Description
A go-to Artisan Pizza Dough recipe that delivers a perfectly chewy interior, a wonderfully crisp exterior, and a subtle depth of flavor, elevating any pizza topping.
Ingredients
Scale
1 ½ cups warm water (105-115°F)
2 ¼ teaspoons active dry yeast
1 teaspoon granulated sugar
4 cups all-purpose flour, plus more for dusting
2 teaspoons fine sea salt
2 tablespoons olive oil, plus more for greasing
Instructions
- Activate the yeast by combining warm water, sugar, and yeast in a bowl and let sit for 5-10 minutes until foamy
- Combine dry ingredients by whisking together the flour and salt in a separate bowl
- Mix wet and dry by adding olive oil to the yeast mixture and gradually adding the flour mixture, mixing until a shaggy dough forms
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic
- Let the dough rise in a greased bowl for 1 to 1 ½ hours until doubled in size
- Punch down the dough and divide it, then optionally refrigerate for up to 3 days for better flavor
- Shape the dough, add toppings, and bake at 450-500°F for 8-15 minutes
Notes
Store unbaked dough wrapped in plastic wrap in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 0mg