Name: Artisan Pizza Dough Recipe
Prep time: 25 min
Cook time: 7 min
Total time: 6 h 32 min
Cuisine: Italian
Ingredients: 3 ¾ cups + 2 tablespoons (500g) all-purpose flour; 1 ½ cups + 2 tablespoons (375g) warm water, divided; ¼ teaspoon (1g) active dry yeast; 1 ½ teaspoons (10g) fine salt

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Making artisan pizza dough at home is simpler than you might think and yields a crust that’s crispy on the outside and tender inside. This recipe uses minimal ingredients and a gentle fermentation process to develop rich flavor and perfect texture. Let’s create the base for your next delicious homemade pizza.

The image shows three smooth, round dough balls resting on a soft, beige cloth that is loosely spread out. The dough has a light cream color and looks soft and slightly puffy, indicating it has risen. The cloth beneath has gentle folds and wrinkles, adding texture to the scene. In the background, there is a glass bottle filled with golden yellow oil, slightly out of focus. The surface beneath the cloth appears to be a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¾ cups + 2 tablespoons (500g) all-purpose flour
1 ½ cups + 2 tablespoons (375g) warm water, divided
¼ teaspoon (1g) active dry yeast
1 ½ teaspoons (10g) fine salt

Instructions

Step 1: In a large mixing bowl, combine the flour and all but 1 tablespoon of warm water. Stir until a shaggy dough forms, then cover and let it rest for 20 minutes to fully hydrate the flour.
Step 2: Sprinkle the yeast over the remaining 1 tablespoon of warm water and let it dissolve for a minute. Evenly sprinkle the salt over the dough, then pour the yeast mixture on top. Mix by folding and pinching until fully incorporated; the dough will be sticky but come together.
Step 3: Wet your hand to prevent sticking, grab a section of dough, stretch it up, and fold it over the center. Rotate the bowl and repeat four to five times. Cover and let rest for 1 hour.
Step 4: Transfer the dough to a lightly greased bowl, cover, and ferment at room temperature for 5–6 hours or until doubled in volume. For later use, refrigerate after this step for up to 2 days.
Step 5: Turn the risen dough onto a lightly floured surface. Divide it into two equal portions and shape each into a smooth ball by folding edges toward the center. Place on a greased plate, cover, and rest for at least 1 hour.
Step 6: Preheat your oven to 500°F (or highest setting) with a pizza stone or baking steel placed on the middle rack for at least 45 minutes. Lightly flour a pizza peel or parchment paper.
Step 7: Gently stretch a dough ball into a 12-inch circle, leaving a thicker edge for the crust. If using parchment, place the dough on it for easy transfer.
Step 8: Add your favorite sauce, cheese, and toppings, leaving a 1-inch border. Transfer the pizza onto the heated surface and bake for 5–7 minutes until crust is golden and bubbly. For extra char, broil for the last minute.

Tips & Variations

Use bread flour instead of all-purpose for a chewier crust with more structure.
For a tangier flavor, ferment dough overnight in the refrigerator after step 4.
Add herbs or garlic powder to the dough for extra aroma and taste.
If you don’t have a pizza stone, an inverted baking sheet works as a substitute.

Storage

Store the shaped dough balls in a lightly greased, airtight container or covered plate in the refrigerator for up to 2 days. For longer storage, freeze shaped dough tightly wrapped for up to 3 months. Thaw in the refrigerator overnight before use. Reheat baked pizza slices in a hot oven or skillet to restore crispness.

How to Serve

The image shows a close-up of a round bread with a golden-brown crust, its surface dusted lightly with white flour. The bread is cut open, revealing a soft, airy inside with melted cheese stretching between the layers. It rests on a wooden board scattered with flour. A woman's hand is holding a wooden-handled knife, cutting the bread against a white marbled textured surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same quantity. Mix it directly with the flour instead of dissolving it in water first.

Why is the dough sticky after mixing?

A sticky dough is normal with this recipe due to high hydration. It helps create an open, airy crumb. Use wet hands to handle it easily during stretching and folding.