Artisan Pizza Dough – Crispy, Chewy, Bubbly Crust
Creating the perfect artisan pizza dough is an essential skill for any homemade pizza enthusiast. It’s the foundation of a delicious pie that features a crispy, chewy, and bubbly crust. By mastering this artisan pizza dough recipe, you’ll be well on your way to crafting your very own pizza nights that will impress family and friends alike.
Why Make This Recipe
Homemade pizza is more than just a meal; it’s an experience. Making artisanal pizza dough at home allows you to customize your pizzas to suit your tastes, from the thickness of the crust to the toppings you choose. This recipe is straightforward and requires only a few ingredients, so it’s a great way to engage with baking. Once you taste the difference between homemade dough and store-bought options, you may never go back!
How to Make Artisan Pizza Dough
Ingredients:
- 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
- 375g (1 1/2 cups water plus 2 tbsp) warm water, divided
- 1g (1/4 tsp) active dry yeast
- 10g (1 1/2 tsp) fine salt
Directions:
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In a large mixing bowl, combine the flour with all but 1 tablespoon of the warm water. Mix until just combined, then cover the bowl and let it rest for 20 minutes. This resting period is known as autolyse and helps to hydrate the flour.
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While the dough is resting, sprinkle the yeast over the remaining warm water and allow it to dissolve for a few minutes.
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After the initial resting time, sprinkle the salt over the surface of the dough. Stir the yeast mixture and then pour it over the dough. Begin folding the dough: lightly wet your hand, reach under the dough, and stretch a section over the top. Continue this process until the center of the dough is covered.
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Using your thumb and fingers, pinch off 5-6 chunks of dough to integrate the yeast and salt. Wet your hands again to minimize sticking, and continue folding the dough over itself several times until a shaggy dough forms. Cover the bowl again and let it rest for about an hour.
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Next, fold the dough one more time to develop the gluten. Lightly wet your hand, reach underneath, and stretch up a section of the dough, then fold it over the center. Rotate the bowl and repeat this process four to five more times, until the dough tightens into a ball.
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Invert the entire ball of dough into a clean, lightly greased bowl, ensuring the seam side is down. Cover and let it rise until it doubles in size, which typically takes about 5-6 hours.
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Once risen, turn the dough out onto a floured work surface and cut it in half. Taking one piece at a time, shape it into a ball: stretch a quarter of the dough until you feel resistance, then fold it back over the center. Repeat this until all four edges have been covered.
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Invert the ball again, letting the seam side face down and place it on an un-floured area. With cupped hands, gently pull the dough towards you, creating tension on the top of the ball as you rotate it 90 degrees, repeating this dragging motion until it’s round.
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Transfer the formed dough to a greased plate, repeat the process with the other half, and lightly oil the tops. Cover them and let them rest at room temperature for around an hour. Preheat your oven during this time. If you’re not using your dough immediately, cover it tightly with plastic wrap and refrigerate for up to 2 days.
Pro Tips for Success with Artisan Pizza Dough
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Flour Quality: Using high-quality all-purpose flour can significantly affect your dough’s texture and flavor. If you can, opt for flour that has higher protein content for a chewier crust.
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Water Temperature: The temperature of your water is crucial. It should be warm but not hot, ideally about 110°F (43°C). This promotes proper yeast activation.
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Resting: Don’t skip the resting periods! They help develop the gluten structure, leading to a better rise and texture.
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Temperature Control: The ambient temperature can affect rising time. If you are in a cooler environment, consider placing your dough in a warm spot or a slightly warmed oven (turned off).
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Kneading Technique: When folding the dough to develop gluten, take your time. This step is vital for achieving the ideal crust.
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Timing: Allow your dough to ferment for the full time. Rushing the process may result in a less flavorful dough.
Flavor Variations for Artisan Pizza Dough
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Herb Infusion: Add dried herbs like oregano, basil, or rosemary to the flour mixture for extra flavor.
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Cheesy Crust: Mix in grated parmesan cheese to the dough for a subtly cheesy flavor that pairs well with many toppings.
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Garlic Twist: Incorporate minced garlic into the dough for a garlicky base that elevates your traditional pizza.
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Whole Wheat Blend: Substitute half of the all-purpose flour with whole wheat flour for a nuttier, healthier crust.
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Spicy Kick: Mix in a pinch of crushed red pepper flakes to bring a bit of heat to your dough.
