Artisan Pizza Dough Recipe

Introduction

Making your own artisan pizza dough is easier than you think and rewards you with a crisp, chewy crust full of flavor. This simple recipe uses basic ingredients and a slow fermentation process to develop the perfect texture and taste. Get ready to impress with homemade pizza at its best.

Ingredients

• 3 1/2 cups (440g) bread flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon instant yeast
• 1 1/3 cups (315ml) lukewarm water
• 1 tablespoon olive oil (optional)

Instructions

1. Step 1: In a large bowl, combine the bread flour, salt, sugar, and instant yeast, mixing the dry ingredients well.
2. Step 2: Slowly add the lukewarm water while stirring until a shaggy dough forms.
3. Step 3: Knead the dough by hand for 8 to 10 minutes until it is smooth and elastic. It should feel slightly tacky but not sticky.
4. Step 4: Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for 1 to 2 hours until doubled in size.
5. Step 5: Transfer the dough to the refrigerator and let it rest for 12 to 24 hours for the best flavor development.
6. Step 6: About 1 hour before baking, bring the dough to room temperature. Divide it into two balls and cover them to rest.
7. Step 7: Gently stretch the dough by hand into your desired shape, avoiding the use of a rolling pin to keep air bubbles intact.
8. Step 8: Preheat your oven to 475–500°F (245–260°C) with a pizza stone or steel inside. Bake the shaped dough for 8 to 12 minutes until golden and bubbly.

Tips & Variations

• For a richer flavor, add 1 tablespoon of olive oil into the dough during mixing.
• Use bread flour instead of all-purpose flour for better gluten development and chewiness.
• Cold fermenting the dough overnight enhances the depth of flavor and makes it easier to digest.
• A pizza stone or steel ensures a crispier crust by conducting heat evenly.

Storage

Store any unused dough in an airtight container in the refrigerator for up to 3 days. To freeze, wrap dough balls tightly in plastic wrap and place in a freezer bag for up to 1 month. Thaw overnight in the refrigerator before use. Reheat leftovers in a hot oven to revive the crust’s crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, but bread flour is preferred because it has a higher protein content which helps develop gluten, resulting in a chewier and more elastic crust.

What if I don’t have time for the cold fermentation?

If you’re short on time, you can bake the dough after the first rise at room temperature, but the flavor won’t be as developed and the texture may be less complex.

Artisan Pizza Dough Recipe

Print Recipe

★★★★★

4.6 from 113 reviews

This Artisan Pizza Dough recipe yields a perfectly textured, homemade dough that is slightly chewy with a crisp, golden crust. Ideal for crafting your own delicious artisanal pizza at home, this dough undergoes a slow cold fermentation process for enhanced flavor and excellent rise.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 13 hours 25 minutes
• Yield: 2 artisan pizza crusts 1x
• Category: Baking
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 1/2 cups (440g) bread flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon instant yeast

Wet Ingredients

• 1 1/3 cups (315ml) lukewarm water
• 1 tablespoon olive oil (optional)

Instructions

1. Mix dry ingredients: In a large bowl, combine the bread flour, salt, sugar, and instant yeast thoroughly to evenly distribute the leavening agents and seasoning.
2. Add water: Slowly pour in lukewarm water while mixing the dry ingredients until a rough, shaggy dough forms that just starts to come together.
3. Knead: Knead the dough by hand for 8 to 10 minutes until it becomes smooth and elastic. The dough should feel slightly tacky but not sticky to the touch.
4. First rise: Place the kneaded dough into a lightly oiled bowl, cover it to prevent drying, and let it rise at room temperature for 1 to 2 hours until it has doubled in size.
5. Cold ferment: Transfer the risen dough to the refrigerator and allow it to rest for 12 to 24 hours. This slow fermentation enhances the dough’s flavor and texture.
6. Divide & rest: Remove the dough from the refrigerator and let it come to room temperature for about 1 hour. Then divide it into two equal balls and cover them to rest further.
7. Shape: Gently stretch each dough ball by hand to shape it into a pizza base. Avoid using a rolling pin to preserve the air bubbles for a lighter crust.
8. Bake: Preheat your oven to 475–500°F (245–260°C) with a pizza stone or steel inside to ensure thorough, even cooking. Bake the shaped pizza dough for 8 to 12 minutes until the crust is golden and bubbly.

Notes

• For best results, use bread flour for higher gluten content and better dough structure.
• The cold fermentation step can be extended up to 24 hours for deeper flavor development.
• Optional olive oil in the dough adds richness but can be omitted for a leaner crust.
• Letting the dough come to room temperature before shaping makes it easier to stretch.
• Preheating the pizza stone or steel is critical for a crispy crust bottom.
• If you do not have a pizza stone or steel, use a heavy baking sheet turned upside down.

Keywords: artisan pizza dough, homemade pizza dough, pizza crust, bread flour pizza, slow fermented pizza dough