Introduction

This artisan pizza dough recipe yields a crispy, chewy, and bubbly crust perfect for homemade pizzas. With simple ingredients and a slow fermentation process, you’ll achieve bakery-quality dough right in your kitchen.

A close-up side view of a pizza slice with a thick, golden brown crust showing airy holes inside. The top layer has melted cheese in creamy white and light golden colors, with lightly browned spots giving a slightly crispy texture. The pizza rests on a light wooden surface with a soft-focus background showing stacked white plates. 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 water plus 2 tbsp) warm water, divided
1g (1/4 tsp) active dry yeast
10g (1 1/2 tsp) fine salt

Instructions

Step 1: In a large bowl, mix the flour with all but 1 tablespoon of the warm water until just combined. Cover the bowl and let the dough rest for 20 minutes.
Step 2: Sprinkle the yeast over the remaining warm water and set aside to dissolve.
Step 3: Sprinkle the salt over the dough’s surface. Stir the yeast mixture and pour it over the dough. Wet your hand to prevent sticking, then fold the dough by reaching underneath and stretching sections over the top repeatedly. Pinch off 5 to 6 chunks of dough and fold the dough over itself several times until a shaggy dough forms. Cover and let rest for about an hour.
Step 4: Develop the gluten by folding the dough one time: wet your hand, stretch a section of dough upward from underneath, and fold it over the center. Rotate the bowl and repeat 4 to 5 more times until a tight dough ball forms. Invert the ball into a lightly greased clean bowl, seam side down. Cover and let rise until doubled in volume, about 5 to 6 hours.
Step 5: Turn the dough onto a floured surface and divide it in half. Shape each half into a ball by stretching and folding each edge over the center until covered, creating a loose ball. Turn it seam side down and gently drag it on the counter while rotating to create surface tension and form a smooth round ball.
Step 6: Place the dough balls on a greased plate, lightly oil the tops, cover, and let rest at room temperature for about an hour. Preheat the oven during this time. If not using immediately, cover tightly with plastic wrap and refrigerate for up to 2 days.
Step 7: Preheat the oven to 500°F (or its highest setting) with a pizza steel, stone, or inverted baking sheet on the middle rack. Let it heat for at least 45 minutes. Prepare a pizza peel with flour or lightly grease a cast iron pan with olive oil.
Step 8: Flatten one dough ball on a floured surface into a large disk, leaving a 1-inch thick edge. Hold the thick edge and gently stretch the dough using gravity into a 12-inch circle. Transfer it onto the prepared peel or cast iron pan.
Step 9: Add sauce and toppings, leaving a 1-inch border around the edge. Slide the pizza onto the hot steel and bake for 5 minutes. Then, turn on the broiler and broil for 2 to 4 minutes until the cheese melts and the crust becomes golden and blistered. For cast iron pizzas, bake for 15 to 20 minutes and broil briefly for charred spots. Repeat with the remaining dough and toppings.

Tips & Variations

Use bread flour instead of all-purpose flour for an even chewier texture.
Allowing the dough to ferment overnight in the refrigerator enhances flavor and makes it easier to digest.
Try adding herbs like dried oregano or garlic powder into the dough for added aroma.
If you don’t have a pizza stone or steel, an inverted baking sheet works well to get a crispy crust.

Storage

Store leftover dough tightly wrapped in plastic wrap in the refrigerator for up to 2 days. Bring it to room temperature and let it rest for about an hour before shaping. Cooked pizza is best eaten fresh but can be refrigerated for 2 to 3 days; reheat in a hot oven or skillet to maintain crispiness.

How to Serve

A close-up image of a slice of pizza resting on a wooden surface, showing a thick, airy, golden-brown crust with a crispy outer edge and a soft, bubbly inside. The slice is topped with melted, slightly browned cheese that covers the top evenly with small golden spots. The background is softly blurred with stacked white plates visible. The overall lighting is natural and warm, highlighting the texture of the crust and cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without yeast?

This recipe relies on active dry yeast to create the characteristic bubbly and chewy texture. Without yeast, the dough won’t rise properly and will have a dense texture. For yeast-free options, consider flatbread recipes instead.

Why does the dough need to rest for so long?

The long resting and rising times allow the gluten to develop and the yeast to ferment slowly, resulting in a more flavorful crust with better texture. Rushing this step can lead to tougher, less bubbly dough.