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.
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.