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Artisan pizza dough is the foundation of any great pizza, offering a perfect balance of chewiness and crispiness. Whether you're a novice in the kitchen or a seasoned chef, making your own dough at home can elevate your pizza-making experience, allowing for creativity and personalization. There’s something deeply satisfying about creating a dish from scratch, and artisan pizza dough is no exception. In this comprehensive guide, we will walk you through the process of creating artisan pizza dough from scratch, highlighting the ingredients, techniques, and tips to ensure your pizza nights are truly unforgettable.
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Artisan Pizza Dough

Elevate your pizza nights with our easy artisan pizza dough recipe! Perfect for beginners and seasoned chefs alike, this guide walks you through every step to create the ideal base with just a few ingredients. Discover the science behind perfect dough, kneading techniques, and the importance of resting. With a crispy crust and chewy texture, you'll impress family and friends with homemade pizzas that taste just like the pizzeria. #PizzaDough #ArtisanPizza #HomemadePizza #CookingFromScratch #PizzaNight #YummyRecipes

Ingredients

500g (4 cups) all-purpose flour

325ml (1 ⅓ cups) lukewarm water (about 100°F or 38°C)

10g (1 tablespoon) sea salt

5g (1 teaspoon) sugar

7g (2 ¼ teaspoons) active dry yeast

15ml (1 tablespoon) olive oil

Cornmeal (for dusting)

Instructions

Activate Yeast: In a small bowl, mix the lukewarm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

    Mix Dry Ingredients: In a large mixing bowl, combine the flour and sea salt. Make a well in the center of the flour mixture.

      Combine: Pour the frothy yeast mixture into the well, followed by the olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms.

        Knead: Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.

          First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

            Punch Down: Once risen, punch down the dough to release air.

              Divide and Shape: Divide the dough into two equal pieces for large pizzas or into smaller portions for personal-sized pizzas. Form each piece into a ball.

                Second Rise: Place the dough balls on a floured baking sheet and cover them with a damp cloth. Let them rise for another 30 minutes.

                  Prepare for Baking: Preheat your oven to its highest setting (usually around 475°F to 500°F, or 245°C to 260°C). If you have a pizza stone, place it in the oven to heat up as well.

                    Shape Pizza: On a floured surface, take a dough ball, and gently stretch it out into your desired pizza shape. Use your fingers to form a crust around the edges.

                      Top and Bake: Place your shaped dough on a pizza peel or baking sheet dusted with cornmeal. Add your favorite toppings and then slide the pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes until the crust is golden and crispy.

                        Cool and Serve: Remove from the oven, let it cool for a couple of minutes, slice, and enjoy your homemade artisan pizza!

                          Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 2 large pizzas