The Strategy
A great pizza night always starts with a dough that's been kneaded until it's as smooth and stretchy as can be. Letting the gluten develop properly means your crust will hold its shape when you go to stretch it out. Don't be afraid to leave a nice, thick border around the edge to hold in all that gooey cheese and savory sauce.
Technique Summary
A good pizza crust is built on a foundation of well-kneaded, stretchy dough that holds its shape under a mountain of toppings. Letting the dough rise slowly ensures a chew and flavor that will make you skip the delivery apps.
Chef’s Checkpoints
- Check that the dough is elastic enough to stretch thin without tearing when you pull a small piece.
- Look for the dough to hold your finger indentation when poked, rather than bouncing back immediately.
- Listen for a hollow sound when tapping the proofed dough bowl, indicating trapped air bubbles.