Best 2 Artisan Pizza Crust Recipes
If you're craving a delicious, authentic pizza crust with a crispy exterior and a chewy, flavorful interior, you need to try artisan pizza crust. This type of crust is made with high-quality ingredients and is typically cooked in a wood-fired oven, giving it a unique flavor and texture that is simply unmatched. Whether you prefer a classic Margherita pizza or something more adventurous, an artisan pizza crust is the perfect foundation for your culinary creation. In this article, we'll take you through the steps of making your own artisan pizza crust at home, so you can enjoy the taste of a truly special pizza without having to go out to a restaurant.
Here are our top 2 tried and tested recipes!
5-MINUTE ARTISAN PIZZA DOUGH
Love, love this recipe! So many great things to say about it: ridiculously easy to make, incredibly delicious, and it can be stored in your fridge for up to 2 weeks. Perfect for an afterschool snack or an easy dinner! Don't get overwhelmed by all of the instructions - you just have to read through them once - its basic pizza making. From the book Artisan Pizza and Flatbread in Five Minutes a Day.
Provided by Southern Polar Bear
Categories Yeast Breads
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
- Measure the flour using a "swoop and sweep" method. Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
- Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
- Cover with a non-airtight lid.
- Allow to rise at room temperature for 2 hours.
- DO NOT PUNCH DOWN! You want to retain as much gas in the dough as possible. A reduction in gas will make your pizzas and flatbreads dense.
- Refrigerate and use over the next 14 days. Refigerate at least 3 hours before using.
- On Pizza Day.
- 30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.
- Prepare and organize your toppings.
- Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.
- Pull up and cut off a 1/2 pound (orange-size) piece of dough.
- Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.
- Sprinkle your work area with a little flour. Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8" thick and 12" wide.
- Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
- Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
- Check for doneness after 8-10 minutes - it may take a few minutes longer. Turn the pizza around if the one side is browning faster than the other.
- Allow to cool slightly on a wire rack.
Nutrition Facts : Calories 416.5, Fat 8.4, SaturatedFat 1.2, Sodium 1052.6, Carbohydrate 73, Fiber 3.5, Sugar 0.2, Protein 11.1
HOMEMADE ARTISAN PIZZA
Steps:
- See video for detailed instructions.
Tips:
- Use the right flour: Bread flour or all-purpose flour with a high protein content (11-13%) is ideal for pizza crust.
- Water temperature matters: Use cold water to slow down the yeast's activity and allow the dough to develop more flavor.
- Knead the dough properly: Kneading helps develop the gluten in the flour, which gives the crust its structure and chewiness. Aim for 8-10 minutes of kneading.
- Let the dough rise twice: The first rise allows the yeast to activate and the dough to double in size. The second rise helps develop the flavor and texture of the crust.
- Preheat the oven and baking stone: A hot oven and baking stone will help create a crispy crust.
- Use fresh, high-quality ingredients: The better the ingredients, the better the pizza.
Conclusion:
Making artisan pizza crust at home is a rewarding experience that can be enjoyed by people of all skill levels. With the right ingredients, techniques, and a little practice, you can create delicious, pizzeria-quality pizza crust that will impress your friends and family. So, don't be afraid to give it a try!
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