Artisan Pizza Dough – Crispy, Chewy, Bubbly Crust

This artisan pizza dough recipe delivers a perfectly crispy, chewy, and bubbly crust, just like your favorite pizzeria. With a simple list of ingredients and a slow fermentation process for exceptional flavor, this dough is perfect for your next homemade pizza night.

Ingredients

• 3 1/2 cups (450g) bread flour
• 1 1/2 tsp salt
• 1/4 tsp active dry yeast
• 1 1/4 cups (300ml) warm water (about 110°F)
• 1 tbsp olive oil (optional, for added flavor)

Instructions

1. Mix the Dough:
   • In a large mixing bowl, whisk together the bread flour, salt, and yeast.
   • Gradually add the warm water and olive oil (if using). Mix with a wooden spoon or your hands until a shaggy dough forms.
2. Knead the Dough:
   • Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4-5 minutes.
3. First Rise:
   • Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp towel. Let it rise at room temperature for 12-24 hours, until it has doubled in size and developed bubbles.
4. Preheat the Oven:
   • Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 30 minutes. If you don’t have a stone, an upside-down baking sheet works as a substitute.
5. Shape the Dough:
   • Turn the dough onto a floured surface and divide it into 2-3 equal portions for individual pizzas. Gently stretch or roll out each portion into a thin circle or rectangle, leaving a slightly thicker edge for the crust.
6. Assemble the Pizza:
   • Place the shaped dough onto a piece of parchment paper or a floured pizza peel. Add your desired toppings, starting with a thin layer of sauce, cheese, and other ingredients.
7. Bake:
   • Slide the pizza onto the preheated stone or baking sheet. Bake for 7-10 minutes, or until the crust is golden, bubbly, and slightly charred.
8. Serve:
   • Remove from the oven, slice, and enjoy immediately.

Tips for the Best Artisan Pizza Dough

• Use Bread Flour: Its higher protein content creates the ideal chewy texture.
• Cold Fermentation Option: Refrigerate the dough for up to 48 hours after mixing for a deeper, more complex flavor.
• Don’t Overload Toppings: Too many toppings can make the crust soggy. Keep it light and balanced.
• Steam for Better Bubbles: Spray a light mist of water into the oven just before baking to enhance crust bubbles.

Nutrition Information (Per Slice, Without Toppings)

• Calories: 140
• Protein: 5g
• Carbohydrates: 28g
• Fat: 2g
• Fiber: 1g
• Sodium: 200mg