Artisan Pizza Dough Recipe

Introduction

This artisan pizza dough recipe yields a soft yet crisp crust that’s perfect for homemade pizzas. Easy to prepare and versatile, it can be used right away or cold-fermented for enhanced flavor.

Ingredients

• 4 cups (500g) bread flour (plus extra for kneading)
• 1 ½ tsp salt
• 1 ½ tsp instant dry yeast
• 1 ½ cups (360ml) warm water (about 105°F/40°C)
• 2 tbsp olive oil (plus more for greasing)
• Optional: 1 tsp sugar or honey

Instructions

1. Step 1: In a large bowl, combine warm water and sugar or honey if using. Sprinkle the yeast on top and let it foam for 5 to 10 minutes.
2. Step 2: Add bread flour, salt, and olive oil to the bowl. Mix until a rough dough forms.
3. Step 3: Transfer the dough to a floured surface and knead for 8 to 10 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it, and let it rise for 1 to 2 hours at room temperature. For deeper flavor, refrigerate for 8 to 48 hours for cold fermentation.
5. Step 5: Punch down the dough, divide into portions, and form each into a ball. Let rest for 15 to 20 minutes.
6. Step 6: Stretch the dough to your desired shape and thickness.
7. Step 7: Preheat your oven to the highest temperature with a pizza stone or baking surface inside.
8. Step 8: Add your favorite toppings and bake the pizza on the preheated surface for 8 to 12 minutes, until the crust is golden and bubbly.
9. Step 9: Let the pizza rest for 2 to 3 minutes before slicing and serving.

Tips & Variations

• For a chewier crust, use bread flour as suggested; for a lighter crust, swap half with all-purpose flour.
• Cold fermentation in the fridge enhances flavor and texture — make the dough a day ahead when possible.
• If you don’t have a pizza stone, use an inverted baking sheet preheated in the oven for a similar effect.
• Adding a teaspoon of sugar or honey helps activate the yeast and gives a mildly sweet flavor to the crust.

Storage

Store unused dough balls tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dough balls for up to one month; thaw overnight in the refrigerator before use. After baking, leftover pizza can be refrigerated for 2 to 3 days and reheated in a hot oven or skillet for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the crust will be less chewy and slightly less elastic compared to using bread flour.

What’s the benefit of cold fermenting the dough?

Cold fermentation slows yeast activity, allowing flavors to develop more deeply and improving the dough’s texture. It also makes the dough easier to digest for some people.

Artisan Pizza Dough Recipe

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★★★★★

4.7 from 59 reviews

• Author: Victor
• Total Time: 1 hour 25 minutes to 2 days (including fermentation time)
• Yield: Makes dough for 2 medium-sized pizzas (about 12-inch each)

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Description

This artisan pizza dough recipe yields a classic, flavorful crust with a perfect balance of chewiness and crispness. Made with simple ingredients like bread flour, yeast, salt, olive oil, and warm water, it allows for a versatile base to create delicious homemade pizzas. The dough benefits from a slow fermentation option to deepen the flavor, making it ideal for baking at high temperatures on a pizza stone for an authentic pizzeria experience.

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Ingredients

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Basic Dough Ingredients

• 4 cups (500g) bread flour, plus extra for kneading
• 1 ½ tsp salt
• 1 ½ tsp instant dry yeast
• 1 ½ cups (360ml) warm water (about 105°F/40°C)
• 2 tbsp olive oil, plus more for greasing

Optional

• 1 tsp sugar or honey (optional, to help activate yeast)

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Instructions

1. Activate the yeast: In a large bowl, combine the warm water and sugar or honey if using. Sprinkle the instant dry yeast on top and let it sit for 5–10 minutes until foamy to ensure the yeast is active.
2. Mix dough ingredients: Add the bread flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms, making sure all ingredients are combined.
3. Knead the dough: Transfer the dough onto a floured surface. Knead by hand for 8–10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
4. First rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise at room temperature for 1–2 hours until it has doubled in size. Alternatively, refrigerate the dough for 8–48 hours to develop more flavor through cold fermentation.
5. Shape the dough balls: Punch down the risen dough to release gas. Divide the dough into portions depending on desired pizza size. Shape each portion into a ball and let rest for 15–20 minutes to relax the gluten.
6. Stretch the dough: On a lightly floured surface, stretch each dough ball gently by hand to the desired shape and thickness, avoiding pressing out the air bubbles to maintain texture.
7. Preheat the oven and baking surface: Preheat your oven to its highest temperature, placing a pizza stone or baking surface inside to heat thoroughly and ensure a crispy base.
8. Add toppings and bake: Place the stretched dough on a peel or parchment paper. Add your preferred toppings, then transfer onto the preheated stone or baking surface. Bake for 8–12 minutes or until the crust is golden brown and bubbly.
9. Rest and serve: Remove the pizza from the oven and let it rest for 2–3 minutes before slicing. This helps set the cheese and toppings for a better eating experience.

Notes

• Using bread flour gives the dough higher protein content for better gluten development and chewiness.
• Cold fermentation in the fridge for 8–48 hours enhances flavor and texture but requires planning ahead.
• If you don’t have a pizza stone, use an inverted baking sheet preheated to mimic the stone’s effect.
• Adjust oven temperature and baking time depending on your oven’s maximum heat—higher temps produce better crusts.
• You can omit the sugar or honey if you prefer, but it helps activate the yeast faster.
• Make sure water is warm but not hot to avoid killing the yeast (ideal ~105°F/40°C).

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Keywords: artisan pizza dough, homemade pizza crust, bread flour pizza dough, slow fermented pizza dough, easy pizza dough recipe