I have perfected an Artisan Pizza dough recipe with 500g high-protein flour, 375g lukewarm water, salt and a pinch of yeast. The crust boasts a soft interior with a crisp bottom. I rely on high hydration and long fermentation to create incredibly rich, unforgettable flavor in every mouthwatering bite imaginable.

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I recently discovered a game-changing recipe that I just had to share. Its artisan pizza dough is nothing short of a masterpiece.

I mix together 500g of my favorite high-protein flour—either bread or type 00—and 375g lukewarm water, then add in 10g of fine salt and just 1g of instant yeast. The result is a dough that develops a billowy soft crust, blistered bubbles, and a crispy bottom when baked.

I’ve tried a lot of best pizza dough recipes and this one really stands out. The long fermentation time and high hydration level give it a crackly, chewy texture that makes every bite interesting.

Whether you’re looking to impress at your next pizza party or simply craving some authentic artisan pizza, this dough is a must-try. Its simplicity might fool you, but trust me on this—it packs a ton of flavor!

Why I Like this Recipe

I love this recipe for a few reasons:

1. I really dig the long fermentation time – it brings out a crazy rich flavor in the dough that just makes every bite amazing.
2. I like how the crust turns out so soft and airy inside, yet gets all crispy and blistered on the outside. Its like a perfect mix between chewy and crunchy.
3. I enjoy the whole making process because it feels very hands-on and fun even if it isn’t perfect. All the little steps, like letting the dough rest and folding it, make me feel like I’m actually creating something special.
4. I appreciate that it’s super versatile – whether its for lunch, dinner, or even a quick snack, this pizza always wins me over.

This pizza dough recipe is seriously awesome because it gives you a billowy soft crust with these cool blistered bubbles and a crispy bottom that reminds me of real pizza from a pizzeria. The high hydration makes the dough really lively and the long fermentation totally boosts the flavor, leaving you with that perfect chewy, crackly texture. It might not be perfect every time but that’s what makes it fun to make, and I always end up feeling pretty stoked when I pull a fresh pizza out of the oven.

Ingredients

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High-protein Flour:
- Rich in protein that helps develop gluten for a chewy bite.
- Provides carbohydrates for energy and a small boost of fiber.
- Type 00 flour gives a refined texture that many pizzas use.
Lukewarm Water:
- Keeps dough well hydrated creating a soft, blistered crust during baking.
- Ensures even yeast activation and proper gluten formation for a great rise.
- Lukewarm temperature activates the yeast properly ensuring a perfect rise.
Fine Salt:
- Enhances flavor while controlling yeast fermentation for a balanced result.
- Adds essential minerals but too much might slow down the rising process.
- It is necessary to balance flavors and support the overall dough structure.
Instant Yeast:
- Causes dough to rise giving an airy texture with a slight tang.
- A little goes far so use it carefully for best results.
- Be careful as even a small amount significantly affects dough fermentation.

Ingredient Quantities

500g high-protein flour (bread or type 00 flour works best)

375g lukewarm water (ensures a high hydration for that soft, blistered crust)

10g fine salt (about 1.5 teaspoons)

1g instant yeast (roughly 1/4 teaspoon, so don’t overdo it)

How to Make this

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1. In a large bowl, stir together the 500g high-protein flour and 375g lukewarm water until all the flour is moistened. Let it sit for about 20 minutes so the flour can soak up the water.

2. After the autolyse, evenly sprinkle the 10g salt and 1g instant yeast over the dough.

3. Mix the salt and yeast into the dough using a folding motion. Don’t stress too much about it being perfect, just make sure there’s no dry spots.

4. Using your hands, gently knead the dough on a lightly floured surface for about 5-7 minutes. It should become smooth and a bit sticky.

5. Put the dough back in the bowl and cover it with plastic wrap or a damp towel. Let it ferment at room temperature for roughly 2 hours, or until it feels a bit puffy.

6. Once the dough has risen a little, perform a set of gentle folds. To do this, stretch one side of the dough and fold it onto itself. Repeat this process 3-4 times over the next hour.

7. After the initial rising and folding, transfer the dough to the refrigerator and let it cold ferment for anywhere between 12 to 24 hours. This long fermentation really boosts the flavor and makes the dough easier to shape.

8. Remove the dough from the fridge about 2 hours before you plan to bake so it can come to room temperature.

9. When ready, gently shape the dough by hand on a well-floured surface and form your pizza base without pressing out all the bubbles.

10. Preheat your oven to its highest setting with a pizza stone inside if you have one. Place the shaped dough onto a pizza peel and top it with your favorite toppings. Bake until you see blistered bubbles on the crust and a nice crispy bottom is formed. Enjoy your artisanal pizza!

Equipment Needed

1. Large mixing bowl for stirring the flour and water
2. Digital kitchen scale for measuring the ingredients accurately
3. Measuring spoons to get the salt and yeast right
4. Plastic wrap or a damp towel to cover the dough while it ferments
5. A clean, lightly floured surface like a countertop or board for kneading and shaping the dough
6. Dough scraper (optional) to help lift and fold the dough if needed
7. Oven, preferably with a pizza stone inside to get that crispy, blistered crust
8. Pizza peel or a flat baking sheet to transfer the dough to the oven quickly

FAQ

Q: How important is the water temperature?

A: It's kinda super important. The lukewarm water helps get that high hydration so you can end up with a soft, blistered crust. If its too hot it might kill the yeast so use water that's about body temperature.

Q: Can I use a mixer for kneading the dough?

A: Yeah, sure! You can use a stand mixer with a dough hook, but many people also enjoy kneading by hand. Just make sure you develop enough gluten for a nice stretchy dough.

Q: What if I don't have type 00 flour?

A: No worries, you can totally use bread flour. It works pretty well in creating a high-protein dough, though the texture might be a bit different than the classic artisan style.

Q: How long should I let the dough rise?

A: Let it rise for about 1 to 1.5 hours until it doubles in size. A longer, slow fermentation in the fridge can add more flavor if you've got the time.

Q: Why do I need such a high hydration level?

A: The high hydration helps in forming airy bubbles and creates that blistered, charred look when you bake it. It might seem messy to work with, but it's totally worth it for that delicious texture.

Artisan Pizza Dough Recipe Substitutions and Variations

If you don’t have high-protein flour, you can try using all-purpose flour instead although it might not give you the same chewy texture
If lukewarm water is hard to measure, just use room temperature water and let the dough sit a bit longer so the yeast can wake up
If you run out of fine salt, kosher salt works too but use a little bit less since it’s coarser
If you can’t get instant yeast, active dry yeast is a great replacement – use about 25% more since it’s a bit weaker

Pro Tips

1. Make sure you use the right water temp when mixing your dough, using lukewarm water really helps the yeast work its magic without killing them by being too hot.

2. Let your dough rest for at least 20 minutes after mixing the flour and water (called autolyse) so that the flour can absorb the water good; this makes kneading much easier later on.

3. Don’t overwork the dough when you knead it – you want to keep some of the bubbles in it, so handle with a gentle touch and do the folding slowly during fermentation.

4. Patience pays off: letting the dough cold ferment for 12 to 24 hours develops a deeper flavor and tings up the texture, so try not to rush the process even if youre excited to eat your pizza.