Artisan Pizza Dough

The preparation of artisanal pizza dough is not overly complicated, but it does call for some consideration and preparation. For a crust that is tasty, chewy, and crisp, you need to give it enough time to ferment completely.

Where can I find the recipe for the greatest pizza dough?
Time is the most important factor in making a perfect pizza, despite the fact that pizza is commonly known as a cuisine that is convenient. A slow fermentation process is responsible for the chewy-crispy texture and rich flavor that our pizza dough possesses. The process starts with a sourdough starter, also known as a levain, or a straightforward mixture of flour, water, and active dry yeast, also known as poolish, which is allowed to ferment for a period of twelve hours. Overnight, fermentation and flavor development in the dough are possible with one of the two approaches.

Artisan Pizza Dough
Artisan Pizza Dough

Is it more effective to stretch pizza dough or to roll it out?
When it comes to final shape, stretching is the way that is recommended, unless you are trying for a really thin pizza. The development of gluten and the creation of dough that is evenly elastic and forgiving to work with are both results of stretching the dough in a strategic manner during the initial fermentation stage. One pizza of 10 inches in diameter may be made from each dough ball that weighs 9 ounces. This is a personal-sized pie that is also simple to move around on home countertops and in ovens.

Observations from the culinary and wine testing kitchen
This dough can easily be doubled for use in pizza parties; it is made overnight. cooking a double batch of pizza is an excellent method to get the hang of shaping and baking the dough if you are new to cooking pizza. As the saying goes, practice makes perfect. The uncooked dough can be frozen if you are not preparing food for a large group of people or if you just want to get ahead of the game. Put dough balls in separate pint containers that are appropriate for the freezer and lightly oil them. Freeze them for up to two weeks. Put them in the refrigerator for at least twelve hours, but no longer than two days, to allow them to thaw.


2 1/4 cups (about 18 ounces or 510 grams) warm water (about 80°F)

 210 grams poolish or 235 grams levain (see Note)

7 cups (about 1 pound 13 3/4 ounces or 850 grams) organic unbleached bread flour (such as King Arthur), plus more for work surface

1 tablespoon (about 1/2 ounce or 16 grams) fine sea salt

2 tablespoons (about 3/4 ounce or 20 grams) extra-virgin olive oil, plus more for greasing


Stir together 2 1/4 cups warm water and levain in a large bowl until levain is mostly dissolved. Add flour and salt. Stir using a wooden spoon to form a shaggy dough. When dough becomes too stiff to stir with spoon, knead dough in bowl to form a ball. Turn dough onto a clean work surface and knead until there are no dry patches of flour, about 1 minute. (Dough will be sticky. To easily clean doughy hands, sprinkle hands lightly with flour and rub together over a trash can to loosen any stuck dough.) Place dough in a clean large bowl and drizzle with oil. Knead dough in bowl until oil is incorporated, about 1 minute. Cover bowl tightly with plastic wrap and let rest at room temperature until dough begins to rise, about 1 hour.

Artisan Pizza Dough
Artisan Pizza Dough

Uncover dough; starting at edge of bowl farthest from body, use a wet hand to lift edge of dough and stretch until there is tension, approximately 1 foot in the air. Press the dough in toward the center; rotate bowl 90 degrees and repeat motion to fold dough four times total. Flip dough seam side down; cover tightly with plastic wrap and let stand 1 hour. Repeat folding process one more time.

Cover dough bowl tightly with plastic wrap and let stand at room temperature until tripled in volume, about 12 hours, or refrigerate until increased in volume 2 1/2 to 3 times, at least 24 hours or up to 48 hours.

Line a large rimmed baking sheet with plastic wrap, leaving about 3 inches of overhang on all sides; lightly grease plastic wrap with oil. Alternatively, lightly grease insides of six lidded plastic pint containers with oil. Set aside.

