I love a good pizza - crispy thin crust, tomato sauce, and delicious topping. My favorite topping? Mozzarella slices, baked on top of delicious tomato sauce. Topped with fresh arugula, thinly sliced prosciutto di Parma and a drizzle of aged balsamic vinegar.

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My favorite dough is a 24 hour dough with levain. The natural levain adds a nice depth in flavor. The crust rises perfectly and it bakes thin and crispy.

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Below are some of my favorite pizza crust recipe. From same-day pizza dough, over 24 hour pizza dough to overnight pizza dough with poolish.

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The shaped pizza balls can be kept in the fridge for up to 2 days. Lightly oil them, and place into a plastic container. You can also freeze the dough.
 

To bake the pizza I use a pizza stone, which is preheated at 550 F

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Same day pizza dough:

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7 + 3/4 cups / 1000 gr of white flour

3 cups / 700 gr of water 90F / 32C

1 tbl-spoon + 1/4 t-spoon / 20 gr of salt

1/2 t-spoon / 2 gr of dried yeast

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In the bowl of your stand mixer (I use my KitchenAid - dough hook attached), mix flour and salt together. Add the water and yeast to it. Mix for 7-8 minutes.

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Cover the dough and let it sit in the bowl for about 6 hours. Turn the dough once within the first hour. How to turn: pull about 1/4th of the dough from the bottom of the bowl up and fold it on top. Repeat with the remaining 3 parts. Let raise until 6 hours in total are over. 

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Divide the dough into 5 equally sized dough balls for an approximately 12 inch diameter thin crust pizza. Or make fewer but bigger balls for thick crust iron skillet pizza.

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Overnight pizza dough:

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The dough is similar to the one above. But, due to the longer time the dough has to develop, it will also develop more flavor.

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7 + 3/4 cups / 1000 gr of white flour

3 cups / 700 gr of water 90F / 32C

1 tbl-spoon + 1/4 t-spoon / 20 gr of salt

1/4 t-spoon / 1 gr of dried yeast

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In the bowl of your stand mixer (I use my KitchenAid - dough hook attached), mix flour and salt together. Add the water and yeast to it. Mix for 7-8 minutes.

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Let rest in the bowl for about 20 - 30 minutes. Turn the dough once within the first hour. How to turn: pull about 1/4th of the dough from the bottom of the bowl up and fold it on top. Repeat with the remaining 3 parts. Lightly oil the bottom of the dough put back in the bowl. Cover the bowl with cling wrap and put the dough into the fridge. Let it develop for about 12 hours over night. 

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After 12 hours you shape the dough into 5 equally sized dough balls for an approximately 12 inch diameter thin crust pizza. Or make fewer but bigger balls for thick crust iron skillet pizza.

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Overnight pizza dough with polish:

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Poolish:
3 + 3/4 cups / 500gr of white flour

2 + 1/4 cups / 250gr of water 80F / 27C

1/8 t-spoon / 0.5 gr of instant dried yeast

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The evening before you plan to bake your pizza: In a plastic bowl, preferably with lid, mix all ingredients by hand until just incorporated. Cover and let sit overnight on the kitchen counter (12 - 14 hours).

The polish will be bubbly and has tripled in size.

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Now it is the right time to make the pizza dough.

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3 + 3/4 cups / 500gr of white flour

1 + 1/8 cups / 250gr of water 105F / 41C

1 table spoon + 3/4 t-spoon / 20gr of salt

All of the polish from above

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Put all dry ingredients in the bowl of your stand mixer. Pour the water around the polish to loosen it from the bowl. Pour it into the bowl to the dry ingredients. Knead with the dough hook attached for about 6 - 7 minutes. 

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The dough needs to be turned 2 times during the first hour.
How to turn: pull about 1/4th of the dough from the bottom of the bowl up and fold it on top. Repeat with the remaining 3 parts. Lightly oil the bottom of the dough and put back in the bowl. Cover the bowl with cling  wrap and let sit for another 6 hours.

 

You can now shape the dough into 5 equally sized dough balls for an approximately 12 inch diameter thin crust pizza. Or make fewer but bigger balls for thick crust iron skillet pizza.

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Enjoy!