Long Rise Time and Knead, Knead, Knead

    In addition, allowing the yeast to rise at a leisurely rate can aid in the creation of delightfully chewy pizza dough.If you intend to do so, you will need to locate a recipe that contains a significant amount of salt, as salt regulates the rate at which the dough rises.Then, when the dough has been allowed to rise, follow the recipe’s directions for kneading, paying more attention to how the dough feels and looks than than the length of time you’ve been kneading.It should start off with a lot of little lumps, but by the time you’re through, it should be incredibly smooth.

    Roll Out

    The manner in which you roll out the dough has a less dramatic influence on the chewiness of the dough than one might expect at first glance, but it is still a component to be taken into consideration.When it comes to rolling out your dough, one of the most essential things to remember is to do it as quickly as possible.Continuing to knead the dough will result in a greater stretch of the gluten, which will affect the consistency of the finished product.The majority of experts advise using your hands rather than a rolling pin to lay out the dough rather than a rolling pin.

    1. You may not have a perfectly round pie, but you will get a pie that tastes better as a result of your efforts.
    2. If you want a crust with a chewy texture, roll it out to approximately half an inch in thickness before baking.
    3. If you make the dough much thicker, you run the danger of it being uncooked within.
    4. Alternatively, you can follow the directions on your recipe’s page for the size of the rolled-out dough.
    • Additionally, avoid rolling it out too thinly, since this will cause it to burn.

    Bake it Right

    The equipment that you use to bake your pizza will also have an influence on the consistency of the dough that you create.Ideally, you have an oven that is capable of reaching extremely high temperatures; the greater the temperature, the better.Consider the tastiest pizza you’ve ever had: chances are it was baked in a blistering pizza oven to perfection.In addition, a pizza stone should be used.

    1. This one-of-a-kind product absorbs and distributes heat evenly, resulting in a chewy crust on the outside and a crispy inside.

    Other Chewy Pizza Dough Tips and Tricks

    Don’t overcook it

    Although it may seem simple, it is nevertheless important to stress that you should avoid overcooking your pizza or your dough at all costs.Prepare your toppings ahead of time if they should or must be properly cooked before to serving.For example, raw vegetable toppings such as broccoli and asparagus, as well as raw meat toppings such as chicken and even thick bacon, should be cooked before serving.

    Measure your ingredients with a food scale

    Ingredients that are precisely proportioned are yet another secret to flawlessly soft dough. Remove your measuring cups and spoons from the equation if you want the most precise results. Instead, a food scale should be used. Every time, you’ll have the exact amount you need.

    Use filtered, room-temperature water

    Have you ever heard someone claim that pizza from New York City tastes better because of the water that is used in the preparation of the pizza?That is a remark that has some truth to it, in fact.How your water is filtered, as well as how it comes out of the tap, are important considerations.For the greatest results, we strongly recommend that you use bottled water or room-temperature filtered water instead of tap water.

    I Did Everything the Same, but My Dough Is Different: What Gives?

    There are several variables that might influence the output of pizza dough, which can be frustrating for amateur cooks.It is possible that the change in climate will effect your dough if, for example, you bake the same recipe twice, once in the dead of winter and once in the height of summer, both times in the same kitchen with the same oven and other equipment.Humidity, in particular, may have a significant influence on the quality of your homemade pizza dough.In a similar vein, height can have an influence on the outcome.

    1. Are you paying a visit to friends in Denver?
    2. Maybe you don’t want to prepare the pizza for supper after all.
    3. Inactive yeast is another factor that contributes to substandard pizza dough.
    4. Store yeast in the freezer and change it at least once every six months, according to the manufacturer.

    Enjoy Your Pizza

    Making the perfect pizza is an art, and one of the most important reasons for this is that everyone’s perspective of what constitutes an ideal pizza is different from one another. Once you’ve discovered the perfect recipe and the most effective ways for you, the effort will be well worth it, and you’ll never need to order Domino’s again!

    Creating Perfect Pizza Crust – How-To

    Everyone understands that the ideal crust is the foundation of a delicious pizza pie.At the end of the day, a delicious pizza is created by the harmonious marriage of a properly baked dough and suitably selected toppings.Because of the many ways in which the dough is treated, the crust might be thin and crisp, well-risen and light, or thick and chewy.Toppers can range from a basic mix of coarse salt, fresh herbs, and olive oil to a spicy sauced, sausage-studded, cheese-and-vegetable medley of ingredients.

    1. It doesn’t matter what kind of crust I use, I want to make sure it has a decent flavor and is thoroughly cooked to a light crispiness—not doughy in the middle or wet and pasty under the topping.

    Choose the right kind of flour

    In order to get the crust I desire, I begin with a basic dough recipe and then manipulate the factors of rising, resting, and baking.The recipe yields enough dough for three to four little pizzas or two big pizzas, depending on how you slice it.I’ve found that utilizing an all-purpose unbleached flour yields the greatest results in my baking.The majority of such flours have a protein value of 11 to 12 percent, which is shown on the nutritional information panel on the back of the bag.

    1. This is also the gluten-factor indicator, which is used to determine the elastic properties of a dough’s texture.
    2. For breads and pasta, higher-gluten flour is preferable; for cakes and pastries, lower-gluten flour is preferred.
    3. The protein content of lower-cost flours is often lower, making them less appropriate for bread baking.
    4. While whole-wheat or rye flour can be used instead of all-purpose, I like to use one or the other to give the dish additional flavor and nutrients.
    • It is possible to use up to 1 cup of whole-wheat flour in a recipe; however, using more than 1/3 cup of rye flour per recipe will result in a dense, heavy dough due to the absence of gluten in rye flour.
    • I’ve successfully produced pizza dough from scratch using only bread flour, albeit the increased gluten content of bread flours sometimes make the dough difficult to work with when trying to construct a thin crust.
    • If I’m going to store the dough in the refrigerator overnight, I don’t have to worry about using 100% bread flour (chilling overnight gives the gluten a chance to relax).
    See also:  How To Reheat Pizza Hut Cinnamon Sticks?

