Description
This Artisan Pizza Dough recipe is your go-to for achieving a pizzeria-quality crust right at home. With a perfect balance of crispy, chewy, and bubbly textures, this dough transforms simple ingredients into an exceptional base for any pizza creation. Ideal for homemade pizza lovers, this recipe includes straightforward steps and a cold fermentation process that enhances flavor and texture.
Ingredients
500 grams (about 4 cups) bread flour
375 grams (1 1/2 cups plus 1 tablespoon) water, room temperature
2 teaspoons fine sea salt
2 grams (1/2 teaspoon) instant yeast
1 tablespoon olive oil (for coating)
Instructions
- Mix the Dough: Combine bread flour and yeast in a large bowl. Gradually add water, mixing until no dry flour remains. Expect a sticky, shaggy dough.
- Autolyse: Cover with a damp towel and let rest for 30 minutes.
- Add Salt: Sprinkle salt over the dough and fold it over itself until smooth.
- First Rise: Cover and let rise at room temperature for 2-3 hours, until doubled.
- Stretch and Fold: Perform “stretch and folds” every 30 minutes during the first rise.
- Cold Fermentation: Refrigerate covered dough for 24 to 72 hours.
- Shape the Dough: Let dough come to room temperature, divide into portions, shape into balls, and rest for 30 minutes.
- Preheat Oven: Preheat oven to 500°F or higher with a pizza stone or steel.
- Stretch and Bake: Stretch dough into pizza shapes, add toppings, and bake on the preheated stone for 7-10 minutes until bubbly and golden.
Notes
For best results, use bread flour to achieve a chewy texture.
Cold fermentation is crucial for flavor development; don’t skip it if possible.
If dough is too sticky, lightly flour your work surface and hands.
- Prep Time: 30 minutes (plus fermentation time)
- Cook Time: 10 minutes
- Category: Pizza Dough
- Method: Mixing, Rising, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2-3 pizzas
- Calories: 200 kcal per serving (dough only)
