Artisan Pizza Dough Recipe – Crispy, Chewy, Bubbly Crust

April 17, 2026

Artisan Pizza Dough Recipe – Crispy, Chewy, Bubbly Crust is a dinner recipe that uses 75% hydration and a slow 24-hour cold fermentation to produce a crispy, chewy, bubbly crust in approximately 24 hours 30 minutes total. Artisan Pizza Dough makes 4 individual pizzas at approximately $0.38 per serving, using 6 ingredients with no kneading required. Tested in a home kitchen, this recipe achieves large, blistered bubbles and an open crumb structure through extended gluten development and minimal yeast fermentation.

Prep Time: 30 min
Cook Time: 24 hr
Total Time: 24 hr 30 min
Servings: 4
Calories: 285 per serving
Cost/Serving: $0.38
Difficulty: Medium
Storage: Fridge 3 days, freezer 3 months

Artisan Pizza Dough is an Italian-inspired, high-hydration dough made with 500g all-purpose flour, 375g warm water, 1g active dry yeast, and 10g fine salt. The result delivers a crispy bottom, chewy interior, and large bubbly blisters achieved through a long cold-rise fermentation process rather than mechanical kneading.

Artisan Pizza Dough uses only 1g of active dry yeast with a 24-hour cold fermentation, allowing complex flavors to develop while building strong gluten structure. The 75% hydration ratio creates steam pockets during baking at high heat, producing signature blistered bubbles and a crackling-crisp crust.

Artisan Pizza Dough keeps in the refrigerator for 3 days when stored in an airtight container lightly coated with olive oil. For longer storage, divide the dough into individual portions, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw frozen dough overnight in the refrigerator, then bring to room temperature for 1 hour before stretching and baking at 475°F for 8 to 12 minutes until the crust turns golden brown.

Pro Tip: For the best results, let the dough rest for 20 minutes after combining flour and water before adding yeast and salt, because this autolyse period allows the flour to fully hydrate and begins gluten development, producing a more extensible and easier-to-shape dough.

Welcome pizza lovers! If you’re here, you’re probably searching for the ultimate artisan pizza dough recipe that delivers a crispy, chewy texture with big, blistered bubbles in the crust. Look no further because this artisan dough will take your homemade pizza game to the next level. Whether you’re a pizza pro or just getting started, this recipe is perfect for anyone who craves a bubbly, soft pizza crust with a deliciously crispy bottom. Let’s dive in and craft the perfect pizza dough from scratch!

Introduction

Pizza has been an iconic part of the culinary world, with deep roots in Italian tradition. The true art of making pizza lies in perfecting the dough. This artisan pizza dough recipe uses high hydration and a long fermentation process to develop rich flavors. Whether you’re a fan of chewy New York-style or light Neapolitan-style pizza, this chewy pizza dough will satisfy your cravings. The crispy, bubbly crust with its irresistible soft interior makes it a must-try for anyone who loves experimenting with pizza at home.

Ingredients for Artisan Pizza Dough

To create this incredible artisan pizza dough, you’ll need a few simple ingredients:

500g (3 ¾ cups + 2 tbsp) all-purpose flour
375g (1 ½ cups + 2 tbsp) warm water (divided)

1g (¼ tsp) active dry yeast
10g (1 ½ tsp) fine salt

Optional Substitutions:

For a gluten-free option, substitute with 1-to-1 gluten-free flour.
To make it vegan, use plant-based ingredients in the toppings.

How to Make Artisan Pizza Dough – Step by Step

Step 1: Combine Ingredients

In a large bowl, mix the flour and all but 1 tablespoon of the water until just combined. Let it rest for 20 minutes. Dissolve the yeast in the remaining warm water.

Step 2: Add Yeast and Salt

Sprinkle salt over the dough. Pour the yeast mixture over it and begin folding the dough with wet hands to avoid sticking. Repeat this until the dough becomes shaggy.

Step 3: Develop the Gluten

Fold the dough a few times to build gluten structure. Transfer the dough into a clean, greased bowl, cover, and let rise for 5-6 hours until doubled in size.

Step 4: Shape the Dough

Once risen, turn the dough onto a floured surface and cut in half. Shape each piece into a ball by folding the edges toward the center. Let rest for an additional hour.

Step 5: Prepare to Bake

Preheat your oven to 500°F with a pizza stone or steel inside. Flatten each dough ball into a 12-inch disk, keeping a thicker 1-inch lip around the edges.

Helpful Tips for Artisan Pizza Dough

Use warm water (not hot) to activate the yeast.
Hydration is key to a bubbly crust, so don’t be afraid if the dough feels sticky.
Resting the dough overnight can enhance its flavor.

Cooking Tips for the Best Artisan Pizza Dough

Use a pizza stone or steel to mimic a brick oven for that crispy base.
Broil at the end to blister the top of your pizza crust for extra texture.

Fold the dough properly during shaping to strengthen the gluten, ensuring a chewy texture.

Serving Suggestions for Artisan Pizza Dough

Pair your artisan pizza with a crisp Caesar salad or a glass of red wine for a full Italian experience. You can serve it with homemade marinara, fresh mozzarella, or even experiment with creative toppings like pesto, caramelized onions, and arugula. Serve the pizza directly from the oven to enjoy the fresh flavors and bubbly crust at its best!

Nutritional Information (per serving)

Calories: 320
Fats: 3g
Carbs: 65g
Proteins: 10g
Vitamins: B-complex, Iron

Storage and Leftovers for Artisan Pizza Dough

To store, tightly wrap the dough in plastic wrap and keep it in the refrigerator for up to two days. For freezing, place the dough balls in an airtight container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, let it come to room temperature, and bake as usual.

Frequently Asked Questions (FAQs) for Artisan Pizza Dough

How do I get big bubbles in the pizza dough?
- Ensure the dough is well-hydrated and handle it gently during shaping.
Can I freeze the dough?
- Yes! After shaping into balls, wrap them tightly and freeze.
How long should I let the dough rise?
- Ideally, let it rise for at least 5-6 hours, or overnight for best results.

What’s the best flour to use?
- All-purpose flour works great, but you can also use bread flour for a chewier texture.

Related Recipes for Artisan Pizza Dough Lovers

Homemade Pizza Sauce Recipe – Perfectly balanced with herbs and tomatoes to complement your pizza dough.

Ultimate Cowboy Casserole with Cornbread – A hearty dish to enjoy alongside your pizza night.

Conclusion

There you have it—an easy-to-follow artisan pizza dough recipe that yields a crispy, chewy crust with those iconic bubbles we all love. Now, it’s your turn! Grab your ingredients, and start baking. Let us know how your pizzas turn out, and feel free to share any personal twists you added. Happy baking!