Artisan Pizza Dough

Flour, water, salt, and yeast. This simple, artisan pizza dough cooks up to be the perfect combination of light and fluffy, with a satisfying crispy crunch that will be sure to impress all of your guests. You'll crave this pizza crust until the end of time. This recipe makes approximately 5, 12-inch dough crusts or 3, 14-16 inch crusts.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bloom your yeast. Measure 700 g of water heated to 90-95 degrees Fahrenheit into a bowl. Measure 2 g of yeast into a small separate bowl, and add about 3 tbsp of warm water to the yeast and set aside. Do not mix, but make sure all of the yeast is coated. Let sit for 15-30 minutes.

Step 2

Hydrate your flour. Combine 1,000 g of white flour and the remaining water mixture to a large mixing bowl. Mix by hand until just incorporated, and most of the flour is tacky. Cover with saran or dish towel and let rest for 20-30 minutes.

Step 3

After the dough has been hydrated, sprinkle 20 g of salt over the dough in the bowl. Stir the yeast mixture (I use my finger) and pour it over the dowl. Use a small piece of the hydrated flour to get any leftover yeast goop from it's container and return it to the flour bowl.

Step 4

Mix by hand, wetting your working hand to prevent dough from sticking to it. Reach underneath the dough and grab about 1/4 of it. Gently stretch the dough and fold it over the top to the other side of the dough. Repeat 3-4 more times with the remaining dough until the salt and yeast are enclosed in the dough. Pinch the dough using your index, middle finger, and thumb to assist in fully integrating ingredients. Alternate between pinching and folding dough until all ingredients are incorporated.

Step 5

Let dough rest for 45-90 minutes.

Step 6

After the dough has rested, fold one more time by grabbing 1/4 of the dough, gently stretching and folding it over the top. Fold the dough until it becomes more elastic and stretchy, about 1-2 minutes. After folding, oil the bottom of the bowl and top of the dough with olive oil or avocado oil.

Step 7

Cover the top of the bowl and allow it to rise in a warm spot for 12-24 hours.

Step 8

After rising, the dough should have doubled in size and have air bubbles forming. Divide the dough into balls by flouring a work surface. With floured hands, ease the dough out of the tub. Dust entire top of the dough with flour and cut into 3-5 equal pieces using a dough knife or bench scraper. Shape each piece into a medium/tight round ball and place them on a lightly floured baking sheet. Leave space so they can continue to rise. Oil the top of the dough and cover with saran wrap. Let rest for 30-60 minutes at room temperature, and place into the fridge for at least 30 minutes or until ready to use. This dough will keep in the fridge for up to 2 days in an air-tight container. The longer the dough sits, the more flavor it develops.

Step 9

Once ready to use, spread the dough out using floured hands on preferred pizza pan of choice. Top with desired toppings, brush crust edges and bake at 450 degrees Fahrenheit (232 degrees Celsius) for 15-25 minutes depending on toppings. The more toppings you have on the dough, the longer it will take the middle of the crust to fully cook.