My 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.
