If you have ever dreamed of crafting pizza with a crust that strikes the perfect balance between chewy and airy, then you’re going to love what I have for you! The My Favorite Artisan Pizza Dough for Quiet Friday Nights Recipe is my personal little treasure that transforms simple ingredients into a delightfully blistered, golden crust that’s just begging for your favorite toppings. It’s more than dough — it’s the start of cozy nights filled with warmth, anticipation, and that triumphant first bite of homemade pizza magic.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor, texture, and that unmistakable artisan character. From the floral notes of high-quality flour to the gentle warmth offered by the yeast and olive oil, every component plays an important role in making this dough truly special.
- Warm water (1 ½ cups, about 110°F or 43°C): Activates the yeast and helps develop the dough’s structure.
- Active dry yeast (2 ¼ teaspoons, 1 packet): The magic starter that makes the dough rise beautifully.
- Granulated sugar or honey (1 teaspoon): A touch of sweetness to “wake up” the yeast.
- ’00’ flour or all-purpose flour (4 cups, 500g): Provides the foundation for a tender yet strong crust; “00” flour is ideal for that fine texture.
- Fine sea salt (2 teaspoons): Enhances the dough’s flavor without overwhelming it.
- Olive oil (2 tablespoons, plus more for coating): Imparts richness and a lovely chew to the crust.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make My Favorite Artisan Pizza Dough for Quiet Friday Nights Recipe
Step 1: Activate the Yeast
Start by gently whisking your warm water, yeast, and sugar in a small bowl. Let it rest for 5 to 10 minutes until it becomes foamy on top — this is your yeast waking up and ready to do its magic. Don’t rush this part because a happy yeast ensures a beautifully risen crust.
Step 2: Combine Dry Ingredients
In a large mixing bowl or the bowl of your stand mixer, whisk together the flour and salt. Creating a little well in the center is a classic touch that helps to add the liquids gradually and gives you more control over your dough’s consistency.
Step 3: Mix the Dough
Pour in the foamy yeast mixture and olive oil into the well. Use a wooden spoon or your hands to bring it all together gradually. You’ll notice the flour starts to absorb the liquids, forming a shaggy, loosely gathered dough — this moment is pure joy because it feels like something special is about to happen.
Step 4: Knead the Dough
Turn your dough onto a lightly floured surface and knead it for 8 to 10 minutes until it’s smooth and elastic. If you’re using a stand mixer, the dough hook and medium-low speed make this part easier, usually taking 6 to 8 minutes. You want a soft dough that’s slightly tacky but never sticky — a perfect texture hinting at that soft, chewy final crust.
Step 5: First Rise
Lightly oil a clean bowl, place the dough inside, and turn it once to coat with oil all around. Cover tightly with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot. Be patient and give it 1.5 to 2 hours — this is when the dough doubles in size and becomes airy and full of potential.
Step 6: Shape and Rest
Gently punch down the dough to release the built-up air, then divide it in half. Shape each piece into smooth balls. If you’re not planning to use them immediately, letting the dough rest for 10 to 15 minutes here makes stretching much easier and more forgiving.
Step 7: Ready to Use
Now comes the fun part! Your artisan pizza dough is all set to be stretched, dressed with your favorite toppings, and baked into something truly extraordinary. This dough takes your homemade pizza to another level — crispy on the outside, light and flavorful on the inside.
How to Serve My Favorite Artisan Pizza Dough for Quiet Friday Nights Recipe
Garnishes
A perfectly made dough deserves toppings that complement but don’t overwhelm. Fresh basil leaves, a sprinkle of parmesan, a drizzle of high-quality extra virgin olive oil, or a pinch of chili flakes can all elevate your pizza. These little touches bring out the best in the artisan crust, converting each bite into a gourmet experience.
Side Dishes
To create an entire quiet Friday night feast, pair your pizza with light sides like a crisp arugula salad tossed in lemon vinaigrette or a classic Caprese salad with ripe tomatoes and mozzarella. These sides balance the richness of pizza while keeping the meal fresh and vibrant.
Creative Ways to Present
Want to impress guests or just treat yourself? Consider slicing your pie into rustic squares or wedges and serving on a wooden board or cast iron skillet. Add some fresh herbs on top right before serving for that extra gorgeous finishing touch that makes the pizza truly irresistible.
Make Ahead and Storage
Storing Leftovers
Leftover pizza dough can easily be stored in a tightly sealed container or wrapped well in plastic wrap in the refrigerator. It will keep well for up to 48 hours, giving you time to plan another delicious pizza night without starting from scratch.
