Chewy Pizza Crust Bubbles (Printable Version)
Fluffy, chewy dough makes a pizza crust with golden bubbles and a crunchy bottom. Simple moves, big flavor.
# What You'll Need:
→ Dough
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1 1/2 teaspoons fine salt
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1/4 teaspoon active dry yeast
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1 1/2 cups plus 2 tablespoons warm water, divided
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3 3/4 cups plus 2 tablespoons all-purpose flour
# Step-by-Step Guide:
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Just toss the flour into a big bowl along with all except 1 tablespoon of the warm water. Give it a quick stir, pop a cover over it, and let it hang out for 20 minutes.
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Let the yeast soak in that last leftover tablespoon of warm water until it dissolves on its own.
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Scatter the salt over your dough. Stir the yeast water, then pour it into the bowl too. Dip your hand in some water, then pull and fold parts of dough over the center, pinching and tucking about 5 or 6 times. Keep going till everything’s mixed and the dough looks messy and rough. Cover it up again and let it rest for an hour.
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With your hand just barely damp, grab the dough and fold it over into the middle a few times, turning the bowl as you go, till it gets tighter like a ball. Flip it seam-side down in a clean, lightly oiled bowl. Throw the cover back on and let it rise right on the counter until it’s about twice as big. That could take 5 to 6 hours.
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Move the dough out to a floured spot and split it in two. Take a piece, pull the edges over into the middle till you’ve got a ball. Set it seam-side down on a spot with no flour. Use your hands to gently drag it toward you, building up some surface tension, spin it and do it again till it’s round and tight.
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Put the dough balls on a greased plate, rub a bit of oil on top, and cover them up. Let them sit out for another hour. Not planning to bake right away? Go ahead and cover them tight and stash them in the fridge for two days, max.
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Stick a pizza stone, baking steel, or flipped baking sheet on the middle oven rack. Blast the oven to 500°F (260°C) or as hot as it’ll go for 45 minutes or longer. Dust up a pizza peel with flour or spread some olive oil in a cast iron pan.
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Grab one dough ball and plop it on a floured counter. Press the center down gently, leaving about an inch around the outside. Pick it up by the edge and let gravity help you stretch it to about 12 inches wide. Slip it onto your floured peel—make sure it slides—or fit it right in a prepped cast iron pan.
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Lay on your sauce and toppings but leave that outer inch empty. Slide the whole thing onto the hot steel or stone and bake for about 5 minutes. Flip on the broiler and cook another 2–4 minutes till the cheese is melted and the crust is bubbly and golden. If you’re using a cast iron, bake for 15–20 minutes and hit it with a quick broil for char. Do it all over again with the rest of the dough.
# Additional Notes:
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Letting the dough chill in the fridge for up to two days gives you the best flavor and makes for an awesome texture when you bake it.
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A wetter dough means you’ll get bigger bubbles inside and a lighter crumb.