I have spent quite some time perfecting this pizza dough recipe, and it is finally ready to share. My family truly prefers my homemade pizza over anything we can order from a local restaurant. We eat pizza at least once per week at our house, so this recipe is the ideal way to have perfect homemade pizza crust, anytime! We just can’t get enough of this crispy, chewy crust, that is somehow also amazingly light and airy! With a slight bit of planning and prep-work, the results are spectacular! This will be your new go-to pizza dough recipe!
I love to use TIPO “00” Flour for pizza dough, but any high quality all purpose flour will do. 00 is high quality flour that is very finely ground, making the perfect artisan style pizza dough. It results in a crust that is very comparable to the Neapolitan pizza dough of Italy. This flour can be found at most grocery stores, Whole Foods, or on Amazon.
Making the Pizza Dough
In a small liquid measuring cup, add just barely 2 cups of very warm water. Whisk in the honey until combined. Sprinkle the top with 3/4 tsp yeast and let sit 5 minutes until just starting to foam/thicken, then stir to combine.
Measure the flour into a large mixing bowl and whisk in the salt. It is important to add the salt to the flour, instead of the yeast mixture. Salt will kill the yeast, and cause the dough to have a less successful rise, which means less bubbles in the crust after baking!
Next, make a well in the center and pour the liquid yeast mixture into the well.
Stir with a firm spatula or wooden spoon until the dough comes together. The dough will look a little dry and crumbly. Knead by hand for about 2 minutes until the dough becomes uniformly smooth but sticky. Ensure the sides of the bowl are somewhat clean.
The dough is ready to go back in the bowl when it has been kneaded and is fairly smooth. Cover the bowl with plastic wrap and let rise for 4-5 hours, until doubled in size.
After rising 4-5 hours the dough should be doubled in size, and have bubbles in it:
Transfer the dough to a floured surface, and turn to coat, so the dough isn’t too sticky to handle. Divide the dough into thirds or in half. Knead each piece separately, folding the dough over itself, and rotating between folds, roughly 8-10 times. Shape the dough into a smooth ball.
Transfer each dough ball into a small to medium glass bowl coated lightly with olive oil. Turn the dough to coat the entire surface. Cover with plastic wrap and refrigerate overnight, or up to 1 week.
After the long rise or fermentation in the refrigerator, the dough will appear risen and may have bubbles on the surface.
Baking the Pizza
- Remove the dough from the refrigerator for at least 30 minutes prior to stretching. The dough needs to be close to room temperature to prevent tearing. Preheat your oven to 500 degrees, and ensure the top oven rack is at the second setting, roughly 5-6 inches from the upper oven element. Place shredded mozzarella cheese in the freezer until ready to spread on pizza. Very cold cheese will prevent it from burning before the crust has become golden brown.
- Sprinkle cornmeal onto a large cutting board or clean countertop. Turn the dough in the cornmeal and flip to coat. Spread the dough uniformly with your fingers, turning as you go. Pat the center of the dough gently, trying not to pop any bubbles. Lift the dough up over your knuckles/back of hands, and spread gently starting at the center of the dough, working outward. Be careful not to tear the dough, or overstretch it too thin in any spot. Continue until the dough has reached about a 12-inch diameter.
- Transfer dough to a pizza pan, ideally one with holes/perforations in it. Top with desired sauce, cheese, and toppings. Less is more if using multiple toppings, just a little of each, so the crust doesn’t loose it’s light, airy texture.
- Bake for 9-12 minutes until desired done-ness has been achieved.
- **OR For a really crispy crust, optionally: Par-bake the dough for 3-4 minutes plain, then remove from the oven and top with sauce, cheese, and toppings. Bake for 7-9 more minutes until the crust and cheese are both browned and bubbly. Cut the pizza into 8 equal slices, and serve warm.
- Repeat with the remaining pizza dough balls, or save them in the refrigerator to enjoy later (up to 1 week).
Optional Garlic Butter Parmesan Crust
Melt 1 Tablespoon of salted butter in a small dish. Sprinkle in 1.5 Tbsp grated Parmesan cheese, 1/2 tsp Garlic Salt, and 1/2 tsp Lowry’s Seasoned Salt. Stir to combine. Brush the Parmesan Garlic Butter onto the crust after baking. Serve immediately!
