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.
Notes
- 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.