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The Perfect Artisan Pizza Dough Recipe

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★★★★★

4.9 from 65 reviews

This perfect artisan pizza dough recipe yields a flavorful, crispy crust with a tender interior. Made with simple ingredients like flour, water, yeast, and salt, the dough undergoes slow fermentation to develop complex flavors and structure. Ideal for homemade pizzas baked on a hot stone or steel, it produces a classic pizzeria-style crust with blistered edges in just a few minutes in a super-hot oven.

Ingredients

Scale

Dry Ingredients

  • 3 ¾ cups plus 2 tbsp all-purpose flour (500g)
  • ¼ tsp active dry yeast (1g)
  • 1 ½ tsp fine salt (10g)

Wet Ingredients

  • 1 ½ cups plus 2 tbsp warm water, divided (375g)

Instructions

  1. Mix the flour and water: In a large mixing bowl, combine the flour with all but one tablespoon of the warm water, stirring until just incorporated. Cover the bowl and let the mixture rest for 20 minutes to allow the flour to fully absorb the liquid.
  2. Activate the yeast: Sprinkle the yeast over the remaining tablespoon of warm water and let it dissolve for a few minutes until foamy or bubbly, activating the yeast.
  3. Combine ingredients and develop the dough: Sprinkle the salt evenly over the rested flour mixture, then pour in the dissolved yeast mixture. Using wet hands, gently fold the dough over itself multiple times until all ingredients are well incorporated and a sticky dough forms. Cover and let the dough rest for about one hour to begin fermentation and gluten development.
  4. Strengthen the dough: With lightly wet hands, lift a section of the dough, stretch it upwards and fold it over the center. Rotate the bowl slightly and repeat this stretch-and-fold process four to five times to build dough strength and structure. Cover the dough again and let it ferment at room temperature for five to six hours to develop flavor and texture, or refrigerate for up to two days for a deeper flavor profile.
  5. Divide and shape: Transfer the dough onto a floured surface and divide it into two equal portions. Gently shape each piece into a round ball by folding the edges inward toward the center. Cover the dough balls and let them rest at room temperature for one hour before shaping the pizzas.
  6. Prepare for baking: Preheat your oven to 500°F (or its highest setting) with a baking steel, pizza stone, or inverted baking sheet placed inside to heat thoroughly. Allow the oven to preheat for at least 45 minutes which ensures a very hot surface for a crispy crust.
  7. Shape and bake: Flatten one dough ball into a 12-inch round on a floured surface, leaving a thicker edge to form the crust. Transfer it to a floured pizza peel, add your preferred sauce and toppings, then slide it onto the preheated baking surface. Bake for about five minutes, then switch to the broil setting and cook for an additional two to four minutes until the cheese bubbles and the crust is golden brown with characteristic blistering. Repeat the process with the second dough ball.

Notes

  • The dough will be sticky due to its high hydration; using wet hands or a bit of olive oil can make handling easier.
  • If refrigerating the dough, allow it to come to room temperature for about 30 minutes before shaping to make it more pliable.
  • For an extra crispy crust, let the baked pizza rest for a few minutes before slicing to set the cheese and toppings.
  • Leftover dough can be stored tightly wrapped in the refrigerator for up to two days or frozen for up to three months for future use.

Keywords: artisan pizza dough, homemade pizza crust, easy pizza dough, slow fermented dough, crispy pizza crust, pizza stone baking

Find it online: https://tastemadebyclara.com/the-perfect-artisan-pizza-dough-recipe/