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The Perfect Artisan Pizza Dough Recipe

The Perfect Artisan Pizza Dough Recipe
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★★★★★

5 from 27 reviews

This recipe guides you through making the perfect artisan pizza dough with a high hydration level for a crispy, bubbly crust. Using simple ingredients and a slow fermentation process, you’ll achieve a flavorful, airy base ready for your favorite toppings.

Ingredients

Scale

Dry Ingredients

  • 3 ¾ cups plus 2 tbsp all-purpose flour (500g)
  • ¼ tsp active dry yeast (1g)
  • 1 ½ tsp fine salt (10g)

Wet Ingredients

  • 1 ½ cups plus 2 tbsp warm water, divided (375g)

Instructions

  1. Mix the flour and water: In a large mixing bowl, combine the flour with all but one tablespoon of the warm water, stirring until just incorporated. Cover and let the mixture rest for 20 minutes to allow the flour to absorb the liquid.
  2. Activate the yeast: Sprinkle the yeast over the remaining warm water and let it dissolve for a few minutes, activating the yeast.
  3. Combine ingredients and develop the dough: Sprinkle the salt over the flour-water mixture, then pour in the yeast mixture. Using wet hands, gently fold the dough over itself multiple times until all ingredients are well incorporated. Cover and let rest for about an hour.
  4. Strengthen the dough: With lightly wet hands, lift a section of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this four to five times to build structure. Cover and ferment at room temperature for five to six hours, or refrigerate up to two days for deeper flavor development.
  5. Divide and shape: Transfer the dough to a floured surface, divide it into two equal portions, and gently shape each into a round ball by folding the edges inward. Cover and let rest at room temperature for one hour before using.
  6. Prepare for baking: Preheat your oven to 500°F (or the highest setting) with a baking steel, pizza stone, or inverted baking sheet inside. Heat for at least 45 minutes to ensure a crispy crust.
  7. Shape and bake: Flatten one dough ball into a 12-inch round, leaving a thick edge for the crust. Place on a floured pizza peel, add sauce and toppings as desired, and slide it onto the hot baking surface. Bake for about five minutes, then broil for two to four minutes until the cheese is bubbly and the crust is golden brown with blistered spots. Repeat with the other dough ball.

Notes

  • The dough will be sticky due to its high hydration; wet hands or a bit of olive oil help handle it.
  • If refrigerating the dough, allow it to sit at room temperature for about 30 minutes before shaping.
  • For extra crispiness, let the baked pizza rest a few minutes before slicing.
  • Leftover dough can be refrigerated up to two days or frozen for three months.

Nutrition

Keywords: artisan pizza dough, homemade pizza dough, pizza crust recipe, crispy pizza dough, high hydration dough

Find it online: https://ellaeatsdaily.com/the-perfect-artisan-pizza-dough-recipe-2/