Artisan Pizza Dough Recipe

Introduction

Making your own artisan pizza dough at home is easier than you think and yields delicious, crispy, and chewy crusts. This simple recipe uses basic ingredients and offers flexibility with fermentation to develop rich flavor. Perfect for pizza nights or experimenting with your favorite toppings.

Ingredients

• 4 cups (500g) bread flour (plus extra for kneading)
• 1 ½ tsp salt
• 1 ½ tsp instant dry yeast
• 1 ½ cups (360ml) warm water (about 105°F/40°C)
• 2 tbsp olive oil (plus more for greasing)
• Optional: 1 tsp sugar or honey

Instructions

1. Step 1: In a large bowl, combine the warm water with sugar or honey if using. Sprinkle the yeast on top and let it sit for 5–10 minutes until it becomes foamy.
2. Step 2: Add the bread flour, salt, and olive oil to the yeast mixture. Stir together until a rough dough forms.
3. Step 3: Transfer the dough to a floured surface and knead for 8–10 minutes until it feels smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it, and let it rise for 1–2 hours at room temperature. For deeper flavor, refrigerate for 8–48 hours for cold fermentation.
5. Step 5: Punch down the risen dough, divide it into portions, and shape each into a ball. Let them rest for 15–20 minutes.
6. Step 6: Stretch each dough ball to your desired pizza shape and thickness.
7. Step 7: Preheat your oven to its highest temperature with a pizza stone or baking surface inside.
8. Step 8: Add your favorite toppings and bake the pizza on the preheated surface for 8–12 minutes until the crust is golden and bubbly.
9. Step 9: Let the pizza rest for 2–3 minutes before slicing and serving for the best texture and flavor.

Tips & Variations

• For a richer flavor, try cold fermenting the dough in the fridge for up to 48 hours before using.
• Using bread flour helps create a chewier crust thanks to its higher protein content.
• If you like a slightly sweeter dough, adding 1 tsp of sugar or honey helps activate the yeast and adds subtle sweetness.
• For an even crispier crust, preheat a pizza stone or heavy baking sheet in the oven before baking.

Storage

Store leftover dough tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. You can also freeze the dough balls for up to 3 months; thaw overnight in the fridge before using. Cooked pizza is best eaten fresh but can be reheated in a hot oven or skillet to retain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the crust will be less chewy and slightly less airy due to lower protein content.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. It will hold an indentation when gently pressed with a finger, indicating it’s ready for the next step.

Artisan Pizza Dough Recipe

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★★★★★

4.5 from 79 reviews

• Author: Olivia
• Total Time: 1 hour 25 minutes (excluding optional cold fermentation time)
• Yield: 2 large pizzas (about 12-inch each) 1x

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Description

This artisan pizza dough recipe produces a crispy yet chewy crust perfect for homemade pizza. Using bread flour and a slow fermentation method enhances the flavor and texture. The dough is easy to prepare with minimal ingredients, and you can customize the fermentation time to suit your schedule.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 4 cups (500g) bread flour (plus extra for kneading)
• 1 ½ tsp salt
• 1 ½ tsp instant dry yeast
• 1 ½ cups (360ml) warm water (about 105°F/40°C)
• 2 tbsp olive oil (plus more for greasing)

Optional Ingredients

• 1 tsp sugar or honey

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Instructions

1. Activate Yeast: In a large bowl, combine the warm water and sugar or honey if using. Sprinkle the instant dry yeast on top and let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
2. Mix Ingredients: Add the bread flour, salt, and olive oil to the yeast mixture. Stir until a rough dough starts to form.
3. Knead Dough: Transfer the dough onto a floured surface and knead it for 8–10 minutes until it becomes smooth and elastic, which develops the gluten structure necessary for a good crust.
4. First Rise: Place the dough in a bowl greased with olive oil, cover it with a cloth or plastic wrap, and let it rise at room temperature for 1–2 hours until doubled in size. Alternatively, refrigerate for 8–48 hours for a slow, cold fermentation to enhance flavor.
5. Shape Dough: Gently punch down the dough to release gas. Divide it into desired portions and shape each into a ball. Let the dough balls rest for 15–20 minutes to relax the gluten for easier stretching.
6. Preheat Oven: Preheat your oven to its highest setting with a pizza stone or baking surface inside to ensure a crispy bottom.
7. Stretch and Top: Stretch each dough ball to your preferred pizza size and thickness. Add your favorite toppings.
8. Bake: Slide the stretched topped pizza onto the preheated stone or baking surface. Bake for 8–12 minutes until the crust is golden brown and bubbly.
9. Rest and Serve: Remove the pizza from the oven and let it rest for 2–3 minutes before slicing and serving to allow the crust to set.

Notes

• Cold fermentation (refrigerating the dough for up to 48 hours) significantly improves dough flavor and texture.
• If you don’t have a pizza stone, use a preheated baking sheet or cast-iron skillet for best results.
• Warm water should be around 105°F (40°C) to properly activate yeast without killing it.
• Use bread flour for higher gluten content which lends to a chewier crust.
• Resting the dough balls makes them easier to stretch and helps prevent shrinkage during baking.
• The baking time may vary depending on your oven’s maximum temperature.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Keywords: artisan pizza dough, homemade pizza dough, pizza crust recipe, bread flour pizza dough, easy pizza dough