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Artisan Pizza Dough
Laura

Artisan Pizza Dough

Cold-fermented artisan pizza dough that bakes up with a crispy, chewy, bubbly crust. Simple ingredients and patience deliver restaurant-quality results at home.
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Prep Time 30 minutes
Cook Time 10 minutes
Cold Fermentation 24 minutes
Total Time 2 days
Servings: 2 pizzas
Course: Dinner
Cuisine: Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams bread flour about 4 cups plus 2 tablespoons
  • 350 grams cold water about 1½ cups
  • 3 grams instant yeast about ¾ teaspoon
  • 10 grams fine sea salt about 1¾ teaspoons
  • 15 grams olive oil about 1 tablespoon, plus more for coating

Equipment

  • Large mixing bowl
  • Digital kitchen scale
  • Stand mixer with dough hook (optional)
  • Airtight container
  • Pizza stone or steel

Method
 

  1. In a large bowl, whisk together bread flour and instant yeast to distribute evenly. Add cold water and olive oil, then mix with a spatula or hands until no dry flour remains. Dough will look shaggy.
  2. Cover bowl and let rest for 30 minutes (autolyse). This allows flour to fully hydrate and gluten to start developing naturally.
  3. Sprinkle salt over dough and knead for 8-10 minutes by hand or 6 minutes in stand mixer on medium speed until smooth, elastic, and passes windowpane test.
  4. Shape into tight ball, place in oiled container with lid. Rest at room temperature for 1 hour, then refrigerate for 24-72 hours (48-72 hours ideal for best flavor).
  5. When ready to bake, remove dough from fridge 2-3 hours beforehand to temper. Divide into 250g portions and shape into tight balls.
  6. Preheat oven with pizza stone or steel to 260-290°C (500-550°F) for at least 45 minutes. Stretch dough gently by hand, pushing air toward rim.
  7. Add toppings and bake for 7-10 minutes until crust is golden, bubbly, and crispy on bottom. Let cool 2-3 minutes before slicing.

Notes

  • Use cold water to slow initial yeast activity for better cold fermentation
  • Dough is ready when doubled in size, jiggly, and poke test springs back slowly
  • Handle dough gently to preserve air bubbles that create the signature blisters
  • Freeze dough balls after 24 hours for up to 3 months if not using immediately
  • For whole grain version, substitute up to 30% bread flour with whole wheat flour