Artisan Pizza Dough – Crispy, Chewy, Bubbly Crust
This artisan pizza dough recipe creates the perfect crispy, chewy crust with bubbly perfection. With high hydration and long fermentation, it delivers a flavor-packed, airy texture that results in a delightful pizza base. Ideal for pizza enthusiasts looking for an unforgettable crust!
- Prep Time: 30 minutes (plus fermentation)
- Cook Time: 10-12 minutes
- Total Time: 6 hours (or up to 2 days if fermenting in the fridge)
- Yield: 2-3 servings (depending on dough ball size)
- Category: Pizza Dough
- Method: No-Knead, Fermentation, Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 500g all-purpose flour (or 00 flour for the best results)
- 375g water (75% hydration)
- 1/2 tsp instant yeast
- 10g salt
- 1 tbsp olive oil (optional, for greasing)
Instructions
- In a large bowl, mix the flour and water until well combined. Let it sit for 30 minutes.
- Sprinkle yeast and salt over the dough and mix until incorporated.
- Fold the dough to develop structure. Wet your hands slightly to avoid sticking.
- Let the dough rise at room temperature for 6 hours, or up to 2 days in the fridge for deeper flavor.
- Once risen, divide the dough into balls and shape. Cover with plastic wrap and refrigerate for up to 2 days.
- Preheat the oven with a baking steel or pizza stone inside to ensure it gets really hot.
- Roll out each dough ball and top with your favorite ingredients.
- Bake at 500°F (260°C) for 10-12 minutes or until golden and bubbly.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Add dried oregano, basil, or rosemary for an herb-infused dough.
- You can use half whole wheat flour for a heartier texture.
- After dividing dough into balls, refrigerate for up to 2 days or freeze for up to 3 months.
- To reheat, bake frozen dough directly from the freezer at 500°F (260°C) for 12-15 minutes.
