Print

Artisan Pizza Dough

Print Recipe

A simple and rewarding recipe for making artisan pizza dough from scratch, resulting in a chewy and crispy crust.

Ingredients

Scale
  • 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

  1. Mix the flour and all but 1 tablespoon of the water in a large bowl until just combined. Cover and let it rest for 20 minutes.
  2. Sprinkle the yeast over the reserved warm water and let it dissolve.
  3. After the resting period, sprinkle salt over the dough surface. Stir the yeast mixture and pour it over the dough.
  4. Lightly wet your hand and fold the dough by reaching under a section and stretching it over the top. Repeat until the center is covered. Pinch off 5-6 chunks of dough, folding it over a few times until a shaggy dough forms. Cover and let it rest for about an hour.
  5. Fold the dough to develop gluten: lightly wet your hand and stretch up a section, folding it over the center. Repeat until the dough tightens into a ball. Move it to a greased bowl, seam side down, cover, and let it rise for 5-6 hours until doubled.
  6. Once risen, turn the dough out onto a floured surface and cut it in half. Shape each piece into a ball by stretching and folding the edges to the center.
  7. Place each ball seam side down on an un-floured area, cup your hands around it, and gently pull to create tension. Let it rest for an hour at room temperature.
  8. Preheat your oven when ready to use. If not using immediately, cover tightly with plastic wrap and refrigerate for up to 2 days.

Notes

Use warm water to help activate the yeast and don’t rush the resting times.

Nutrition

Find it online: https://voxrecipes.com/artisan-pizza-dough-crispy-chewy-bubbly-crust/