Artisan Pizza Dough

Why You’ll Love This Recipe

• Perfect Texture: A combination of crispy edges, chewy interior, and big bubbles.
• Slow Fermentation: Enhances flavor and gluten development for a better crust.
• Versatile Dough: Use for classic pizzas, flatbreads, or calzones.

Ingredients

• 500g (4 cups) bread flour
• 325g (1 ⅓ cups) water, room temperature
• 10g (2 tsp) fine sea salt
• 1g (¼ tsp) instant yeast
• 5g (1 tsp) olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Mix the Dough:

• In a large bowl, combine flour, salt, and yeast.
• Add water and mix with a spoon or hands until no dry flour remains.
• Let rest for 30 minutes (autolyse step).

2. Knead & Ferment:

• Drizzle in olive oil and knead the dough for 5 minutes until smooth.
• Cover and let rise at room temperature for 12-24 hours (slow fermentation).

3. Divide & Shape:

• Turn dough onto a floured surface and divide into 2-4 equal pieces.
• Shape into balls and let rest for 1 hour before using.

4. Stretch & Bake:

• Preheat oven to 500°F (260°C) with a pizza stone inside.
• Stretch dough into a round shape, add toppings, and transfer to the hot stone.
• Bake for 7-10 minutes until bubbly and golden brown.

Servings and Timing

• Servings: Makes 2-4 pizzas
• Preparation Time: 15 minutes
• Resting & Fermentation Time: 12-24 hours
• Cooking Time: 7-10 minutes
• Total Time: 13-24 hours

Variations

• Garlic Herb Dough: Add 1 tsp garlic powder and 1 tsp dried oregano to the dough.
• Whole Wheat Dough: Swap 25% of the flour with whole wheat for a nuttier taste.
• Neapolitan Style: Use 00 flour for a lighter, airier crust.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze dough balls for up to 3 months. Thaw overnight in the fridge before using.
• Reheating: Bake leftover pizza at 375°F (190°C) for 5 minutes.

FAQs

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

Yes, but the crust will be slightly less chewy.

Why does this dough need a long fermentation?

The slow rise develops gluten and deepens the flavor for a better pizza crust.

What’s the best way to stretch the dough?

Gently stretch from the center outward, avoiding rolling pins to keep air bubbles intact.

Conclusion

This artisan pizza dough delivers a pizzeria-style crust with crispy edges, a chewy bite, and beautiful bubbles. Whether you’re making a classic Margherita or a creative topping combination, this dough will take your homemade pizza to the next level!