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.
Ingredients
Scale
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
Instructions
- 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.
- Mix Ingredients: Add the bread flour, salt, and olive oil to the yeast mixture. Stir until a rough dough starts to form.
- 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.
- 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.
- 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.
- Preheat Oven: Preheat your oven to its highest setting with a pizza stone or baking surface inside to ensure a crispy bottom.
- Stretch and Top: Stretch each dough ball to your preferred pizza size and thickness. Add your favorite toppings.
- 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.
- 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
