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Artisan pizza dough- crispy, chewy, bubbly crust

Artisan Pizza Dough - Crispy, Chewy, Bubbly Crust

This artisan pizza dough recipe transforms basic pantry staples into a professional-quality crust with crispy edges, chewy texture, and beautiful airy bubbles. Using a simple no-knead method and slow fermentation process, it creates pizza that rivals high-end pizzerias. The dough can be refrigerated for up to 3 days to develop even more complex flavors.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 and 2/3 cup flour (all purpose or whole wheat)
  • 1 and 1/2 cups water (at room temperature)
  • 2 tsp fine sea salt
  • 2 tsp instant yeast

Equipment

  • large mixing bowl
  • Rubber spatula or wooden spoon
  • Plastic wrap or tight lid
  • pizza stone
  • parchment paper
  • Pizza peel or baking sheet
  • Rolling Pin

Method
 

Instructions
  1. Stir together the flour, salt and yeast in a large bowl. Mix in the water and use a rubber spatula or wooden spoon to work the dough until fully combined. Shape loosely into a ball.
  2. Cover the dough with plastic wrap or a tight lid and allow to rise at room temperature for 2-3 hours until bubbly and doubled in size.
  3. Optional: After rising, place covered in the refrigerator for up to 3 days.
  4. Preheat the oven to 475 °F. Place a pizza stone on the centre rack.
  5. Prepare 4 sheets of parchment paper. Rip into 12 inch/30 cm long sheet and lightly flour.
  6. Use a knife or spatula to divide the dough into 4 (or 8 for individual pizzas). Flour your hands and scoop 1/4 of the dough out of the bowl, lightly shape into a round ball and place in the centre of the prepared parchment.
  7. Flour a rolling pin and starting from the centre of the dough, roll out, rotating the parchment after each roll in order to shape it into a circle. If it seems tough to roll, leave it for 5-10 minutes to allow the gluten to relax.
  8. Top with 1/4 cup of sauce, 1-2 cups of desired toppings and 1 and 1/2 cups of cheese.
  9. Slide the assembled pizza onto a pizza peel (still on the parchment) or the back of a large baking sheet. Carefully transfer on to the heated pizza stone.
  10. Bake for 9-11 minutes until the crust is golden and the cheese is lightly brown and bubbly.
  11. Transfer the cooked pizza off the baking stone and back onto the peel/baking sheet (BE CAREFUL- it's hot!). Place on a cooling rack for a couple of minutes.
  12. Peel the parchment paper from the bottom, slice and serve.

Notes

For best results, use room temperature water to activate yeast properly. The dough can be refrigerated for up to 3 days for enhanced flavor development. If the dough resists rolling, let it rest 5-10 minutes to relax the gluten. Use a preheated pizza stone or upside-down baking sheet for optimal crispness.