    When you increase the amount of yeast by 2 teaspoons, you will have a greater rising activity in your all-bread-flour pizza dough.However, I mix the dough carefully to prevent adding too much flour, regardless of which flours I use.In order to obtain the proper light and springy consistency, it may be necessary to use a little amount more or less flour than asked for in the recipe depending on the moisture level of the flour used.A large amount of flour, whether added initially or kneaded in later, can result in a thick dough and a crust that is dense or difficult to work with.When you use too little flour, you’ll end up with a sticky dough that’s easy to break while shaping.

    1. The perfect dough is soft, springy, and pliant, yet it should not be rubbery in consistency.

    Mix the dough and let it rise

    I normally leave my dough simple, preferring to use the spices and cheese on the topping instead of putting them in the dough.Occasionally, I add sautéed chopped onions or herbs to the dough, such as oregano, thyme, rosemary, marjoram, or freshly ground red or black pepper, depending on my mood.I’m aware that some cooks top their pizza crusts with shredded cheese, but I’m concerned about the cheese burning at the high temperatures at which I bake my pizzas.1 cup of warm water with a pinch of sugar is used to prove the yeast, which should take 5 to 10 minutes.

    1. The liquid should begin to seem creamy once the yeast has been proofed.
    2. This informs me that the yeast is still alive and well.
    3. For the simple reason that I’ve been using Red Star yeast for years and am familiar with the way it behaves, this is the brand of yeast I like to use.
    4. I don’t make pizza dough with rapid-rise yeast since it’s too time-consuming.
    • It works so rapidly that it may easily get away from me, and it isn’t suited for dough that will be stored in the refrigerator, as I discovered.
    • (Chilling does not completely halt the work of the yeast; rather, it only slows it down).
    • On to the remaining water and 1-1/2 to 2 cups flour, which includes the whole-wheat or rye flour, and whisk until well combined.

    Then I let it sit for 10 to 15 minutes, or until it becomes bubbling and bloated, after which I beat it well (about a hundred times) until it’s smooth and soupy again.I then add the salt and olive oil and continue to whisk in the remainder of the flour by the cupful until I have a firm but somewhat sticky dough that is still slightly sticky.I constantly mix the dough in the same direction to ensure that the gluten strands maintain a smooth, uniform pattern (although this isn’t immediately visible when the dough is finished).When the dough begins to come together into a cohesive mass that is thick enough to keep its shape, I turn it out onto a lightly floured surface and set it aside while I clean and oil the mixing bowl and set it aside.I knead the dough, rotating it clockwise by quarter turns and sprinkle a little flour on top as well as on the area below before folding it in half over the counter.

    1. I only use a small amount of flour so that the dough does not stick and rip.
    2. (A dough scraper is essential for removing the lump of dough from the counter in a clean manner.) Kneading will take around 5 to 8 minutes.
    3. The dough is smooth, springy, and pliant—earlobe-soft—at this point, so I return it to the greased basin, cover it with a moist towel, and allow it to rise until doubled in size.
    4. Generally speaking, at 70° to 75°F, this takes between 35 and 45 minutes.

    Choose from three different crust styles

    After the first rise, I have three options for how I want to handle the dough.I have the ability to create the dough, build the pizza, and bake it all at the same time.Prior to baking, I may punch the dough down and allow it to rise one more.Even while it makes no significant difference in the final crust, it does allow me to bake the pizza for an additional 15 minutes if I require it.

    1. Alternatively, I may place the dough in the refrigerator for several hours or up to two days.
    2. In this example, once it has been refrigerated for around 40 minutes, I give it one more punch down and place it in a plastic bag.
    3. The gluten in the dough ripens and relaxes as a result of allowing it to develop in the refrigerator.
    4. When I work with the dough, it gets less sticky, and it will stretch a little bit farther.
    • I can achieve a thin, crisp crust with this chilled dough, or a thick, chewy crust with it, depending on how thinly I roll or stretch the dough while shaping it, and whether or not I allow the dough to warm up and rise before baking it.
    • It’s similar to the difference between ordinary and sourdough breads in that a thick crust created from refrigerated dough would likely have bigger air bubbles and be less delicate and chewy.
    • It’s also my opinion that crust produced from chilled dough has a greater taste.

    I prefer to use freshly prepared dough for a light, raised crust, however you may use a refrigerated dough as well.I increase the amount of yeast in the recipe by 2 teaspoons and utilize the dough within three hours of creating it in order to achieve the best, puffiest results.I just lay it out thinner and allow it to rise to the same height as the previous crust for a finer-textured crust.After allowing the dough to rise until it is puffy, I touch on it with my fingertips and they vanish.Freshly produced, room-temperature dough takes around 10 minutes to prepare, whereas refrigerated dough takes approximately 15 minutes.

    1. Fresh or cold dough can be used to create a thick, chewy crust for your pie.
    2. I stretch or press the dough to a thickness of around 1/3 to 1/2 inch and allow it to rise only minimally.
    3. The difference between a thick and chewy crust and a light and raised crust comes down to how thick I roll out the dough and how high I let the dough rise.
    4. I make a thin, crisp crust by using dough that has been refrigerated right before use.
    5. My method is to roll out the dough as thin as I want it to be (typically around 1/4 inch) and pop it into the oven as soon as possible, before it has a chance to rise.

