Looking for a recipe for the perfect pizza dough? The kind that is light and bubbly with a bit of crispness to the bottom? Then you have come to the right place!
This weekend I tried the pizza dough recipe from America’s Test Kitchen. This dough is actually very wet going in to the oven, but makes a pizza dough that is light, airy and yet still crispy.
To make this dough, you mix 3 cups all purpose flour with 1 2/3 cups water. I used my mixer with dough hooks. You run the mixer until the dough is wet and then you let it sit for 20 minutes. The next step is to add 1 ½ teaspoons yeast and 1 ¼ teaspoons sugar to the dough. Then let the mixer kneed the dough for about six to ten minutes.
Once the dough is mixed, add one tablespoon of olive oil to a clean bowl. Transfer the dough to the new bowl. Pour another teaspoon of olive oil on top of the dough. Then, using a spatula coated with more oil, slowly turn the dough around until all sided are covered. Let the dough sit for about two hours to rise. An hour before you are going to bake the pizza, turn your oven on to 450 degrees and place a pizza stone in the oven.
This is what the dough looked like when I transferred it to a bowl for rising. As you can see, the recipe makes a very wet, almost pourable dough:
Finally, completely coat a rimmed baking sheet with two tablespoons of olive oil. Pour the dough onto the sheet and begin to spread it across to the edges. As the show explained, be sure to push from the middle out to avoid big bubbles in the middle. If the dough begins to stretch back, let it rest for a few minutes and then start again.
Let the dough sit for about five minutes until you see bubbles on top. Then poke the dough with a fork in rows along the entire sheet. I added kosher salt to the top before baking. You can also sprinkle spices of your choice on top as well.
The actual recipe from the Test Kitchen will explain when and how to put on pizza toppings. It involves putting the toppings on after the dough has baked for about 15 minutes. I simply let my dough bake for the same amount of time until it “looked done,” approximately 15 to 20 minutes.
Just as the show claimed, my crust was soft on top and perfectly crispy on the bottom. I did have a hard time getting the dough off of the sheet. Next time I might put a bit of corn meal on the pan before adding the dough.
Notice the crisp bottom and soft top:
I’ve made many pizza crusts in my life, and this by far was the best pizza crust to come out of my oven. I give a two thumbs up to America’s Test Kitchen’s pizza dough recipe!