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Artisan Pizza Dough

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This Artisan Pizza Dough creates a crispy, chewy, and bubbly crust just like your favorite pizzeria! With a slow fermentation process for enhanced flavor and texture, this easy-to-make dough is perfect for homemade 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

Instructions

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).

2️⃣ 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).

3️⃣ 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.

4️⃣ 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.

Notes

  • 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.

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