Artisan Pizza Dough

Pizza is more than just a dish; it is a cultural staple that has transcended borders and become a beloved favorite around the world. From classic Margheritas to extravagant gourmet toppings, the versatility of pizza allows it to cater to every palate. However, at the heart of every great pizza lies one crucial element: the dough. A masterful pizza dough serves as the foundation for an exceptional pizza experience, influencing not only the taste but also the texture and overall enjoyment of the dish.

Elevate your homemade pizza game with this masterful artisan pizza dough recipe! It's easy to make, with just a few simple ingredients: flour, sea salt, sugar, active dry yeast, olive oil, and warm water. In about 2.5 hours, you’ll have two perfect 12-inch crusts ready to be topped with your favorite ingredients. With a crispy, golden finish and a soft interior, this dough is sure to impress family and friends. Get ready to enjoy delicious, homemade pizza nights!

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Ingredients

4 cups (500g) all-purpose flour, plus extra for dusting

1 ½ teaspoons sea salt

1 teaspoon sugar

1 packet (2 ¼ teaspoons) active dry yeast

1 ½ tablespoons olive oil

1 ½ cups (360ml) warm water (about 110°F/43°C)

Cornmeal (for dusting your pizza stone or baking sheet)

Instructions

Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. This means the yeast is active and ready to use.

Mix Dry Ingredients: In a large mixing bowl, combine the flour and sea salt. Make a well in the center of the flour mixture.

Combine Ingredients: Pour the activated yeast mixture and olive oil into the well in the flour. With a wooden spoon or spatula, stir until the dough begins to come together.

Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.

First Rise: Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover it with a damp kitchen towel or plastic wrap. Let it rise in a warm area for about 1-2 hours or until it has doubled in size.

Shape the Dough: Once risen, punch the dough down to release air and transfer it back to a floured surface. Divide it into two equal portions for two pizzas. Shape each portion into a ball and let them rest for 10-15 minutes under a damp towel.

Preheat Oven: While the dough rests, preheat your oven to the highest setting (usually around 475°F to 500°F or 245°C to 260°C) and place a pizza stone or inverted baking sheet inside to heat.

Form the Pizza Bases: Take one dough ball and, on a lightly floured surface, stretch it out to your desired shape (about 12 inches in diameter). Use your hands or a rolling pin, keeping the edges thicker for a nice crust.

Add Toppings: Transfer the shaped dough onto a piece of parchment paper sprinkled with cornmeal. Add your favorite toppings.

Bake: Carefully transfer the pizza (with parchment) onto the hot stone or baking sheet. Bake for 10-15 minutes or until the crust is golden and crispy.

Enjoy: Remove from the oven, let cool slightly, slice, and serve hot!

Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 2 (12-inch pizzas)