Making your own artisan pizza dough is rewarding and allows you to create a deliciously crispy, chewy, and bubbly crust. The best part is that it’s easier than you might think. This recipe will guide you through the process step-by-step while explaining why making your own dough is a great choice. Plus, if you’re looking to experiment with other dough recipes, be sure to check out the crusty sourdough rolls for a delightful variation.
Why Make This Recipe
Homemade artisan pizza dough allows you to control the ingredients and create a crust that fits your taste. You can adjust the thickness, texture, and flavor, ensuring a perfect match for your favorite toppings. Also, making dough from scratch is often healthier and more satisfying than store-bought options. Once you’ve got the basics down, you can even try unique twists like a sourdough focaccia pizza.
How to Make Artisan Pizza Dough
Ingredients:
- 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
Directions:
- In a large bowl, mix the flour with all but 1 tablespoon of the warm water until just combined. Cover the bowl and let it rest for 20 minutes.
- Meanwhile, sprinkle the yeast over the remaining warm water and let it dissolve.
- After the rest period, sprinkle salt over the dough. Stir the yeast mixture, then pour it over the dough.
- Stretch a section of the dough over the top using a lightly wet hand, and repeat until the center is covered. Squeeze off 5-6 chunks of the dough, then fold it over itself several times until you have a shaggy dough. Cover and let it rest for about one hour.
- To develop the gluten, fold the dough one time. Lightly wet your hand, stretch up a section of dough, and fold it over the center. Rotate the bowl and repeat until the dough is tighter.
- Invert the ball of dough into a greased bowl so the seam is down. Cover and let it rise until doubled in volume, approximately 5-6 hours.
- Turn the dough out onto a floured surface and cut it in half. Shape each piece into a ball by stretching and folding until tight.
- Place the shaped balls on a greased plate, oil the tops lightly, cover them, and let them rest for about an hour. If not using right away, cover with plastic wrap and refrigerate for up to 2 days.
How to Serve Artisan Pizza Dough
You can use this artisan pizza dough to create your favorite pizza. Just roll it out, add your desired toppings, and bake it in a preheated oven. The result is a delightful homemade pizza that will impress your family and friends. If you’re looking for a low-carb option, consider trying a crustless pizza bowl that pairs nicely with this dough recipe.
How to Store Artisan Pizza Dough
If you have leftover dough, you can store it in the refrigerator. Wrap it tightly in plastic wrap for up to two days. Alternatively, you can freeze the dough by placing it in an airtight container or zip-top bag, which allows for longer storage and future use.
Tips to Make Artisan Pizza Dough
- Make sure your water is warm, but not hot, to activate the yeast properly.
- Allow the dough enough time to rise; patience is vital for developing flavor and texture.
- Experiment with different types of flour to alter the flavor and texture of your crust.
Variation
You can add various herbs or spices to the dough for extra flavor. Ingredients like garlic powder, dried oregano, or rosemary can enhance your pizza experience.
FAQs
How long can I store the dough in the fridge?
The artisan pizza dough can be stored in the refrigerator for up to two days.Can I freeze the pizza dough?
Yes, you can freeze the dough for future use. Just wrap it tightly, and it will last for several months.What happens if I use cold water instead of warm?
Cold water may not activate the yeast effectively, leading to a slower rise and impacting the final texture of the crust.
Artisan Pizza Dough
Ingredients
For the dough
- 500 g 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
- 375 g 375g (1 1/2 cups water plus 2 tbsp) warm water, divided Split into two portions, one for mixing and one for dissolving yeast.
- 1 g 1g (1/4 tsp) active dry yeast
- 10 g 10g (1 1/2 tsp) fine salt
Instructions
Preparation
- In a large bowl, mix the flour with all but 1 tablespoon of the warm water until just combined. Cover the bowl and let it rest for 20 minutes.
- Sprinkle the yeast over the remaining warm water and let it dissolve.
- After the rest period, sprinkle salt over the dough. Stir the yeast mixture, then pour it over the dough.
- Stretch a section of the dough over the top using a lightly wet hand, and repeat until the center is covered. Squeeze off 5-6 chunks of the dough, then fold it over itself several times until you have a shaggy dough. Cover and let it rest for about one hour.
Developing Gluten
- To develop the gluten, fold the dough one time. Lightly wet your hand, stretch up a section of dough, and fold it over the center. Rotate the bowl and repeat until the dough is tighter.
Rising
- Invert the ball of dough into a greased bowl so the seam is down. Cover and let it rise until doubled in volume, approximately 5-6 hours.
- Turn the dough out onto a floured surface and cut it in half. Shape each piece into a ball by stretching and folding until tight.
- Place the shaped balls on a greased plate, oil the tops lightly, cover them, and let them rest for about an hour.
- If not using right away, cover with plastic wrap and refrigerate for up to 2 days.
