Chewy Crust Bubbles (Printable Version)
# What You'll Need:
→ Dough
01 -
3 3/4 cups plus 2 tablespoons all-purpose flour
02 -
1 1/2 cups plus 2 tablespoons warm water, split up
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1/4 teaspoon active dry yeast
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1 1/2 teaspoons fine salt
# Steps to Follow:
01 -
Spread your sauce and stuffing on, skipping an inch on the edge. Slide your pizza onto the hot steel or stone and bake for about 5 minutes. Then, switch on the broiler to brown the topping and melt cheese for another 2 to 4 minutes, until it bubbles and looks golden. For cast iron fans, bake for 15 to 20 minutes and finish with a blast under the broiler to get a nice char. Repeat the whole thing with your other dough ball.
02 -
Dust the counter and drop one dough ball down. Press the middle gently but leave a thick edge all around—aim for an inch. Grab it by the edge and let gravity pull and stretch it to about 12 inches. Once it’s looking right, land it on a floured peel or into your oiled cast iron pan. Make sure it’ll slide off easily if using a peel.
03 -
Stick your pizza stone, steel, or reversed baking sheet on the oven’s middle shelf. Crank the oven up to 500°F (260°C) or as hot as you dare and keep it preheating for at least 45 minutes. If you're using a pizza peel, dust with flour. Cast iron? Rub with olive oil.
04 -
After shaping, drop the dough balls onto a greased dish. Glide a little oil over their tops and cover them. Let them relax for an hour. If you’re not planning on baking soon, wrap tightly and keep the balls chilled for up to two days.
05 -
Toss the rested dough onto a floured spot, then split it in half. Grab each chunk, pull edges up, and tuck them in the center so you’ve got a ball. Put each ball seam-side down somewhere clean and unfloured, then use your palms to slide it toward you for a tight round. Spin and repeat till it’s nice and firm.
06 -
Wet your hand a smidge and fold parts of the dough into the middle, spinning the bowl around as you go until it’s tight and ball-like. Flip it seam-down into a greased, clean bowl. Pop a lid or plastic wrap on and leave it to double in size at room temp. Expect to wait 5 to 6 hours.
07 -
Shake the salt on your dough. Stir up the yeast water and pour it on top. Wet your hand, then pull up the dough’s edges and fold them over the center 5 or 6 times, pinching it together. Do this till there aren’t any dry spots left and the dough gets shaggy and uneven. Cover up, hang tight for another hour.
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Take that leftover tablespoon of warm water and tip in your yeast, letting it dissolve by itself.
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Toss nearly all the warm water into a large bowl with all the flour. Don’t add that last tablespoon of water—save it for the yeast. Stir until a sticky dough forms, throw on a lid, then leave it alone for 20 minutes.
# Additional Tips:
01 -
If you stash the dough in the fridge for a couple days, you’ll get bigger flavor and way better chew when you finally bake.
02 -
A wetter, looser dough makes bigger air pockets and a fluffier bite.