Anthony Falco

Anthony Falco’s Thin and Crispy Pizza Dough

Name: Anthony Falco’s Thin and Crispy Pizza Dough
Cook time: 1200 s
Total time: 75600 s
Yield: Makes 10
Ingredients: 70 g water - at room temperature (72°F); ¼ tsp instant yeast; 80 g high protein bread flour; 500 g high protein bread flour; 500 g all-purpose flour - plus extra for dusting; 80 g extra-virgin olive oil - plus extra for greasing; 2 tbsp sea salt; 600 g water - at room temperature (72°F)

This pizza dough is my take on a classic thin & crispy American pizza. The high olive oil content helps make it extra crispy and savory, the hybrid fermentation of sourdough starter and yeast gives depth of flavor and extra crispiness. If you don’t have sourdough you can use the commercial yeast pre-ferment recipe instead for the starter portion. Nostalgia and modern flavor all in one pizza dough!

21 hrs total time

20 mins active time

Easy

Makes 10

Ingredients

Measurements:

Starter (preferment, aka biga, sponge, polish)

70 g water
at room temperature (72°F)
¼ tsp instant yeast
80 g high protein bread flour

Dough

500 g high protein bread flour
500 g all-purpose flour
plus extra for dusting
80 g extra-virgin olive oil
plus extra for greasing
2 tbsp sea salt
600 g water
at room temperature (72°F)

Instructions

1In a bowl, add room temperature water and instant yeast. Mix together until dissolved. Add flour and mix vigorously until it completely comes together. Cover bowl and allow to sit at room temperature. Use anywhere from 3 to 15 hours before making pizza dough or as a substitute for sourdough starter.
2Weigh out all ingredients in separate bowls, remove 2 teaspoons (½ oz) of water and reserve.
3Place the starter and water in a large mixing bowl. Use a spoon to break up starter into the water.
4In a large mixing bowl, add flours. Create a crater in the flour and gradually pour starter and water mixture in the center. Begin mixing with just one hand in the center of the bowl in a clockwise fashion, until the dough all comes together into one ball of dough.
5Pour in the olive oil and continue to mix, squishing the oil into the dough. When the ball has just come together and the bowl is clean, stop mixing.
6Cover the bowl with plastic wrap and let rest for 30 minutes.
7Uncover the dough ball. Add the 2 teaspoons (½ oz) of water that was set aside earlier and add the sea salt as you mix by hand to incorporate.
8Lightly oil a large container and add the dough ball. Cover and rest for 5 hours at room temperature. Halfway through resting, stretch each corner of the dough and turn the dough over. Continue resting.
9Remove all the dough and place on a lightly floured surface. Very lightly flour your hands. Use your dough cutter and scale to portion the dough into 10 portions (approximately 7 oz each) .
10Form each portion into a smooth dough ball by folding it in on itself. Be careful to handle the ball quickly and gently to keep heat transfer to a minimum. Place the dough balls on 2 lightly floured half-sheets. Lightly flour the dough balls.
11Cover with plastic wrap and refrigerate to proof for 12 to 18 hours or until the dough balls have doubled in size.
12Use immediately or refrigerate for up to 48 hours.
Tip: Cook the topped pizza in the Smart Oven® Pizzaiolo on manual mode. Deck temperature 500°F, Top temperature 600°F, Top control set to Even heat for about 7 to 10 minutes, turning halfway through cooking.