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Effortless Artisan Pizza Dough: Your Secret to Perfect Homemade Pies!

Unlock the secret to incredible homemade pizza with this easy artisan pizza dough recipe. Perfect for weeknights or impressing guests!
Print Recipe
Prep Time 20 minutes
Cook Time 16 hours 55 minutes
Total Time 30 minutes
Course: Dinner Recipes
Ingredients Method

Ingredients
  

  • 4 cups 500g bread flour, plus more for dusting
  • 1 ½ teaspoons fine sea salt
  • 1 teaspoon instant yeast
  • 1 ½ cups 355ml lukewarm water (around 105-115°F or 40-46°C)
  • 2 tablespoons olive oil plus more for greasing
  • Optional: 1/4 cup active sourdough starter for extra flavor

Method
 

  1. In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, salt, and instant yeast. If using sourdough starter, add it now.
  2. Add the lukewarm water and olive oil to the dry ingredients. Mix on low speed until a shaggy dough forms and all the ingredients are just combined. Let the dough rest, covered, for 10 minutes.
  3. Increase the mixer speed to medium-low and knead for 5-7 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
  4. Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, turning it once to coat the surface. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
  5. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size. For even better flavor, you can refrigerate the dough for 12-72 hours for a slow, cold fermentation.
  6. Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 2-3 equal portions (depending on your desired pizza size). Shape each portion into a smooth ball.
  7. At this point, you can use the dough immediately, or wrap the balls tightly in plastic wrap and refrigerate for later use (up to 3 days) or freeze for up to 3 months.