    Go easy on the toppings and put them on halfway through baking

    I build the pizza on a cookie sheet that has been greased and is without a rim.A third of the dough mix will provide a circle crust measuring 12 to 16 inches in diameter, depending on how thin I roll or spread it.In general, the smaller the pizza’s circle, the less difficult it is to deal with.I softly shape the dough into a ball, and then stretch it out as much as possible.

    1. Before I turn it in my hands, I hold it vertically by one edge and turn it in my hands, allowing gravity to stretch the object as it is turned.
    2. After that, I place it on a cookie sheet and push out the dough, beginning from the middle of the cookie sheet.
    3. I’m very cautious not to rip or poke holes in the dough while I’m working.
    4. When it comes to rolling out thin crusts, a floured rolling pin comes in helpful.
    • Alternatively, I let the dough rest for a minute or two before continuing to knead it out (or chilling it in the fridge).
    • In the case of a sauce, I use a small amount and put it on sparingly so that the dough is visible.
    • Without this, the crust would become mushy on the top side.

    In the absence of a sauce, I will pour some olive oil over the dough and season it with salt, pepper, herbs, and, if possible, garlic.I then arrange the toppings (typically three to four things) such that they don’t overlap with each other on the plate.It’s a little more than halfway through the baking process that I put the cheese on.In addition to avoiding overbrowned, leathery cheese and an undercooked crust, I can determine when the topping is done by adding the cheese when the crust is just faintly toasted and when the topping is done by tasting it.Halfway through, the toppings that don’t require much preparation, such as blanched spinach or asparagus, paper-thin prosciutto, or steamed mussels, are added, along with the cheese.

    1. I make my pizza in an extremely hot oven—475 degrees Fahrenheit.
    2. I’ve baked pizzas on both thick baking sheets and on a baking stone.
    3. Both methods worked well.
    4. After being appropriately warmed, the stone produces an exceptionally dry and crunchy crust that is consistent throughout the baking process.
    5. I can still obtain a good crust without using a stone if I use an oiled sheet as a base.
    6. When I make a large and heavy pizza, I will occasionally use both methods, partially cooking the pizza on a baking sheet first and then transferring it to the stone halfway through, when I add the cheese to the top (a thin, raw dough can buckle when sliding onto a stone).

    With this method, I can keep a consistent, thin crust while still reaping the benefits of using a baking stone.

    Pizza toppings

    On my pizza, I normally use fresh veggies, although leftover cooked vegetables are also delicious on the dish.Raw onions, bell peppers, scallions, garlic, sliced fresh tomatoes, eggplant, and mushrooms will cook well if they are thinly cut and placed sparsely on the pan.Drizzling a small amount of olive oil over raw veggies improves the texture and flavor of the vegetables.Leftover ratatouille, cooked asparagus, broccoli, zucchini, and mushrooms work nicely on the pizza as long as they are not overdone initially and are relatively dry when they are placed on the pizza.

    1. I usually make sure to leave some space between the toppings on my pizza.
    2. Using this method, you may avoid their fluids from leaking into the crust and making it mushy on the top.
    3. I only use cooked meats, such as ham, chicken, sausage, or beef, that are either leftovers or that have been prepared ahead of time.
    4. Shrimp, scallops, and mussels can be used uncooked as long as they are not completely submerged in the topping sauce, or they can be prepared ahead of time.
    • During the baking process, I examine the pizza and rotate it if it looks to be cooking unevenly.
    • In addition, I raise the crust to check on the progress of the cooking below.
    • If the bottom of the pizza is still pale but the top appears to be almost done, I’ll lower the oven temperature and bake the pizza for a little longer.

    When the dough is just toasted and the toppings are done, I sprinkle the cheeses on top of the pizza.After that, I bake the pizza for another 8 to 10 minutes, or until the cheese is melted and bubbling.Hopefully, at this point, the crust will be properly baked.In the event that I’m not using a pizza stone, I either slide the pizza onto a baking sheet or transfer it to a cutting board with spatulas.I cut it into wedges using a long, sharp chef’s knife or a pizza cutter to make it seem more appealing.

    1. In order to keep it hot, I may only serve a portion of it at a time, leaving the remaining on the stone in the oven that has been turned off.
    2. Having leftover pizza is unusual in my house, but when it does happen, I truly like the leftovers for lunch or a snack the next day, either at room temperature or lightly warmed in a 300° oven till warm.
    3. Unless the pie is warmed, the crust will lose its crispness, but the filling will stay as delicious as ever.

    artisan pizza dough- crispy, chewy, bubbly crust

    Using this artisan pizza dough, you will get a billowy soft crust, blistering bubbles, and a crispy bottom on your pizza.It makes use of a high level of hydration and a lengthy fermentation period to get optimum taste and the ideal crackly, chewy texture.I believe it is reasonable to state that the dough for a decent pizza is one of the most critical components of a good pizza.The crust is the foundation (literally) of the dish’s flavor and texture; therefore, it should be as tasty as possible.

    1. So, exactly, what does it mean to have the nicest pizza crust come to mind?
    2. Great artisan pizza has nuanced taste, large bubbles, a creamy crumb, and crispy edges, in my opinion.
    3. If you believe it or not, you can obtain all of these characteristics in your own home oven with spectacular results.

