Simple 4-Ingredient Artisan Pizza Dough Recipe

If you’re dreaming of pizza night with golden, airy crusts and the flavor of an Italian bakery, this Simple 4-Ingredient Artisan Pizza Dough is your new best friend. Minimal effort, only four essential ingredients, and a little patience are all you need to create pizzeria-quality pizza from your own kitchen—no fancy equipment required!

Ingredients You’ll Need

When pizza is this simple, each ingredient truly matters. The beauty of the Simple 4-Ingredient Artisan Pizza Dough is in its humble lineup—every component adds something extraordinary to the flavor, texture, and overall experience of your pizza. Here’s why each one counts:

• High-quality all-purpose flour (or 00 pizza flour): This forms the backbone of your crust. 00 flour brings that classic tender-yet-chewy Neapolitan texture, but bread or regular all-purpose flour work beautifully if that’s what you have on hand.
• Kosher or fine sea salt: More than just seasoning—salt strengthens the dough, develops gluten, and keeps your crust lively and flavorful rather than bland.
• Water (room temperature): The unsung hero for hydration! Since this is a high-hydration dough, water is key for those gorgeous bubbles and an open crumb.
• Active dry yeast: Just a pinch is enough to gently ferment the dough overnight, contributing deep, developed flavor and that artisan rise.
• Extra-virgin olive oil (for brushing): Not in the dough itself, but brushing it on locks in moisture and prevents the dreaded “pizza skin” during proofing.

Variations

One of the best things about Simple 4-Ingredient Artisan Pizza Dough? Its versatility! Use these ideas to put your personal spin on it—whether you’re looking for a heartier crust, need to work around dietary needs, or want to tinker just for fun.

• Whole Wheat Swap: Replace up to one-third of the flour with whole wheat for a nuttier, more robust crust—perfect for Mediterranean or veggie-forward toppings.
• Classic Bread Flour: Use bread flour for a chewier, slightly thicker crust; ideal for New York-style slices or anyone chasing that golden, bubbly edge.
• Gluten-Free Adaptation: Try a high-quality gluten-free all-purpose blend and increase the hydration slightly if needed. Results may vary, but you’ll still get delicious homemade pizza!
• Sheet Pan or Skillet Pizza: Instead of individual rounds, press the dough into a sheet pan or an oiled cast-iron skillet for a fun “grandma” pie or deep-dish adventure.

How to Make Simple 4-Ingredient Artisan Pizza Dough

Step 1: Hydrate the Yeast

In a small bowl, gently stir your active dry yeast into room temperature water and let it stand for about 10-15 minutes. You’ll see a creamy, slightly foamy layer form on top—this means your yeast is alive and ready to start working its magic!

Step 2: Mix Flour and Salt

Combine your flour and salt in a medium bowl, giving them a quick stir to blend. Let this mixture sit for about 10 minutes; this brief pause allows the flour to settle in, which helps the final dough hydrate more evenly.

Step 3: Form the Dough and Start Folding

Pour your yeast-water mixture into the flour and, using a spatula at first, mix just until everything is roughly combined. Now set the spatula aside and, with clean wet hands, begin mixing by hand. Use the stretch-and-fold method: reach under the dough, lift a section up, and fold it over the top. Turn the bowl and repeat this a few times. Don’t worry if the dough is sticky right now—that means you’re on the right track!

Step 4: First Proof and Gentle Stretching

Sprinkle a touch of flour over the sticky dough, cover with a dry tea towel, and let it rest for an hour. You’re looking for a puffy, smooth dough that’s grown about 30% in size. Next, use wet hands to stretch one side of the dough from the center out and fold it over, turning and repeating until you’ve made four folds total for strength. Flip the ball over (seam down), dust with flour, cover, and give it another hour to rise.

Step 5: Coil Folds & Overnight Rise

Time for the coil folds! Using wet hands, lift the dough from the middle, let it stretch, then tuck the loose end underneath. Rotate and repeat until you’ve done this 4-6 times. Brush the whole dough ball with olive oil, tightly cover, and set aside overnight (or at least 8-10 hours). While you sleep, flavor and air bubbles develop for that signature artisan texture!

Step 6: Portion and Pre-Shape the Dough

When the dough has doubled or tripled by morning, flour your work surface and gently turn out the dough. Use a bench scraper to divide it into equal portions—two for large pizzas or three for smaller. Flour your hands, then pre-shape each into a tight ball using the “cinching” method: fold each section inward and pinch the seams, repeating until the surface is smooth and taut.

Step 7: Proof and Cold Rest

Place your dough balls into a lightly floured covered dish or baking sheet and let them proof at room temperature for 5-6 more hours. When you’re nearly ready to bake, transfer the dough (still covered) to the fridge for at least 30 minutes; this makes stretching far, far easier!

Step 8: Shape, Top, and Bake

Once chilled, gently stretch your dough ball outwards from the center using floured hands, being extra careful to leave the puffy 1-inch edge intact for that beautiful artisan crust. Move the shaped dough to parchment paper, top with sauce and all your favorites, and bake at 500ºF (260ºC) for 6-9 minutes until golden and bubbly. For extra char, finish under the broiler for up to 2 minutes—just like a real pizzeria!

How to Serve Simple 4-Ingredient Artisan Pizza Dough

Garnishes

After baking, let your creativity shine with a drizzle of good olive oil, a handful of fresh basil, or a final dusting of flaky sea salt. Chili oil, pickled onions, or a quick grate of hard cheese (like Parmesan or Pecorino) can add bright pops of flavor and elevate the finished slice to pure bliss.

Side Dishes

Balance out your pizza party by serving your pies alongside a crisp arugula salad, an herby antipasto platter, or bowls of marinated olives. Roasted vegetables or a fresh tomato-cucumber salad make for vibrant, colorful pairings that refresh every bite.

Creative Ways to Present

Try cutting your pizzas into rustic squares for an easy shareable appetizer, or make mini personal-sized pies so everyone can customize their toppings. Serve straight from a wooden board for an authentic “pizza al taglio” vibe, or pop the baked pizza onto a cooling rack right out of the oven to keep the bottom crisp for serving.

Make Ahead and Storage

Storing Leftovers

Leftover pizza is a highlight all its own! Store baked slices in an airtight container in the refrigerator for up to 3 days. If you have any extra dough, keep the balls in a covered container and use within 48 hours for best texture.

Freezing

You can absolutely freeze this dough! After shaping into balls, pop them into airtight containers or well-sealed freezer bags and freeze for up to 3 months. When ready, thaw overnight in the fridge (or at room temp for 4-8 hours), then let rise until soft and puffy before shaping and baking.

Reheating

For reviving leftover slices, arrange them on a baking sheet and reheat at 350ºF (177ºC) for about 5 minutes, just until warmed through. This keeps your crust crisp and prevents that dreaded microwave sogginess.

FAQs

Final Thoughts

There’s nothing quite like the joy of pulling a bubbling, golden pizza out of your own oven—especially when it starts with a foolproof, flexible recipe like this Simple 4-Ingredient Artisan Pizza Dough. I hope you give it a try soon and make it the foundation of your own pizza nights. Happy baking, and don’t forget to savor every crispy, chewy bite!

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