Description
An authentic rustic Italian pizza dough recipe made with cold water fermentation and simple ingredients for a perfectly crispy yet chewy crust every time.
Ingredients
5 cups all-purpose or 00 flour (plus extra for dusting)
1.5 tsp instant dry yeast or active dry yeast
1.5 tsp sea salt
2.25 cups cold water
1 tbsp extra virgin olive oil
Semolina flour or cornmeal (for dusting)
Arrabiata sauce
Smoked mozzarella cheese
Caramelized onions
Sautéed mushrooms
Ricotta meatballs
Roasted peppers
Heirloom tomatoes (thinly sliced, firm)
Green onions
Fresh basil
Grated Parmigiano Reggiano
Instructions
1. Preheat oven to 525°F or highest temperature possible with a pizza stone inside for 45 minutes to 1 hour.
2. In a stand mixer, mix flour, yeast, and salt on low speed with paddle attachment. Slowly add cold water.
3. Switch to dough hook and mix for 8 to 10 minutes until dough is smooth and only slightly sticky.
4. Divide dough into 6 equal portions. Shape each into a ball and place on a lightly oiled baking sheet. Drizzle with olive oil, cover with plastic wrap, and let rise for 2 hours at room temperature.
5. Dust counter with flour and stretch one dough ball into a 10-inch circle using your fingers and knuckles.
6. Place on a peel dusted with semolina or cornmeal to prevent sticking.
7. Spread 2–3 tbsp of Arrabiata sauce, sprinkle mozzarella, and add toppings of choice without overcrowding.
8. Slide onto preheated stone and bake for 5 to 7 minutes, or until golden and bubbly.
9. Remove from oven, top with fresh basil and grated Parmigiano Reggiano, let rest a few minutes, then serve.
Notes
You can refrigerate dough for up to 2 days or freeze for up to 3 months.
Allow pizza to rest a few minutes before slicing so the cheese sets.
Do not overload the crust with toppings to prevent sogginess.
Use firm, thinly sliced heirloom tomatoes to avoid excess moisture.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Method: Baking
- Cuisine: Italian