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Artisan Pizza Dough Recipe

★★★★★

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

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.

Ingredients

Scale

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

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

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Find it online: https://cookwithandria.com/artisan-pizza-dough-recipe/