    There are 3 big factors that contribute to high quality artisan pizza dough: 

    1. Dough with a high hydration level: I prefer to use a dough with a hydration level of around 75%. (the percent of water relative to the amount of flour). This will result in a large number of gas bubbles, a chewy crust, and a taste that is complex. However, the dough will not be so sticky that it becomes difficult to deal with it. It will also have enough structure to be formed into a pizza and slide off the peel without sticking
    2. and
    3. Long bulk fermentation: a little amount of yeast combined with a slow fermentation will aid in the development of taste and strength in the final product. Approximately 6 hours at room temperature is required to ferment this pizza dough. Allowing it to slowly ferment in the refrigerator for up to 2 days will yield the best flavor.
    4. A surface that has the potential to become extremely hot: This might be anything from a baking steel to a pizza stone to an inverted baking sheet to a cast iron pan to an unglazed ceramic tile. These surfaces have been warmed in your oven to ensure that they absorb as much heat as they possibly can. A beautiful artisan pizza is produced, with a crackly crunchy crust and a few charred places

    Please keep in mind that good grade 00 flour will provide you delicate flavor, chew, and delectable outcomes.I’m a big believer in utilizing the highest-quality ingredients that I can locate.However, when it comes to making a perfect handmade pizza crust, the type of flour comes in second to the important procedures listed above.If you are unable to locate 00 flour, any decent all-purpose flour will suffice.

    watch the video to see how to make this chewy pizza dough recipe:

    advice for making artisan pizza dough by hand:

    • The high hydration of the dough is a significant contributor to the chewy, crispy, and wonderful texture of this crust– but it takes some getting used to. It’s a moist, loose, sticky dough that’s likely to be a departure from the dough you’re used to working with. I guarantee that once you learn how to manage it (and taste the finished pizza), you will never go back to the denser doughs you’ve used in the past again. Listed below are the things I’ve discovered to be the most beneficial: When you’re first mixing the dough and folding it, lightly moisten your hand to prevent it from sticking. This will reduce sticking to a minimum and make the operation much simpler
    • Use a kitchen scale to weigh your food! This is the most effective method of ensuring consistency and excellent outcomes. Everyone scoops flour in a different way, and the consistency of flour itself varies enough to for volume measurements to be inaccurate. It is true that I have estimated volume measures, but when it comes to bread making, it is truly simply an approximation
    • The dough is ″folded″ once, around an hour after it has been mixed, to help develop the gluten and give it some structural support. There will be no kneading in the usual sense
    • lightly oil the bulk fermentation container to keep it from sticking together. Also, gently oil the dough balls that have been formed as well as the dish that they will be stored on. The dough will not acquire a dry, harsh exterior while it is proofing, and it will be less likely to cling (this is especially important if you want to refrigerate the dough for a day or two).
    • The temperature of the water and the surrounding environment have a significant impact on the time of the bulk fermentation. It is true that cooler temperatures cause fermentation to proceed more slowly, and that warmer temperatures induce fermentation to proceed more quickly. In general, it is preferable to keep an eye on the dough rather than the clock. In general, follow the recipe’s loose time guidelines, but make adjustments as needed based on how the dough is growing in your individual environment. I highly recommend reading Flour Water Salt Yeast by Ken Forkish if you want to learn more about temperature manipulation and how to improve your breadmaking abilities. I’ve used his bread skills here as well as in a lot of my favorite bread recipes– he’s the king of artisan baking, in my opinion
    • and
    • Click here to watch a helpful video on shaping the dough into a ball. In order for the ball to maintain its shape, you must build up enough tension to prevent it from deflating and losing much of the gas that has been stored up.
    • To make the greatest homemade pizza sauce for the ultimate artisan pizza, follow these instructions.
    See also:  How To Heat Frozen Pizza?

    how to make this artisan pizza dough ahead of time

    Making the pizza dough and shaping it into a ball can be done up to 2 days ahead of time and stored in the refrigerator. When you have your dough prepared and ready to go, making pizza for a large group of people is a breeze.

    how to refrigerate dough:
    1. If you haven’t done so before, shape the dough into balls and cover them gently with olive oil before placing them on an oiled sheet pan or plate.
    2. Wrap the container securely in plastic wrap.
    3. Refrigerate for up to 2 days before serving.
    4. Straight from the refrigerator, form pizza dough into shapes. Not only do you not have to wait for it to warm up, but you can also shape, assemble, and bake it right away.

    Example timeline:

    At 9:00 AM, combine the flour and water, then hydrate yeast.9:30 a.m.: add the yeast and salt and combine.Fold the dough and put it to a lightly oiled container for bulk fermentation.10:30 a.m 3:30 p.m.: split dough into balls and roll them in flour.

    1. Wrap the dish securely in plastic wrap and place it in the refrigerator until you are ready to use it.
    2. It may be later that evening for supper, or it could be any time in the next two days.
    3. As an added benefit, I find that working with refrigerated dough is much simpler!

    how to freeze the pizza dough:

    This pizza dough may be stored in the freezer for up to three months. It is better to freeze the dough immediately after it has been formed into balls (through step 4).

    1. Prepare a sheet pan by lining it with parchment paper. Lightly lubricate the parchment paper and the dough balls, and then cover with plastic wrap to keep them from drying out. Freeze for at least 24 hours.
    2. Refrigerate the frozen dough balls after wrapping them in plastic wrap and placing them in a resealable plastic bag

    To thaw, transfer the dough balls to a sheet pan and defrost in the refrigerator overnight, covered with plastic wrap.This is the most straightforward and foolproof way available.Alternatively, if you forget to defrost them overnight, you may let them to thaw overnight at room temperature instead.This should just take a few hours; just be sure to put them back in the fridge once they’ve thawed out completely.

