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Artisan Pizza Dough Recipe

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★★★★★

4.5 from 108 reviews

This Artisan Pizza Dough recipe yields a perfectly chewy and crispy crust ideal for homemade pizzas. Utilizing a no-knead method with a stretch and fold technique, this dough develops great texture and flavor through a long fermentation process. It’s simple to prepare and bakes to golden perfection on a pizza stone or baking steel at high heat.

Ingredients

Scale

Pizza Dough 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

  1. Mix the flour and water: 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 allow the flour to fully hydrate.
  2. Activate the yeast and add salt: Sprinkle the yeast over the remaining warm water and let it dissolve for a minute. Sprinkle the salt evenly over the dough. Pour the yeast mixture over the dough and mix by folding and pinching the dough until fully incorporated. The dough will be sticky but should form a rough mass.
  3. Perform the stretch and fold technique: 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 4–5 times. Cover and let the dough rest for one hour.
  4. Let the dough rise: Transfer the dough to a lightly greased bowl, cover, and allow it to ferment at room temperature for 5–6 hours or until doubled in size. For make-ahead, refrigerate up to 2 days after this fermentation.
  5. Divide and shape the dough: Turn the risen dough onto a lightly floured surface and divide into two equal portions. Shape each into a smooth ball by folding edges toward the center. Place balls on a greased plate, cover, and rest at least one hour before baking.
  6. Preheat and prepare for baking: Place a pizza stone or baking steel on the middle oven rack and preheat oven to 500°F (or highest setting) for at least 45 minutes. Lightly flour a pizza peel or parchment paper.
  7. Shape the pizza: Take a dough ball and gently stretch it into a 12-inch circle, leaving a thicker edge for the crust. Place on floured peel or parchment for transfer.
  8. Add toppings and bake: Spread your favorite sauce, cheese, and toppings evenly over the dough, leaving a 1-inch border. Transfer pizza onto the preheated stone/steel and bake for 5–7 minutes until golden brown and bubbly. Optionally, broil for the last minute to add extra char.

Notes

  • Use warm water around 95°F (35°C) to activate the yeast without killing it.
  • The long fermentation develops deeper flavor and better gluten structure.
  • You can refrigerate the dough after initial rise for up to 2 days to enhance flavor and allow flexibility in baking time.
  • Use a pizza stone or baking steel preheated well for a crispy crust.
  • Lightly flour your hands and surface to prevent sticking when shaping.
  • Broiling at the end is optional but adds a nice char and texture to the crust.

Keywords: artisan pizza dough, homemade pizza crust, easy pizza dough, no-knead pizza dough

Find it online: https://recipeswithmia.com/artisan-pizza-dough-recipe/