Introduction

Artisan pizza dough is the foundation for creating delicious, crispy, and flavorful homemade pizzas. This recipe combines simple ingredients with time and technique to develop a perfect dough that bakes beautifully in a hot oven.

A close-up of a freshly baked cheese-filled bread with one section cut open, showing a golden-brown crust dusted with flour and stretchy melted cheese inside with a light creamy color and smooth texture; the bread rests on a wooden board sprinkled with flour, while a woman's hand holds a knife cutting it, all set on a white marbled texture surface with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 grams (about 4 cups) bread flour
375 grams (1 1/2 cups plus 1 tablespoon) water, room temperature
2 teaspoons fine sea salt
2 grams (1/2 teaspoon) instant yeast
1 tablespoon olive oil (for coating)

Instructions

Step 1: In a large bowl, combine the bread flour and instant yeast. Gradually add the water, mixing until no dry flour remains. You should end up with a sticky, shaggy dough.
Step 2: Cover the bowl with a damp towel and let the dough rest for 30 minutes (this process is called autolyse).
Step 3: Sprinkle the salt over the dough and fold it over itself repeatedly until the dough becomes smooth and cohesive.
Step 4: Cover the dough and let it rise at room temperature for 2 to 3 hours, until it has doubled in size. During this time, perform a “stretch and fold” every 30 minutes to develop gluten.
Step 5: After the first rise, cover the dough tightly and refrigerate it for 24 to 72 hours to allow cold fermentation, which enhances flavor and texture.
Step 6: When ready to bake, remove the dough from the fridge and let it come to room temperature. Divide into portions and shape each into a ball. Let them rest for 30 minutes.
Step 7: Preheat your oven to 500°F (260°C) or higher with a pizza stone or steel inside to get it very hot.
Step 8: Stretch each dough ball into a pizza shape, add your favorite toppings, and bake on the preheated stone for 7 to 10 minutes, until the crust is bubbly and golden brown.

Tips & Variations

Use bread flour for the best gluten development, but all-purpose flour can work in a pinch.
If you prefer a softer crust, reduce the baking temperature slightly and bake a bit longer.
For extra flavor, try adding a teaspoon of honey or sugar during mixing.
Experiment with toppings, but avoid overloading the pizza to keep the crust crisp.

Storage

Store any unused dough balls tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze dough balls in airtight bags for up to 1 month. When ready to use, thaw overnight in the refrigerator and bring to room temperature before shaping. Leftover baked pizza can be stored in the refrigerator for 2 to 3 days and reheated in a hot oven or skillet for best results.

How to Serve

The image shows a close-up side view of a slice of pizza with a thick, golden-brown crust that appears soft and airy on the inside. The top layer has melted cheese with a slightly browned, bubbly texture. The slice rests on a light wooden surface with blurred white plates and a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough without instant yeast?

You can use active dry yeast instead, but dissolve it in warm water first and adjust the quantity to about twice that of instant yeast. Keep in mind that rising times may be longer.

Why do I need to do the stretch and fold during the first rise?

The stretch and fold technique helps develop the gluten structure, giving the dough strength and elasticity without intensive kneading. It also helps incorporate air, improving texture and rise.