Artisan Pizza Dough with Crispy, Chewy, Bubbly Crust Recipe

Introduction

This artisan pizza dough recipe delivers a crispy, chewy, and bubbly crust that’s perfect for homemade pizzas. With simple ingredients and a little patience, you can achieve a professional-quality base right in your kitchen.

Ingredients

• 4 cups (500g) bread flour (plus extra for kneading)
• 1 ½ tsp salt
• 1 ½ tsp instant dry yeast
• 1 ½ cups (360ml) warm water (about 105°F/40°C)
• 2 tbsp olive oil (plus more for greasing)
• Optional: 1 tsp sugar or honey

Instructions

1. Step 1: In a large bowl, combine the warm water and sugar or honey if using. Sprinkle the yeast on top and let it foam for 5–10 minutes.
2. Step 2: Add the bread flour, salt, and olive oil to the yeast mixture. Mix until a rough dough forms.
3. Step 3: Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it, and let it rise for 1–2 hours at room temperature, or refrigerate for 8–48 hours for a cold fermentation to develop extra flavor.
5. Step 5: Punch down the dough, divide it into portions, and shape each into a ball. Let the dough rest for 15–20 minutes.
6. Step 6: Stretch the dough to your desired shape and thickness.
7. Step 7: Preheat your oven to its highest temperature with a pizza stone or baking surface inside to get it very hot.
8. Step 8: Add your favorite toppings and bake the pizza on the preheated surface for 8–12 minutes, until the crust is golden and bubbly.

Tips & Variations

• For a more flavorful crust, try the cold fermentation in the refrigerator for 24 to 48 hours.
• You can substitute bread flour with high-protein all-purpose flour if necessary, but bread flour gives better chewiness.
• Adding sugar or honey helps activate the yeast faster and can enhance browning of the crust.
• If you don’t have a pizza stone, use an inverted baking sheet preheated in the oven as a good alternative.

Storage

Store any unused dough balls in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before stretching and baking. You can also freeze dough balls for up to 3 months; thaw overnight in the refrigerator before use. Leftover baked pizza is best reheated in a hot oven or a skillet to revive crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without instant dry yeast?

You can use active dry yeast instead, but dissolve it in warm water first and let it activate for 5 minutes before mixing with the flour.

How do I get a bubbly, airy crust?

Longer fermentation, proper kneading, and high oven heat all contribute to a bubbly, airy crust. Letting the dough rest after shaping also helps those bubbles develop during baking.

Artisan Pizza Dough with Crispy, Chewy, Bubbly Crust Recipe

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4.6 from 70 reviews

This artisan pizza dough recipe yields a crispy, chewy, and bubbly crust, perfect for homemade pizzas. The dough is made with simple ingredients and can be prepared through cold fermentation for enhanced flavor and texture. Baked on a preheated pizza stone at the highest oven temperature, it produces a classic pizzeria-quality crust that is delightfully airy and crisp.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 8-12 minutes
• Total Time: 1 hour 30 minutes to 2 days (including fermentation)
• Yield: 2 medium-sized pizzas 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 cups (500g) bread flour (plus extra for kneading)
• 1 ½ tsp salt
• 1 ½ tsp instant dry yeast
• 1 ½ cups (360ml) warm water (about 105°F/40°C)
• 2 tbsp olive oil (plus more for greasing)
• Optional: 1 tsp sugar or honey

Instructions

1. Activate the yeast: In a large bowl, combine warm water and sugar or honey if using. Sprinkle the instant dry yeast on top and let it foam for 5–10 minutes to ensure the yeast is active and ready to work.
2. Mix the dough: Add bread flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms, combining all ingredients into a shaggy mass.
3. Knead the dough: Transfer the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic, which helps develop gluten for structure and chewiness.
4. First rise: Place the kneaded dough into a greased bowl, cover it with a cloth or plastic wrap, and let it rise for 1–2 hours at room temperature. Alternatively, refrigerate the dough for 8–48 hours to allow cold fermentation for deeper flavor and improved texture.
5. Divide and rest: Punch down the risen dough to release excess gas, divide it into desired portions, and shape each into a ball. Let the dough balls rest for 15–20 minutes to relax the gluten, making stretching easier.
6. Shape the dough: Stretch each dough ball gently to your preferred pizza shape and thickness, preparing it for topping.
7. Preheat oven: Preheat your oven to the highest temperature possible and place a pizza stone or baking surface inside to heat thoroughly, mimicking a professional pizza oven environment.
8. Add toppings and bake: Add your favorite pizza toppings on the shaped dough and bake it on the preheated stone or baking surface for 8–12 minutes, until the crust turns golden brown and bubbles form, indicating perfect crispy and chewy texture.

Notes

• Using bread flour is essential to achieve a chewy texture due to its higher protein content.
• Cold fermentation (refrigerating the dough) improves dough flavor and makes the crust airier and tastier.
• Allowing the dough to rest before shaping helps in easy stretching and better texture.
• Preheating a pizza stone or baking steel is crucial for a crispy bottom crust similar to professional pizza ovens.
• You can adjust water temperature to about 105°F/40°C to optimally activate the yeast without killing it.
• Add sugar or honey for a slightly sweeter flavor and to help yeast fermentation.

Keywords: artisan pizza dough, crispy pizza crust, chewy pizza crust, homemade pizza, pizza dough recipe, authentic pizza dough, pizza stone baking