Name: Artisan Pizza Dough
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: Italian
Ingredients: 500g (3 3/4 cups plus 2 tbsp) all-purpose flour; 375g (1 1/2 cups plus 2 tbsp) warm water, divided; 1g (1/4 tsp) active dry yeast; 10g (1 1/2 tsp) fine salt

why make this recipe

Making artisan pizza dough at home is a rewarding experience. This recipe gives you a crispy, chewy, and bubbly crust that enhances any pizza. With just a few simple ingredients and some time, you can create a delicious base that rivals your favorite pizzeria. Whether you enjoy classic toppings or innovative combinations, this dough will elevate your homemade pizza.

how to make artisan pizza dough

Ingredients:

500g (3 3/4 cups plus 2 tbsp) all-purpose flour
375g (1 1/2 cups water plus 2 tbsp) warm water, divided
1g (1/4 tsp) active dry yeast
10g (1 1/2 tsp) fine salt

Directions:

In a large bowl, mix the flour and all but 1 tablespoon of the warm water until just combined. Cover the bowl and let it rest for 20 minutes.
Sprinkle the yeast over the remaining warm water and set it aside to dissolve.
After the dough has rested, sprinkle salt over the surface.
Stir the yeast mixture and pour it over the dough. To mix, lightly wet your hand, reach under the dough, and stretch a section over the top. Repeat this until the center of the dough is covered.
Pinch off 5-6 small chunks of dough, wetting your hand to minimize sticking. Fold the dough over itself a few times. Keep repeating this process until the yeast and salt are fully mixed, and a shaggy dough forms.
Cover the bowl and let it rest for about an hour.
To develop the gluten, fold the dough once by lightly wetting your hand, reaching underneath, and stretching up a section, then folding it over the center. Rotate the bowl and fold 4-5 more times until the dough tightens into a ball.
Transfer the ball of dough to a clean, lightly greased bowl with the seam side down. Cover and let it rise until it doubles in size, usually 5-6 hours.
Once risen, turn the dough out onto a floured work surface and cut it in half. Shape one piece into a ball by stretching a quarter of the dough until you feel resistance, then folding it over the center. Repeat this for the remaining edges until a loose ball is formed.
Turn the ball over with the seam side down and gently pull it towards you, creating tension. Rotate the ball gently and repeat this until it tightens up.
Place it on a greased plate and repeat the process with the other piece of dough. Lightly oil the tops, cover, and let them rest at room temperature for about an hour.
Preheat your oven now. If you’re not using the dough right away, cover it tightly with plastic wrap and refrigerate it for up to 2 days.

how to serve artisan pizza dough

Once your pizza dough is ready, stretch or roll it out to your desired thickness. Add your favorite sauce, cheese, and toppings. Bake in a preheated oven for a crispy finish. Serve hot and enjoy!

how to store artisan pizza dough

If you have leftover dough, cover it tightly with plastic wrap and store it in the refrigerator. It can last for up to 2 days. For longer storage, you can freeze the dough. Just make sure to wrap it well to prevent freezer burn.

tips to make artisan pizza dough

Use high-quality flour for the best results.
Be patient during the rising process; good dough takes time.
Adjust the water in the recipe according to humidity and flour type. The dough should be tacky but not too sticky.
Experiment with different toppings to find your favorite combinations.

variation

For a deeper flavor, consider adding a little olive oil to the dough or trying different types of flour, like bread flour. You can also mix in herbs or spices for extra flavor.

FAQs

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. Just mix it with the flour and proceed with the recipe.

Q: How long should I let the dough rise?
A: Let the dough rise until it doubles in size, which usually takes 5-6 hours at room temperature.

Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough and store it in the fridge for up to 2 days or freeze it for later use. Just make sure to let it come to room temperature before shaping.