Impressive Airy Pizza Dough Recipe

It will take some time to complete the process, but its totally worth it!

“A precise pizza dough recipe that’s worth each and every minute of prep!”

Alon Eliyahu

Original Recipe Author

Let’s admit it: Making pizza crust from scratch is a challenging feat. If you’re aiming for a perfect result, odds are, you’ll have to go through quite a bit of trial and error before you succeed.

But we’re here to save you some hassle.

Instead of tweaking the ingredient list and prep techniques forever, why not follow our tried-and-tested airy pizza dough recipe that will make store-bought crusts look pale in comparison?

Let’s jump right in!

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Why this Airy Pizza Dough Recipe is A MUST-try:
Impressive Airy Pizza Dough Recipe
your time to shine:+−
- Oh, and we almost forgot!

Why this Airy Pizza Dough Recipe is A MUST-try:

It’s easy to split the dough and store a portion for later if you don’t have a large appetite.
The step-by-step guide walks you through all the dough rest periods to make sure you end up with a super fluffy crust.
The high baking temperatures produce an insanely good texture.
Bottom Line: The recipe leaves no stone unturned. That’s how you take your pizza game to the next level!

Impressive Airy Pizza Dough Recipe

It will take some time to complete the process, but its totally worth it!

5 from 1 vote

Rate

Course: Lunch, Pastries

Cuisine: Italian

Ingredients

Instructions

Mixing Phase:

Grab a bowl and mix the water and only a fifth of the whole flour portion.
Knead for a couple of minutes.
In the same bowl, add the oil, sugar, and yeast.
Use a mixer on medium speed to knead for a minute.
Gradually pour in the remaining flour while kneading. (Keep going until the dough is homogeneous!)
If your mixer starts shaking, the amount might be more than it can handle. Just remove the dough and hand-knead it on a floured working surface for a few minutes.
Put the dough back into the mixing bowl, add salt, and knead again.

Rising Phase:

Wrap the dough bowl with cling film and leave it to rise at room temperature for an hour.
Move the bowl to the fridge and let it sit for 16 hours.
When the rest period, remove the dough (now doubled in volume) from the bowl and knead it gently to release the trapped air.
Split the dough evenly into four balls around 7–9 oz. (200–250 g) each.
Move all balls into a container, preferably a proofing-specific one.
Let the dough rise for 4 hours so that it’ll double in volume once again.
Freezing/Refrigerating (Optional)
If you want to store the dough and bake it later, you can either pop the balls in the fridge (for up to 3 days) or put the risen dough in the freezer.
To prepare the dough for baking, you’ll have to defrost it (if frozen) and let it rise again. Aim for a rising time of 4 hours at room temperature for refrigerated balls.

Baking Phase:

Preheat the oven an hour before baking.
Pick a baking surface, preferably a pizza stone or steel, since they absorb heat well.
Place the baking surface as close as possible to the oven’s heating element, and make sure the oven is set to “roast” at 480–535°F (250–280°C).
Using a peel, put the pizza on the surface.
Keep an eye on the crust because it should be done in 5 minutes or so.

DID YOU MAKE THIS RECIPE?We’d love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @sharethecook

your time to shine:

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Oh, and we almost forgot!

This Airy Pizza Dough Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!