Artisan Pizza Dough: The Incredible Ultimate Recipe for Amazing Pizzas Recipe

Introduction

Artisan pizza dough is the foundation for creating delicious, homemade pizzas with a perfect crust—crispy on the outside and chewy inside. With simple ingredients and straightforward steps, you can craft dough that rivals your favorite pizzeria’s. Let’s get started and make pizza night special!

Ingredients

• 4 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) instant yeast
• 1 ½ cups warm water (110°F/43°C)
• 2 tablespoons olive oil (optional)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, salt, sugar, and instant yeast.
2. Step 2: Slowly pour in the warm water, mixing with a wooden spoon or your hands until a shaggy dough forms.
3. Step 3: Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic.
4. Step 4: If using, add the olive oil during the last few minutes of kneading for added flavor and richness.
5. Step 5: Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
6. Step 6: Once risen, punch down the dough to release air. Divide it into 2-4 equal pieces, depending on your desired pizza size.
7. Step 7: Shape each piece into a ball and place them on a floured surface. Cover with a damp cloth and let them rest for 30 minutes.
8. Step 8: While the dough rests, preheat your oven to the highest setting (usually around 475°F/245°C) and place a pizza stone or baking sheet inside to heat.
9. Step 9: Take one dough ball and stretch it into a round shape, using your hands or a rolling pin. Maintain a thicker edge for the crust.
10. Step 10: Add your favorite toppings, then carefully transfer the pizza to the preheated stone or baking sheet. Bake for 10-15 minutes, until the crust is golden and cheese is bubbling.

Tips & Variations

• Use high-protein bread flour instead of all-purpose for a chewier crust.
• Allow the dough to ferment overnight in the refrigerator for deeper flavor.
• Substitute half of the flour with whole wheat for a nuttier taste and added nutrition.
• Incorporate dried herbs like oregano or basil into the flour for an aromatic dough.
• Try garlic-infused or chili oil instead of regular olive oil for a flavor boost.
• For a stuffed crust, roll mozzarella sticks into the edges before shaping the dough.
• Experiment with gluten-free flour blends to make a gluten-free version.

Storage

Store any unused dough in an airtight container lightly coated with olive oil in the refrigerator for up to 3 days. For longer storage, wrap the dough tightly in plastic wrap, place it in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before using. Reheat baked pizza in a hot oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but activate active dry yeast first by dissolving it in warm water with a bit of sugar. Once it becomes frothy, you can use it in place of instant yeast.

What if my dough doesn’t rise?

Ensure your yeast is fresh and that the water temperature is between 105°F and 115°F (40°C-46°C). Water that is too hot or too cold can kill the yeast and prevent the dough from rising.

How do I know when my pizza is done?

Look for a golden-brown crust and bubbly, slightly browned cheese. You can also carefully lift the edge to check the bottom for even browning.

Can I double the recipe?

Absolutely. Just make sure you have enough space for the dough to rise and enough baking equipment to accommodate multiple pizzas.

What types of flour can I use?

You can use all-purpose flour, bread flour for more chewiness, 00 flour for Neapolitan-style, or gluten-free flour blends depending on your preference or dietary needs.

Artisan Pizza Dough: The Incredible Ultimate Recipe for Amazing Pizzas Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

This artisan pizza dough recipe provides a straightforward method to create a flavorful and perfectly textured dough ideal for homemade pizzas. With simple ingredients like all-purpose flour, instant yeast, and olive oil, this recipe guides you through mixing, kneading, and rising techniques to achieve a chewy, golden-brown crust ready for your favorite toppings and baking in a hot oven.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10-15 minutes
• Total Time: 1 hour 25 minutes to 2 hours 30 minutes (including rising times)
• Yield: 2–4 pizzas depending on size 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) instant yeast

Wet Ingredients

• 1 ½ cups warm water (110°F/43°C)
• 2 tablespoons olive oil (optional)

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, sugar, and instant yeast thoroughly to ensure even distribution of the leavening agent and seasoning.
2. Add Water: Slowly pour in the warm water while mixing with a wooden spoon or your hands until a shaggy, rough dough forms, ensuring ingredients are partially combined.
3. Knead the Dough: Transfer the dough onto a lightly floured surface and knead vigorously for about 8-10 minutes until the dough becomes smooth and elastic, which develops gluten necessary for structure.
4. Add Olive Oil: Incorporate the olive oil during the last few minutes of kneading to enhance flavor and improve dough texture, if using.
5. First Rise: Place the dough into a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm environment for 1-2 hours until it has doubled in size.
6. Shape the Dough: Punch down the risen dough to expel excess air, then divide it into 2 to 4 equal portions depending on the desired pizza size.
7. Second Rise: Shape each portion into a smooth ball, place on a floured surface, cover with a damp cloth, and let rest for 30 minutes to relax the gluten and improve handling.
8. Preheat Oven: While resting, preheat the oven to its highest temperature around 475°F (245°C) and place a pizza stone or baking sheet inside to heat thoroughly for optimal crust crispness.
9. Roll Out the Dough: Stretch or roll out one dough ball into a round pizza shape, maintaining a slightly thicker edge for the crust to ensure softness and chew.
10. Top and Bake: Add your preferred pizza toppings, then transfer the pizza carefully onto the preheated stone or baking sheet. Bake for 10-15 minutes until the crust turns golden brown and the cheese bubbles and melts perfectly.

Notes

• Use high-protein bread flour instead of all-purpose flour for a chewier crust.
• Adjust water quantity based on humidity and flour type; higher hydration results in lighter dough.
• Allow a longer fermentation (overnight rise) in the refrigerator for deeper flavor.
• Experiment with toppings like fig jam or goat cheese for gourmet variations.
• Wrap unused dough with olive oil in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
• Use a pizza stone and pizza peel for best baking and handling results.
• If using active dry yeast instead of instant yeast, activate it first in warm water with sugar before mixing.
• Ensure the water is not too hot or cold to avoid yeast killing and failed rising.

Keywords: artisan pizza dough, homemade pizza, pizza dough recipe, baking pizza, yeast dough, pizza crust, Italian cuisine