Name: Artisan Pizza Dough
Prep time: 30 min
Total time: 6 h
Cuisine: Italian
Ingredients: 500g (3 3/4 cups plus 2 tbsp) all-purpose flour; 375g (1 1/2 cups plus 2 tbsp) warm water, divided; 1g (1/4 tsp) active dry yeast; 10g (1 1/2 tsp) fine salt

Artisan pizza dough ready for baking, showcasing its crispy and bubbly crust.

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Why Make This Recipe

Making your own artisan pizza dough is a rewarding experience. Not only does it allow you to customize your pizza to your liking, but it also gives you the chance to enjoy that crispy, chewy, and bubbly crust that takes pizza to the next level. Store-bought pizza dough can sometimes fall flat, lacking the flavor and texture of a homemade version. Plus, making your own dough means you know exactly what goes into it. Dive into this simple recipe and impress your friends and family with your homemade pizza.

How to Make Artisan Pizza Dough

Ingredients:

500g (3 3/4 cups plus 2 tbsp) all-purpose flour
375g (1 1/2 cups water plus 2 tbsp) warm water, divided
1g (1/4 tsp) active dry yeast
10g (1 1/2 tsp) fine salt

Directions:

In a large bowl, mix the flour with all but 1 tablespoon of the warm water. Stir until just combined. Cover the bowl and let the mixture rest for 20 minutes.
Sprinkle the yeast over the remaining warm water. Allow it to dissolve for a few minutes.
Once rested, sprinkle the salt over the surface of the dough. Stir the yeast mixture, then pour it over the dough.
Fold the dough by wetting your hand, reaching under the dough, and stretching a section over the top. Repeat this until the dough’s center is covered.
Using your thumb and fingers, pinch off 5-6 chunks of dough. Keep your hands wet to prevent sticking. Fold the dough over itself several times until the yeast and salt are evenly mixed, forming a shaggy dough. Cover the bowl and let it rest for about an hour.
To develop the gluten, fold the dough one time. Gently stretch up a section and fold it over the center. Rotate the bowl and continue to fold four to five more times until the dough tightens into a ball.
Invert the ball of dough into a clean, lightly greased bowl, seam side down, and let it rise until it doubles in size (around 5-6 hours).
Turn the dough out onto a floured work surface and cut it in half. Shape one piece of dough into a ball by stretching it until you feel resistance, folding it back over the center. Repeat for the remaining edges until a loose ball forms.
Turn the ball over so the seam is down and rest it on an un-floured area. Cup your hands around the dough and gently pull it towards you, creating some tension. Rotate the ball 90 degrees and continue this until the dough tightens into a round ball.
Transfer the shaped dough to a greased plate and repeat with the second piece. Lightly oil the tops, cover, and let rest at room temperature for about an hour. If not using immediately, tightly cover with plastic wrap and refrigerate for up to 2 days.
When ready, proceed to make your pizza.

How to Serve Artisan Pizza Dough

Once your dough is ready, roll it out into your desired size for your pizza. Top it with your favorite sauces, cheeses, and toppings. Bake the pizza in a preheated oven until the crust is golden brown and bubbly. Slice and serve hot, enjoying every bite!

How to Store Artisan Pizza Dough

If you have leftover dough, you can store it in the refrigerator for up to 2 days. Simply wrap it tightly in plastic wrap to prevent drying out. To use it later, let it sit at room temperature for about 30 minutes before rolling it out.

Tips to Make Artisan Pizza Dough

Use high-quality flour for the best texture.
Don’t skip the resting time; it allows the gluten to develop.
Make sure the water is warm but not hot, as too much heat can kill the yeast.
Experiment with different toppings to find your perfect pizza combination.

Variation

Feel free to add herbs or spices to the dough for extra flavor! You can mix in dried basil, oregano, or garlic powder to give the crust a unique twist.

FAQs

Q: Can I freeze the dough?
A: Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and place it in a freezer bag. Just thaw it in the refrigerator overnight before using.

Q: How do I know when the dough has risen enough?
A: The dough should roughly double in size. You can perform the "poke test" — gently poke the dough; if the indentation remains, the dough is ready.

Q: Can I use bread flour instead of all-purpose flour?
A: Yes, bread flour can be used! It will give the dough a chewier texture, which many pizza lovers enjoy.