Artisan Pizza Dough

In recent years, artisan pizza has surged in popularity, transforming a simple meal into a gourmet experience. The secret to elevating this beloved dish lies in the dough. A good pizza dough serves as the foundation for an unforgettable pizza, contributing to its texture, flavor, and overall enjoyment. While frozen or store-bought dough can suffice in a pinch, nothing compares to the satisfaction of crafting your own pizza dough from scratch. The process allows you to control the ingredients, experiment with flavors, and, ultimately, enjoy the pride that comes with creating a culinary masterpiece right in your own kitchen.

Discover how to make the perfect artisan pizza dough at home with this simple recipe! Using just a few ingredients like flour, sea salt, sugar, instant yeast, warm water, and olive oil, you’ll create a deliciously chewy and crispy crust. After a little kneading and rising time, you can shape your dough into personal-sized pizzas or share with friends. Ideal for pizza night! Bake at high heat, add your favorite toppings, and enjoy!

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Ingredients

4 cups all-purpose flour (plus extra for dusting)

1 ½ teaspoons sea salt

2 teaspoons sugar

1 teaspoon instant yeast

1 ½ cups warm water (about 110°F)

2 tablespoons olive oil

Cornmeal (for dusting)

Instructions

In a large bowl, combine the flour, sea salt, sugar, and instant yeast. Mix well to ensure that the salt and sugar are evenly distributed.

Create a well in the center of the dry ingredients and pour in the warm water and olive oil. Using a wooden spoon or your hands, mix until a shaggy dough begins to form.

Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Avoid adding too much flour during kneading—just enough to prevent sticking.

Shape the kneaded dough into a ball and place it in a lightly greased bowl, covering it with plastic wrap or a damp towel. Allow it to rise in a warm place for 1-2 hours, or until it has doubled in size.

After the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface once more and divide it into two equal portions for larger pizzas or four smaller portions for personal-sized pies.

Shape each portion into a ball, cover them with a damp cloth, and let them rest for an additional 30 minutes to 1 hour. This resting period helps relax the gluten, making the dough easier to stretch.

Preheat your oven to the highest setting (usually around 475°F to 500°F) and place a pizza stone or baking sheet inside to heat up.

On a floured surface, take one dough ball and flatten it gently with your fingers. Use a rolling pin or your hands to stretch it into your desired shape. Aim for a thickness of about ¼ inch, leaving a slightly thicker edge for the crust.

Transfer the stretched dough onto a pizza peel dusted with cornmeal or a lightly greased baking sheet. Add your favorite toppings.

Bake in the preheated oven for 10-12 minutes, or until the crust is golden brown and crispy.

Prep Time: 20 minutes | Total Time: 3 hours | Servings: 2-4 pizzas