Description
This simple 4-ingredient artisan pizza dough recipe creates a flavorful and airy crust that pairs perfectly with your favorite toppings. With detailed instructions and helpful notes, you’ll master the art of making delicious homemade pizza dough.
Ingredients
Units
Scale
For the Dough:
- 2 cups high-quality all-purpose flour, preferably 00 pizza flour, plus more for dusting
- 1 teaspoon kosher or fine sea salt
- 1 cup water, room temperature (at or near 70°F/21°C)
- 1/8 teaspoon active dry yeast
Additional:
- Extra-virgin olive oil for brushing
Instructions
- Prepare Yeast: Gently stir yeast into warm water and let stand for 10-15 minutes.
- Mix Dry Ingredients: Measure flour and salt into a bowl, stir, and let sit for 10 minutes.
- Combine Ingredients: Pour yeast mixture into flour, mix by hand until a sticky ball forms. Let rise for 1 hour.
- Fold Dough: Perform folds, cover, and let rise overnight.
- Divide and Pre-shape: Divide dough, shape into balls, and let proof for 5-6 hours.
- Cold Proof: Chill dough for at least 30 minutes before shaping and baking.
- Shape and Bake: Stretch dough, add toppings, and bake at 500ºF (260ºC) for 6-9 minutes.
Notes
- Flour: Substitutions and variations for different crust textures.
- Oil Usage: Minimal oil for brushing and proofing.
- Dough Hydration: Tips for handling high-hydration dough.
- Folding Techniques: Stretch-and-fold and coil fold methods explained.
- Cinching Method: Shaping dough balls for optimal structure.
- Flavor Development: Longer fermentation for enhanced taste.
- Same-Day Option: Instructions for a quicker turnaround.
- Baking Variations: Sheet pan and freezing recommendations.
- Reheating: Tips for warming up leftover pizza.
Nutrition
- Serving Size: 1 slice of pizza dough (1/8 of a 10” pizza)
- Calories: 120
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
