Description

This artisan pizza dough recipe yields a crispy, chewy, and bubbly crust perfect for homemade pizzas. The dough undergoes a slow, no-knead fermentation process that develops complex flavors and an airy texture. Ideal for baking on a pizza steel, stone, or cast iron pan, it creates restaurant-quality pizzas with a golden, blistered crust.

Ingredients

Scale

Dry Ingredients

500g (3 3/4 cups plus 2 tbsp) all-purpose flour
1g (1/4 tsp) active dry yeast
10g (1 1/2 tsp) fine salt

Wet Ingredients

375g (1 1/2 cups plus 2 tbsp) warm water, divided

Instructions

Mix and Rest: Combine the flour and all but 1 tablespoon of the warm water in a large bowl until just mixed. Cover and let the mixture rest for 20 minutes to hydrate the flour properly.
Dissolve Yeast and Incorporate Salt: Sprinkle the yeast into the remaining tablespoon of warm water to dissolve. Then sprinkle the salt evenly over the dough surface. Stir the yeast mixture and pour it over the dough. Using a wet hand, fold the dough multiple times by stretching sections over the center, then pinch off small chunks, folding repeatedly until a shaggy dough forms. Cover and rest for about 1 hour.
Gluten Development: Lightly wet your hand, stretch a section of the dough upward, and fold it over the center. Rotate and repeat four to five times until the dough tightens into a ball. Invert the dough into a lightly greased bowl seam side down, cover it, and let it rise until doubled in volume, about 5 to 6 hours.
Divide and Shape Dough Balls: Turn the risen dough onto a floured surface and divide it into two portions. Shape each portion into a tight ball by stretching and folding edges over the center four times, then gently drag and rotate the dough to form tension and create a smooth, round ball with the seam underneath.
Final Rest: Place dough balls on a greased plate, lightly oil the tops, cover, and let them rest at room temperature for about 1 hour. If not using immediately, cover tightly with plastic wrap and refrigerate for up to 2 days.
Preheat Oven and Prepare Baking Surface: Place a pizza steel, stone, or inverted baking sheet on the middle rack of your oven and preheat to 500°F (or the highest setting) for at least 45 minutes to get it thoroughly heated. Flour a pizza peel generously or lightly grease a cast iron pan with olive oil as an alternative.
Shape the Pizza: On a floured surface, flatten one dough ball center into a large disk, leaving a 1-inch thick lip around the edges. Hold the thick crust edge and use gravity to stretch the dough into a 12-inch circle. Transfer it onto the floured pizza peel or into the prepared cast iron pan, adjusting shape as needed.
Add Toppings and Bake: Spread sauce and toppings on the dough, leaving the 1-inch perimeter free. Slide the pizza onto the hot steel or stone and bake for 5 minutes. Then switch on the broiler and broil for 2 to 4 minutes until the cheese melts and the crust is golden with blistered spots. If using a cast iron pan, bake for 15 to 20 minutes, then broil in the last few minutes to achieve charred spots. Repeat with the remaining dough and toppings.

Notes

The long rise time significantly enhances flavor and texture, so plan ahead.
Use a pizza steel or stone preheated thoroughly to achieve a crispy bottom crust.
Keeping the dough lightly oiled during resting prevents sticking and drying out.
Broiling at the end creates characteristic blistering and caramelization on the crust and cheese.
This dough can be refrigerated up to 2 days before baking for convenience.
Handle the dough gently to keep bubbles intact for a bubbly crust texture.

Prep Time: 1 hour 20 minutes
Cook Time: 15 to 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian

Keywords: artisan pizza dough, crispy pizza crust, chewy pizza crust, bubbly pizza crust, homemade pizza, pizza dough recipe, no-knead pizza dough