How to Make Great Homemade Artisan Pizza Dough



If you’re looking for a good pizza dough recipe, search no more. You’ve just come across a great artisan pizza dough recipe. Homemade pizza can be fun to make and delicious to enjoy. This dough recipe will stretch really easy and bakes perfectly.

Since releasing our new Italia Artisan Pizza Oven’s, we’ve heard a lot of really positive feedback from people who are loving cooking homemade pizzas in these ovens. Included with each oven is a fantastic Artisan Pizza Cooking Guide. Inside are tips and tricks as well as recipes for various pizzas, breadsticks, and this dough recipe. Enjoy!


Homemade Artisan Pizza Dough

Makes: 6 orange-sized dough balls which can be stretched to about a 12″ pizza



  • 3 cups warm water
  • 1 T. and 1 t. active dry yeast
  • 1 T. and 1t. salt
  • 4 cups all purpose flour
  • 2 ½ cups bread flour



You will want a large, clean bowl to make and hold the dough in. Measure 3 cups warm water into bucket; add yeast, salt, and flour. Mix until all the flour is moist, the dough should be firm but sticky. Let this rise until double, about 1 hour. The dough is now ready to shape into dough balls or put in the fridge until ready to use, this will last up to 3 days. The dough is much easier to handle after being chilled in the fridge. When ready to use, scrape dough out of the bucket and shape into 6 dough balls the size of a large orange. Let them rise at room temperature for 30 minutes if not chilled and about 2 hours if chilled.

The bread flour in the recipe is required in order to be able to stretch your dough very thin. You will find that a rolling pin will not be necessary. The dough should also be wetter than normal dough so that your pizza crust will have the air pockets of true artisan bread. Use flour to coat the dough so you can handle it.



4 thoughts on “How to Make Great Homemade Artisan Pizza Dough”

  1. looking at your directions for artisan piiza dough, can you please explain what the following two lines mean?

    •1 T. and 1 t. active dry yeast
    •1 T. and 1t. salt

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