Description
This artisan pizza dough creates a crispy bottom, airy interior, and beautifully blistered crust using high hydration and slow fermentation. Perfect for achieving restaurant-quality pizza at home.
Ingredients
500 g all-purpose flour
375 g warm water (divided)
1 g active dry yeast
10 g fine salt
Instructions
- Mix the flour with most of the warm water until a rough dough forms. Let it rest for 20 minutes to hydrate.
- Dissolve the yeast in the remaining water and mix it into the dough.
- Add the salt and gently fold until fully combined.
- Cover and let the dough rest for 1 hour.
- Perform a fold to build structure, then transfer to an oiled container.
- Let the dough ferment for 5 to 6 hours until airy and expanded.
- Divide the dough into two portions and shape into smooth balls. Let rest or refrigerate for enhanced flavor.
- Preheat oven with a pizza stone or steel to 500°F (260°C).
- Stretch the dough, add toppings, and bake for 5 to 8 minutes until golden, blistered, and crisp.
Notes
Use bread flour instead of all-purpose for a chewier texture.
The dough will be sticky due to high hydration; lightly flour hands and surfaces.
Refrigerate dough up to 2 days for deeper flavor.
Freeze dough after dividing into balls; thaw overnight in the fridge before use.
Reheat baked pizza in a hot oven or skillet to maintain crispness.
A pizza stone or steel gives the best results, but a baking tray works as well.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dough
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 1 g
- Sodium: 490 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg
