Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in a 1:1 ratio. Instant yeast does not need to be dissolved in water before mixing, so you can add it directly to the flour.

How do I know when my dough is ready to bake?

The dough should feel light, airy, and slightly puffy. If you gently press it with a finger, it should slowly spring back. If it stays indented, it may be overproofed.

What’s the best way to get a crispy bottom crust?

Baking on a preheated pizza stone or baking steel at a high temperature (500°F or higher) helps develop a crispy, golden-brown crust. Let your oven heat for at least 45 minutes before baking.

Artisan Pizza Dough - Superb Recipe

Description

This artisan pizza dough creates a chewy, crispy, and bubbly crust with rich, deep flavor. Using high hydration and slow fermentation, this dough mimics the quality of traditional pizzeria-style pizza, all from your home oven. Perfect for beginners and pizza lovers alike, this recipe ensures a delicious and authentic pizza experience with minimal effort.

Ingredients

Scale

3 ¾ cups + 2 tablespoons (500g) all-purpose flour
1 ½ cups + 2 tablespoons (375g) warm water, divided
¼ teaspoon (1g) active dry yeast
1 ½ teaspoons (10g) fine salt

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Instructions

Mix the flour and water: In a large mixing bowl, combine the flour and all but 1 tablespoon of warm water. Stir until a shaggy dough forms, then cover and let it rest for 20 minutes to allow the flour to fully hydrate.
Activate the yeast and add salt: Sprinkle the yeast over the remaining warm water and let it dissolve for a minute. Sprinkle the salt evenly over the dough. Pour the yeast mixture over the dough and mix by folding and pinching the dough until everything is fully incorporated. The dough will be sticky but should come together into a rough mass.
Perform the stretch and fold technique: Wet your hand to prevent sticking, then grab a section of dough, stretch it up, and fold it over the center. Rotate the bowl and repeat four to five times. Cover and let the dough rest for an hour.
Let the dough rise: Transfer the dough to a lightly greased bowl, cover, and allow it to ferment at room temperature for about 5–6 hours, or until it has doubled in volume. If making in advance, refrigerate the dough after this step for up to 2 days.
Divide and shape the dough: Turn the risen dough onto a lightly floured surface. Cut it into two equal portions and shape each into a smooth ball by folding the edges toward the center. Place the dough balls on a greased plate, cover, and let them rest for at least 1 hour before baking.
Preheat and prepare for baking: Place a pizza stone or baking steel on the middle oven rack and preheat the oven to 500°F (or as high as it will go) for at least 45 minutes. Lightly flour a pizza peel or a piece of parchment paper.
Shape the pizza: Take a dough ball and gently stretch it into a 12-inch circle, leaving a thicker edge for the crust. If using parchment paper, place the shaped dough on it for easy transfer.
Add toppings and bake: Spread your favorite sauce, cheese, and toppings evenly over the dough, leaving a 1-inch border. Transfer the pizza onto the preheated surface and bake for 5–7 minutes, or until the crust is golden brown and bubbly. For extra char, turn on the broiler for the last minute.

Notes

For a more flavorful dough, refrigerate it for at least 24 hours before baking.
If handling sticky dough is difficult, lightly wet your hands or use a bit of flour when shaping.
To freeze dough, shape it into balls, wrap tightly in plastic, and store for up to 3 months. Thaw overnight in the fridge before using.
If you don’t have a pizza stone, an inverted baking sheet or cast-iron skillet works as an alternative.

Prep Time: 20 minutes (plus fermentation time)
Cook Time: 7 minutes
Category: Bread / Dough
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: ¼ of a pizza
Calories: 228
Sugar: 0.2g
Sodium: 488mg
Fat: 0.6g
Saturated Fat: 0.1g
Unsaturated Fat: 0.4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1.7g
Protein: 6.5g
Cholesterol: 0mg