    1. Keep them refrigerated until you’re ready to use them in a pizza crust recipe.
    2. Please keep in mind that this is my least preferred method of thawing the dough.
    3. It is quite easy to lose track of the dough, and you run the danger of over-proofing it.

    how to make this pizza dough for a crowd

    This handmade pizza dough can be doubled, tripled, or anything else you want to do with it.The recipe scales up fairly simply, as long as you have a container large enough to hold the large amount of dough required.Because we are a family of large eaters, I usually double or triple a dough recipe to feed two people, with some leftovers for the next day’s lunch.That is one pizza per person.

    1. When cooking for a smaller group or when serving the pizza alongside a salad and other dishes, you may get away with using only one dough recipe (2 pizzas) for 3- 4 people.

    more pizza and pizza sauce recipes to try!

    The most delicious homemade pizza sauce pizza with buttery garlic and fresh herbs in a white sauce The artichoke pizza with spinach parmesan cream sauce is made with mozzarella, parmesan, and ricotta. The caramelized fennel sausage pizza is made with garlic oil and morels. focaccia loaded with mozzarella and pistachio pesto (printable version)

    artisan pizza dough- crispy, chewy, bubbly crust

    • This artisan pizza dough will provide you with a billowy soft and chewy crust, blistering bubbles, and a crispy bottom on your pizza pie. It achieves optimum taste by utilizing a high level of hydration and an extended fermentation time. Preparation time: 20 minutes
    • cooking time: 8 minutes
    • total time: 8 hours
    • dietary restrictions:
    • 2 12-inch pizzas 1 time (serves 2).
    • Pizza falls under the category of baked goods
    • American cuisine falls into the category of cuisine.
    • All-purpose or 00 flour (500g, 3 3/4 cups plus 2 tbsp) warm water, divided
    • 1g (1/4 teaspoon) active dry yeast
    • 10g (1 1/2 teaspoon) fine salt
    • 500g (3 3/4 cups plus 2 tbsp) all-purpose or 00 flour
    1. In a large mixing basin, whisk together the flour and all but 1 tablespoon of the water until just incorporated, then cover and put aside for 20- 30 minutes to rest. Alternatively, sprinkle yeast over the remaining warm water and leave aside to hydrate
    2. Sprinkle salt over the top of the dough to prevent it from rising. Pour the yeast mixture over the dough after it has been stirred. With a light damp hand, reach beneath the dough, and gently lift approximately a fourth of it over the top. Repeat the process until the dough is completely coated in the middle. Then, using your thumbs and fingers like pincers, squeeze and pinch large portions of dough away from the rest of the dough. It is OK to moisten your hand a few times in order to avoid sticking. Make five to six passes through the dough with a pinching motion, turning the bowl as required. Fold the dough over on itself a few times to make it more pliable. Continue pinching and folding until all of the yeast, additional water, and salt have been thoroughly combined and a shaggy dough has been created, about 10 minutes. Allow for roughly an hour of resting time after covering the bowl.
    3. To develop the gluten in the dough, fold it once more. Simply moisten your fingers and reach underneath the dough, pulling roughly a fourth of the dough up until you feel resistance, before folding it over the center. Continue to fold the dough in half four to five more times, or until it has tightened into a ball, after rotating the bowl. Turning it over into a clean, lightly oiled bowl will ensure that the seam is down and the top is smooth. Repeat this process with the remaining dough. Cover and set aside for 5-6 hours, or until the dough has doubled in volume.
    4. Using a floured work surface, turn the dough out into a rectangle and cut it in two. Working with one piece of dough at a time, roll it into a ball in the manner shown below. Stretch out a quarter of the dough just long enough to feel resistance, then fold it back over the center of the dough to seal. Repeat the stretching and folding of the other three borders until the center is completely covered and a loose ball has been made (see illustration). Turn the ball over so that the seam is on the bottom and set it on a clean, unfloured surface. Cup your hands around the dough and gently pull it towards you, dragging the bottom of the dough down the counter to generate a little of tension between your hands and the dough. Rotate the ball 90 degrees and pull it a few inches closer to you. Repeat the process twice more. Continue to rotate and gently pull the dough until the top of the dough tightens up and the ball is circular.
    5. Repeat the process with the remaining dough on a prepared baking sheet. Lightly oil the tops, cover with plastic wrap, and let aside for approximately an hour at room temperature. At this point, preheat the oven. For storage, wrap securely in plastic wrap and place in the refrigerator until ready to use (up to 2 days).

    to make pizza:

    1. Bake at 500°F for 15 minutes on the center rack of the oven with a pizza steel, stone, or inverted baking sheet on top (or as high as it will go). Allow at least 45 minutes for the oven to heat up. Set aside a pizza peel that has been well floured. Alternately, gently coat a cast iron pan with olive oil and lay it aside until needed.
    2. Place one dough ball on a floured board and flatten the centre out into a big disk, leaving a thick 1-inch lip around the edge of the dough disk. Pick up the disk and, while holding the thick edge, carefully form the dough into a 12-inch circular by allowing gravity to work its magic. Place on a pizza peel that has been prepared, and form into a circle, being careful not to squash the outside edge too much. Check to see whether the dough is adhering to the peel, and if it is, add extra flour to prevent it from sticking. Alternatively, you may shape the dough to fit the size of the cast iron pan you’ve prepared and then set it inside.
    3. Fill the pizza crust with sauce and toppings, leaving a 1-inch border around the edge. Pizza should be baked for 5 minutes after being placed on the hot steel. Bake for 2- 4 minutes, or until the cheese is melted and the crust is golden and blistered, depending on how hot your broiler is. Use a cast iron pan and bake for 15 to 20 minutes, then broil for the last few minutes to get a little burn on the edges. Repeat the process with the remaining pizza dough and toppings.

