Artisan Pizza Dough


1.5 hrs


5 min



There is no shortage of pizza dough recipes out there for you to try. But we guarantee you will not find an easier, tastier recipe for artisan pizza dough than the one we've got for you here. Seriously. This dough comes together in a snap, and it stretches easily into thin, airy pizza crusts. Once you make pizza this way, you'll never want to search for another pizza dough recipe. Unless you want to try a gluten-free pizza crust made from shredded chicken. Then our gluten-free recipe is for you.

Artisan pizza dough is a delicious and rustic dough that will take your homemade pizza to the next level. Made with a combination of all-purpose and bread flour, the dough has a slightly chewy texture and a crispy crust that's perfect for any type of pizza toppings. It's easy to make and requires minimal kneading, allowing the dough to rise and develop flavor over time. This dough is perfect for those who appreciate a good quality crust and want to take their pizza game to the next level.

How long should I let the dough rise?

The dough should rise for at least 1 hour or overnight in the refrigerator. This allows the dough to develop flavor and texture, resulting in a more flavorful and chewy crust.

Can I use all-purpose flour instead of bread flour?

You can use all-purpose flour, but using bread flour will give the dough a more chewy and rustic texture. Bread flour has a higher gluten content, which helps to create a more elastic dough that's perfect for pizza crust.

Can I freeze the dough?

Yes, you can freeze the dough for up to 3 months. Simply divide the dough into portions and wrap each portion tightly in plastic wrap before placing it in the freezer. To thaw, let the dough come to room temperature before using.

Can I use a different type of yeast?

Yes, you can use any type of yeast you prefer, such as instant yeast or active dry yeast. However, keep in mind that the amount of yeast used may vary depending on the type of yeast you choose.

How thick should I roll out the dough?

The thickness of the dough depends on your personal preference. For a thinner crust, roll the dough out to about 1/8 inch thickness. For a thicker crust, roll the dough out to about 1/4 inch thickness.

Can I use a pizza stone to bake the pizza?

Yes, using a pizza stone is a great way to get a crispy crust. You can use one of our accessory pizza ovens or the pizza stone in the oven. Preheat the pizza stone in the oven for at least 30 minutes before adding the pizza. This will help to ensure that the crust cooks evenly and becomes crispy.

Is pizza Italian or America?

Pizza is an Italian dish that America has welcomed with open arms. Pizza Italia is a delicious Italian pizza in which we have tried to keep the best we can with the Artesian pizza dough. There may be nothing like an Italian village pizza but we sure can try. Artisan pizza dough should give you a good start at an amazing Italian pizza.


3 cups warm water

4 teaspoons active dry yeast

4 teaspoons salt

2 1/2 cups bread flour

4 cups all purpose flour


Multi-use Dough

Step 1

Start with a large, clean bowl to make and hold the dough in.

Step 2

Measure 3 cups warm water into bowl; add yeast, salt, and flour.

Step 3

Mix until all the flour is moist. The dough should be firm but slightly sticky.

Step 4

Let this rise until it has doubled, about 1 hour.

Step 5

At this point, the dough is ready to shape into dough balls or put in the fridge until ready to use.


It will last up to 3 days if stored in the fridge. In fact, the dough is much easier to handle after being chilled in the fridge. When you're ready to use it, scrape the dough out of the bowl and shape into 6 dough balls, each the size of a large orange. Let them rise at room temperature for 30 minutes if not chilled and about 2 hours if chilled.

Step 6

Form the crust or however you plan to use the dough. Try cinnamon rolls, knots, and other baked goods.


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; you should have a small bowl of flour nearby to help you handle the sticky dough.



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