Imen This chewy, crisp-edged Alton Brown Pizza Dough Recipe is a masterclass in at-home pizza making. Crafted with high-protein bread flour, active dry yeast, and a slow fermentation in the fridge, this dough delivers a robust flavor and perfect texture. From start to finish, the process takes about 1 day and 3 hours., yielding enough for 3 (10-inch) pizzas. Dress it up with your favorite sauce, cheese, and toppings—this crust is the ideal foundation for any pizza night.
Alton Brown Pizza Dough Recipe Ingredients
- 690 grams bread flour, plus 1/2 cup for shaping
- 20 grams kosher salt
- 15 grams sugar
- 9 grams active dry yeast
- 455 milliliters filtered water
- 15 grams olive oil, plus extra for brushing crust
- Sauce and pizza toppings, as desired
How To Make Alton Brown Pizza Dough Recipe
- Mix the dough: Add bread flour, salt, sugar, and yeast to a stand mixer bowl fitted with a dough hook. Combine water and olive oil in a measuring cup, then pour into the dry ingredients. Mix on low until the dough forms a ball. Increase to medium speed and knead for 5 minutes.
- First rise (cold ferment): Turn dough onto a floured surface and shape into a smooth ball. Place into a lightly oiled bowl, cover with plastic wrap, and refrigerate for 18–24 hours.
- Divide the dough: Punch down and shape dough into a rough rectangle. Roll into a 12–15 inch log and cut into 3 equal parts. Flatten each into a disk, fold edges inward, and roll into tight balls.
- Rest again: Cover dough balls with a clean towel and rest for 30 minutes. Alternatively, refrigerate in airtight containers for up to 8 hours—just bring to room temperature before shaping.
- Heat oven and stone: Place a pizza stone on the lower rack and preheat oven to 500°F or higher. Allow at least 30 minutes to fully heat.
- Shape the dough: Sprinkle flour on a pizza peel. Flatten dough into a disk, then stretch by hand to form the outer lip. Avoid using a rolling pin—it can ruin the crust’s structure.
- Top the pizza: Brush the outer lip with olive oil. Add a thin layer of sauce, olive oil, herbs, and your preferred cheeses and toppings.
- Bake the pizza: Slide pizza onto the stone using a firm jiggle and snap motion. Bake for about 7 minutes until the crust is golden and the top is bubbly.
- Cool and serve: Let the pizza rest for 2 minutes before slicing.
Recipe Tips
- Use bread flour: Its high protein content yields a chewy, sturdy crust.
- Cold fermentation is key: It builds deeper flavor and better texture.
- Stretch, don’t roll: Stretching preserves air pockets for a light, bubbly crust.
- Use a pizza peel: A floured peel makes transferring the pizza smooth and stress-free.
- Watch for bubbles: Pop large bubbles early during baking to prevent burnt spots.
What To Serve With Pizza
Round out your pizza night with a crisp Caesar salad, garlic knots, or roasted vegetables. For drinks, beer, sparkling water, or a glass of red wine are perfect complements. Serve with chili flakes, grated Parmesan, or hot honey for topping variety.
How To Store Pizza Dough
Refrigerate: Store shaped dough balls in airtight containers for up to 8 hours. Let them come to room temp before using.
Freeze: Freeze unused dough balls tightly wrapped for up to 3 months. Thaw in the fridge overnight and let sit at room temp for 30–60 minutes before shaping.
Pizza Dough Nutrition Facts (per 1/3 batch, before toppings)
- Calories: 410
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 78g
- Sugar: 2g
- Protein: 12g
- Sodium: 780mg
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but the crust will be less chewy and slightly softer.
How long can I keep the dough in the fridge?
For best results, use it within 24 hours, but it can rest up to 3 days. The flavor intensifies over time.
Do I need a pizza stone?
It helps achieve a crisp bottom crust, but a preheated cast iron skillet or heavy baking sheet can work in a pinch.
What’s the best way to stretch the dough?
Use your hands to pull and turn the dough gradually. Gravity helps form the outer edge.
Why rest the dough before baking?
This relaxes the gluten, making the dough easier to stretch and improving the final texture.
Try More Recipes:
Alton Brown Pizza Dough Recipe
Description
This flavorful, chewy pizza dough is slow-fermented in the fridge for optimal texture and taste—perfect for crafting professional-quality homemade pizzas.
Ingredients
Instructions
- Combine dry ingredients in mixer. Add water and oil. Mix to form dough, knead 5 minutes.
- Transfer to an oiled bowl, cover, and refrigerate 18–24 hours.
- Punch down, roll into a log, cut into 3. Form each piece into a tight ball. Rest 30 minutes.
- Preheat oven with pizza stone to 500°F+.
- Shape each dough ball into a 10-inch round by hand.
- Add sauce, toppings, and brush crust with oil.
- Slide onto hot stone and bake 7 minutes.
- Let rest 2 minutes, slice, and enjoy.
