Easy Same-Day Crispy Pizza Dough

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1. 1

   In a container, combine 300 g cold water, 10 g yeast, and a scoop of honey. Mix until the yeast is dissolved.

   💡 The yeast/honey mixture should be prepared at least 2 hours before the main dough mix.

   water 300 gyeast 10 ghoney a scoop

   ⏱ 2 hours▶ 1:05

2. 2

   Add 300 g of flour to the yeast mixture and mix until combined. Cover with plastic and let rest for 1 to 2 hours until bubbles form and it doubles in size.

   💡 The dough should double in size to ensure fermentation.

   flour 300 gyeast 10 g

   ⏱ 2 hours▶ 1:42

3. 3

   In a large container, combine the yeast mixture with 1 kg of flour. Mix until no more water is visible.

   💡 The dough will be hard and not sticky at this stage.

   water 300 gflour 300 gyeast 10 g

   ▶ 2:12

4. 4

   Turn the dough onto a counter. Add 35 g of sea salt and 20 g of extra virgin olive oil. Work the dough until it becomes sticky.

   💡 The oil helps with the cooking process in a home oven.

   sea salt 35 gextra virgin olive oil 20 g

   ▶ 2:56

5. 5

   Let the dough rest for about 20 minutes with a lid on top.

   ⏱ 20 minutes▶ 4:14

6. 6

   Divide the dough into 200 g portions. Form them into tight balls and place them on a tray lined with plastic wrap, spaced about three fingers apart. Let rest for 2 to 3 hours until doubled.

   💡 The dough balls should be roughly 200g for the 'body style' thin crust.

   ⏱ 3 hours▶ 4:38

7. 7

   Preheat the oven to its maximum temperature (e.g., 300°C) for about one hour with a baking stone or inverted tray inside.

   💡 Preheating the surface ensures a crispy bottom.

   🔥 300°C▶ 6:44

8. 8

   Dust a surface with flour. Take a dough ball, flatten it, and use a rolling pin to stretch it extremely thin. Transfer to the hot oven surface.

   💡 Using a rolling pin helps remove air for an ultra-thin crust.

   flour 300 g

   ▶ 7:53

9. 9

   Spread a thin layer of tomato sauce, then drizzle olive oil and sprinkle Parmesan cheese. Add fresh mozzarella (avoiding the edges) and a pinch of black pepper. Bake until the cheese bubbles.

   💡 Keep the mozzarella away from the crust to prevent it from becoming soggy.

   tomatoParmesan cheesefresh mozzarellablack pepper a pinch

   ▶ 9:42

10. 10

    Once cooked, top with fresh basil and extra olive oil/pepper if desired.

    fresh basil

    ▶ 10:42

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Vito Iacopelli on YouTube