Name: Artisan Pizza Dough Recipe
Prep time: 10 min
Cook time: 10 min
Total time: PT-488148H50M55S
Cuisine: Italian
Ingredients: All-Purpose or Bread Flour: 4 cups Salt: 1 1/2 teaspoons Instant or Active Dry Yeast: 1/2 teaspoon Warm Water: 1 1/2 cups (about 110°F) Olive Oil: 1 tablespoon (plus more for greasing)

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This Artisan Pizza Dough recipe is the secret you never knew you needed for achieving truly pizzeria-worthy pies right from your own kitchen. With just a handful of humble ingredients, a bit of patience for fermentation, and zero need for fancy gadgets, you’ll end up with a dough that’s crisp on the outside, soft within, and packed with wonderful flavor. It’s a simple foundation for endless creativity—think classic Margherita, loaded veggie, or even dessert pizza—making every pizza night a little bit special.

Artisan Pizza Dough Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in the simplicity of Artisan Pizza Dough’s ingredients—each one plays a unique role in the final flavor and structure. Even though the lineup is short, the choice and quality of each ingredient make all the difference, lending the dough its tender bite, chewy crumb, and subtle complexity.

Flour: All-purpose or bread flour works beautifully; bread flour gives a chewier texture, while all-purpose flour offers a slightly softer bite. Always have extra on hand for dusting!
Salt: Enhances flavor and helps strengthen the dough—skip it, and your crust may fall flat in more ways than one.
Yeast: Either instant or active dry yeast will do; it’s the leavening power behind that classic airy, open-crumb structure.
Warm Water: Make sure it’s about 110°F (just warm to the touch) to help activate the yeast and bring the dough together smoothly.
Olive Oil: Adds richness and a hint of flavor, plus helps the crust crisp up beautifully during baking. Brush a little more on for extra color and crunch!

How to Make Artisan Pizza Dough

Step 1: Mix Dry Ingredients

Start by whisking together the flour, salt, and yeast in a large bowl. This ensures that the salt and yeast are evenly distributed, giving the finished Artisan Pizza Dough its balanced flavor and beautiful rise. Don’t rush this step—well-mixed dry ingredients create even fermentation later on.

Step 2: Add Wet Ingredients and Stir

Now it’s time to pour in your warm water and olive oil. Use a wooden spoon or your hands to stir everything together until a shaggy, sticky dough forms. Don’t worry if it looks a bit messy; the magic happens during the long rise! That stickiness is key to a light, airy structure.

Step 3: Long Fermentation

Cover the bowl tightly with plastic wrap or a damp towel and let your Artisan Pizza Dough rise at room temperature for 12 to 18 hours. You’ll come back to a dough that’s doubled in size and bursting with bubbles—a sure sign of flavor and oven spring. For a faster pizza fix, you can let it rise for just 2 hours in a warm spot, but the longer you wait, the deeper the flavor.

Step 4: Divide and Rest

Once the dough has risen, gently turn it onto a well-floured surface. If you’re making two pizzas, divide it into two equal portions; otherwise, keep it whole for a large pie. Shape each piece into a ball and let them rest under a clean towel for about 30 minutes. This rest allows the gluten to relax, making the dough much easier to stretch or roll.

Step 5: Shape, Top, and Bake

When you’re ready to bake, carefully stretch or roll your Artisan Pizza Dough into a 10 to 12-inch circle. Don’t stress about perfection—rustic shapes are half the fun! Transfer the dough to a pizza peel or a parchment-lined baking sheet, add your favorite toppings, and bake in a preheated 500°F oven for 8 to 10 minutes. For best results, go with a pizza stone or steel for a crust that’s crisp and golden.

How to Serve Artisan Pizza Dough

Garnishes

For a finish worthy of your best pizzeria experiences, try brushing the hot crust with a little more olive oil and sprinkle with flaky sea salt or fresh herbs. A grating of Parmesan or a sprinkle of chili flakes takes your Artisan Pizza Dough to the next level—these little touches add both pizzazz and flavor.

