Premium Pizza Crust

Recipe View 2 mins OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in lukewarm water. (2 minutes)

Recipe View 3 mins Stir in 2 cups (256g) of the flour and salt; mix until just combined. (3 minutes)

Recipe View 5 mins Gradually add the remaining 1 cup (128g) of flour, mixing well after each addition until a shaggy dough forms. (5 minutes)

Recipe View 15 mins Turn the dough out onto a lightly floured surface and knead until smooth and supple, about 10-15 minutes. The dough should be slightly tacky but not sticky.

Recipe View 2 mins Place dough in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap and refrigerate overnight (at least 12 hours, up to 24).

Recipe View 3 mins SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup (120ml) lukewarm water. (2 minutes)

Recipe View 1 hrs Stir in 1/2 cup (64g) of the flour; mix well to form a smooth, thick batter (the 'sponge'). (3 minutes)

Recipe View 5 mins Cover the bowl with plastic wrap and let rise in a warm place until foamy and nearly doubled in size, about 1 hour.

Recipe View 15 mins Blend in the remaining 1 cup (240ml) water, 2 1/2 cups (320g) flour, and salt; beat well until a shaggy dough forms. (5 minutes)

Recipe View 3 hrs Turn the dough out onto a lightly floured surface and knead until smooth and supple, about 10-15 minutes. The dough should be slightly tacky but not sticky.

Recipe View 2 mins Place dough in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 2-3 hours.

Recipe View 5 mins FINAL STEPS (for both methods): Gently deflate the dough and turn it out onto a lightly floured surface.

Recipe View 15 mins Divide the dough into two equal pieces. Gently form each piece into a ball. (5 minutes)

Recipe View 5 mins Roll or stretch each ball of dough out to approximately half of its final desired size. Let rest for 10-15 minutes while you prepare your pizza toppings. This allows the gluten to relax, making it easier to stretch further.

Recipe View 12 mins Preheat oven to 450 degrees F (230 degrees C) with a pizza stone or baking steel on the middle rack. (20 minutes)

Recipe View 5 mins Stretch out the dough over your floured knuckles or on a lightly floured surface, and spin/toss gently until desired size and thickness are achieved. (5 minutes)

Recipe View Place the stretched dough on a baker's peel sprinkled with cornmeal or semolina, or on a lightly greased pizza pan.

Recipe View Spread with your desired toppings (tomato sauce, cheese, vegetables, meats, etc.).

Recipe View Carefully slide the pizza onto the preheated pizza stone or baking steel, or place the pizza pan directly in the oven.

Recipe View Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. (12 minutes)

Recipe View Let the baked pizza cool for 5 minutes before slicing and serving.