Artisan Pizza Dough
This homemade artisan pizza dough creates a delicious, crispy crust that pairs perfectly with your favorite toppings and allows for flexibility in flavors and styles.
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.
Notes
Serve your pizza hot from the oven and consider adding fresh basil or Parmesan cheese for extra flavor. Leftover dough can be refrigerated or frozen. Be patient and allow the dough time to rise for the best texture.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 140gProtein: 18gFat: 2gSodium: 680mgFiber: 4gSugar: 1g
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