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The Perfect Artisan Pizza Dough Recipe

The Perfect Artisan Pizza Dough Recipe
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★★★★★

5 from 13 reviews

This perfect artisan pizza dough recipe delivers a crispy, bubbly crust with a chewy texture, ideal for homemade pizzas. Using simple ingredients and slow fermentation, it balances flavor and structure to elevate your pizza-making experience.

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. Stir until just incorporated, then cover and let the mixture rest for 20 minutes to allow the flour to fully absorb the liquid.
  2. Activate the yeast: Sprinkle the yeast over the remaining tablespoon of warm water. Let it dissolve and become bubbly for a few minutes to ensure it’s active.
  3. Combine ingredients and develop the dough: Sprinkle the salt evenly over the rested dough. Pour in the activated yeast mixture. Using wet hands, gently fold the dough over itself multiple times, incorporating the ingredients well. Cover and let rest for about an hour.
  4. Strengthen the dough: With lightly wet hands, lift a section of the dough and stretch it upwards before folding it over the center. Rotate the bowl and repeat this stretching and folding process four to five times. Cover and ferment the dough at room temperature for 5 to 6 hours or refrigerate for up to 2 days to develop deeper flavor.
  5. Divide and shape: Transfer the dough to a floured surface. Divide it into two equal portions. Gently fold the edges inward to form round dough balls. Cover and let them rest at room temperature for 1 hour before using.
  6. Prepare for baking: Preheat the oven to 500°F (or its highest temperature) with a baking steel, pizza stone, or inverted baking sheet inside. Allow the oven to heat for at least 45 minutes to ensure a crisp crust.
  7. Shape and bake: Flatten one dough ball into a 12-inch round, leaving a thicker edge for the crust. Place on a floured pizza peel, add your sauce and toppings, then slide onto the hot baking surface. Bake for about 5 minutes, then broil for 2 to 4 minutes until cheese bubbles and the crust is golden with blistered spots. Repeat with the second dough ball.

Notes

  • The dough is sticky due to high hydration. Using wet hands or lightly greasing them with olive oil helps in handling it.
  • If refrigerated, allow dough to come to room temperature for about 30 minutes before shaping.
  • For extra crispiness, let baked pizza rest a few minutes before slicing.
  • Leftover dough can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.

Nutrition

Keywords: artisan pizza dough, homemade pizza crust, pizza dough recipe, Italian pizza dough, easy pizza dough

Find it online: https://ellaeatsdaily.com/the-perfect-artisan-pizza-dough-recipe-3/