    Notes

    Ken Forkish’s Flour, Water, Salt, Yeast recipe technique was adapted for this recipe.

    Nutrition

    • 14 of a 12′′ pizza
    • 228 calories
    • 0.2 g sugar
    • 488mg sodium
    • 0.6 g fat (0.1 g Saturated fat
    • 0.4 g Unsaturated Fat
    • 0 g Trans Fat)
    • 48 g carbohydrate (1.7 g fiber)
    • 6.5 g protein
    • cholesterol: 0 mg

    Keywords: handmade pizza dough, artisan pizza crust

    How do I get a chewy crust from homemade pizza dough?

    It’s best to start with a refrigerated dough and puncture it with a knife or fork (see below), then fry it on an oiled pan for a few minutes before baking it in the oven.Cooking the crusts directly on the stone the entire time produces thinner crusts than cooking them in the middle of the dough.The ones that plump up a little and end between 1/4″ and 1/2″ in thickness are the ones I’m referring to as ″mid-dough.″ They can have both consistent, almost cake-y cross-sections, or air pockets and bubbles depending on how kneaded they are (more kneading yields cake-ier, denser dough) (more kneading means cake-ier, denser dough).I used to work at a bakery that made a mid-dough that was quite similar to what you describe.

    1. However, I have had luck reproducing it at home at 450 degrees Fahrenheit using beer and less kneading than the original recipe called for.
    2. To complete the dish at home, I cook it in a pan before finishing it on a rack or a stone.
    3. In any event, you’ll end up with a dough that rips easily and has a satisfying chew.
    4. The dough itself was made in the morning and chilled for up to 12 hours in individual shells on oiled pizza pans covered with saran wrap, depending on how long it was needed.
    • To make a pizza, we removed the crust from the oven and pounded it with a fork (puncture a ring around the edge to create a crust, puncture the inside to allow for air).
    • Sauce and toppings should be added last.
    • However, while we had a stone-bottomed oven, the pizza is initially roasted in the oven in the pan until the bottom of the dough has hardened sufficiently to be ″bricked″ (the dough should be rigid enough as to be removed from the pan with one spatula).

    At this time, using a spatula, carefully take the dough from the pan and set it immediately on top of the brick.Cook until the dough is browned on top and the cheese and other toppings are equally browned, about 10 minutes.

    What makes dough chewy?

    It is necessary to utilize a high protein (extremely strong) flour to prepare the dough in order for it to be tough and chewy. Pizza crusts created with a high-protein flour that has 13 percent or more protein may have a beautifully light and crisp texture.

    How do I make my pizza dough more chewy?

    Bread flour contributes to the chewy texture of the pizza, while instant yeast eliminates the need to prove the yeast in water ahead of time, which is required in many recipes for traditional yeast pizza. I strongly advise that you use a gentle hand while putting your toppings.

    What is the secret to good pizza dough?

    If you scoop flour directly from the flour container, you may wind up with more flour than you intended. In case your dough isn’t coming together properly (maybe because you used a little too much flour), add a little amount of warm water, a few tablespoons at a time, until the dough comes together smoothly.

    How do you make pizza dough Airy?

    Allowing the dough to feel sticky after kneading it will help to create a more airy texture on your pizza. When it’s time to form your pizza, use your handle to apply light pressure to the dough to achieve this effect. Instead of pushing on it, stretch and pull it to shape it more naturally.

    Why is my pizza dough tough and chewy?

    The first reason why your pizza dough becomes difficult is that it includes an excessive amount of flour in it.Alternatively, in baking words, the dough has a low moisture level.If the dough has an excessive amount of flour in comparison to the amount of water, the outcome will be a dry, tough pizza dough that is difficult to handle.The straightforward approach is to reduce the amount of flour used.

    How do you make dough less tough?

    Furthermore, because it does not rise as much as wet dough, it becomes harder. Use little quantities of flour on the bench to aid in this process. To avoid sticking, lightly dust it and move rapidly to avoid snagging. By using less flour, but topping it up as necessary, you may ensure that you are just using the bare minimum of flour.

    See also:  How Big Is Pieology Pizza?

    How do I make the bottom of my pizza crispy?

    How to make a pizza base that is crunchy

    1. Make use of a pizza stone or a pizza pan with perforations.
    2. Warm your pizza stone or pan before to putting your pizza on it.
    3. Why it’s important to use the appropriate cheese while making pizza
    4. Take care not to overcrowd your pizza with toppings.
    5. Why is it necessary to have a high oven temperature for pizza?
    6. Make use of a very concentrated pizza sauce.

    What is the best flour for pizza dough?

    All-purpose flour is one of the greatest flours for making pizza since it is versatile.Typically, it is used to make thin New York-style crusts, Neopolitan-style pizza crusts, and deep-dish pizza crusts, among other things.This premium organic all-purpose baking flour is freshly milled from hard red wheat that has been certified organic.It is ideal for producing great pizza crusts and other baked goods.

    What is the secret to a crispy pizza crust?

    In fact, the ″secret″ is the exact reverse of what you may expect: simply add extra water to the dough mixture. This permits the dough to be a bit more fluid and to expand a little more readily during the vital first few minutes of baking.

    What gives pizza dough its flavor?

    Enhancers for the Flavor of Pizza Dough Depending on the amount of your dough recipe, you can add anywhere from a teaspoon to a tablespoon of baking powder.Infused Oils – Infused oils like as truffle oil, rosemary oil, roasted garlic oil, and sage oil, which are becoming increasingly popular, are all great tastes to explore with while preparing dough.Infused oils are becoming increasingly popular.

