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Artisan Pizza Dough Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/artisan-pizza-dough-recipe/