Artisan Pizza Dough
Craft your own Artisan Pizza Dough for a perfectly chewy and crispy pizza base that rivals any pizzeria.
Ingredients
Key Ingredients for Artisan Pizza Dough
- 4 cups all-purpose flour Essential for a chewy texture.
- 1.5 cups warm water Activates the yeast.
- 2 teaspoons active dry yeast The magic ingredient that makes it rise.
- 2 teaspoons salt Enhances the flavors.
- 1 tablespoon olive oil Adds richness to the dough.
Instructions
Preparation
- In a bowl, mix the warm water and yeast. Let it sit for about 5 minutes until bubbly and foamy.
- In a large mixing bowl, add the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
- Stir gently until it forms a dough. Transfer it to a floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1-2 hours, until doubled in size.
- Once risen, punch down the dough and divide it into portions. Roll or stretch each portion into a pizza shape.
- Let the shaped dough rest for 10-20 minutes before adding toppings.
- Preheat your oven to 475°F (245°C) and bake for 12-15 minutes after topping.
Notes
Use high-quality flour for a chewier crust. Ensure your water is warm but not hot to properly activate the yeast. Kneading is key for developing gluten structure. Store leftover dough in an airtight container in the refrigerator for up to three days or freeze for later use.