Why make this recipe
Making artisan pizza dough at home is rewarding. This recipe gives you the ability to create a delicious, crispy crust that pairs perfectly with your favorite toppings. It’s easy to make, uses simple ingredients, and allows for flexibility in flavors and styles. Plus, nothing beats the smell of fresh bread baking in your oven!
How to make Artisan Pizza Dough
Ingredients
- 3 ¾ cups + 2 tablespoons (500g) all-purpose flour
- 1 ½ cups + 2 tablespoons (375g) warm water, divided
- ¼ teaspoon (1g) active dry yeast
- 1 ½ teaspoons (10g) fine salt
Directions
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Mix the flour and water: In a large mixing bowl, combine the flour and all but 1 tablespoon of warm water. Stir until a shaggy dough forms, then cover and let it rest for 20 minutes to allow the flour to fully hydrate.
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Activate the yeast and add salt: Sprinkle the yeast over the remaining warm water and let it dissolve for a minute. Sprinkle the salt evenly over the dough. Pour the yeast mixture over the dough and mix by folding and pinching the dough until everything is fully incorporated. The dough will be sticky but should come together into a rough mass.
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Perform the stretch and fold technique: Wet your hand to prevent sticking, then grab a section of dough, stretch it up, and fold it over the center. Rotate the bowl and repeat four to five times. Cover and let the dough rest for an hour.
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Let the dough rise: Transfer the dough to a lightly greased bowl, cover, and allow it to ferment at room temperature for about 5–6 hours, or until it has doubled in volume. If making in advance, refrigerate the dough after this step for up to 2 days.
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Divide and shape the dough: Turn the risen dough onto a lightly floured surface. Cut it into two equal portions and shape each into a smooth ball by folding the edges toward the center. Place the dough balls on a greased plate, cover, and let them rest for at least 1 hour before baking.
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Preheat and prepare for baking: Place a pizza stone or baking steel on the middle oven rack and preheat the oven to 500°F (or as high as it will go) for at least 45 minutes. Lightly flour a pizza peel or a piece of parchment paper.
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Shape the pizza: Take a dough ball and gently stretch it into a 12-inch circle, leaving a thicker edge for the crust. If using parchment paper, place the shaped dough on it for easy transfer.
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Add toppings and bake: Spread your favorite sauce, cheese, and toppings evenly over the dough, leaving a 1-inch border. Transfer the pizza onto the preheated surface and bake for 5–7 minutes, or until the crust is golden brown and bubbly. For extra char, turn on the broiler for the last minute.
How to serve Artisan Pizza Dough
Serve your pizza hot out of the oven. You can cut it into slices and enjoy it with a side of marinara sauce, garlic dip, or your favorite beverage. Consider adding fresh basil or a sprinkle of Parmesan cheese on top for extra flavor.
How to store Artisan Pizza Dough
If you have leftover dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. For longer storage, you can freeze it. Just make sure to let it thaw and come to room temperature before using.
Tips to make Artisan Pizza Dough
- Use the right flour: Bread flour can add extra crunch but all-purpose flour works just fine.
- Hydration is key: Make sure you measure your water while it’s warm; it helps activate the yeast.
- Be patient: Allow the dough time to rise for the best texture.
Variation
You can experiment with different flours like whole wheat or add herbs and spices to the dough for unique flavors. Try incorporating garlic powder or Italian seasoning for an extra kick.
FAQs
1. Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Just mix it directly into the flour without dissolving it first.
2. What if my dough is too sticky?
If your dough is too sticky, you can add a bit more flour while mixing. However, be careful not to add too much as it can make the dough tough.
3. Is it necessary to use a pizza stone?
While a pizza stone helps achieve a crispy crust, you can bake your pizza on a regular baking sheet if you don’t have one. Just preheat the sheet in the oven for the best results.
Artisan Pizza Dough
Ingredients
Dough Ingredients
- 3 ¾ cups 3 ¾ cups + 2 tablespoons all-purpose flour Can substitute with bread flour for extra crunch.
- 1 ½ cups 1 ½ cups + 2 tablespoons warm water Ensure the water is warm to activate the yeast.
- ¼ teaspoon ¼ teaspoon active dry yeast Instant yeast can be used as a substitute.
- 1 ½ teaspoons 1 ½ teaspoons fine salt Sprinkle evenly over the dough.
Instructions
Mixing the Dough
- In a large mixing bowl, combine the flour and all but 1 tablespoon of warm water. Stir until a shaggy dough forms, then cover and let it rest for 20 minutes.
- Sprinkle the yeast over the remaining warm water and let it dissolve for a minute. Then sprinkle the salt evenly over the dough. Pour the yeast mixture over the dough and mix by folding and pinching until fully incorporated.
Stretch and Fold
- Wet your hand to prevent sticking, stretch a section of dough up, and fold it over the center. Rotate the bowl and repeat four to five times. Cover and let the dough rest for an hour.
Rising the Dough
- Transfer the dough to a lightly greased bowl, cover, and allow it to ferment at room temperature for about 5–6 hours, or until it has doubled in volume. Refrigerate for up to 2 days if making in advance.
Dividing and Shaping
- Turn the risen dough onto a lightly floured surface. Cut it into two equal portions and shape each into a smooth ball. Place on a greased plate, cover, and let them rest for at least 1 hour.
Preheating the Oven
- Place a pizza stone or baking steel in the oven and preheat to 500°F for at least 45 minutes. Lightly flour a pizza peel or parchment paper.
Shaping and Baking
- Gently stretch a dough ball into a 12-inch circle, leaving a thicker edge for the crust. Place on parchment paper if using.
- Spread sauce, cheese, and toppings over the dough, leaving a 1-inch border. Transfer the pizza onto the preheated surface and bake for 5–7 minutes.
- For extra char, turn on the broiler for the last minute of baking.