Homemade Pizza
Classic homemade pizza with a soft, airy crust that develops rich flavor from slow fermentation.
Equipment
Ingredients
Dough
active dry yeast (dry)
0.5 tsp
granulated sugar (dry)
1 tsp
water (room_temperature)
203 g
all-purpose flour (dry)
290 g
olive oil (liquid)
1 tbsp
salt (dry)
1 tsp
Instructions
Mix the dough
Combine yeast, sugar, and water in a bowl. Add flour and mix until dough forms.
Add salt and oil
Add salt and olive oil to the dough, then perform coil folds until oil is fully incorporated.
First rest
Cover the dough and let it rest for 20 minutes.
Coil folds
Perform another round of coil folds.
Bulk fermentation
Cover and let the dough rise on the counter for 3 hours, or until doubled in size.
Shape the dough
Transfer dough onto floured parchment paper. Shape into a ball, cover with a bowl, and rest for 30 minutes.
Form pizza base
Gently flatten the center of the dough, leaving the edges thicker.
Add toppings
Spread pizza sauce, add fresh basil leaves, then top with cheese cubes.
Bake the pizza
Bake on the middle rack at the highest temperature your oven reaches using bottom heat only, for about 9 minutes.
Original recipe
Storage
Store baked pizza wrapped in foil or an airtight container. Reheat directly on oven rack for best texture.
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