Serving Suggestions for Artisan Pizza Dough
Artisan pizza dough serves as a versatile base for numerous delicious creations. Top your pizza with classic ingredients like tomato sauce, mozzarella cheese, and fresh basil. For a gourmet twist, try combinations such as prosciutto, fig jam, and goat cheese or a barbecue chicken pizza with red onions and cilantro. Pair your pizza with a fresh salad or garlic bread for a complete meal.
Storage and Freezing Instructions
If you have leftover dough or want to prepare it in advance, storing it properly is key. You can keep the risen dough in the refrigerator for up to 2 days. Just ensure it’s tightly covered with plastic wrap to prevent it from drying out.
For longer storage, add a light layer of olive oil on the dough before wrapping it tightly and placing it in a freezer-safe bag. Artisan pizza dough can be frozen for up to 3 months. When you’re ready to use it, thaw it in the refrigerator overnight and allow it to come to room temperature before shaping.
Nutrition Facts (Per Serving)
- Calories: 190
- Protein: 6g
- Carbohydrates: 36g
- Fat: 1g
- Fiber: 1g
- Sodium: 60mg
FAQ About Artisan Pizza Dough
What is the ideal resting time for pizza dough?
Resting time varies depending on the dough and the environment, but generally, allowing the dough to rest for 5-6 hours for the first rise is ideal. This aids in gluten development and flavor enhancement. A longer fermentation process can result in a more complex flavor.
Can I make pizza dough without active dry yeast?
Yes, you can use instant yeast or fresh yeast as substitutes. For a completely yeast-free option, consider sourdough starter, which not only rises but also adds a delicious tang to your dough.
Why is my pizza dough too sticky?
Sticky dough can be caused by using too much water or not enough flour. Ensure you measure your ingredients accurately. If your dough is too sticky, you can sprinkle a little flour and fold it in as you knead until you achieve the desired consistency.
How can I achieve a crispier crust?
For a crispier crust, ensure your oven is preheated to a high temperature of around 475°F (245°C) or higher. Using a pizza stone can also help achieve that desired crispy bottom by absorbing and retaining heat better.
Can I use a stand mixer to make this dough?
Certainly! A stand mixer equipped with a dough hook can be used for mixing and kneading the dough if you prefer. Just be cautious with timing, as over-kneading can result in a tough crust.
Final Thoughts
Mastering artisan pizza dough provides you with a lovely canvas to express your culinary creativity. With its crispy, chewy, and bubbly qualities, this dough is sure to elevate your homemade pizza nights. Remember to experiment with flavors and toppings to create unique pizzas that will delight your family and friends. Happy pizza making!
Print
Artisan Pizza Dough
- Total Time: 390 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Master the art of making crispy, chewy, and bubbly artisan pizza dough with this straightforward recipe, perfect for homemade pizza nights.
Ingredients
- 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
- 375g (1 1/2 cups plus 2 tbsp) warm water, divided
- 1g (1/4 tsp) active dry yeast
- 10g (1 1/2 tsp) fine salt
Instructions
- In a large mixing bowl, combine the flour with all but 1 tablespoon of the warm water. Mix until just combined, then cover the bowl and let it rest for 20 minutes.
- While the dough is resting, sprinkle the yeast over the remaining warm water and allow it to dissolve for a few minutes.
- After the initial resting time, sprinkle the salt over the surface of the dough. Stir the yeast mixture and then pour it over the dough. Begin folding the dough until the center is covered.
- Pinch off 5-6 chunks of dough to integrate the yeast and salt. Continue folding the dough until a shaggy dough forms. Cover and let it rest for about an hour.
- Fold the dough one more time to develop the gluten. Rotate the bowl and repeat the folding process until the dough tightens into a ball.
- Invert the ball into a clean, lightly greased bowl, seam side down. Cover and let it rise until it doubles in size, about 5-6 hours.
- Turn the dough out onto a floured surface, cut it in half, and shape each piece into a ball.
- Transfer the formed dough to a greased plate, lightly oil the tops, cover, and let rest at room temperature for about an hour.
- For long-term storage, cover tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.
Notes
For a chewier crust, use high-quality all-purpose flour. Make sure your water is warm for proper yeast activation, and never skip resting periods to improve flavor and texture.
- Prep Time: 90 minutes
- Cook Time: 0 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 0g
- Sodium: 60mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
