Artisan pizza dough can be the difference between a homemade pizza that’s just okay and one that rivals your favorite pizzeria.
Hi, I’m Jack welcome to my kitchen! I’m the recipe developer and food enthusiast behind Cooks Foody, where I share dishes that are easy to make and packed with flavor. This recipe has become a favorite in my home for its incredible texture: crispy on the outside, chewy inside, and filled with those airy bubbles we all crave.
This guide will walk you through:
- Why this dough works so well
- Simple ingredients that make a huge impact
- A step-by-step walkthrough that even beginners can follow
- Creative flavor variations and topping tips
- Pro pizza-making advice that guarantees success
Why This Artisan Pizza Dough Recipe Works
- Uses just 5 pantry friendly ingredients
- Cold fermentation develops deep, complex flavor
- 70% hydration ensures that signature chewy, bubbly texture
- No stand mixer or fancy equipment needed
- Makes 3–4 pizzas, perfect for family night or a crowd
Choosing the Right Flour for Artisan Pizza Dough
Best Types of Flour for This Recipe
- Bread flour: Higher protein for that chewy bite
- 00 flour: Ultra-fine, perfect for Neapolitan style crust
Buying Tips
- Look for unbleached, high protein bread flour (12%+ protein)
- Italian 00 flour (Caputo is a favorite) gives an ultra light texture
Substitutions
- All-purpose flour can work in a pinch but may lack structure
- Whole wheat flour: Use up to 25% mixed in for a nutty note
Ingredients & Prep for Artisan Pizza Dough
Dough Prep Essentials
- Autolyse technique: A 30-minute rest improves texture
- Stretch and folds: Strengthens gluten without kneading
Ingredient List
| Ingredient | Weight | Volume | Function |
|---|---|---|---|
| Bread or 00 Flour | 500g | 3⅓ cups | Structure, chewiness |
| Cold Water | 350g | 1½ cups | Hydration, airy texture |
| Fine Sea Salt | 10g | 2 tsp | Flavor enhancer |
| Active Dry Yeast | 1g | ¼ tsp | Fermentation, rise |
| Olive Oil (optional) | 15g | 1 tbsp | Adds crispness to finished crust |
Step-by-Step Cooking Instructions for Artisan Pizza Dough
Pre-Fermentation Prep
- Mix flour and salt.
- Dissolve yeast in water, combine, and stir until shaggy dough forms.
- Let dough rest 30 minutes (autolyse) before adding olive oil.
Fermentation Method
- Do 3–4 rounds of stretch and folds, 20 minutes apart.
- Refrigerate for 24–72 hours in a covered container.
Shaping and Baking
- Remove from fridge 2 hours before baking.
- Preheat oven to 500°F+ with stone or steel inside.
- Shape gently with hands don’t roll or overwork.
- Bake 6–8 minutes on preheated surface until bubbly and golden.
Doneness Check
- Crust should blister and char slightly
- Bottom should be firm and lightly golden
- Dough temp: ~210°F internally if using a thermometer
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Pro Tips for Perfect Artisan Pizza Dough
Avoiding Flat or Dry Crust
- Never overload with sauce or toppings
- Use high heat and a preheated stone or steel
- Let dough rest fully before stretching
Tools That Help
- Pizza steel or stone
- Infrared thermometer (to test oven floor temp)
- Dough scraper and kitchen scale for accuracy
Storing & Reheating
- Store extra dough balls in oiled containers up to 3 days in fridge
- Freeze for up to 3 months
- Reheat pizza at 425°F for 5–7 minutes
Flavor Variations for Artisan Pizza Dough
| Variation | Ingredients/Tip |
|---|---|
| Garlic Herb | Add 1 tsp garlic powder + 1 tbsp dried Italian herbs to dough |
| Sourdough | Use 100g active starter, reduce water/flour accordingly |
| Whole Grain | Replace 20% of flour with whole wheat |
| Spicy Crust | Add ¼ tsp chili flakes to dough |
| Sweet Crust | Add 1 tsp honey for caramelized edges |
Serving Suggestions for Artisan Pizza Dough
- Top with crushed tomatoes, mozzarella, and fresh basil for a classic Margherita
- Try white pizzas with ricotta, garlic, and spinach
- Serve alongside: arugula salad, garlic knots, or tomato bisque
- Drinks: Chianti, dry rosé, or a cold pilsner
FAQs About Artisan Pizza Dough
Can I use all-purpose flour?
Yes, but the texture will be less chewy.
What if my dough is too sticky?
Lightly oil your hands don’t add more flour unless necessary.
Can I skip the cold ferment?
You can do a 6–8 hour room temp rise, but flavor/depth will be less developed.
Is this dough safe for kids or those avoiding yeast?
Use a sourdough starter for a natural rise instead.
Conclusion
There’s something magical about biting into a pizza made from scratch with artisan pizza dough those crispy, golden edges and airy bubbles are worth the wait. Whether you’re hosting a pizza night or just want to up your home cooking game, this recipe delivers the flavor and texture of a professional pizzeria.