Premium Pizza Crust Recipe - Allrecipes.com
Premium Pizza Crust Recipe
  • READY IN 15 hr

Premium Pizza Crust

Recipe by  

"This is a double-rise dough typical of Neapolitan pizza. Two different rise methods are provided, one overnight in refrigerator and the other with a sponge."

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Ingredients Edit and Save

Original recipe makes 2 - 12 inch crusts Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    15 hrs

Directions

  1. OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
  2. SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
  4. Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2006

Had to add about a cup more flour but this is the bomb! I haven't had pizza like this since I left my hometown pizza place owned by an Italian family. I used the sponge version that took a little over an hour. I did use 110degree water and did add just a pinch of sugar. I let it 'grow' in its sponge form for about 2 hours. This dough was a beautiful consistency when it came together; incredibly easy to work with. I let it rise in a warmed oven so it didn't take 2 hours to double in bulk, only 1 hour. The crust was crispy on the edges with a chewy consistency. It made 2 large pizzas. The taste was great; it had a slight sourdough tang I think because I let the sponge ferment longer. The edges don't get browned but didn't matter==superb crust consistency.

 
Most Helpful Critical Review
Oct 27, 2008

I very nearly tossed this out and started again with another recipe. I'm using the cold rise method, and no matter how the pizza turns out tomorrow, the dough I'll end up with has little in common with the recipe as written. I double checked the measurements, because it was so highly rated I thought I must be doing something wrong. I lost track of how much more flour I had to add to get it to a kneadable state, but it was at least a cup, probably more. As written, sticky, unworkable.

 
Feb 02, 2009

I made this recipe according to directions and must admit that I liked it much better than any other pizza crust that I have tried. I did bake it on my baking stone @ 450F, and got excellent results: the interior crumb was tender, and, due to the absence of oil, had excellent gluten strands[better than I have ever found in pizza!] with also those awesome tiny air bubbles all over the outside of the crust. A must for any artisan baker!!! SUPER!!! Note: it did require more flour than it called for whenever I kneaded it... about half cup more, perhaps.

 
Nov 16, 2008

Crust was simple, it rised properly. I added some garlic powder prior to baking, it seemed to add some needed flavor. I also brushed olive oil and sprinkled sea salt to the edges of the crust. It really added a nice color and flavor to the pizza crust.

 
Jan 12, 2009

This recipe was excellent. I prefer this one to 'Jays Signature Crust' which seems to me the more popular one on this site. For everyone who loves more authentic thin crust pizza...this is definitely the way to go.

 
Nov 30, 2009

Any recipe that can withstand the torture I dealt this one and still turn out good deserves more than five stars. It was all going well until I covered the dough that I'd half shaped with waxed paper to rest. (Don't do that) The waxed paper stuck, taking half the dough with it, and all attempts to reshape it failed. Good thing it makes two pizzas, right? Wrong. I shaped the second one, then got cocky and tried to move it to the pizza stone without letting it rest. Yeah, don't do that either. Big holes once again. I managed to get one pizza shaped and on the pizza stone somehow, in spite of my obvious incompetence. Long story less long, this makes a great, chewy crust that is as close to pizzeria pizza crust as I've been able to create at home - definitely doesn't have that 'homemade' pizza taste to it. I hope to make it again once I've gotten over this experience. Thanks for the recipe!

 
Dec 12, 2008

This is wonderful. I have made both the sponge method and the overnight method, and they both worked great. I usually only need one crust at a time, so I flatten the extra dough a little and freeze it. I thaw it in the fridge and then use it when needed. My husband now swoons over my homemade pizza. Made it tonight for friends and they requested the recipe.

 
Apr 24, 2008

Finally a crust that doesn't taste like bread! I did the overnight method, and also needed another cup of flour. Used my Kitchen-Aid with the dough hook and added a little bit of italian seasoning.

 

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Nutrition

  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 223 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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