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artisan pizza dough

Crispy Artisan Pizza Dough for Pizza Lovers Everywhere

This artisan pizza dough features a crispy, chewy, and bubbly crust, perfect for satisfying pizza cravings without fast food.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 3 hours
Total Time 3 hours 30 minutes
Servings: 2 pizzas
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 500 g 00 flour Can substitute with bread flour if 00 is unavailable.
  • 375 g water Used for high hydration dough.
  • 10 g salt Enhances flavor and strengthens dough.
  • 1/4 tsp instant yeast Can use active dry yeast after hydrating.
Optional Flavor Boosters
  • to taste dried herbs (e.g., oregano or basil) Enhances pizza flavor.
  • to taste garlic powder Adds a savory layer.

Equipment

  • Mixing Bowl
  • Wooden spoon
  • plastic wrap
  • floured surface
  • pizza stone or baking sheet

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine 500g of 00 flour with 375g of water. Stir gently until no dry flour remains. Let rest for 20–30 minutes.
  2. Sprinkle ¼ tsp of instant yeast and 10g of salt over the dough. Knead gently for about 2 minutes until just combined.
  3. Cover the bowl with a damp cloth and let rise at room temperature for 5–6 hours or refrigerate for up to 2 days.
  4. Perform a stretch and fold technique every hour for the first 5–6 hours after the initial rise.
  5. Lightly flour a surface, transfer the dough, divide it into two equal portions, and shape into balls. Refrigerate.
  6. Preheat your oven to around 500°F (260°C). Stretch or roll out the dough, add toppings, and bake for 8–10 minutes.

Nutrition

Serving: 1pizzaCalories: 250kcalCarbohydrates: 48gProtein: 9gFat: 1gSodium: 400mgPotassium: 130mgFiber: 2gCalcium: 10mgIron: 1mg

Notes

Store pizza dough in an airtight container in the fridge for up to 2 days or freeze for up to 3 months. Thaw overnight in the fridge before use.

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