Artisan Pizza Dough – Crispy, Chewy, Bubbly Crust

Why You’ll Love This Recipe

This artisan pizza dough combines the best of both worlds: a crispy, crackly exterior with a soft, chewy interior. It’s easy to work with, thanks to the high hydration and the long fermentation process, which deepens the flavor and helps develop a perfect texture. Whether you're using it for a traditional Margherita or a creative topping combination, this dough guarantees a pizza crust that stands out.

Ingredients

• 500g all-purpose flour (or 00 flour for the best results)
• 375g water (75% hydration)
• ½ teaspoon instant yeast
• 10g salt
• 1 tablespoon olive oil (optional, for greasing)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, mix the flour and water until well combined. Let it sit for 30 minutes.
2. Sprinkle yeast and salt over the dough and mix to incorporate.
3. Fold the dough to develop structure. Wet your hands slightly to avoid sticking.
4. Let the dough rise at room temperature for 6 hours, or for up to 2 days in the fridge for more flavor.
5. Once the dough has risen, divide it into balls and shape. Cover with plastic wrap and refrigerate for up to 2 days.
6. Preheat your oven with a baking steel or pizza stone inside to get it really hot.
7. Roll out each dough ball and top with your favorite ingredients.
8. Bake at 500°F (260°C) for 10-12 minutes or until golden and bubbly.

Servings and Timing

• Servings: 2-3 people (depending on dough ball size)
• Prep time: 30 minutes (plus fermentation)
• Cook time: 10-12 minutes

Variations

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend.
• Herb-Infused Dough: Add dried oregano, basil, or rosemary to the dough for an aromatic twist.
• Whole Wheat Dough: Use half whole wheat flour for a heartier, more rustic flavor.

Storage/Reheating

• Refrigerating the Dough: After dividing into balls, coat lightly with olive oil and store in an airtight container or on a greased plate. The dough can be refrigerated for up to 2 days.
• Freezing the Dough: Shape dough balls, grease lightly, and freeze them on a parchment-lined sheet for 24 hours. Once frozen, wrap in plastic and store in a resealable bag for up to 3 months.
• Reheating: To reheat, bake frozen dough at a high temperature (500°F or 260°C) directly from the freezer for 12-15 minutes.

FAQs

How long can I ferment the dough?

You can ferment the dough at room temperature for 6 hours, or for up to 2 days in the fridge for more complex flavor.

Can I use all-purpose flour instead of 00 flour?

Yes, you can use all-purpose flour if you can’t find 00 flour. The texture will be slightly different, but it will still be delicious.

How do I handle such a wet dough?

Wet your hands lightly when handling the dough to prevent it from sticking.

Can I freeze the dough?

Yes, you can freeze the dough after shaping it into balls. Freeze for up to 3 months and thaw in the refrigerator overnight before using.

What is the best way to bake the pizza dough?

Use a preheated pizza stone, baking steel, or cast iron pan to get the best crispy, bubbly crust.

How can I make this dough ahead of time?

Shape the dough, store in the fridge, and use it within 2 days. Alternatively, freeze it after shaping and thaw it when needed.

How do I avoid over-proofing the dough?

Monitor the dough closely, as the ambient temperature can affect how quickly it ferments. Avoid over-proofing by refrigerating if you're not using it immediately.

What type of yeast should I use?

Instant yeast is the best choice for this recipe as it dissolves easily and doesn’t require proofing.

How do I shape the dough without deflating it?

Gently stretch the dough and create tension on the surface without overworking it to keep the bubbles intact.

Can I make multiple batches of dough for a crowd?

Yes, you can double or triple the recipe depending on how many pizzas you plan to make.

Conclusion

This artisan pizza dough recipe is a game-changer for anyone who loves a crispy, chewy pizza crust with big bubbles. With the right techniques and a little patience, you’ll achieve the perfect pizza dough that rivals those made in professional pizza ovens. Whether you're making pizza for a family night or prepping ahead for a gathering, this dough will always impress.