Introduction

This artisan pizza dough creates a crispy, chewy, and bubbly crust that serves as the perfect base for your favorite toppings. With simple ingredients and straightforward steps, you can achieve bakery-quality pizza at home.

The image shows a close-up of a freshly baked pizza placed on a wooden board. The pizza has one main layer of golden-brown crust with a slightly puffed and crispy edge that looks lightly dusted with flour. The cheese layer on top is melted evenly with patches of light golden brown where it has been baked. Underneath the cheese, hints of red tomato sauce peek through in places, giving a subtle contrast. The background has been changed to a white marbled texture, highlighting the pizza on the wooden board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Mix the flour and all but 1 tablespoon of the warm water in a large bowl until just combined. Cover and let rest for 20 minutes. Sprinkle the yeast over the remaining water and set aside to dissolve.
Step 2: Sprinkle salt over the dough 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, folding repeatedly to cover the center. Pinch off 5–6 small chunks, wetting your hand if sticky, and fold the dough over itself several times. Repeat until yeast and salt are fully mixed into a shaggy dough. Cover and rest for about 1 hour.
Step 3: Lightly wet your hand and fold the dough to develop gluten by stretching a section underneath and folding it toward the center. Rotate and repeat 4–5 times until the dough tightens into a ball. Invert the dough into a clean, lightly greased bowl with the seam down and top smooth. Cover and let rise until doubled, about 5–6 hours.
Step 4: Turn the dough onto a floured surface and cut in half. Working with one piece at a time, stretch a quarter of the dough until you feel resistance and fold it over the center. Repeat with the remaining edges to form a loose ball. Turn so the seam is down. Cup your hands around the dough and gently pull it toward you, dragging the bottom to create tension. Rotate 90 degrees and repeat until the dough becomes tight and round.
Step 5: Place dough balls on a greased plate, lightly oil the tops, cover, and rest at room temperature for about 1 hour. Preheat your oven during this time. If not using immediately, cover tightly and refrigerate for up to 2 days.
Step 6: To make pizza, place a pizza steel, stone, or inverted baking sheet on the middle rack and preheat oven to 500°F (or highest temperature) for at least 45 minutes. Flour a pizza peel generously or lightly oil a cast iron pan and set aside.
Step 7: Flatten one dough ball into a large disk with a thick 1-inch lip. Hold the edge and gently shape the dough into a 12-inch circle using gravity. Place on the floured pizza peel, adjust shape, and ensure it’s not sticking. For cast iron, shape dough to pan size and place inside.
Step 8: Add sauce and toppings, leaving the 1-inch perimeter free. Slide the pizza onto the hot steel and bake for 5 minutes. Turn on the broiler and broil for 2–4 minutes until cheese melts and crust blisters golden. For cast iron, bake 15–20 minutes and broil briefly to char spots. Repeat with remaining dough and toppings.

Tips & Variations

Use bread flour instead of all-purpose for an even chewier texture.
Let the dough cold ferment in the refrigerator for up to 48 hours for enhanced flavor.
If your dough sticks to the peel, add a little extra flour or cornmeal underneath.
For thinner crust, gently stretch the dough further before adding toppings.
Use a pizza stone or steel for best heat retention and a crisp crust.

Storage

Store the shaped dough balls tightly wrapped in plastic wrap in the refrigerator for up to 2 days. Allow dough to come to room temperature and rest for about an hour before shaping and baking. Leftover baked pizza is best reheated in a hot oven or skillet to retain crispiness.

How to Serve

A close-up of a slice of pizza held by a woman's hand showing the thick, airy crust with a large hole inside; the crust is white and fluffy on the inside and golden brown on the outside. The pizza has a layer of melted cheese that is bubbly and slightly browned on top, with a tomato sauce layer beneath it, rich red in color. The background shows the whole pizza, out of focus, on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using slightly less quantity and mix it directly with the flour, reducing the need for dissolving it in water first.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel airy when gently pressed with a finger. If the indentation fills back slowly, the dough is ready.