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Artisan Pizza Dough

This artisan pizza dough is a versatile masterpiece that creates a chewy, flavorful crust, ideal for any pizza night.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 2 pizzas
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups all-purpose flour You can experiment with bread flour for a chewier texture.
  • 1.5 cups warm water Ensure the water is warm, not hot.
  • 1 packet active dry yeast (2 1/4 teaspoons) Check the freshness of your yeast.
  • 2 teaspoons salt Mix well to ensure even distribution.
  • 1 tablespoon olive oil Adds flavor and texture.
  • 1 teaspoon sugar Helps activate the yeast.

Method
 

Preparation
  1. In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
  2. In a large mixing bowl, combine the all-purpose flour and salt. Mix them well.
  3. Once the yeast is bubbly, pour it into the bowl with the flour mixture along with the olive oil. Combine until a sticky dough forms.
  4. Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  5. Place the kneaded dough into a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, until it doubles in size.
Baking
  1. After the dough has risen, punch it down to release the air. Divide it into two portions for two medium-sized pizzas or keep it whole for one extra-large.
  2. Roll out the dough to your desired thickness, top with your favorite ingredients, and bake in a preheated oven at 475°F (245°C) for 12-15 minutes until golden brown.

Notes

You can refrigerate leftover dough for up to 3 days or freeze it for 3 months. Let thaw overnight in the fridge and come to room temperature before shaping. For reheating, preheat oven to 375°F (190°C) and bake the leftover pizza for about 10 minutes.