+SF
While I usually steer clear from declaring “this is the best … ever” because cockiness isn’t a good look, this is the best pizza dough I personally have ever eaten. It is light and flaky and crispy, and I don’t think any topping could even manage to make it taste bad. See it in action with Spicy Kimchi Pizza and Moroccan Pizza.
Note that all ingredients that go into yeast-based recipes should be at room temperature (flour, yeast and such) or lukewarm (water), never cold from the freezer or refrigerator and definitely not too hot. —CS
MAKES 1 PIZZA CRUST
2 cups (250 g) organic unbleached all-purpose flour (or an even mix white whole wheat and all-purpose, or bread flour)
¾ tsp fine sea salt
¾ tsp instant yeast
2 cloves garlic, grated
2 tsp (2 g) Italian seasoning
2 tbsp (30 ml) neutral-flavored oil
Room-temperature water (if temperature is really low, use lukewarm water)
Place the flour, salt and yeast in a large bowl, stirring to combine. Place the garlic and Italian seasoning along with the oil in a glass measuring cup. Top with just enough water to reach the 1 cup (235 ml) mark. Pour this mixture on top of the dry ingredients, scraping the sides of the measuring cup to get it all. Use a rubber spatula to thoroughly mix all of the ingredients. Gather the dough in the center of the bowl. Cover tightly with plastic wrap and leave at room temperature for 3 hours.
Remove the plastic wrap and “punch down” the dough with a rubber spatula. Sprinkle around the dough with a handful of flour while holding it up with the spatula. Swirl the dough in the bowl. Cover the dough again with plastic wrap and place in the refrigerator for at least 18 hours.
Have a pizza sheet ready. Sprinkle evenly with a handful of flour, and transfer the rather wet dough onto the sheet using a rubber spatula. Sprinkle evenly with flour and flatten into the shape you’ll want your pizza to be: thick or thin crust will depend on your preference, but I like to make mine about 12 inches (30 cm) in diameter. Make sure the surface is evenly sprinkled with a light amount of flour to keep the plastic wrap from sticking to it. Loosely cover with plastic wrap and bring it back to room temperature for 30 minutes.
Preheat the oven to 475°F (246°C). Carefully remove the plastic wrap, apply toppings and bake for 16 to 20 minutes, or until beautifully browned and crisp. Baking time will depend on thickness.