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The Perfect Artisan Pizza Dough Recipe

The Perfect Artisan Pizza Dough Recipe
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★★★★★

5 from 23 reviews

This Perfect Artisan Pizza Dough recipe creates a light, crispy, and flavorful pizza crust with a chewy texture and beautiful blistered spots. Made using simple ingredients and a long fermentation process, it yields two 12-inch pizzas that are great for homemade authentic Italian-style pizza nights.

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 (375g), divided

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 one tablespoon of warm water and let it dissolve for a few minutes until slightly foamy.
  3. Combine ingredients and develop the dough: Sprinkle the salt over the dough, then pour in the yeast mixture. Using wet hands, gently fold the dough over itself multiple times until all ingredients are evenly 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 the gluten structure. Cover and let ferment at room temperature for five to six hours, or refrigerate for up to two days for deeper flavor development.
  5. Divide and shape: Transfer the dough to a floured surface and divide it into two equal portions. Gently shape each portion into a tight, round ball by folding the edges inward. Cover and let them rest at room temperature for one hour before using.
  6. Prepare for baking: Preheat your oven to 500°F (or highest setting) with a baking steel, pizza stone, or inverted baking sheet inside. Allow the oven to 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 thicker edge for the crust. Place it onto a floured pizza peel, add your desired sauce and toppings, then slide it onto the hot baking surface. Bake for approximately five minutes, then broil for an additional two to four minutes until the cheese is bubbly and the crust is golden brown with blistered spots. Repeat with the second dough ball.

Notes

  • The dough will be sticky due to its high hydration; wet hands or a bit of olive oil help when handling 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 for a few minutes before slicing.
  • Leftover dough can be stored in the refrigerator for up to two days or frozen for up to three months.

Nutrition

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

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