artisan pizza dough

This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor. 

artisan pizza dough- crispy, chewy, bubbly crust

(3 3/4 cups plus 2 tbsp) all-purpose or 00 flour

water

(1/4 tsp) instant yeast

(1 1/2 tsp) fine salt

Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 20- 30 minutes to rest. Sprinkle yeast over remaining warm water and set aside to hydrate.

Sprinkle salt over the surface of the dough. Stir yeast mixture and pour over dough. Lightly wet your hand, reach under the dough, and pull about a fourth of it over the top. Repeat until the center of the dough is covered. Then, using your thumb and fingers as pincers, squeeze and pinch off big chunks of dough. It’s okay to wet your hand a few times to prevent sticking. Pinch through the dough five to six times, rotating the bowl as needed. Fold the dough over itself a few times. Repeat pinching and folding until the yeast, extra water and salt are fully incorporated and a shaggy dough is formed. Cover the bowl and lest rest about an hour.

Fold the dough one time to develop the gluten. Lightly wet your hand, reach underneath the dough and pull about a quarter of the dough up just until you feel resistance, then fold it over the center. Rotate the bowl and repeat this folding four to five times, or until the dough has tightened into a ball. Take the entire ball of dough and invert it into a clean, lightly greased bowl, so the seam is down and the top is smooth. Cover and let rise until doubled in volume, 5- 6 hours.

Turn the dough out onto a floured work surface and cut in half. Working with one piece of dough at a time, shape into a ball as follows. Stretch out a quarter of the dough just until you feel resistance, then fold it back over the center. Repeat stretching and folding the remaining three edges until the center is covered and a loose ball is formed. Turn the ball over so the seam is down and place it on an un-floured area. Cup your hands around the dough and gently pull it towards you, dragging the bottom along the counter to create a bit of tension. Rotate the ball 90 degrees and drag it a few inches towards you again. Repeat rotating and gently dragging until the top of the dough tightens up and the ball is round.

Transfer to a greased plate and repeat with remaining dough. Lightly oil the tops, cover and let rest at room temperature for about an hour. Preheat oven at this time. If not using right away, cover tightly with plastic wrap and refrigerate until ready (for up to 2 days).

Place pizza steel, stone, or inverted baking sheet on the middle rack of the oven and preheat to 500°F (or as high as it will go). Let oven heat up for at least 45 minutes. Generously flour a pizza peel and set aside. Alternatively, lightly grease a cast iron pan with olive oil and set aside.

Place one dough ball on a floured surface and flatten the middle into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to gently shape the dough into a 12-inch circle. Lay on prepared pizza peel and adjust shape into a circle, being careful not to squish the outer edge. Jiggle the peel to make sure the dough isn’t sticking, and add more flour if it is. Alternatively, shape the dough to the size of your prepared cast iron pan, then place it inside.

Add sauce and toppings to pizza dough, leaving the 1-inch perimeter empty. Slide pizza onto the hot steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until cheese is melted and crust is golden and blistered. If using the cast iron pan, bake for 15- 20 minutes and broil for the last few minutes to get spots of char. Repeat with remaining pizza dough and toppings.

I literally never comment on recipes but this was too good not to. I've tried several different pizza crust recipes and they were just "ehhh". This was perfectly crispy and charred on the outside and chewy/fluffy/airy on the inside. My only difference was I was out of AP flour so had to substitute bread flour but was still perfect. Also i preheated a big cast iron skillet to 500 and baked about 7 minutes

This is an amazing pizza dough recipe , letting the flour mixture rest and adding the yeast bloom later made such an amazing crust came out beautiful light fluffy and airy and so very easy , The hardest part of this recipe is the long rise : ) .. love it

Thank you !!

I made it! And it's better than ANY pizza we've ever had. I made it trying to replicate brick oven pizza and it's perfect! My family loves it. Have you ever used this dough for calzones? Would i need to make any modifications?

This turned out wonderful! Great recipe!!

I’ve been searching for years and I found it! This is the first at home pizza recipe that I felt compared to my favorite pizza places, thank you so much!!!! This was also the first post I saw on your blog, can’t wait to check out the rest :)

I bought a pizza stone to try this recipe. The flavor and texture is amazing. I let it sit over night and it was so good. I did have trouble manipulating the dough. It would be great if you did a video showing how you shape it!

