There’s just something magical about a perfectly crafted pizza. I still remember the first time I tried making my own dough; a blissful mix of flour dusting my countertops and the warm aroma filling my kitchen. There’s nothing like the satisfaction of pulling a crispy, chewy slice out of the oven, with that bubbly crust cradling your favorite toppings. This artisan pizza dough recipe embodies all that joy and more. It’s my go-to, and once you get the hang of it, you’ll see why it’s worth every minute of the process.
Why you’ll love this recipe
Let’s talk crust. It’s the unsung hero of every pizza. With this recipe, you’re not just making dough; you’re crafting a texture that is luxuriously crispy on the outside and perfectly chewy on the inside. That delightful airiness? Those charming little bubbles? They come from patience and a touch of love. This recipe doesn’t cut corners; it embraces the age-old technique of folding and resting, which builds that gorgeous gluten structure essential for pizza perfection.
But hold on; it’s not just about the mechanics! The process is invigorating. It’s hands-on, it’s a bit messy, and that’s part of the fun! You’re not just cooking; you’re creating something uniquely yours. Imagine gathering your friends and family to share hot slices of your homemade pizza topped just the way you like it. What more could you ask for?
Gather these ingredients
500g (3 3/4 cups plus 2 tbsp) all-purpose flour: This is the foundation of your dough. A high-quality all-purpose flour will yield the best results. If you’re feeling adventurous, you can even try half all-purpose and half bread flour for an extra chewy consistency.
375g (1 1/2 cups plus 2 tbsp) warm water, divided: Make sure the water is warm but not hot. Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly. The warmth is vital for that yeast to come alive.
1g (1/4 tsp) active dry yeast: A little goes a long way. This tiny amount is what brings your dough to life—watch it bubble with excitement!
10g (1 1/2 tsp) fine salt: Salt isn’t just seasoning; it strengthens the dough’s structure and balances the flavors. Don’t skip it—it’s crucial!
The cooking process explained
In a large mixing bowl, combine the flour and all but 1 tablespoon of the warm water. Mix until just combined. Cover the bowl with a kitchen towel and let it rest for 20 minutes—this step is vital. It allows the flour to hydrate fully.
While the dough is resting, sprinkle the yeast over the remaining warm water. Let it sit for a few minutes until it dissolves—think of it as waking up your yeast!
Once the rest time is done, sprinkle the salt over the surface of the dough. Gently stir the yeast mixture and pour it over the dough. Time for some action: wet your hand lightly, reach under the dough, and fold a piece over itself. Keep repeating this until the dough starts to come together.
Now, using your thumb and fingers, pinch off 5-6 chunks of dough, folding it over itself until you have a shaggy texture. Cover the bowl and let it rest for about an hour.
After the hour is up, fold the dough again to develop the gluten. Lightly wet your hand and stretch it up, folding over the center. Rotate the bowl and repeat until you’ve done it 4-5 times.
Take your newly shaped ball of dough and place it seam side down in a clean, lightly greased bowl. Cover this beauty and let it rise until it’s doubled in size—this could take 5-6 hours.
Once it’s risen, turn it out onto a floured surface. Cut the dough in half. For each piece, stretch it out, folding the edges towards the center to form a ball. You want to create some tension here.
Transfer your dough balls to a greased plate, oil the tops, cover, and let them rest at room temperature for about an hour. Meanwhile, preheat your oven.
If you’re not using them right away, wrap them tightly in plastic wrap and refrigerate for up to 2 days—makes for an impromptu pizza party later!
Best way to enjoy it
Now comes the fun part! Once your dough is ready, roll it out or stretch it by hand into your desired shape. Top with your favorite ingredients—be creative! Think classic margherita with fresh basil or a wild concoction of artichokes and goat cheese. Pair your pizza with a light salad or share it over good wine for a perfect meal. And don’t forget to serve it hot!
How to store and freeze
Got leftovers? You’re in luck! This dough stores beautifully. For short-term storage, keep it wrapped in the fridge for up to 2 days. Just let it come to room temperature before using it again. For longer storage, you can freeze it! Just wrap your dough tightly in plastic wrap and place it in a freezer bag. When you’re ready to use it, let it thaw overnight in the refrigerator.
Extra tips and advice
Hydration Level: Don’t be afraid to adjust the water slightly depending on your flour type and humidity levels. A wetter dough can lead to a more airy crust!
Use a Pizza Stone: If you want restaurant-quality results, preheat a pizza stone in your oven for at least 30 minutes before baking. It’ll give your crust that perfect crispiness.
Flavor Variations: Trying adding herbs or garlic powder to your flour for some extra flavor before mixing the dough.
Creative Twists
Feeling adventurous? Try out some variations! You could incorporate whole wheat flour for a nuttier taste or experiment with different types of toppings. Switch it up with your favorite seasonal veggies or even dessert pizzas with a Nutella base topped with fresh fruits!
Your questions answered
1. How long does this dough take to rise?
The dough takes about 5-6 hours to double in size after the initial mixing.
2. Can I freeze the dough?
Absolutely! Just wrap it tightly and pop it into the freezer. Thaw it in the fridge when you’re ready to use it.
3. What do I serve with my pizza?
A refreshing salad or even some roasted veggies complement it nicely. A good Italian wine never hurts either!
4. Do I need special equipment?
Not at all. A simple mixing bowl and a surface to work on are perfect. A rolling pin is handy but stretching by hand works just as well!
5. Can I make this dough ahead of time?
Yes! You can make the dough ahead and refrigerate it for up to 2 days—perfect for a busy weeknight!
This artisan pizza dough recipe is one for the books, my friends! It’s simple yet so rewarding. I hope you take the plunge and try it out at your next gathering. Remember, cooking should be fun—experiment, play, and don’t stress too much about getting it “perfect.” Keep me posted on your creations; I’m excited to see what you whip up!
artisan pizza dough – crispy, chewy, bubbly crust
Description
Craft a luxurious, artisan pizza dough that is crispy on the outside and chewy on the inside, perfect for creating your favorite pizza at home.Ingredients
Dough Ingredients
Instructions
Mixing and First Rest
Combine Ingredients
In a large mixing bowl, combine flour and all but 1 tablespoon of warm water. Mix until just combined.Cover with a kitchen towel and let it rest for 20 minutes.
Yeast Activation
Activate Yeast
Sprinkle the yeast over the remaining warm water and let it sit until dissolved.
Forming the Dough
Incorporate Yeast and Salt
After resting, sprinkle salt over the dough surface. Stir the yeast mixture and pour it over the dough. Fold the dough until it starts to come together.
Gluten Development
Knead Dough
Pinch off 5-6 chunks of dough and fold them over themselves to create a shaggy texture. Cover and let rest for about an hour.Repeat folding to develop gluten after an hour.
Final Risen Dough
Shape and Rise
Turn the risen dough onto a floured surface, cut in half, and shape into balls. Place seam side down in a greased bowl and let rise until doubled (5-6 hours).
Preparation for Baking
Preheat Oven
Prepare your oven as desired. If using, place a pizza stone inside to preheat.Let dough balls rest at room temperature for an hour before using them.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 400mg17%
- Potassium 50mg2%
- Total Carbohydrate 50g17%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 8g16%
- Vitamin A 0 IU
- Vitamin C 0 mg
- Calcium 10 mg
- Iron 2 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 0 mcg
- Thiamin 0 mg
- Riboflavin 0 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 0 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0 mg
- Phosphorus 20 mg
- Iodine 0 mcg
- Magnesium 0 mg
- Zinc 0 mg
- Selenium 0 mcg
- Copper 0 mg
- Manganese 0 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
