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Artisan Pizza Dough

The ultimate guide to making restaurant-quality artisan pizza at home. Crispy, bubbly crust with a soft interior, perfect for a cozy Friday night.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours 42 minutes
Servings: 2 pizzas
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 500 g 00 flour or bread flour approx 3.5-4 cups
  • 325 ml warm water 100°F / 38°C
  • 10 g fine sea salt
  • 3 g instant yeast approx 1/2 tsp
  • 1 tbsp olive oil
  • 1 tsp sugar or honey
Toppings (Margherita)
  • 1 can San Marzano tomatoes crushed
  • 8 oz fresh mozzarella sliced and drained
  • 1 bunch fresh basil
  • 2 tbsp extra virgin olive oil

Equipment

  • Pizza Stone or Steel
  • Pizza Peel
  • Stand Mixer (optional)
  • Large bowl

Method
 

  1. Mix warm water, sugar, and yeast in a small bowl. Let sit for 5 minutes until foamy.
  2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil.
  3. Knead dough on a floured surface for 8-10 minutes until smooth and elastic.
  4. Place dough in an oiled bowl, cover, and let rise for 1.5 - 2 hours until doubled in size.
  5. Preheat oven with a pizza stone to 500°F (260°C) for at least 45 minutes.
  6. Divide dough into two balls. Rest for 20 minutes.
  7. Stretch one ball by hand into a 12-inch circle. Place on a peel dusted with semolina.
  8. Top with sauce, cheese, and olive oil.
  9. Bake for 8-12 minutes until crust is charred and cheese is bubbly. Top with basil and serve.

Notes

For better flavor, cold ferment the dough in the fridge for 24 hours.