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Nothing says cozy like a homemade pizza with a crust that’s crispy, chewy, and just oh-so-bubbly. Whether you’re having a family night in, hosting friends, or just craving a slice of deliciousness, this artisan pizza dough recipe is here to elevate your pizza game. You’ll find that it’s simple, yet the end result feels like a treat from your favorite pizzeria. Trust me, once you get the hang of this dough, you’ll want to make pizza night a weekly tradition!
Why Make This Recipe
What makes this recipe special
This artisan pizza dough is incredibly easy to make, and the results are nothing short of spectacular. Imagine biting into a homemade pizza crafted with love, where each slice boasts a perfect balance of crunch and chewiness. It’s budget-friendly and can be whipped up with just a few simple ingredients that you probably already have in your pantry. You can customize it with any toppings you love, making it the ultimate family-approved meal that brings everyone together.
"I can’t believe how good this pizza dough turned out! It’s become our family’s Friday night tradition!" – Happy Home Cook
How to Make artisan pizza dough – crispy, chewy, bubbly crust
Making this artisan pizza dough is an approachable and rewarding experience. You’ll start with just a handful of ingredients and end up with a dough that rises beautifully and bakes to perfection. Here’s a step-by-step process to help you through it.
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Ingredients
Key ingredients
Gather these items for your pizza dough:
- 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
- 375g (1 1/2 cups water plus 2 tbsp) warm water, divided
- 1g (1/4 tsp) active dry yeast
- 10g (1 1/2 tsp) fine salt
If you’re in a pinch, you can swap all-purpose flour with bread flour for a chewier texture—just know it may affect the hydration slightly.
Directions to follow
Step-by-step instructions
- In a large bowl, mix the flour and all but 1 tablespoon of the warm water until just combined. Cover the bowl and let it rest for 20 minutes. This resting period helps develop the gluten.
- While the dough rests, sprinkle the yeast over the remaining warm water and allow it to dissolve.
- After the dough has rested, sprinkle the salt over its surface. Stir the yeast mixture and pour it over the dough.
- Begin folding the dough: wet your hand lightly, reach under the dough, and stretch a section over the top. Repeat this process until the center is covered. Pinch off 5-6 chunks of dough to help mix in the yeast and salt.
- Continue to fold the dough over itself until a shaggy texture is achieved. Cover the bowl and let the dough rest another hour.
- To develop the gluten further, lightly wet your hand again and stretch up a section of dough, folding it over the center. Rotate the bowl, folding 4-5 more times until the dough forms a tight ball.
- Transfer the dough to a clean, lightly greased bowl with the seam side down. Cover and let it rise until doubled in size, about 5-6 hours.
- Once risen, turn the dough out onto a floured surface and divide it in half. Working with one piece at a time, shape it into a ball by stretching and folding the edges into the center.
- Cup your hands around the dough and gently pull it towards you to create tension, rotating as you go.
- Place the shaped dough on a greased plate, lightly oil the tops and cover, letting them rest at room temperature for about an hour. Preheat your oven during this time.
- If you’re not using the dough right away, cover it tightly with plastic wrap and refrigerate for up to two days.
Best ways to enjoy it
Serving suggestions
Pizza is best shared! This delightful artisan pizza dough can be topped with anything your heart desires. Try classic margherita with fresh basil and mozzarella, or get creative with spicy pepperoni and roasted veggies. Pair your pizza with a light salad or a hearty bowl of soup for a complete meal.
How to Store
Keeping leftovers fresh
If you find yourself with leftover dough—which is a rare but delightful situation—here’s how to keep it fresh! Store any unbaked dough in the refrigerator if you plan to use it within two days. Simply wrap it tightly in plastic wrap and place it in an airtight container. For longer storage, you can freeze it; just be sure to let it thaw in the refrigerator overnight before using.
Helpful cooking tips
Pro chef tips
- Temperature is key: Make sure your water is warm but not scalding. This encourages yeast activity without killing it.
- Developing gluten: The folding technique is essential to develop a good structure in your dough. Don’t rush it!
- Preheat your oven: For the best crust, let your oven rock and roll at a high temperature (around 475°F to 500°F) before baking your pizza.
Recipe variations
Different ways to try it
Feeling adventurous? You can easily play around with flavors by adding herbs like dried basil or oregano to your dough for an extra layer of flavor. You could also try a whole wheat flour blend for a heartier crust. The world of pizza is wide open, so get creative!
Common questions
Your questions answered
-
How long does it take to prepare?
The active preparation time is around 20 minutes, but with resting and rising, expect about 6-7 hours total. -
Can I make this gluten-free?
Yes! Use a gluten-free flour blend suitable for baking, and adjust the water as needed for consistency. -
How do I reheat leftover pizza?
The best way to reheat is in a hot oven or on a skillet to keep the crust crispy.
With this artisan pizza dough recipe in your back pocket, you’ll be ready to whip up delicious pizzas for any occasion. Let those pizzas rise, bake them to golden perfection, and enjoy the smiles around your table. Happy cooking!
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Artisan Pizza Dough
- Total Time: 405 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A simple yet delicious artisan pizza dough recipe that results in a crispy, chewy, and bubbly crust, perfect for customizing with your favorite toppings.
Ingredients
- 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
- 375g (1 1/2 cups plus 2 tbsp) warm water, divided
- 1g (1/4 tsp) active dry yeast
- 10g (1 1/2 tsp) fine salt
Instructions
- In a large bowl, mix the flour and all but 1 tablespoon of the warm water until just combined. Cover the bowl and let it rest for 20 minutes.
- While the dough rests, sprinkle the yeast over the remaining warm water and allow it to dissolve.
- After the dough has rested, sprinkle the salt over its surface. Stir the yeast mixture and pour it over the dough.
- Begin folding the dough until a shaggy texture is achieved, covering it and letting it rest for another hour.
- Fold the dough again to develop gluten, then transfer to a greased bowl and let it rise until doubled, about 5-6 hours.
- Once risen, turn the dough onto a floured surface, divide it in half, and shape into balls.
- Let the shaped dough rest at room temperature for about an hour, or refrigerate if not using immediately.
Notes
For a chewier texture, substitute all-purpose flour with bread flour. Store any unbaked dough in the refrigerator for up to two days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian