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Artisan Pizza Dough

Artisan Pizza Dough

Learn to create the perfect Artisan Pizza Dough for delicious homemade pizzas, showcasing puffy crusts and chewy textures.
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Prep Time 15 minutes
Cook Time 8 minutes
Resting Time 1 day
Total Time 1 day 2 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 2 pizzas
Calories 320 kcal

Equipment

  • mixing bowl
  • Baking Steel or Stone
  • pizza peel
  • Oven

Ingredients
  

Dough

  • 2 cups King Arthur Unbleached Bread Flour Substitute all-purpose flour if desired.
  • ⅛ teaspoon active dry yeast
  • ½ teaspoon granulated sugar
  • 1 ¼ teaspoons table salt
  • ¾ cup water Lukewarm.

Toppings

  • Veg Vinaigrette For Veg Vinaigrette Pizza, top with red sauce, mozzarella, butternut squash, etc.
  • Smokey-Sweet Pizza Ingredients Use BBQ sauce, mozzarella, sliced pears, bacon, etc.

Instructions
 

Preparation

  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir all of the ingredients together. Cover and let rise at room temperature for 24 hours.
  • Preheat the oven to 500°F to 550°F with a baking steel or stone inside. Preheat for 30 minutes.
  • Divide the dough in half and transfer to a well-floured surface.
  • Stretch and fold the dough by pulling one end away from the other and folding it back. Repeat on all sides.
  • Form the dough into smooth, round balls and place seam-side down in floured bowls. Cover and proof for 45 minutes to 1 hour.
  • Transfer to a floured work surface, dust the top with flour, and gently depress the dough.
  • Stretch the dough into a circle about 10" to 12" in diameter and place on a floured pizza peel or parchment.
  • Lightly sauce the dough and add toppings of choice.
  • Turn on the broiler and transfer the pizza to the steel or stone. Ensure at least 8" of space between the pizza and broiler.
  • Gently slide the pizza onto the steel or stone and bake for approximately 6-8 minutes until bubbly and charred.
  • Remove from the oven, top with freshly grated Parmesan if desired, slice, and serve immediately.
  • Repeat with remaining dough and toppings.

Notes

Dough can be stored in the fridge for up to six days. Avoid burning parchment paper by trimming excess before baking.

Nutrition

Serving: 1pizzaCalories: 320kcalCarbohydrates: 60gProtein: 10gFat: 1gSodium: 370mgPotassium: 120mgFiber: 2gSugar: 1gCalcium: 1mgIron: 3mg
Keyword Artisan Pizza Dough, Homemade Pizza, No-Knead Dough, Pizza Crust, Pizza Recipe, Roman Pizza
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