    What else can I do with pizza dough?

    Make 31 Different Things with Pizza Dough

    1. Breadsticks with cheese and garlic that are prepared from scratch. However, you can take pizza dough trimmings and re-mold them into a ball
    2. they aren’t exactly bottomless, but they are close.
    3. Fritta (fried pizza)
    4. Savory Dough Balls
    5. Toasted Braid, Breakfast Braid, Flip and Fold, Cake Boss Garlic Knots
    6. Aged Pizza Bread
    7. Fritta (fried pizza)
    8. Savory Dough Balls

    How do you make pizza with store bought dough?

    Instructions for Making Homemade Pizza Using Store-Built Dough:

    1. 1) Make use of dough that is almost past its sell-by date
    2. 2) Allow the dough to rest at room temperature for about 30 minutes before rolling it out.
    3. 3) Sprinkle flour on the surface to keep it from sticking
    4. 4) If you like a crispy crust, roll it out thinly.
    5. • Bake the crust for 3-4 minutes before applying the topping

    Should I let my pizza dough rise twice?

    It is found that letting dough to rise twice leads in a finer gluten structure than allowing dough to rise only once. It results in a smaller crumb and stops your bread from developing large gaping airholes. This is necessary because, during the kneading process that was used to build the gluten structure, you accidentally sucked all of the air out of the dough.

    Why is my pizza dough not Airy?

    The first secret is to avoid adding oil while the mixture is being prepared. A proper amount of water must be added to the flour in order for the flour to be able to create adequate sugars for the yeast. Instead, you should combine all of the ingredients in a large mixing bowl before pouring in the olive oil. Set your dough in the oil to rise until it doubles in size.

    What happens if you don’t knead pizza dough enough?

    Under-kneading results in a lack of strength and stretchiness in the finished pizza dough, which is undesirable. When stretched, the dough will readily rip, and it will not keep its shape as effectively as a dough that has been properly kneaded. If your dough is lumpy, this is a clear sign that it hasn’t been thoroughly kneaded. This is because the components haven’t been properly combined.

    How to Create a Crispy Pizza Crust

    The key to a crispier pizza crust is most likely not what you believe it is at first glance.As a general rule, you would expect less water to result in a crispier crust.You’d be mistaken, though.In order to get a crispier crust, you will need to increase the amount of water used in the dough mix.

    1. This permits the dough to be a bit more fluid and to expand a little more readily during the vital first few minutes of baking in the oven.
    2. Greater porosity (reduced density) in the structure of the dough results in a significantly superior thermal block to the heat rising from the bottom of the pizza than would be achieved by a thick, heavy dough.
    3. Therefore, heat does not immediately transfer through the dough and into sauce, where it is lost as steam during the baking process; rather, heat accumulates at the bottom of the dough piece, resulting in a more complete bake and a crispier texture in the final crust.
    4. There is one exception to this rule, however: if you are a woman.
    • Thin-crust pizza in the manner of Chicago.
    • If the dough absorbs 45 percent to 50 percent of the liquid, it will be molded by running it through a dough sheeter and roller machine.
    • However, there is a significant difference between the two methods: the resulting dough skin is very solid and heavy and is dressed before being directly placed in the oven for baking.

    These pizzas are baked for an extremely lengthy period of time, with normal baking periods ranging from 25 to 30 minutes at 500° to 525°F.With baking periods this lengthy, there is plenty time for the crust to be properly baked and to produce an acceptable crispiness.We have also discovered that in our quest for a crispier crust, we have ended up making the crust thinner and thinner; this can and will contribute to a crispier crust characteristic, but the crispy texture does not last very long after the pizza has been removed from the oven when achieved in this manner.The crust is initially crunchy, but it does not remain crisp for more than a couple of minutes after it has been baked.What do you think about adding sugar to the dough or increasing the amount of sugar in the dough to get a crispier crust?

    1. This strategy does not seem to be very effective.
    2. It will cause the dough to brown more quickly during baking, giving the appearance of a shorter bake time for the pizza.
    3. However, because the crust is browning more quickly rather than baking quicker, we end up pulling the pizza out of the oven earlier.
    4. A mistake might be made in this situation because the dough may not have had enough time to completely bake through, resulting in the creation of a gum line under the sauce.
    5. The crust may also be brown and crispy only on the top, with a very thin and crispy coating on the crust that quickly disappears after the pizza has been left to rest for any amount of time after baking.
    6. In addition, due to the exceptionally low moisture content of the outer area of the crust, the sugar becomes more concentrated in this portion of the crust than in any other part of the crust.

    Due to the fact that sugar is hygroscopic (we’ve all seen lumps in the sugar bowl), it will have a greater affinity for water/moisture than any other part of the crust; as a result, moisture that is in other parts of the crust will migrate toward the drier portion, until the moisture content is equalized throughout the crust—but by that time, the once-crispy portion has become soft and soggy!When conveyor ovens were first introduced, several operators discovered that by increasing the baking temperature while shortening the baking time, they could bake their pizzas more quickly than they could before.The bottom and top edges of the pizzas were nicely browned, but the bottom crust was not adequately cooked to keep its crispy texture for more than a minute or two after being baked.We eventually got the hang of slowing down the process and were able to achieve crispy crusts on our pizzas once more.