Freezing
If you want to prepare ahead even further, this dough freezes beautifully. After the first rise, divide it into balls, wrap each tightly in plastic, and place in a freezer bag. Thaw overnight in the refrigerator before use. This way, your My Favorite Artisan Pizza Dough for Quiet Friday Nights Recipe is always ready when inspiration strikes.
Reheating
When you’re ready to use stored dough, let it come to room temperature and rest for about 30 minutes before stretching. If reheating baked pizza, a quick warm-up in a preheated oven brings back the crispness and refreshes the flavors wonderfully.
FAQs
Can I use whole wheat flour instead of ’00’ or all-purpose flour?
Absolutely! Whole wheat flour brings a nuttier flavor and denser texture. You might want to use a blend (half whole wheat, half all-purpose) to keep the chewiness and lightness of the crust while adding wholesome goodness.
What if my dough doesn’t rise?
Make sure your water is warm but not hot, as high temperature can kill the yeast. Also, check the expiry date of your yeast. If it still doesn’t rise, try proofing the yeast separately with warm water and sugar to see if it activates before mixing.
Can I make this dough without a stand mixer?
Definitely! This dough is very manageable by hand, and kneading by hand is actually a great way to connect with the process. Just allow a bit more time and use a sturdy wooden spoon for the initial mixing.
How thin or thick should I stretch the dough?
That’s totally up to your preference. For a more classic artisan style, stretch it thinner for a crispier crust with some airy bubbles. If you like a chewier bite, leave it a bit thicker. The joy of this recipe is how forgiving it is.
Can I add herbs or spices into the dough?
Yes, you can experiment with adding dried herbs like oregano, rosemary, or garlic powder to the dry ingredients to infuse extra flavor directly into the crust. Just be mindful not to overpower the natural simple flavor you’ve crafted.
Final Thoughts
I can’t recommend enough that you give the My Favorite Artisan Pizza Dough for Quiet Friday Nights Recipe a try. It turns an ordinary evening into something special with little effort and so much love. Making your own dough is empowering, rewarding, and delicious — perfect for those cozy Friday nights where the only thing better than the pizza is the moment you share it with someone special or simply savor it yourself.
PrintMy Favorite Artisan Pizza Dough for Quiet Friday Nights Recipe
This artisan pizza dough recipe yields a chewy, airy crust with beautiful blisters, perfect for homemade pizzas. Easy to prepare and ideal for a cozy Friday night, this dough provides a delicious base for your favorite toppings, delivering authentic Italian flavor with every bite.
- Prep Time: 20 minutes
- Cook Time: N/A (Dough only)
- Total Time: 2 hours 20 minutes
- Yield: 2 (12-inch) pizzas
- Category: Baking
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Pizza Dough
- 1 ½ cups (355ml) warm water (about 110°F or 43°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon granulated sugar or honey
- 4 cups (500g) ’00’ flour or all-purpose flour, plus more for dusting
- 2 teaspoons fine sea salt
- 2 tablespoons olive oil, plus more for coating the bowl
Instructions
- Activate the Yeast: Gently whisk warm water, yeast, and sugar in a small bowl. Let it sit for 5-10 minutes until it gets foamy, indicating the yeast is active and ready to use.
- Combine Dry Ingredients: In a large mixing bowl or stand mixer bowl, whisk together the flour and salt. Create a well in the center for wet ingredients.
- Mix the Dough: Pour the yeast mixture and olive oil into the well. Gradually mix with a wooden spoon or your hands until a shaggy dough forms, bringing the ingredients together.
- Knead: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium-low for 6-8 minutes. The dough should be soft and slightly tacky but not sticky.
- First Rise: Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for 1.5 to 2 hours until doubled in size.
- Shape and Rest: Punch down the dough to release air. Divide in half and form smooth balls. Use immediately or let rest 10-15 minutes for easier handling.
- Ready to Use: Stretch, top, and bake your artisan pizza dough to create a delicious homemade pizza with a chewy, airy crust.
Notes
- Ensure water is warm (around 110°F/43°C) to activate yeast properly but not so hot that it kills it.
- ‘00’ flour is ideal for texture but all-purpose flour works well in a pinch.
- Kneading develops gluten; do not skip for best texture.
- For a more complex flavor, let dough rise slowly in the fridge overnight, then bring to room temperature before shaping.
- Use olive oil to prevent sticking and add flavor.
- Resting dough balls after dividing makes stretching easier and less springy.