Side Dishes

While pizza is a star on its own, it truly shines with a few classic sides. Serve your pie with a crisp green salad tossed in a zippy vinaigrette or a platter of roasted vegetables. Garlic knots (made from extra dough!) or a bowl of marinated olives also round out your pizza feast beautifully.

Creative Ways to Present

Who says you have to make a traditional round pizza? Try shaping individual Artisan Pizza Dough balls for personal-sized pies and let everyone add their own toppings—perfect for parties or family nights. For a rustic twist, make a rectangular “pizza al taglio” or serve slices on wooden boards for an inviting, shareable spread.

Make Ahead and Storage

Storing Leftovers

Wrap any unused or leftover Artisan Pizza Dough tightly in plastic wrap and stash it in the refrigerator for up to three days. The flavor will keep developing, delivering delicious results even a few days later when you’re ready for round two.

Freezing

Artisan Pizza Dough is a freezer’s best friend! After the first rise and dividing into portions, lightly coat the dough balls in oil and freeze them in zip-top bags. Thaw overnight in the refrigerator, then bring to room temperature before shaping and baking—you’ll have fresh pizza ready at a moment’s notice.

Reheating

If you have baked pizza leftovers, reheat slices in a hot oven (about 400°F) directly on the rack or a baking stone for a few minutes to restore their crispy texture and revive that fresh-baked flavor. Avoid the microwave if you want to preserve the crust’s crunch.

FAQs

Can I use whole wheat flour instead?

Absolutely! If you love a nuttier, heartier base, swap up to half of the white flour for whole wheat. Just know that the dough may be a bit denser and you might need a touch more water to achieve that soft, stretchy consistency.

How long can I ferment the dough in the fridge?

You can ferment Artisan Pizza Dough in the refrigerator for up to 3 days. The cold fermentation not only fits your schedule but also enhances the crust’s complexity and flavor profile, making it even tastier when baked.

Do I really need a pizza stone or steel?

While a stone or steel will give you the crispiest crusts, they’re not strictly necessary. Baking on a preheated baking sheet or directly on parchment paper still produces a lovely pizza—just make sure your oven is good and hot!

Can I make this Artisan Pizza Dough gluten-free?

With the right gluten-free flour blend (and a bit of experimentation), you can absolutely try this with gluten-free flours. Just be sure to look for blends designed for yeast breads and be aware that texture will differ from traditional wheat-based dough.

Is it possible to double the recipe for a crowd?

Yes, doubling is a cinch! Just use a very large bowl for proofing and make sure you allow enough time for the increased mass of dough to rise fully. It’s a great way to easily feed a hungry group or prep ahead for pizza parties.

Final Thoughts

There’s just something magical about making your own Artisan Pizza Dough from start to finish. It’s a rewarding process that fills your kitchen with unbelievable aromas and your table with slices of pure happiness. Give it a try—once you go homemade, you’ll never look at store-bought dough the same way again!

Artisan Pizza Dough Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 12 to 18 hours (with fermentation)
Yield: 2 medium pizzas
Diet: Vegan

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Description

Learn how to make a delicious artisan pizza dough with this easy recipe. This no-knead dough can be used to create crispy homemade pizza crusts that are perfect for a pizza night at home.

Ingredients

All-Purpose or Bread Flour:

4 cups

Salt:

1 1/2 teaspoons

Instant or Active Dry Yeast:

1/2 teaspoon

Warm Water:

1 1/2 cups (about 110°F)

Olive Oil:

1 tablespoon (plus more for greasing)

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Instructions

Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and yeast.
Add Wet Ingredients: Pour in the warm water and olive oil, mixing until a shaggy dough forms.
Let It Rise: Cover the bowl and let the dough rise at room temperature for 12 to 18 hours, until doubled in size.
Shape the Dough: Turn the dough out, divide into portions, shape into balls, and let rest for 30 minutes.
Prepare for Baking: Roll out the dough, add toppings, and bake in a preheated oven at 500°F for 8–10 minutes.