Try this Crispy Pizza Dough recipe.
- Carbohydrate 33.2346921862503 g
- Cholesterol 0 mg
- Fat 0.506903125 g
- Fiber 1.67367189455777 g
- Protein 4.9892890625 g
- Saturated Fat 0.08133671875 g
- Serving Size 1 1 Serving (67g)
- Sodium 2.691875 mg
- Sugar 31.5610202916925 g
- Trans Fat 0.15942828125 g
- Calories 159 calories
Step-by-step
- Stir yeast and sugar into water, let sit for 8 minutes or so.
- It should become slightly foamy with a familiar "yeast" odor.
- No foam after 6 or so minutes and the yeast was bad or your water wrong temperature.
- In a bowl (or food processor) mix flour and salt.
- Add the yeast mixture.
- If using food processor, continue running until dough forms a ball, 10-20 seconds.
- By hand, just jump in and mix away.
- If the dough is a little dry (ie: flour left on sides of bowl and you absolutely cant get it mixed) add 1/2 teaspoon water and try until you get it.
- If measured right, you shouldnt need any additional water.
- On a floured surface pick up dough and throw it down HARD 8-10 times (really, you cant hurt it, think of your boss...)
- Continue kneading for 2 minutes or so.
- Either rolls out by hand for an 11" pizza (14" thin or 7" thick).
- Bake at 500F in pre-heated oven for 8-12 minutes, the edges will turn nice golden brown when done.
- Dough will be firm and cripy, not soggy and soft like many other doughs.
High oven temperatures of 500 degrees Fahrenheit transform simple starch and water matrices into a rigid, brittle crust by rapidly evaporating internal moisture before the interior can turn cake-like. Hydration control dictates the final texture; water kept between 75 and 80 degrees Fahrenheit awakens the yeast without denaturing its protein structures. Mixing flour and salt thoroughly before introducing the liquid ensures uniform gluten development, preventing pockets of weakness that trap steam and yield soggy centers.
The Mechanics of Gluten Development
Physical force accelerates elasticity. Throwing the dough down hard against a floured work surface aligns the gluten strands much faster than gentle folding, building the necessary tensile strength to hold high-heat expansion. Dust sparingly with unbleached all-purpose flour during kneading; excess dry powder alters the hydration ratio and creates a tough, mealy bite rather than a clean shatter.
- Water too hot above 110 degrees Fahrenheit kills the yeast, resulting in a dense, flat disk.
- Dry spots remaining in the bowl require water added by half-teaspoon increments to maintain structural balance.
- Golden brown edges signal complete starch gelatinization and optimal crispness.
