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Close-up of artisan pizza dough with a bubbly, blistered crust and golden edges on a rustic wooden board.

Artisan Pizza Dough – Crispy, Chewy, Bubbly Crust

This artisan pizza dough gives you a billowy soft crust, blistered bubbles, and a crispy bottom using high hydration and long fermentation. Perfect for home ovens with professional results!
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Prep Time 20 minutes
Cook Time 8 minutes
Resting Time 1 hour
Total Time 8 hours
Servings: 4 slices
Course: Main Course
Cuisine: American Italian
Calories: 228
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 500 g All-purpose flour
  • 375 g Warm water divided
  • 10 g Fine salt
  • 1 g Active dry yeast

Equipment

  • Digital Scale
  • Mixing Bowl
  • Dough Container
  • Pizza Peel
  • Baking Steel or Pizza Stone

Method
 

  1. Mix flour with all but 1 tbsp of water. Cover and rest for 20 minutes.
  2. Dissolve yeast in reserved water. Add salt to dough. Pour in yeast mixture.
  3. Pinch and fold dough until well incorporated. Rest for 1 hour.
  4. Fold dough to build strength. Place seam-side down in greased container and bulk ferment for 5–6 hours.
  5. Divide dough into 2 balls. Shape by folding and tightening on counter. Rest 1 hour or refrigerate up to 2 days.
  6. Preheat oven with steel/stone to 500°F for 45 minutes.
  7. Shape dough into 12-inch round. Top as desired.
  8. Bake for 5 minutes, then broil 2–4 minutes until golden and blistered.

Notes

Use wet hands and a well-floured surface for easier handling. Dough improves after refrigeration. Consider doubling the recipe and freezing extra dough balls for later use.