Making a great pizza at home starts with the dough. There’s something magical about stretching out that warm, homemade artisan pizza dough, knowing you created a base for all your favorite toppings. I’ve spent years tweaking this recipe to get that perfect balance of crispy, chewy, and bubbly crust. This dough isn’t just good—it’s the kind of crust that can elevate homemade pizza into an experience. It’s simple enough for a weeknight dinner yet impressive enough for a special occasion.

Why You’ll Love This Dish

This artisan pizza dough recipe is a game-changer for your pizza nights. It’s quick and easy to prepare, making it a fantastic choice for mid-week meals or family gatherings. The flavors are authentic, reminiscent of the best pizzerias, all while being budget-friendly. Plus, it’s incredibly versatile—you can experiment with various toppings to please everyone at the table.

“This pizza dough blew me away! It was perfectly crispy on the outside and chewy on the inside. I can’t believe I made this at home!” – Happy Home Cook

Step-by-Step Overview

Creating this artisan pizza dough is easier than you might think! You’ll start by mixing the flour and yeast, then gradually add water to form the dough. After a short rest, you’ll incorporate the salt, letting the dough rise to develop flavor and texture. The fermentation process takes time, but that’s what gives the dough its depth. Once it’s ready, you’ll shape it and bake your perfect pizza!

Gather These Items

Let’s get you prepared with the key ingredients for this artisan pizza dough:

500 grams (about 4 cups) bread flour
375 grams (1 1/2 cups plus 1 tablespoon) water, room temperature
2 teaspoons fine sea salt
2 grams (1/2 teaspoon) instant yeast
1 tablespoon olive oil (for coating)

If you don’t have bread flour, all-purpose flour can work as a substitute, but keep in mind that the texture may differ slightly.

Directions to Follow

In a large bowl, combine the bread flour and instant yeast.
Gradually add the room temperature water, mixing until no dry flour remains. Expect a sticky, shaggy dough.
Cover the bowl with a damp towel and let it rest for 30 minutes.
After resting, sprinkle the fine sea salt over the dough and fold it over itself until smooth.
Cover the dough again and let it rise at room temperature for 2-3 hours, until it has doubled in size.
During the first rising phase, perform “stretch and folds” every 30 minutes to help develop gluten.
Once risen, refrigerate the covered dough for 24 to 72 hours to enhance the flavor.
When ready to use, let the dough come to room temperature. Then, divide it into portions and shape them into balls, allowing them to rest for another 30 minutes.
Preheat your oven to 500°F or higher with a pizza stone or steel inside.
Stretch each dough ball into your desired pizza shape, add your favorite toppings, and bake on the preheated stone for 7-10 minutes until the crust is bubbly and golden.

Best Ways to Enjoy It

You can enjoy this artisan pizza dough in many delightful ways! Top it with classic marinara and mozzarella for a traditional Margherita, or be adventurous with gourmet toppings like prosciutto, arugula, and ricotta. Serve with a fresh salad to balance the meal or indulge with a side of garlic knots.

Storage and Reheating Tips

If you have leftover dough or pizza, storing it properly is crucial. Wrap remaining dough tightly in plastic wrap and keep it in the fridge for up to five days. You can also freeze the dough for up to three months; just thaw in the fridge before using. For leftover baked pizza, store it in an airtight container in the fridge and reheat in the oven for best results, keeping that crispy texture intact.

Helpful Cooking Tips

To achieve the best possible artisan pizza dough, here are some insider tips:

Measure your flour accurately for perfect dough consistency.
Don’t skip the resting time; it allows flavors to develop and makes the dough easier to stretch.
If you like a tangy flavor, consider leaving the dough to ferment in the fridge for the full 72 hours.

Creative Twists

This recipe isn’t set in stone—you can mix things up! Add herbs like rosemary or garlic powder to the flour for extra flavor. If you’re feeling adventurous, try a whole wheat flour blend for a nuttier taste. For dietary considerations, gluten-free flour blends can sometimes work, but be sure to follow specific gluten-free pizza dough recipes.

Common Questions

What is the ideal prep time for this pizza dough?
The hands-on prep time is about 20 minutes, but remember that the total process, including rising and resting, takes anywhere from 24 hours to several days if you choose a longer fermentation.
Can I freeze the baked pizza?
Yes! Bake your pizza first, let it cool, then wrap it in plastic wrap and foil and store it in the freezer for up to three months.
What else can I use the dough for?
Besides pizza, this dough can be shaped into calzones, focaccia, or even breadsticks for a delightful twist on your favorite recipes!

Now, with this recipe and tips in hand, you’re ready to embark on your artisan pizza dough journey!

Artisan Pizza Dough

This artisan pizza dough recipe is quick and easy to prepare, perfect for mid-week meals or special occasions, resulting in a crispy, chewy, and bubbly crust.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 1 16

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 150 kcal

Ingredients

Dough Ingredients

500 grams 500 grams bread flour All-purpose flour can be substituted, but texture may differ.
375 grams 375 grams water, room temperature
2 teaspoons 2 teaspoons fine sea salt
2 grams 2 grams instant yeast
1 tablespoon 1 tablespoon olive oil For coating

Instructions

Preparation

In a large bowl, combine the bread flour and instant yeast.
Gradually add the room temperature water, mixing until no dry flour remains. Expect a sticky, shaggy dough.
Cover the bowl with a damp towel and let it rest for 30 minutes.
After resting, sprinkle the fine sea salt over the dough and fold it over itself until smooth.
Cover the dough again and let it rise at room temperature for 2-3 hours, until it has doubled in size.
During the first rising phase, perform 'stretch and folds' every 30 minutes to help develop gluten.
Once risen, refrigerate the covered dough for 24 to 72 hours to enhance the flavor.

Baking

When ready to use, let the dough come to room temperature.
Divide it into portions and shape them into balls, allowing them to rest for another 30 minutes.
Preheat your oven to 500°F or higher with a pizza stone or steel inside.
Stretch each dough ball into your desired pizza shape, add your favorite toppings, and bake on the preheated stone for 7-10 minutes until the crust is bubbly and golden.

Notes

If you have leftover dough, wrap it tightly in plastic wrap and keep it in the fridge for up to five days. You can also freeze the dough for up to three months. For leftover baked pizza, store it in an airtight container and reheat in the oven for best results.

Keyword Artisan Dough, Crispy Crust, Easy Pizza Recipe, Homemade Pizza, Pizza Dough