Artisan pizza dough- crispy, chewy, bubbly crust
This artisan pizza dough recipe delivers a crispy, chewy, and bubbly crust that is perfect for homemade pizzas. Made with simple ingredients and minimal effort, it’s ideal for anyone who wants pizzeria-quality pizza at home. The dough can be prepared quickly or fermented slowly for enhanced flavor and texture.
- Prep Time: 20
- Cook Time: 12
- Total Time: 32 minutes
- Yield: 2 1x
Ingredients
Scale
- 4 cups (500g) bread flour (plus extra for kneading)
- 1 ½ tsp salt
- 1 ½ tsp instant dry yeast
- 1 ½ cups (360ml) warm water (about 105°F/40°C)
- 2 tbsp olive oil (plus more for greasing)
- Optional: 1 tsp sugar or honey
Instructions
- In a large bowl, combine warm water and sugar/honey (if using). Sprinkle yeast on top and let it foam for 5–10 minutes.
- Add bread flour, salt, and olive oil. Mix until a rough dough forms.
- Transfer dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1–2 hours at room temperature or refrigerate for 8–48 hours for cold fermentation.
- Punch down the dough, divide into portions, and form into balls. Let rest 15–20 minutes.
- Stretch dough to desired shape and thickness.
- Preheat oven to highest temperature with pizza stone or baking surface inside.
- Add toppings and bake on the preheated surface for 8–12 minutes until crust is golden and bubbly.
- Let pizza rest 2–3 minutes before slicing and serving.
Notes
For a chewier crust, use bread flour. All-purpose flour can be substituted but may yield a softer crust.
Cold fermentation enhances flavor and texture.
Avoid overloading toppings to maintain crispness.
Dough can be frozen after first rise for convenience.
Adjust hydration slightly if dough feels too sticky or dry.