Introduction

This artisan pizza dough recipe yields a crispy, chewy, and bubbly crust that’s perfect for homemade pizzas. With a long fermentation and simple folding technique, it develops excellent texture and flavor. Whether you bake on a pizza stone or in a cast iron pan, this dough delivers restaurant-quality results at home.

A close-up image of a thin pizza slice resting on a wooden surface. The pizza crust is golden brown with a slightly puffy edge showing airy texture inside. The cheese layer is melted with bubbles and some spots of light brown where it is cooked more. There is a light red tomato sauce layer visible under the cheese near the crust edge. The background shows a soft white marbled texture with blurred stacked white plates and faint green garnishes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g (3 3/4 cups plus 2 tbsp) all-purpose flour
375g (1 1/2 cups plus 2 tbsp) warm water, divided
1g (1/4 tsp) active dry yeast
10g (1 1/2 tsp) fine salt

Instructions

Step 1: In a large bowl, mix the flour with all but 1 tablespoon of the warm water until just combined. Cover and let it rest for 20 minutes. Meanwhile, sprinkle the yeast over the remaining warm water and set aside to dissolve.
Step 2: Sprinkle the salt over the dough’s surface. Stir the yeast mixture and pour it over the dough. Wet your hand slightly to reduce sticking, then fold the dough by stretching sections over the top repeatedly. Pinch off 5 to 6 chunks, fold the dough over itself several times, and repeat until the yeast and salt are fully incorporated into a shaggy dough. Cover and rest for about 1 hour.
Step 3: Develop the gluten by folding the dough again. Wet your hand, reach under the dough, stretch a section upwards, and fold it over the center. Rotate the bowl and repeat 4 to 5 times until the dough tightens into a ball. Invert the dough into a clean, lightly greased bowl with the seam down and a smooth top. Cover and allow it to rise until doubled, about 5 to 6 hours.
Step 4: Turn the dough onto a floured surface and divide it in half. Shape each piece into a ball by stretching one edge and folding it towards the center. Repeat with all edges until a loose ball forms. Place the ball seam-side down on an unfloured surface, then cup your hands around it and gently drag the dough towards you on the counter to create tension. Rotate and repeat until the surface tightens and becomes smooth and round.
Step 5: Transfer the dough balls to a greased plate, lightly oil the tops, cover, and let rest at room temperature for about 1 hour. If not using immediately, cover tightly with plastic wrap and refrigerate for up to 2 days. Preheat the oven during this resting time.
Step 6: Place a pizza steel, stone, or inverted baking sheet on the middle oven rack and preheat to 500°F (or the highest temperature). Let it heat for at least 45 minutes. Prepare a floured pizza peel or lightly oil a cast iron pan.
Step 7: On a floured surface, flatten one dough ball into a large disk, leaving a 1-inch thick edge. Hold the thick edge and gently use gravity to stretch the dough into a 12-inch circle. Transfer to the pizza peel and adjust the shape. Ensure it’s not sticking by jiggling the peel, adding more flour if necessary. Alternatively, shape the dough to fit your cast iron pan and place it inside.
Step 8: Add your favorite sauce and toppings, leaving the 1-inch perimeter free. Slide the pizza onto the hot steel and bake for 5 minutes. Turn on the broiler and broil for 2 to 4 minutes until the cheese melts and the crust is golden and blistered. If using a cast iron pan, bake for 15 to 20 minutes, then broil briefly to add spots of char. Repeat with remaining dough and toppings.

Tips & Variations

Use bread flour instead of all-purpose for an even chewier crust.
For extra flavor, let the dough ferment in the refrigerator for up to 48 hours instead of room temperature.
Adding a bit of olive oil to the dough can create a softer crust, but omit if you want a chewier texture.
If you don’t have a pizza stone or steel, using an inverted baking sheet works well to mimic a hot surface.

Storage

Store unused dough balls tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 2 days. Before using, let the dough come to room temperature for about an hour. For longer storage, freeze the dough balls for up to 3 months and thaw in the refrigerator overnight. Reheat gently before shaping.

How to Serve

A close-up side view of a pizza slice showing a thick, bubbly golden-brown crust with a soft, airy inside and melted cheese on top that is lightly browned and slightly uneven in texture, resting on a wooden surface with blurred white plates in the background on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but you can mix instant yeast directly with the flour without dissolving it in water first.

How long can I let the dough rise?

The dough can rise at room temperature for 5 to 6 hours as directed. For a slower, more flavorful rise, refrigerate for up to 48 hours. Avoid letting it rise too long at warm temperatures to prevent overproofing.