This pizza dough is the absolute epitome of restaurant-quality perfection. Crisp, chewy, and light but so satisfying and delicious! We haven’t ordered carryout pizza for months because we just love this dough recipe way too much! The options are endless!
You can also use this dough recipe for one of my other delicious pizza varieties, like Chicken Alfredo Pizza, Deep Dish Barbecue Chicken, or Traditional Deep Dish Pizza
Artisan Pizza Dough
Equipment
- Pizza Pan or Pizza Stone
Ingredients
- 2 cups Warm Water (scant) 105-110 degrees
- 3/4 tsp Active Dry Yeast
- 1 1/2 Tbsp Honey
- 1 Tbsp Kosher Salt
- 5 cups 00 Flour (or high quality All Purpose Flour)
- 1-2 Tbsp Cornmeal (for dusting counter, shaping crust)
- 1 Tbsp Olive Oil (for greasing bowls)
Optional Crust Seasoning
- 1 Tbsp Melted Salted Butter
- 1.5 Tbsp Grated Parmesan Cheese
- 1/2 tsp Garlic Salt
- 1/2 tsp Lowry's Seasoned Salt
Instructions
Making the Pizza Dough
- In a small liquid measuring cup, add 2 scant cups of very warm water. Whisk in the honey until combined. Sprinkle the top with 3/4 tsp yeast and let sit 5 minutes until just starting to foam/thicken, then stir to combine.
- Measure the flour into a large mixing bowl and whisk in the salt. Next, make a well in the center. Pour the liquid yeast mixture into the well, and stir with a firm spatula or wooden spoon until the dough comes together. The dough will look a little dry and crumbly. Knead by hand for about 2 minutes until the dough becomes uniformly smooth but sticky. Ensure the sides of the bowl are somewhat clean.
- Return the dough to the bowl, and cover with plastic wrap. Let rise for 4-5 hours.
- After the initial rise, the dough should be doubled in size. Transfer the dough to a floured surface, and turn to coat, so the dough isn't too sticky to handle. Divide the dough into thirds*. Knead each piece separately, folding the dough over itself, and rotating between folds, roughly 8-10 times. Shape the dough into a smooth ball.
- Transfer each dough ball into a small to medium glass bowl coated lightly with olive oil. Turn the dough to lightly coat the entire surface with olive oil. Cover with plastic wrap and refrigerate overnight, or up to 1 week.
Baking the Pizza
- Remove the dough from the refrigerator for at least 30 minutes prior to stretching. Preheat oven to 500 degrees, and ensure the top oven rack is at the second setting, roughly 5-6 inches from the upper element. Place shredded mozzarella cheese in the freezer until ready to spread on pizza.
- Sprinkle cornmeal onto a large cutting board or clean countertop. Turn the dough in the cornmeal and flip to coat. Spread the dough uniformly with your fingers, turning as you go. Pat the center of the dough gently, trying not to pop any bubbles. Lift the dough up over your knuckles/back of hands, and spread gently starting at the center of the dough, working outward. Be careful not to tear the dough, or stretch it too thin in any spot. Continue until the dough has about a 12-inch diameter.
- Transfer dough to a pizza pan, ideally one with holes/perforations in it. You can also use a preheated pizza stone if you have one. Top with desired sauce, cheese, and toppings. Less is more if using multiple toppings, just a little of each, so the crust doesn't loose it's light, airy texture. Bake for 9-12 minutes until desired doneness has been achieved.OR For a really crispy crust, optionally: Par-bake the dough for 3-4 minutes plain, then remove from the oven and top with sauce, cheese, and toppings. Bake for 7-9 more minutes until the crust and cheese are both browned and bubbly. Cut the pizza into 8 equal slices, and serve warm.
- Repeat with the remaining pizza dough balls, or save them in the refrigerator to enjoy later (up to 1 week).
Optional Crust Seasoning
- Melt 1 Tablespoon of salted butter in a small dish. Sprinkle in 1.5 Tbsp grated Parmesan cheese, 1/2 tsp Garlic Salt, and 1/2 tsp Lowry's Seasoned Salt. Stir to combine. Brush the Parmesan Garlic Butter onto the crust after baking. Serve immediately!
Notes
Like this recipe? Try my Dutch Oven Artisan Bread next!
