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artisan pizza dough

Artisan Pizza Dough: Perfectly Chewy & Crispy Every Time

This artisan pizza dough is my secret weapon for recreating pizza perfection with a chewy texture and crispy crust.
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Prep Time 30 minutes
Cook Time 10 minutes
First Rise 6 hours
Total Time 6 hours 40 minutes
Servings: 4 pizzas
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 500 g 00 Flour Essential for structure and achieving that perfect chewiness
  • 375 g Water Provides necessary hydration for texture
  • 0.25 tsp Instant Yeast Promotes fermentation and rising
  • 10 g Salt Accentuates flavor and strengthens gluten structure
For Variations
  • Bread Flour (optional) Swap some or all of the 00 flour for different texture
  • Dried Herbs/Spices (optional) Mix in herbs like oregano or basil for flavor

Equipment

  • Mixing bowl
  • Damp cloth
  • Floured surface
  • Oven
  • Pizza stone or baking sheet

Method
 

Step-by-Step Instructions for Artisan Pizza Dough
  1. In a large mixing bowl, combine 500g of 00 flour with 375g of water. Stir until the flour is fully hydrated, resulting in a shaggy dough. Cover and let rest for 20-30 minutes.
  2. Sprinkle 1/4 teaspoon of instant yeast and 10g of salt evenly over the dough. Gently mix until fully incorporated.
  3. Cover the bowl with the damp cloth and let the dough rise for about 6 hours at room temperature.
  4. Lightly flour a clean surface and turn the dough out. Stretch and fold into a rectangular shape, then divide into equal portions and shape each into a ball.
  5. Let the shaped dough balls rest for about 1 hour before baking.
  6. Preheat the oven to its highest setting, around 500°F, then bake the dough for 8-10 minutes.

Nutrition

Serving: 1pizzaCalories: 300kcalCarbohydrates: 60gProtein: 10gFat: 1gSodium: 200mgPotassium: 80mgFiber: 2gCalcium: 1mgIron: 5mg

Notes

Embrace the wetness of the dough; it should be sticky. Avoid adding too much flour while handling.

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