Description
Artisan Pizza Dough gives you that chewy, crispy, and airy crust found in your favorite pizzerias—made easily at home with just flour, water, yeast, and salt. Perfect for pizza night, rolls, or flatbreads.
Ingredients
Scale
- 500 grams (about 3 ¾ cups) bread flour
- 375 grams (about 1 ½ cups plus 2 tablespoons) water, at room temperature
- 10 grams (2 teaspoons) sea salt
- 1 gram (¼ teaspoon) active dry yeast or instant yeast
Instructions
- In a large bowl, mix flour and yeast. Add water and stir to form a shaggy dough. Let rest 30 minutes.
- Sprinkle in salt and knead until smooth and elastic (8–10 mins by hand or 6 mins in a mixer).
- Cover and rest at room temp 30 minutes. Perform stretch-and-folds every 30 minutes for 3 rounds.
- Cover and refrigerate the dough for 24–72 hours for cold fermentation.
- Remove from fridge, let come to room temp. Divide into 2 balls and shape gently.
- Let rest 1–2 hours before baking.
- Preheat oven with pizza stone or steel at 500–550°F (260–290°C). Stretch dough by hand, top as desired, and bake 7–10 minutes until golden and bubbly.
Notes
- Do not roll the dough—hand stretch only to preserve air bubbles.
- Preheat your oven and stone/steel for at least 45 minutes before baking.
- Use bread flour for best chewiness and structure.
- Less is more—avoid overloading with sauce or toppings.
- Cold ferment for up to 72 hours for richer flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza (per dough ball)
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 125g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
Keywords: Artisan Pizza Dough, Homemade Pizza Crust, Chewy Pizza Dough, Best Pizza Dough Recipe, How to Make Pizza Dough