why make this recipe
This dough gives a crispy outside, a chewy middle, and big air bubbles. It uses few ingredients and simple steps. You can make pizza that feels like from a wood oven at home.
introduction
This artisan pizza dough uses 00 flour and a little yeast. It needs some time to rise so it develops flavor. If you want a simple dessert idea after pizza, try this rhubarb bars recipe for a sweet finish.
how to make Artisan Pizza Dough Recipe for a Crispy, Chewy, Bubbly Crust
Follow these main steps: mix, rest, fold, cold ferment, shape, and bake. Work in simple steps and give the dough time. Use a hot oven and a baking stone or steel for best crust.
Ingredients :
- 500 g 00 Flour (All-purpose flour can be used if unavailable.)
- 375 g Water (Room temperature for best results.)
- 10 g Salt (Essential for balancing tastes.)
- 0.25 tsp Instant Yeast (Simplifies the process without proofing.)
- Dried Herbs (Such as oregano or basil for flavor enhancement.)
- Garlic Powder (A pinch adds aromatic touch.)
Directions :
Step-by-Step Instructions
- Measure ingredients. Use a scale for flour and water.
- Mix flour and water in a bowl until no dry flour remains. Let rest 20–30 minutes (autolyse).
- Sprinkle yeast and salt on top. Add dried herbs and a pinch of garlic powder. Mix until combined.
- Knead or fold the dough for 5–7 minutes until it is smooth. It will be sticky.
- Place dough in a lightly oiled bowl. Cover and let rise at room temp 1–2 hours until it grows a little.
- Do 3 sets of stretch-and-fold during the first 90 minutes (every 30 minutes). This builds structure.
- Divide dough into 2–4 pieces, depending on pizza size. Shape into tight balls.
- Put the dough balls in the fridge in a covered container. Cold ferment 24–72 hours. Longer gives more flavor.
- When ready to bake, take dough out 1–2 hours before to come near room temp.
- Preheat oven to the highest setting (250–290°C / 475–550°F). Place a pizza stone or steel inside while it heats.
- Stretch each dough ball by hand to a thin round. Add sauce and toppings.
- Bake on the hot stone/steel for 6–10 minutes until crust is blistered and golden. Time varies by oven.
how to serve Artisan Pizza Dough Recipe for a Crispy, Chewy, Bubbly Crust
Slice and serve warm. Add fresh basil, a drizzle of olive oil, or grated cheese on top. Serve with a simple salad or sliced tomatoes.
how to store Artisan Pizza Dough Recipe for a Crispy, Chewy, Bubbly Crust
- In fridge: keep dough balls in a covered container for up to 3 days.
- In freezer: freeze shaped dough balls in a freezer bag for up to 3 months. Thaw in the fridge overnight, then bring to room temp before baking.
- Baked pizza: store leftovers in the fridge for 2–3 days. Reheat in a hot oven or skillet to keep crust crisp.
tips to make Artisan Pizza Dough Recipe for a Crispy, Chewy, Bubbly Crust
- Use a scale to measure ingredients for best results.
- Let the dough rest long in the fridge for more flavor.
- Do not overload with toppings; heavy toppings stop bubble formation.
- Use a hot stone or steel and preheat well.
- If dough is too sticky, wet your hands to shape instead of adding more flour.
variation (if any)
- Whole wheat: replace 100 g flour with whole wheat for nuttier taste.
- No herbs: leave out herbs and garlic for a plain crust.
- Quick version: use warmer water and 1 tsp yeast, skip cold ferment, bake after 1–2 hours (less flavor, faster).
FAQs
Q: Can I use active dry yeast instead of instant?
A: Yes. Use about 1.5 times the instant yeast amount and dissolve it in warm water first.
Q: Do I need 00 flour?
A: No. You can use all-purpose flour. 00 gives a finer texture but both work.
Q: How do I know the dough is ready to bake?
A: The dough should feel airy and spring back slowly when pressed. It will hold bubbles and stretch thin without tearing.
Q: Can I make the dough by hand or use a mixer?
A: Both work. Mix and knead by hand for 7–10 minutes or use a mixer for 4–6 minutes.
Q: What oven temperature is best?
A: Use the highest setting your oven allows and preheat with a stone or steel inside for best crispness.
Artisan Pizza Dough for a Crispy, Chewy, Bubbly Crust
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2-4 pizzas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This artisan pizza dough recipe provides a crispy outside, chewy middle, and big air bubbles, perfect for homemade pizza that feels like it’s from a wood oven.
Ingredients
- 500 g 00 Flour (or all-purpose flour)
- 375 g Water (room temperature)
- 10 g Salt
- 0.25 tsp Instant Yeast
- Dried Herbs (oregano or basil)
- Garlic Powder (a pinch)
Instructions
- Measure ingredients. Use a scale for flour and water.
- Mix flour and water in a bowl until no dry flour remains. Let rest 20–30 minutes (autolyse).
- Sprinkle yeast and salt on top. Add dried herbs and garlic powder. Mix until combined.
- Knead or fold the dough for 5–7 minutes until smooth and slightly sticky.
- Place dough in a lightly oiled bowl, cover, and let rise at room temp for 1–2 hours until it grows a little.
- Do 3 sets of stretch-and-fold during the first 90 minutes (every 30 minutes).
- Divide dough into 2–4 pieces, depending on pizza size. Shape into tight balls.
- Put the dough balls in the fridge in a covered container. Cold ferment for 24–72 hours.
- When ready to bake, take dough out 1–2 hours before to come near room temp.
- Preheat oven to the highest setting (250–290°C / 475–550°F), placing a pizza stone or steel inside.
- Stretch each dough ball by hand to a thin round and add sauce and toppings.
- Bake on the hot stone/steel for 6–10 minutes until crust is blistered and golden.
Notes
Use a scale for measuring for best results. Do not overload with toppings to maintain bubble formation. If dough is too sticky, wet your hands while shaping.
Nutrition
- Serving Size: 1 pizza
- Calories: 250
- Sugar: 0g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