Uncover dough and gently press to release air bubbles. Turn dough out onto a heavily floured work surface. Divide dough evenly into six portions (about 9 ounces or 255 grams each). Working with one dough piece at a time, stretch and fold four corners of dough in toward center. Flip dough seam side down. Using a bench scraper and a lightly floured hand, drag dough across work surface, rotating dough gradually with your hand as you pull it with bench scraper, until dough forms a taut ball. Using bench scraper, transfer dough ball, seam side down, to prepared baking sheet (or to one prepared pint container). Repeat process with remaining five dough pieces, spacing evenly apart on baking sheet and pulling plastic wrap up between dough balls to prevent sticking (or place in six oiled plastic pint containers). Cover tightly with plastic wrap or lids.


Artisan Pizza Dough
Artisan Pizza Dough

For faster dough, let proof at room temperature 1 hour and then refrigerate at least 1 hour or up to 5 hours. Alternatively, for more flavorful dough, let dough proof more slowly in refrigerator, at least 6 hours or up to 3 days.


What is artisan pizza dough?

An artisan pizza dough is a type of pizza dough that is often created from materials of a high quality and is frequently prepared using processes that are considered to be traditional or artisanal. The slow fermentation process and little handling are responsible for its tasty and slightly chewy texture, which is a well-known characteristic of this product.

What ingredients are commonly used in artisan pizza dough?

High-protein bread flour, water, yeast (either active dried yeast or instant yeast), salt, and occasionally a tiny amount of olive oil or sugar for enhanced taste and texture are the ingredients that are typically used in the preparation of artisan pizza dough.

Can I use all-purpose flour instead of bread flour for artisan pizza dough?

Although bread flour is preferable due to its higher protein content and ability to produce gluten, you can use all-purpose flour as a substitute for bread flour. Even though the texture of the dough could be slightly different, it is still possible to make a delicious pizza crust for an artisan pizza using this method.

Do I need to use a pizza stone to bake artisan pizza dough?

It is not technically necessary to use a pizza stone for baking artisan pizza dough; nevertheless, using one can assist generate a crispier crust and simulate the cooking conditions of a typical pizza oven. Excellent results can also be achieved by using a cast-iron skillet or a baking sheet that has been warmed.

How long should I let artisan pizza dough rise?

There are a number of elements that can influence the rising time of artisan pizza dough, including the ambient temperature, the activity level of the yeast, and the flavor development that is desired. In most cases, the dough is allowed to rise at room temperature for one to two hours, and then subsequent to that, it undergoes a longer period of cold fermentation in the refrigerator, which can last for up to 72 hours or even longer.

Can I freeze artisan pizza dough?

If you want to use it at a later time, you can freeze artisan pizza dough. After the dough has been allowed to rise for the first time, divide it into separate sections, wrap each portion tightly in plastic wrap or aluminum foil, and then store them in a freezer bag or another container that blocks air completely. If you want to use the frozen dough, you should let it thaw in the refrigerator overnight.

What is the best way to stretch artisan pizza dough?

In order to stretch artisan pizza dough, first use your fingertips to gently flatten the ball of dough into a disk, and then place the disk on a surface that has been lightly dusted with flour. You can use your hands or a rolling pin to gently stretch and shape the dough into a round or oval shape. Be cautious not to overwork the dough or tear it while you do this.

Can I make artisan pizza dough without yeast?

Baking powder and baking soda are two examples of alternative leavening agents that can be used to manufacture pizza dough without the use of yeast. Yeast is generally used to leaven pizza dough, which is what gives pizza dough its distinctive texture and flavor. However, the flavor and texture may be different from the classic pizza dough used by artisan pizza makers.

What temperature should I bake artisan pizza dough at?

It is recommended that you preheat your oven to the greatest temperature possible, which is normally between 450 and 500 degrees Fahrenheit (232 and 260 degrees Celsius). It is possible to obtain a crisp crust and a short cooking time by using a hot oven, which ultimately results in a superb artisan pizza.



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