Crispy Crust Pizza Dough

▼ Introduction

▼ Equipment

• Pizza stone
• Standing mixer
• Dough hook attachment
• Mixing bowl
• Tea towel
• Plastic wrap
• Rolling pin

▼ Ingredients

▼ Instructions

1. Start 18-24 hours before you plan to cook the pizza. Get 1 cup warm water ready - it should be bath temperature (85-90°F), not too hot.
2. Dissolve the 1 tsp active yeast into the warm water. Swirl it around to help it dissolve completely.
3. Once the yeast is dissolved, add 2.5 cups 00 pizza flour and 1 tsp non-iodized salt. Using a standing mixer with dough hook attachment (or knead by hand if you don't have one), mix for a few minutes. The dough will likely be too sticky, so add about 1 tablespoon of flour at a time. Continue kneading and adding flour until the dough is no longer too sticky.
4. Let the dough rest for 1 hour in a container covered with a tea towel at room temperature.
5. Split the dough into two portions and lightly coat each with 0.5 tbsp olive oil. Seal the container and place in the refrigerator for overnight fermentation.
6. About 1 hour before cooking, remove the dough from the refrigerator to come to room temperature. Place the pizza stone in the oven and preheat to 500°F.
7. About 30 minutes before making the first pizza, fold the first dough portion over three times and roll out onto a floured surface to help with stickiness. This technique will help the dough crisp up nicely while cooking.
8. When ready to make pizza, carefully remove the pre-warmed pizza stone (place it on the stovetop, for example) and transfer your rolled-out dough onto the stone. Add your sauce, toppings, and cheese, then place in the oven for 10 minutes. The crust should be golden brown when done.
9. For the second pizza: Move the first pizza to a wire rack and immediately prepare the second pizza following the same process.