This pizza dough is the result of years of experimenting, and trust me, it’s worth the wait. With a crispy bottom and a satisfying chew, it’s the perfect base for your pizza creations. Bonus points if you plan ahead and let it rest in the fridge for three days—flavor explosion incoming!

Eric’s Pizza Dough

Eric’s Pizza Dough: Crispy Bottom, Perfect Chew

This pizza dough is the result of years of experimenting, and trust me, it’s worth the wait. With a crispy bottom and a satisfying chew, it’s the perfect base for your pizza creations. Bonus points if you plan ahead and let it rest in the fridge for three days—flavor explosion incoming!

Software (a.k.a. Ingredients)

16 1/2 oz bread flour
2 tsp raw sugar
1/2 tsp instant yeast
10 1/2 oz ice water
1 tbsp extra virgin olive oil
1 1/2 tsp table salt

Procedure (a.k.a. The Magic)

Food Processor Fun:
Grab your trusty food processor fitted with the metal blade. Toss in the flour, yeast, and sugar. Give it a few quick pulses like you’re revving an engine—combine but don’t overthink it.
Water, Meet Dough:
Turn the processor on low and slowly pour in the ice water through the feed tube. Watch as the magic happens and the dough just starts to come together—stop before it forms a full-on doughy blob.
Nap Time:
Let the dough rest for 15 minutes. Why? Because even dough needs a break before the real work begins.
The Salt and Oil Show:
After the nap, add the salt and olive oil to the processor. Blitz it until a dough ball forms and starts spinning around like it’s auditioning for a dance competition.
Hands-On Kneading:
Take the dough out of the processor and knead it for about a minute. Think of it as giving it a little love and a workout—smooth and stretchy is the goal here.
Home Sweet Home:
Form the dough into a tight ball and place it in an oiled airtight container. Make sure it’s comfy—it’s going to hang out here for a while.
Slow and Steady Wins the Flavor Race:
Pop that container in the fridge for at least 24 hours, but if you’re a flavor enthusiast, let it chill for up to three days. The longer it rests, the more flavor it develops—it’s like a mini dough vacation.
Ready for Action:
When you’re ready to use it, let the dough come to room temperature before rolling it out. Fire up the oven, get your toppings ready, and let this dough shine!

Notes

If you’re not making pizza immediately, you can freeze this dough. Just thaw it in the fridge overnight and you’re good to go.

Whether you’re a fan of classic margherita or a toppings enthusiast, Eric’s Pizza Dough is your trusty foundation for pizza perfection. And remember, crispy bottom and chewy crust are non-negotiable!