Just made it today. I want the video also...........but I did my best..........took my time....and time is what you need.....but let me tell you.  I was the best crust I've ever tried to make.  Light, air bubbles........crispy on the out side and soft and chewy on the inside.  YUMMY!!  I'd try it if I were you.............and think about it..........if it doesn't turn out ...........you've only wasted a little flour and some yeast.

OMG!!! This morning I didn't feel real confident in what I was doing eg.... pinching....folding.... we need that video :)  Apparently I didn't do bad cuz...........this dough was sooooooooo good.........just what I was looking for.  Made my day!! yummy, yummy, yu mmy.  It was so good my husband said .......well we never need to buy another pizza. lol ..lucky me  :)   He absolutely loved it.   Thank you.  How long will the spare stay in the fridge?

This was an amazing recipe!   Nothing new with the ingredients BUT the processing of  the dough created the best  homemade dough I’ve ever had (or personally made).   Thank you...THANK YOU for sharing!

Wonderful. Thanks so much! A fantastic recipe.

Absolutely the best pizza dough recipe I have ever made.  The crust was chewy and crispy and perfect. The video was exceptionally helpful; thank you!

Without any doubts the best pizza recipe I've tried. Over the summer I've gone through dozens of recipes in search of the perfect crust and this one won my heart. Takes quite a bit of time but it is oh so worth it. Thank you so much for sharing it, never imagined that googling "bubbly crusty pizza recipe" would get me such fine results. Greetings from Uruguay.

I’ve been looking for the perfect pizza crust—and This is it! So delicious and turned exactly like picture. Thank you so much for this wonderful recipe!

I found this dough precisely the texture I wanted.  Living in Europe, I have access to flour milled specifically for pizzas -- 00 in Italy or a modified T45 in France.  My dough had a wetter consistency than I see in the video.  I use a kitchen scale when cooking, particularly with new recipes, and I measured exactly according to the recipe and followed the instructions exactly.  I suspect that my flour contributed to the high moisture content of the dough.  Being so wet, I found the dough quite difficult to work in the shaping phase (again, my dough had a much wetter texture than in the video), requiring the use of quite a bit of additional flour.  My oven reaches about 265 degrees Celsius, and I baked my three pizzas (approximately 10 inches in diameter) on my cast iron comal.  I preferred the one I baked for 12 minutes.  My husband and I both found the efforts rewarded by the quality of the crust:  the slices did not droop when held horizontally; the bottom had crisped nicely; and the cornicione (outer edge) had a satisfying crisp exterior, a beautifully soft, bubbly interior, and a delightful chewiness.  I shall be making the dough again today with a couple of modifications:  increasing the flour to 520 g (to reduce the wetness a bit) and increasing the salt to 12 g (since one eats more crust with this style of pizza, we though the crust could benefit from a bit more salt.)  Also, I will let the dough ferment in the refrigerator for a day or two.  I usually ferment my other pizza doughs slowly in the refrigerator for at least a day.  The flavor develops much more from longer, slower fermentation, we find.  My enthusiasm for this recipe find, however, led me to abandon my principles and bake this crust without my usual patience.  I highly recommend this formula and method for making and baking a dough which results in a remarkably good pizza.

I too found the dough quite wet and lacking in salt, however, it is the best pizza dough I have ever made.

It's our silver wedding anniversary soon and we don't do smushy anniversary stuff these days, LOL, so we decided to treat ourselves to a Roccbox pizza oven!! I've been searching for a great dough recipe (have made my own for years; its ok, but nothing great), and now at last I found you! Cannot wait for the Roccbox to arrive next week to test this out! Thank you for sharing!

I doubled the recipe and saw my dough was a bit too wet and sticky so i added a bit more flour and let it rise. The top of my dough was a little dried out after rising for 6 hours so I was worried but needless to say, the crust turned out amazing!! My go-to recipe and I'm glad I have 3 more left to store away for the future. This was such a foolproof recipe and tasted like the best crust I ever had. I impressed the family and thank you for sharing.

Finally after years of trial and error I found this gem, getting the fluffy in my pizza and someone who understands how important this is - i've been searching forever and its missing in every other recipe i've ever found! 
I came back to this recipe after a while away and so excited to see the video. Very helpful in explaining the steps. I have shared this with many friends and family after they tried my pizza.

https://www.youtube.com/watch?v=q3OTtaCIEVA

RECIPE: https://www.withspice.com/blog/artisan-pizza-dough-crispy-chewy-bubbly-crust/

This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.

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The most viewed artisan pizza dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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artisan pizza dough- crispy, chewy,...

The most viewed artisan pizza dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine