Description
A nostalgic recipe for homemade artisan pizza dough that yields perfectly chewy, crispy crusts.
Ingredients
Scale
- 4 cups bread flour
- 1 ½ tablespoons salt
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ½ cups warm water
- 2 tablespoons olive oil
- Optional: Fresh herbs (e.g., rosemary or thyme)
Instructions
- Mix the Ingredients: In a large mixing bowl, combine bread flour, salt, and yeast. Create a well in the center and pour in warm water and olive oil. Stir until a shaggy dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until it becomes smooth and elastic.
- First Rise: Knead into a ball, place in a greased bowl, cover with a towel, and allow to rise until doubled in size (1-2 hours).
- Divide and Shape: Punch down the dough and turn it out. Divide into 2-4 pieces, shape into balls, and let rest for 30 minutes.
- Preheat the Oven: 30 minutes before baking, preheat your oven to its highest setting (450°F to 500°F) with a pizza stone inside.
- Shape the Crust: Stretch each dough ball into a round pizza base, forming a thicker edge.
- Add Your Favorite Toppings: Customize with sauce, cheese, and toppings, avoiding overcrowding.
- Bake: Transfer the pizza onto the preheated stone and bake for 10-15 minutes until golden brown.
- Enjoy: Let cool slightly before slicing and enjoy with family and friends.
Notes
High heat and a preheated surface are crucial for a crispy crust. Avoid overloading toppings to ensure a proper bake.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: 460mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pizza dough, artisan pizza, homemade pizza, baking, Italian cuisine