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!
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Artisan Pizza Dough Recipe – Crispy, Chewy, Bubbly Crust
Description
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!
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.
Instructions
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.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- 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.
