Artisan Pizza Dough Recipe

Introduction

Making artisan pizza dough at home is easier than you might think. With simple ingredients and a bit of patience, you can create a delicious, chewy crust perfect for your favorite toppings. This recipe offers flexibility with a quick rise or a slower cold fermentation for deeper 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 the warm water and sugar or honey if using. Sprinkle the yeast on top and let it foam for 5–10 minutes until bubbly.
2. Step 2: Add the 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 8–10 minutes until it becomes smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover, and let it rise for 1–2 hours at room temperature. For more flavor, refrigerate for 8–48 hours for cold fermentation.
5. Step 5: Punch down the risen dough, divide it into portions, and form each into a ball. Let them rest for 15–20 minutes.
6. Step 6: Stretch each dough ball to your desired shape and thickness.
7. Step 7: Preheat your oven to its highest temperature with a pizza stone or baking surface inside to heat up.
8. Step 8: Add your favorite toppings, then bake the pizza on the preheated surface for 8–12 minutes until the crust is golden and bubbly.
9. Step 9: Let the pizza rest for 2–3 minutes before slicing and serving.

Tips & Variations

• For a crispier crust, use bread flour and let the dough cold ferment in the refrigerator for up to 48 hours.
• If you prefer a slightly sweeter dough, add 1 tsp of sugar or honey to the water before adding yeast.
• Make smaller dough balls for individual pizzas or larger ones for sharing.
• Use a pizza stone or steel for better heat retention and a more evenly baked crust.

Storage

Store any unused raw dough in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze dough balls tightly wrapped for up to 3 months. To reheat, thaw in the fridge overnight, then let come to room temperature before stretching and baking. Cooked pizza is best eaten fresh but can be refrigerated for up to 2 days and reheated in a hot oven to retain crispness.

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 bread flour’s higher protein content gives the dough better chew and structure.

How do I know when the yeast has activated?

The yeast is properly activated when the water and sugar mixture becomes foamy and bubbly within 5–10 minutes.

Artisan Pizza Dough Recipe

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★★★★★

4.7 from 144 reviews

• Author: Andria
• Total Time: 1 hour 30 minutes to 2 hours 15 minutes (including rise time at room temperature)
• Yield: 2 large 12-inch pizzas or 4 smaller pizzas 1x

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Description

This artisan pizza dough recipe yields a crispy, flavorful crust perfect for homemade pizzas. With a simple blend of bread flour, yeast, and olive oil, it develops great texture through kneading and a slow fermentation process, either at room temperature or in the refrigerator for enhanced flavor. Perfect for pizza lovers looking to craft authentic Italian-style pizza at home.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups (500g) bread flour, plus extra for kneading
• 1 ½ tsp salt
• 1 ½ tsp instant dry yeast
• Optional: 1 tsp sugar or honey

Wet Ingredients

• 1 ½ cups (360ml) warm water (about 105°F/40°C)
• 2 tbsp olive oil, plus more for greasing

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Instructions

1. Activate Yeast: In a large bowl, combine the warm water and sugar or honey if using. Sprinkle the instant dry yeast over the top and let it sit for 5 to 10 minutes until foamy, which indicates the yeast is active.
2. Mix Dough: 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 Dough: Transfer the dough to a floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic, which helps develop the gluten structure essential for a good crust.
4. First Rise: Place the kneaded dough in a greased bowl, cover it with a cloth or plastic wrap, and allow it to rise at room temperature for 1 to 2 hours until doubled in size. Alternatively, refrigerate for 8 to 48 hours for a cold fermentation that enhances flavor.
5. Divide and Rest: Punch down the risen dough to release air bubbles, divide it into portions, and shape each into a ball. Let the dough balls rest for 15 to 20 minutes to relax the gluten, making stretching easier.
6. Shape Dough: Stretch each dough ball to your desired pizza shape and thickness, being careful not to tear the dough for an even, thin crust.
7. Preheat Oven: Preheat your oven to its highest temperature setting and place a pizza stone or baking surface inside to heat thoroughly—this step ensures a crisp, well-cooked base.
8. Add Toppings and Bake: Add your favorite pizza toppings onto the stretched dough, then carefully slide the pizza onto the preheated stone or baking surface. Bake for 8 to 12 minutes until the crust is golden and bubbly.
9. Rest and Serve: Remove the pizza from the oven and let it rest for 2 to 3 minutes before slicing and serving to allow the toppings to set slightly and avoid burning your mouth.

Notes

• For extra flavor, try cold fermenting the dough in the refrigerator for 24 to 48 hours; this develops a more complex taste.
• Use bread flour for better gluten development and a chewier crust.
• If you prefer a thinner crust, stretch the dough more and bake longer, watching carefully to prevent burning.
• Make sure your oven and pizza stone are fully preheated to ensure a crispy crust.
• Olive oil in the dough adds flavor and helps with the dough’s texture.
• Optional sugar or honey helps feed the yeast but is not necessary for fermentation.

• Prep Time: 15 minutes
• Cook Time: 8 to 12 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Keywords: artisan pizza dough, homemade pizza dough, pizza crust, bread flour pizza dough, easy pizza dough