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artisan pizza dough

Artisan Pizza Dough: Perfectly Crispy & Chewy Every Time

Master the art of artisan pizza dough for a crispy, chewy crust every time.
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Prep Time 30 minutes
Bulk Fermentation Time 6 hours
Total Time 6 hours 30 minutes
Servings: 2 pizza crusts
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 500 g All-Purpose Flour Substitute with 00 flour for a more delicate flavor.
  • 375 g Water Ensure it’s lukewarm when using active dry yeast for best results.
  • 1 g Instant Yeast You can use rapid rise yeast, but it may change the flavor profile.
  • 10 g Salt Adjust according to dietary preferences.
For Optional Flavor Enhancements
  • Dried Herbs or Spices Add these to personalize your artisan pizza dough.

Equipment

  • mixing bowl
  • Bench scraper
  • Plastic wrap
  • Oven

Method
 

Step-by-Step Instructions for artisan pizza dough
  1. Combine 500g of all-purpose flour with 375g of lukewarm water in a mixing bowl. Stir until there are no dry bits left. Cover and let rest for 30 minutes.
  2. Sprinkle 1g of instant yeast and 10g of salt over the rested mixture. Incorporate fully using your hands until evenly distributed.
  3. Cover the bowl again and let the dough bulk ferment for 5-6 hours in a warm area until it has doubled in size.
  4. Dust your countertop with flour, turn the dough out, and divide it into two equal pieces. Shape them into tight balls.
  5. Lightly grease the balls with olive oil, wrap in plastic wrap, and refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1crustCalories: 250kcalCarbohydrates: 52gProtein: 8gFat: 1gSodium: 500mgPotassium: 80mgFiber: 2gIron: 1mg

Notes

Manage the dough's stickiness by keeping hands and workspace lightly wet. Monitor the fermentation closely for best results.

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