Artisan Pizza Dough
A reliable artisan pizza dough recipe that yields a chewy and blistered crust, perfect for weeknight pizzas or special occasions.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Use high protein flour for chewier crust.
- 1.5 teaspoons salt Enhances flavor.
- 1 teaspoon sugar Helps yeast and adds slight sweetness.
- 1 packet (2 ¼ teaspoons) instant yeast No proofing necessary.
- 1.5 cups warm water (110°F/43°C) Wakes yeast without killing it.
- 2 tablespoons olive oil (optional) For added flavor and softer crumb.
Instructions
Preparation
- Combine dry ingredients: In a large mixing bowl, stir together the flour, salt, sugar, and instant yeast until evenly distributed.
- Add the water: Slowly pour in the warm water while mixing with a wooden spoon or your hands until a shaggy dough forms.
- Knead until smooth: Transfer the dough to a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic.
- Add olive oil (optional): Incorporate the olive oil during the last few minutes of kneading.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1–2 hours or until doubled in size.
- Divide and shape: Punch down the dough to release air and divide it into 2–4 equal pieces, shaping each into a tight ball.
- Second rise (rest): Place dough balls on a floured surface, cover, and let them rest for 30 minutes.
- Preheat the oven: While the dough rests, preheat your oven to the highest setting (around 475°F / 245°C) and place a pizza stone or baking sheet inside.
- Stretch and roll: Take one dough ball and stretch it into a round using your hands or a rolling pin.
- Top and bake: Add favorite toppings to the stretched dough and carefully transfer it to the preheated surface. Bake for 10–15 minutes until golden.
Notes
Refrigerate dough for up to 48 hours for a more developed flavor. Freeze dough balls for up to 3 months. Reheat baked pizza on a hot skillet to revive crispiness.