Description
Make your own Artisan Pizza Dough with a crispy, chewy, and bubbly crust that will elevate your homemade pizza experience.
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
- In a large bowl, mix the flour with all but 1 tablespoon of the warm water until just combined. Cover and set aside for 20 minutes to rest.
- Meanwhile, sprinkle the yeast over the remaining warm water and set aside to dissolve.
- After the dough has rested, sprinkle salt over its surface. Stir the yeast mixture and pour it over the dough.
- Lightly wet your hand, reach under the dough, and stretch a section over the top. Repeat this until the center of the dough is covered. Pinch off 5-6 chunks of dough and fold it over itself a few times until a shaggy dough forms.
- Cover the bowl and let it rest for about an hour.
- Fold the dough again to develop gluten, stretching and folding it over the center several times until the dough forms a ball.
- Invert the dough into a greased bowl, seam side down, and let it rise until it doubles in volume, about 5-6 hours.
- Turn the dough out onto a floured surface, cut it in half, and shape each piece into a ball.
- Place each ball on a greased plate, oil the tops, cover, and let rest for about an hour. Preheat your oven during this time.
- If not using immediately, cover the dough with plastic wrap and refrigerate for up to two days.
Notes
Make sure your water is warm, not hot. Experiment with different types of flour for varying textures.
- Prep Time: 20 minutes
- Cook Time: 5-6 hours (rising time)
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 200
- Sugar: 0g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pizza dough, artisan bread, homemade pizza