    1. After all was said and done, we were all hankering after that impossible to get 5-minute crispy pizza.
    2. By this point, we had pretty much accepted the reality that we would have to bake our thin-crust pizzas for 6 to 7 minutes at a time.
    3. Soon after, however, the introduction of new, more efficient air impingement ovens resulted in baking temperatures immediately rising from the 450° to 460°F range to the 490° to 505°F range and baking times decreasing to the 4.5- to 5.5-minute range; baking times were reduced to the 4.5- to 5.5-minute range.
    • And, perhaps most importantly, these pizzas were indeed crispy, and they were able to keep their crispy texture at a level comparable to that of the slower-baked pizzas.
    • It had finally arrived: the moment for the first authentic 5-minute crispy-crust pizza.
    • The operators of older-style air impingement ovens, who were also increasing the temperatures and decreasing the baking periods, had some difficulties; the results they were receiving were not always the same as those produced with the new oven design innovations.
    • In that case, here’s some suggestions for individuals who don’t have access to one of the latest air impingement ovens: Try it out and see if you can come up with a pizza that is suitable for your establishment.
    • As long as you can manage it, you’re good to go.

    If you can’t, accept the situation and return to your slower, more thorough baking circumstances.To summarize, it’s preferable to have a little slower-baked, crispy crust that everyone enjoys rather than a faster-baked pizza that lacks the desired crispy texture and that no one particularly cares for.As long as we’re discussing air impingement ovens, it’s worth mentioning that when baking at extremely high air impingement temperatures, the right selection of a baking disk or screen is crucial to preventing the development of a ″pizza bone.″ A crust with an exceedingly hard edge forms when the crust edge is subjected to high temperatures in conjunction with strong airflow, and the crust edge becomes extremely hard.In some cases, the crust’s edge can become overbaked and very hard, earning it the nickname ″pizza bone.″ Fortunately, perforated baking disks with a sufficiently broad edge and no holes do an outstanding job of insulating the edge of the crust from the high airflow, resulting in a completed crust that is naturally crispy while yet having a chewy texture.Tom ″The Dough Doctor″ Lehmann was the director of bakery assistance for the American Institute of Baking (AIB), as well as a longstanding industry consultant and contributor to PMQ Pizza Magazine.He passed away in December of this year.

    The original version of this story appeared in the August 2008 edition of PMQ.

    Finally! A Pizza Dough That Is Chewy, Crisp and Easy to Work With

    It’s easy to make pizza. Find out how to make the recipe.

    Pizza Dough

    The key isn’t in the ingredients, though they are important. It’s the temperature of the dough at the time of baking. R. MacDonald created the illustration. C.B. Creatives photographed Connie Miller, who styled Christine Tobin.

    This article is currently free. Become a member to get full digital access to everything milk street. Learn More.

    This is a story about heat, and it begins on a muggy August day at my hunting cabin in Vermont. It sits atop a small mountain surrounded by 2,500 acres of forest, streams and abandoned pastures gone wild with milkweed, goldenrod and timothy grass. That day, I threw together a quick batch of pizza dough—nothing fancy—to grill later to feed an influx of in-laws. As I shaped the dough, I noticed it was particularly elastic and easy to work with. And when the dough hit the hot grill, it bubbled like a champ. The finished pizza was chewy at the crust, crisp on the bottom and had remarkable flavor. It was the best pizza I had ever made. Something was different. I have been making pizza for over 40 years with random, mostly unsatisfying results. A chewy crust with good flavor and a crisp bottom is hit or miss. The crust is tough. The dough is hard to handle. There is little soft chew. And when I speak with professional bakers, I endure long speeches about fermentation and hard-to-find flours. All the while, I know that a professional bakery offers plenty of oven heat and a rich cloud of yeast spores, all of which combine to turbo-charge the dough, rendering the pros’ advice suspect, at least as it applies to the home cook. Better bakers than I have turned their attention and experience to pizza dough, providing a host of solutions, from Jim Lahey’s no-knead dough—which takes 18 hours at room temperature—to Nancy Silverton’s use of rye flour, barley malt and wheat germ in recipes that call for a long, slow fermentation in the refrigerator for up to three days. As we tried to recreate my hunting-cabin success, we consulted with Ken Forkish, who has written an entire book on the art of pizza and, thankfully, has focused on how to make pizza in a typical home kitchen. Other pizza experts have tried adding whole wheat, cornmeal, semolina, molasses, ascorbic acid (to strengthen the gluten), beer, baking powder and buttermilk. And, of course, there is much discussion of hydration level—the weight of water as a percentage of the weight of the flour. But my experience on that hot muggy day got me thinking that perhaps the secret to great pizza is less about the recipe itself and more—if not entirely—about the temperature of the dough. My home kitchen tends to run cool—under 70°F—and I always have trouble proofing dough. I’ve been known to move bowls of dough next to the fireplace to get the yeast moving. I have even tried turning my oven into a proofing box (heat it to 200°F, then turn it off), but this method is dicey at best. I have killed off the yeast more than once. At Milk Street, after we tried a number of recipes with unsatisfactory results, we discovered that our kitchen temperature was just 63°F. The recipe itself was pretty standard—bread flour, sugar, yeast, water, salt—and the hydration level was modest, just below 65 percent. Some experts, such as Forkish, prefer 70 percent hydration, but one needs a very hot oven and a lot of skill in stretching a dough with that much water. (When tested, higher hydration doughs do offer more bubbling and cracking, but we found that home bakers tend to reflexively add flour back to a sticky dough, which defeats the purpose.) We also used a 24-hour cold fermentation to build flavor. As Forkish says, “Time is an ingredient.” (I find that 24-hour make-ahead dough is actually more convenient than last-minute recipes.) The pizza was fine, but not remarkable. The big problem was the cool kitchen temperature. No matter how we adjusted, the dough never become 

    sufficiently active. Diane Unger, one of our top recipe developers, proofed the dough in small plastic the containers were rested on the counter for two hours and then, if the dough was not up to 7

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