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artisan pizza dough for crispy, chewy, bubbly crust

Artisan Pizza Dough

This artisan pizza dough delivers crispy, chewy, and bubbly textures, ideal for any pizza night with customizable toppings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours 30 minutes
Servings: 2 pizza bases
Course: Main Course
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 500 g 500g all-purpose flour Use as the main flour for the dough.
  • 375 g 375g warm water, divided Ensure the water is warm for activating yeast.
  • 1 g 1g active dry yeast This helps the dough rise.
  • 10 g 10g fine salt Enhances the flavor of the dough.

Method
 

Preparation
  1. Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 20 minutes to rest.
  2. Sprinkle yeast over the remaining warm water and set aside to dissolve.
  3. Sprinkle salt over the surface of the dough.
Mixing
  1. Stir yeast mixture and pour over dough. Fold the dough using a light wet hand until a shaggy dough is formed.
  2. Cover the bowl and let it rest for about an hour.
Folding and Rising
  1. Fold the dough one time to develop gluten, then cover and let it rise until doubled in volume, about 5-6 hours.
Shaping
  1. Turn the dough out onto a floured work surface and cut it in half.
  2. Shape each piece of dough into a ball. Cover with oil and let rest at room temperature for about an hour.
Baking
  1. If not using right away, cover tightly with plastic wrap and refrigerate until ready for up to 2 days.
  2. Preheat the oven when ready to bake.

Notes

For enhanced flavor, add fresh herbs or experiment with different flours. Serve with a fresh salad to balance the meal.