Sandra This Alton Brown Pizza Dough is a chewy and artisan-style recipe, which calls for high-protein bread flour and a slow cold fermentation. It’s the secret to achieving pizzeria-quality crust at home, ready in about 24 hours (mostly resting time).
Alton Brown Pizza Dough Ingredients
- 20 oz (approx. 4 ½ cups) bread flour
- 4 tsp fine kosher salt
- 2 tsp instant yeast
- 2 tbsp sugar
- 1 ¾ cups water (bottled or filtered), room temperature
- 2 tbsp olive oil (plus extra for coating)
- Semolina flour or cornmeal (for dusting the peel)
How To Make Alton Brown Pizza Dough
- Combine dry ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, kosher salt, instant yeast, and sugar. Mix briefly on low speed just to blend the ingredients.
- Add liquid: With the mixer running on low speed, slowly pour in the olive oil and the room temperature water. Continue mixing until the dough comes together into a rough, shaggy ball.
- Knead the dough: Increase the speed to medium-low and knead for 10–15 minutes. The dough is ready when it is smooth, elastic, and pulls away cleanly from the sides of the bowl. It should pass the “windowpane test” (stretching a piece thin without it tearing).
- Portion and shape: Turn the dough out onto a clean work surface (no flour needed if kneaded correctly). Divide the dough into 3 equal pieces (about 9-10 oz each). Roll each piece into a tight, smooth ball.
- Coat and rest: Lightly grease 3 small bowls or round containers with olive oil. Place a dough ball in each, turning it over to coat it in the oil. Cover tightly with plastic wrap or a lid.
- The Cold Ferment: Place the containers in the refrigerator for 18 to 24 hours. This slow rise is the most critical step; it allows the yeast to develop complex flavors and creates the distinct bubbles in the crust.
- Warm up: When ready to make pizza, remove the dough from the fridge and let it sit at room temperature for 30–45 minutes. This relaxes the gluten, making it easier to stretch.
- Stretch and bake: Gently stretch the dough into a 10-12 inch circle using your hands (avoid a rolling pin). Top as desired and bake on a preheated pizza stone at 500°F (260°C) for 7–10 minutes.
Recipe Tips
- Bread flour is mandatory: Do not substitute all-purpose flour. Bread flour has a higher protein content, which produces the strong gluten network necessary for a chewy, structural crust that doesn’t flop.
- Weigh your flour: Alton Brown is a stickler for precision. 20 ounces of flour is the exact measurement. If you scoop with a cup, you might accidentally pack too much flour, leading to a dry dough.
- Don’t rush the rise: While you can use the dough after a few hours on the counter, the 24-hour fridge rest (cold fermentation) is what transforms it from “homemade bread” taste to “restaurant pizza” taste.
- No rolling pin: Using a rolling pin crushes the air bubbles you worked so hard to create. Use your fingertips to press the dough out, then use your knuckles to gently stretch it.
What To Serve With Alton Brown Pizza Dough
This dough creates a classic base suitable for any topping combination.
- Classic Margherita: Tomato sauce, fresh mozzarella, and basil.
- Pepperoni: The family favorite.
- White Pizza: Ricotta, garlic, and spinach.
- Side Salad: Arugula with lemon vinaigrette cuts the carb heaviness.
How To Store Alton Brown Pizza Dough
- Refrigerate: The dough is designed to be stored in the fridge for 18–24 hours, but it can stay there for up to 3 days. The flavor will get sourer (sourdough-like) the longer it sits.
- Freeze: After step 4 (shaping into balls), coat them in oil, wrap individually in plastic wrap, and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
Alton Brown Pizza Dough Nutrition Facts
- Calories: 280kcal
- Protein: 9g
- Carbohydrates: 52g
- Fat: 3.5g
- Saturates: 0.5g
- Sugar: 2g
- Salt: 1.5g
Nutrition information is estimated per serving (based on 1/4 of a pizza).
FAQs
Why is my dough springing back?
If the dough snaps back like a rubber band when you try to stretch it, the gluten is too tight. Cover it with a towel and let it rest on the counter for 10–15 minutes to relax, then try again.
Can I use active dry yeast?
Yes. If using active dry yeast instead of instant, you must dissolve it in the warm water with the sugar for 5 minutes until frothy before adding it to the flour.
Do I need a pizza stone?
For the best results, yes. A pizza stone retains high heat and crisps the bottom. If you don’t have one, flip a heavy baking sheet upside down and preheat it in the oven to act as a steel surface.
Alton Brown Pizza Dough Recipe
Description
Alton Brown’s scientifically perfected pizza dough using bread flour and a long, cold fridge rise to create a flavorful, bubbly, and chewy crust.
Ingredients
Instructions
- Mix flour, salt, yeast, and sugar in a stand mixer.
- Add oil and water while mixing.
- Knead on medium speed for 10–15 minutes until smooth.
- Divide dough into 3 balls.
- Coat each ball in oil and place in covered containers.
- Refrigerate for 18–24 hours.
- Remove from fridge 45 minutes before baking.
- Stretch by hand and bake at 500°F.
Notes
- Using a kitchen scale to weigh the flour is the most effective way to ensure the hydration ratio is correct, as cup measurements can vary significantly depending on how you scoop.
- The cold fermentation process in the refrigerator retards the yeast activity, allowing enzymes to break down starches into sugars which results in superior browning and flavor.
- If you do not have a stand mixer, you can knead this by hand, but be prepared for a workout as it will take about 20–25 minutes to achieve the proper windowpane structure.
Alton Brown Pizza Dough Recipe
