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Freshly made artisan pizza dough ready for baking

Artisan Pizza Dough

A chewy, flavorful pizza dough with a crisp crust — perfect for making restaurant-quality pizzas at home. Slow fermentation brings out the best flavor and texture.
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Ingredients Equipment Method Notes

Ingredients
  

  • 500 g 4 cups bread flour
  • 325 ml 1⅓ cups lukewarm water
  • 2 tsp salt
  • 1 tsp sugar
  • 2 tsp instant yeast
  • 2 tbsp olive oil

Equipment

  • Large mixing bowl
  • Wooden spoon or dough whisk
  • Kitchen scale (optional but recommended)
  • Plastic wrap or damp kitchen towel
  • Pizza stone or baking sheet

Method
 

  1. In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
  2. Add flour and salt to the yeast mixture. Stir with a wooden spoon until a rough dough forms.
  3. Add olive oil and knead by hand for 8–10 minutes (or 5–6 minutes in a stand mixer) until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 1–2 hours, or until doubled in size.
  5. For better flavor, place the covered dough in the fridge for 12–24 hours for slow fermentation.
  6. When ready to bake, preheat the oven to its highest setting (usually 475–500°F / 245–260°C) with a pizza stone or baking sheet inside.
  7. Divide the dough into desired portions, shape into balls, and rest for 30 minutes before stretching and topping.

Notes

For extra crunch, sprinkle semolina flour on your pizza peel or baking sheet before placing the dough.
Dough can be frozen after the first rise; thaw overnight in the fridge before using.
Hydration can be adjusted slightly depending on flour type and humidity.