There’s nothing quite like homemade pizza with a crispy, chewy, and airy crust. This artisan pizza dough recipe gives you that perfect texture every time. It’s simple to make, with just a few ingredients, and will have your family asking for pizza night every week!When I first made this artisan pizza dough, I wasn’t sure what to expect, but the moment my husband took a bite, he was sold. Now, it’s become our Friday night tradition, and my little family gets excited just by the smell of it baking in the oven. The bubbly, crisp crust paired with their favorite toppings has turned this into a recipe we treasure. It’s our go-to, whether for cozy nights in or when hosting friends. Watching everyone’s faces light up when they take that first bite makes this pizza dough recipe a true staple in our home!
Why This Artisan Pizza Dough Recipe Will Elevate Your Pizza Nights
This artisan pizza dough gives you the perfect combination of textures: crispy on the outside, chewy on the inside, with beautiful air pockets throughout the crust. Using just a handful of simple ingredients, you’ll achieve that pizzeria-quality crust at home. The long fermentation process ensures a flavorful dough that’s easy to work with, and it bakes up golden and blistered, making each bite a delight!
Ingredients:
- 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
- 375g (1 1/2 cups plus 2 tbsp) warm water, divided
- 1g (1/4 tsp) active dry yeast
- 10g (1 1/2 tsp) fine salt
Directions:
- In a large mixing bowl, combine the flour and all but 1 tablespoon of the warm water. Stir until just combined, then cover the bowl and let it rest for 20 minutes. Meanwhile, dissolve the yeast in the reserved tablespoon of warm water and set it aside.
- Sprinkle the salt over the dough, then pour the yeast mixture on top. Using a wet hand, stretch and fold the dough from the edges over the center several times until the yeast and salt are fully incorporated and the dough becomes shaggy. Cover and let rest for an hour.
- After resting, fold the dough again by pulling up sections from underneath and folding them over the top. Rotate the bowl and repeat until a ball forms. Transfer the dough, seam-side down, into a lightly oiled bowl. Cover and let rise for 5-6 hours, until doubled in size.
- Once the dough has risen, turn it onto a floured surface and divide it into two portions. Shape each piece by gently stretching and folding the edges over the center until a ball forms. Turn the ball seam-side down, and gently drag it along the counter to tighten the top.
- Place the dough balls on a greased plate, lightly oil the tops, cover, and let them rest for an hour. If not using immediately, refrigerate the dough for up to two days.
- To bake, preheat your oven to 500°F (or the highest it will go) with a pizza stone, steel, or an inverted baking sheet inside. Let it heat for 45 minutes.
- On a floured surface, shape the dough into a 12-inch circle, leaving a 1-inch lip for the crust. Add sauce and toppings of your choice. Slide the pizza onto the preheated stone and bake for 5 minutes, then switch to broil for 2-4 minutes until the cheese melts and the crust is golden and bubbly.
- For cast iron cooking, bake for 15-20 minutes, broiling for the last few minutes for a charred finish. Repeat with the remaining dough and toppings.
Notes:
- For a more complex flavor, refrigerate the dough for up to 48 hours before baking.
- You can substitute some all-purpose flour with whole wheat flour for a nuttier taste and added nutrition.
- To prevent the dough from sticking when stretching, use ample flour on your work surface and hands.
