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Artisan Pizza Dough

This versatile artisan pizza dough is the perfect base for your homemade pizzas, allowing you to create delicious toppings for cozy nights in.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 2 pizzas
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups all-purpose flour (plus more for dusting) For a chewier crust, substitute with bread flour.
  • 1.5 teaspoons sea salt
  • 1 teaspoon sugar
  • 2 teaspoons instant yeast
Wet Ingredients
  • 1.5 cups warm water (about 110°F/43°C)
  • 2 tablespoons olive oil
Optional Ingredients
  • cornmeal For dusting your pizza stone or baking sheet.

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, sea salt, sugar, and instant yeast. Mix well.
  2. Make a well in the center and pour in the warm water and olive oil.
  3. Using a wooden spoon or your hands, gradually mix the ingredients together until a shaggy dough forms.
Kneading
  1. Transfer the dough onto a floured surface and knead for about 7-10 minutes until smooth and elastic. Add more flour if it’s sticky.
Rising
  1. Place the kneaded dough into a lightly oiled bowl, cover with a clean towel, and let it rise in a warm area for about 1-2 hours or until it doubles in size.
Shaping
  1. Once risen, gently punch down the dough, divide it into two or three pieces, and shape each into a ball. Let them rest for another 30 minutes.
Baking
  1. Preheat the oven to 475°F (245°C). Roll out the dough to your desired thickness on a floured surface.
  2. If using a pizza stone, sprinkle cornmeal on it to prevent sticking.
  3. Top with your favorite sauces, cheeses, and toppings. Bake for 12-15 minutes until the crust is golden and the cheese is melted.

Notes

For a flavored dough, try adding herbs or garlic powder. Store leftover dough in the fridge for 1-2 days or freeze for up to 3 months.