Rustic Pizza Dough Crust by @manningherkitchen

55 min

6 servings

🌾

630 g

All purpose flour

🍞

4.7 g

Active dry yeast

🧂

9 g

Sea salt

💧

530 ml

Water

🫒

30 ml

Extra virgin olive oil

🌽

Cornmeal

Pizza toppings

  1. Preheat

    Preheat the oven with the pizza stone inside to 500°F (260°C) or its highest setting for 45 to 60 minutes.

  2. Add
    • all-purpose flour
    • sea salt
    • active dry yeast

    Add the all-purpose flour, sea salt, and active dry yeast to the mixing bowl.

  3. Add
    • cold water

    Add the cold water and mix with the paddle attachment until the dough starts coming together.

  4. Step

    Replace the paddle attachment with the dough hook.

  5. Knead

    Knead the dough on low speed for 8 to 10 minutes until smooth and sticky.

  6. Divide

    Remove the dough from the mixer and divide it into 6 equal pieces.

  7. Shape

    Shape each dough piece into a round ball and place the balls on the baking sheet.

  8. Drizzle
    • extra virgin olive oil

    Drizzle the dough balls with the extra virgin olive oil and rest them for 30 minutes.

  9. Cut
    • flour for dusting

    Cut parchment paper for one pizza and dust it with flour for dusting.

  10. Tear

    Stretch one dough ball by hand on the parchment paper into an approximately 10-inch round without tearing it.

  11. Add

    Add desired toppings without overloading the dough.

  12. Bake

    Slide the parchment and pizza onto the hot pizza stone and bake for 7 to 10 minutes until the edges are golden brown.

  13. Transfer

    Transfer the baked pizza to the wire cooling rack and cool for 2 minutes.

  14. Slice

    Slice the pizza and serve immediately.

Rustic Pizza Dough Crust by @manningherkitchen

55 min

6 servings

🌾

630 g

All purpose flour

🍞

4.7 g

Active dry yeast

🧂

9 g

Sea salt

💧

530 ml

Water

🫒

30 ml

Extra virgin olive oil

🌽

Cornmeal

Pizza toppings

Preparation Steps

  1. Step 1/14

    Preheat the oven with the pizza stone inside to 500°F (260°C) or its highest setting for 45 to 60 minutes.

    🍕pizza stone

  2. Step 2/14

    Add the all-purpose flour, sea salt, and active dry yeast to the mixing bowl.

    🌾all-purpose flour
    🧂sea salt
    🍞active dry yeast
    🥣mixing bowl
    ⚙️paddle attachment

  3. Step 3/14

    Add the cold water and mix with the paddle attachment until the dough starts coming together.

    💧cold water
    🥣mixing bowl
    ⚙️paddle attachment

  4. Step 4/14

    Replace the paddle attachment with the dough hook.

    🥐dough hook

  5. Step 5/14

    Knead the dough on low speed for 8 to 10 minutes until smooth and sticky.

    🥣mixing bowl
    🥐dough hook

  6. Step 6/14

    Remove the dough from the mixer and divide it into 6 equal pieces.

    🔪knife

  7. Step 7/14

    Shape each dough piece into a round ball and place the balls on the baking sheet.

    🍳baking sheet

  8. Step 8/14

    Drizzle the dough balls with the extra virgin olive oil and rest them for 30 minutes.

    🫒extra virgin olive oil
    🍳baking sheet

  9. Step 9/14

    Cut parchment paper for one pizza and dust it with flour for dusting.

    🌾flour for dusting
    📜parchment paper
    🔪knife

  10. Step 10/14

    Stretch one dough ball by hand on the parchment paper into an approximately 10-inch round without tearing it.

    📜parchment paper

  11. Step 11/14

    Add desired toppings without overloading the dough.

    📜parchment paper

  12. Step 12/14

    Slide the parchment and pizza onto the hot pizza stone and bake for 7 to 10 minutes until the edges are golden brown.

    🍕pizza stone
    📜parchment paper

  13. Step 13/14

    Transfer the baked pizza to the wire cooling rack and cool for 2 minutes.

    ✨wire cooling rack

  14. Step 14/14

    Slice the pizza and serve immediately.

    🍕pizza cutter

Composition

Ingredients

Types

Grains, Leavening agents, Seasonings, Oils

Ingredients

All purpose flour, Active dry yeast, Sea salt, Water, Extra virgin olive oil, Cornmeal, Pizza toppings

Notes

All purpose flour (or 00 flour, plus some for dusting), Water (cold), Extra virgin olive oil (or so, to drizzle over the shaped dough rounds), Cornmeal (to sprinkle on the parchment paper, amount not given), Pizza toppings (desired toppings, not specified)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Nut-free, Soy-free

Calories

400 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 83g, Fat: 3g, Fiber: 3g, Sugar: 0.3g

Nutritional Information

Minerals

Sodium: 590mg, Iron: 4.5mg, Calcium: 19mg, Potassium: 125mg

Vitamins

Vitamin E: 0.3mg, Thiamin: 0.6mg, Folate: 145mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

10 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

pizza stone, mixing bowl, paddle attachment, dough hook, baking sheet, parchment paper, wire cooling rack, knife, pizza cutter

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Pizza night, Party, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

Italian

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Chewy, Airy

Flavors

Savory, Yeasty, Mild

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 120 min (Keep covered after baking and consume the same day.), fridge : 72 hours (Store individual raw dough balls in lightly oiled airtight containers.), freezer : 90 days (Freeze individual lightly oiled raw dough balls in airtight freezer bags; thaw overnight in the refrigerator before use.)