Artisan Pizza Dough: Chewy, Crispy, and Full of Flavor

This artisan pizza dough recipe delivers a billowy soft crust with blistered bubbles, a crispy bottom, and a chewy texture. By using a high hydration dough and a long fermentation process, you’ll achieve maximum flavor and an irresistible crackly, chewy bite.

Why the Dough Matters

Pizza dough forms the foundation of every great pizza, influencing both flavor and texture. The best artisan pizza crust offers a complex taste, creamy crumb, large airy bubbles, and crispy edges. With the right techniques, you can achieve these qualities at home.

Key Factors for the Best Pizza Dough

High Hydration: Using about 75% hydration (water relative to flour) creates a dough that’s chewy and full of flavor. This level of hydration also encourages gas bubble formation for that iconic blistered look. The dough remains workable and structured enough to shape.
Long Fermentation: A slow fermentation process with minimal yeast builds flavor and strength. This recipe ferments for about 6 hours at room temperature, but refrigeration for up to 2 days enhances the flavor further.
Hot Baking Surface: A pizza steel, stone, cast iron pan, or inverted baking sheet absorbs intense heat, producing a crackly, crisp crust with charred spots.

Flour Choice

While 00 flour is ideal for its delicate flavor and chew, high-quality all-purpose flour works well too. Focus on the techniques outlined here to ensure delicious results, regardless of flour type.

Recipe: Artisan Pizza Dough

Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 8 hours
Yield: 2 12-inch pizzas

Ingredients

500g (3 ¾ cups + 2 tbsp) all-purpose flour
375g (1 ½ cups + 2 tbsp) warm water, divided
1g (¼ tsp) active dry yeast
10g (1 ½ tsp) fine salt

Instructions

Initial Mixing: Combine the flour and all but 1 tablespoon of water in a large bowl. Mix until just combined. Cover and let rest for 20 minutes.
Activate Yeast: Dissolve the yeast in the reserved warm water.
Incorporate Yeast and Salt: Sprinkle salt over the dough, then add the yeast mixture. Wet your hand and fold the dough: stretch a section up and over the center. Repeat until fully incorporated, pinching and folding as needed. Cover and let rest for 1 hour.
Develop Gluten: Fold the dough again to build structure. Stretch and fold four to five times, then place the dough seam-side down in a lightly oiled bowl. Cover and let rise for 5-6 hours at room temperature or refrigerate for up to 2 days.
Divide and Shape: Turn the dough onto a floured surface and divide it into two pieces. Shape each into a ball by stretching and folding the edges into the center. Create surface tension by dragging the ball along the counter. Lightly oil and cover the dough balls, then let rest for 1 hour.
Preheat Oven: Preheat your oven to 500°F (or as high as it will go) with a baking steel, stone, or inverted sheet pan inside. Heat for at least 45 minutes.
Shape the Dough: Flatten one dough ball into a large disk, leaving a thick 1-inch border. Gently stretch the dough into a 12-inch circle. Place on a floured pizza peel or greased pan.
Assemble and Bake: Add sauce and toppings, leaving the border untouched. Slide onto the hot baking surface and bake for 5 minutes. Turn on the broiler and broil for 2-4 minutes until the crust is golden and blistered. Repeat with the remaining dough.

Tips for Success

Handling Wet Dough: Wet your hands when mixing and folding to reduce sticking.
Avoid Over-Proofing: Monitor the dough rather than strictly following the clock. Temperature and humidity can affect rise times.
Stretch with Care: Maintain the dough’s gas bubbles by gently stretching and shaping.

Make Ahead Instructions

Refrigeration: After shaping, coat the dough balls lightly with oil, place on a greased plate, and cover tightly. Refrigerate for up to 2 days. Use straight from the fridge without warming up.
Freezing: Freeze dough balls on a parchment-lined tray. Once solid, wrap tightly and store in a resealable bag for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.

Tools for Artisan Pizza

Digital Scale: For precise ingredient measurements.
6-Quart Container: Ideal for bulk fermentation.
Pizza Peel: Essential for transferring pizzas to and from the oven.
Baking Steel: Retains and distributes heat for a crispy crust.

Flavor Variations

Try pairing this artisan dough with:

Classic Margherita: Tomato sauce, fresh mozzarella, and basil.
Wild Mushroom Pizza: Sautéed mushrooms, fontina, and thyme.
Spicy Calabrese: Spicy salami, chili flakes, and ricotta.

Create pizza perfection in your own kitchen with this tried-and-true artisan dough recipe. Each bite promises a delightful balance of crispiness, chewiness, and flavor complexity. Bon appétit!