How do I get a crispy crust at home?

A crispy crust requires a very hot baking surface. Use a preheated baking steel, pizza stone, or an inverted baking sheet. Baking at the highest oven temperature (around 500°F) also helps.

Can I use all-purpose flour instead of 00 flour?

Yes, all-purpose flour works well in this recipe. 00 flour provides a slightly chewier texture, but all-purpose flour still creates a delicious, crispy, and airy crust.

Why is my dough too sticky to handle?

High-hydration dough can feel sticky, but lightly wetting your hands or using a little olive oil will help. Avoid adding extra flour, as it can make the dough dense instead of light and airy.

Can I make this dough ahead of time?

Yes, this dough can be refrigerated for up to two days or frozen for up to three months. Let refrigerated dough sit at room temperature for 30 minutes before shaping.

The Perfect Artisan Pizza Dough

Name: The Perfect Artisan Pizza Dough
Prep time: 15 min
Cook time: 10 min
Total time: PT-484748H54M5S
Cuisine: Italian
Ingredients: 3 ¾ cups plus 2 tbsp all-purpose flour (500g); 1 ½ cups plus 2 tbsp warm water, divided (375g); ¼ tsp active dry yeast (1g); 1 ½ tsp fine salt (10g)

Description

This artisan pizza dough creates a crispy, chewy, and airy crust with beautifully blistered bubbles. Using high hydration and a slow fermentation process, this dough develops deep flavor and perfect texture, making it the ultimate base for any homemade pizza.

Ingredients

Scale

3 ¾ cups plus 2 tbsp all-purpose flour (500g)
1 ½ cups plus 2 tbsp warm water, divided (375g)
¼ tsp active dry yeast (1g)
1 ½ tsp fine salt (10g)

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Instructions

Mix the flour and water: In a large mixing bowl, combine the flour with all but one tablespoon of the water, stirring until just incorporated. Cover and let the mixture rest for 20 minutes to allow the flour to absorb the liquid.
Activate the yeast: Sprinkle the yeast over the remaining warm water and let it dissolve for a few minutes.
Combine ingredients and develop the dough: Sprinkle the salt over the dough, then pour in the yeast mixture. Using wet hands, gently fold the dough over itself multiple times until all ingredients are well incorporated. Cover and let rest for about an hour.
Strengthen the dough: With lightly wet hands, lift a section of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this process four to five times to build structure. Cover the dough and let it ferment at room temperature for five to six hours, or refrigerate for up to two days for deeper flavor.
Divide and shape: Transfer the dough to a floured surface and divide it into two equal portions. Gently shape each portion into a round ball by folding the edges inward. Cover and let them rest at room temperature for an hour before using.
Prepare for baking: Preheat the oven to 500°F (or the highest setting) with a baking steel, pizza stone, or inverted baking sheet inside. Let the oven heat for at least 45 minutes to ensure a crispy crust.
Shape and bake: Flatten one dough ball into a 12-inch round, leaving a thick edge for the crust. Place it on a floured pizza peel, add sauce and toppings, and slide it onto the hot baking surface. Bake for about five minutes, then broil for two to four minutes until the cheese is bubbly and the crust is golden brown with blistered spots. Repeat with the remaining dough.

Notes

The dough will be sticky due to its high hydration. Wet hands or a bit of olive oil will help when handling it.
If refrigerating the dough, let it sit at room temperature for about 30 minutes before shaping.
For extra crispiness, let the baked pizza rest for a few minutes before slicing.
Leftover dough can be stored in the refrigerator for up to two days or frozen for three months.

Prep Time: 15 minutes (plus fermentation time)
Cook Time: 10 minutes
Category: Bread & Dough
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: ¼ of a 12" pizza
Calories: 228
Sugar: 0.2g
Sodium: 488mg
Fat: 0.6g
Saturated Fat: 0.1g
Unsaturated Fat: 0.4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1.7g
Protein: 6.5g
Cholesterol: 0mg