Why Make This Recipe
There’s something magical about homemade pizza dough. With just a few simple ingredients, you can create a delicious foundation for your favorite pizza toppings. Not only is it cost-effective, but making your own dough allows you to customize the flavors and textures to your liking. Plus, there’s nothing quite like the aroma of fresh dough rising in your kitchen!
How to Make The Perfect Artisan Pizza Dough
Ingredients:
- 3 ¾ cups plus 2 tbsp all-purpose flour (500g)
- 1 ½ cups plus 2 tbsp warm water, divided (375g)
- ¼ tsp active dry yeast (1g)
- 1 ½ tsp fine salt (10g)
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Directions:
- Mix the flour and water: In a large mixing bowl, combine the flour with all but one tablespoon of the water, stirring until just incorporated. Cover and let the mixture rest for 20 minutes to allow the flour to absorb the liquid.
- Activate the yeast: Sprinkle the yeast over the remaining warm water and let it dissolve for a few minutes.
- Combine ingredients and develop the dough: Sprinkle the salt over the dough, then pour in the yeast mixture. Using wet hands, gently fold the dough over itself multiple times until all ingredients are well incorporated. Cover and let rest for about an hour.
- Strengthen the dough: With lightly wet hands, lift a section of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this process four to five times to build structure. Cover the dough and let it ferment at room temperature for five to six hours, or refrigerate for up to two days for deeper flavor.
- Divide and shape: Transfer the dough to a floured surface and divide it into two equal portions. Gently shape each portion into a round ball by folding the edges inward. Cover and let them rest at room temperature for an hour before using.
- Prepare for baking: Preheat the oven to 500°F (or the highest setting) with a baking steel, pizza stone, or inverted baking sheet inside. Let the oven heat for at least 45 minutes to ensure a crispy crust.
- Shape and bake: Flatten one dough ball into a 12-inch round, leaving a thick edge for the crust. Place it on a floured pizza peel, add sauce and toppings, and slide it onto the hot baking surface. Bake for about five minutes, then broil for two to four minutes until the cheese is bubbly and the crust is golden brown with blistered spots. Repeat with the remaining dough.
How to Serve The Perfect Artisan Pizza Dough
The beauty of homemade pizza dough is its versatility! Simply prepare your favorite sauces and toppings—whether it be classic tomato and mozzarella, or a unique combination of veggies and meats. Feel free to make a pizza party out of it by getting everyone involved in assembling their own pizzas!
How to Store The Perfect Artisan Pizza Dough
If you happen to have leftover dough, you can store it in the refrigerator for up to two days. Just wrap it tightly in plastic wrap or place it in an airtight container. If you’re looking to store it longer, you can freeze it for up to three months. Just remember to let it thaw fully in the refrigerator before using.
Tips to Make The Perfect Artisan Pizza Dough
- Flour Type: Feel free to experiment with bread flour for an even chewier dough.
- Room Temperature: The longer you let the dough rise, the more flavorful it will become. Don’t skip the resting times!
- Oven Heat: Ensure your oven is well-preheated; a hot baking surface is key for a crispy crust.
Variation
For a whole wheat version, you can substitute some of the all-purpose flour with whole wheat flour. Just be aware that this may alter the texture slightly, making it denser.
FAQs
Can I make this dough ahead of time?
Absolutely! This dough can be stored in the fridge for a couple of days or frozen for later use.
What if my dough is too sticky?
If your dough feels sticky, sprinkle a little more flour while kneading until it reaches the desired consistency.
Can I use instant yeast instead of active dry yeast?
Yes, you can! Just mix instant yeast directly with the dry ingredients without needing to activate it in water first.
Artisan Pizza Dough
Ingredients
Method
- In a large mixing bowl, combine the flour with all but one tablespoon of the water, stirring until just incorporated. Cover and let the mixture rest for 20 minutes.
- Sprinkle the yeast over the remaining warm water and let it dissolve for a few minutes.
- Sprinkle the salt over the dough, then pour in the yeast mixture. Using wet hands, gently fold the dough over itself multiple times until all ingredients are well incorporated. Cover and let rest for about an hour.
- With lightly wet hands, lift a section of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this process four to five times to build structure.
- Cover the dough and let it ferment at room temperature for five to six hours, or refrigerate for up to two days for deeper flavor.
- Transfer the dough to a floured surface and divide it into two equal portions. Gently shape each portion into a round ball by folding the edges inward.
- Cover and let them rest at room temperature for an hour before using.
- Preheat the oven to 500°F (or the highest setting) with a baking steel, pizza stone, or inverted baking sheet inside. Let the oven heat for at least 45 minutes to ensure a crispy crust.
- Flatten one dough ball into a 12-inch round, leaving a thick edge for the crust. Place it on a floured pizza peel, add sauce and toppings, and slide it onto the hot baking surface.
- Bake for about five minutes, then broil for two to four minutes until the cheese is bubbly and the crust is golden brown with blistered spots.
- Repeat with the remaining dough.