---

🍞 Introduction & Description

There’s nothing quite like biting into a perfectly crafted artisan pizza crust: crispy on the outside, chewy and tender inside, with those irresistible airy bubbles that give it character. Making artisan pizza dough at home might sound intimidating, but with this easy recipe and a bit of patience, you can create pizzeria-quality crust that’s light, flavorful, and full of texture.

This dough uses a slow fermentation process that develops complex flavors and creates that beautiful open crumb structure. Whether you like thin crust or a bit thicker, this dough is versatile and forgiving.

The secret lies in high-quality ingredients, a long cold fermentation in the fridge, and baking at a very high temperature for that perfect crisp.

---

📝 Ingredients (U.S. Standard Measurements)

• 4 cups all-purpose flour or bread flour (plus extra for dusting)
• 1 ½ teaspoons salt
• 1 teaspoon instant yeast
• 1 ¾ cups cold water (about 45°F / 7°C)
• 1 tablespoon olive oil

---

👩‍🍳 Instructions

Step 1: Mix the dough

In a large mixing bowl, combine flour, salt, and yeast. Add cold water and olive oil. Stir with a wooden spoon or your hand until a rough dough forms.

Step 2: Knead or stretch

Turn the dough onto a lightly floured surface. Knead or stretch and fold for about 8 minutes until smooth and elastic. Dough will be sticky but manageable.

Step 3: First rise (bulk fermentation)

Place dough in a lightly oiled bowl and cover with plastic wrap. Let it rise at room temperature for 1 hour.

Step 4: Cold fermentation

Transfer the bowl to the refrigerator and let the dough ferment slowly for 18–72 hours. This slow fermentation enhances flavor and creates the bubbly texture.

Step 5: Shape the dough

Remove dough from fridge and let it come to room temperature for 1 hour. Divide into 2 or 3 equal portions (depending on desired pizza size). Shape each portion into a tight ball.

Step 6: Stretch the dough

On a floured surface, gently stretch or roll each dough ball into a 12-inch round, being careful to preserve the air bubbles.

Step 7: Preheat oven and bake

Preheat your oven to the highest setting (475–500°F) with a pizza stone or steel inside for at least 45 minutes. Add your favorite toppings, then slide the pizza onto the stone and bake for 7–10 minutes or until the crust is golden, crispy, and bubbly.

---

🍕 Nutrition Facts (Per Serving – Approximate per ¼ dough ball)

• Calories: 280
• Fat: 5g
• Saturated Fat: 0.5g
• Carbohydrates: 50g
• Sugar: 0g
• Protein: 8g
• Sodium: 380mg

---

🔥 Tips & Tricks

• Use bread flour if possible for better gluten development and chewier texture.
• Cold fermentation is key for flavor and texture; don’t rush this step.
• Use a pizza stone or steel preheated for at least 45 minutes to get that crispy bottom.
• Handle the dough gently to keep those bubbles intact.
• Brush the edges with olive oil before baking for a golden crust.
• For extra flavor, add a tablespoon of semolina flour to the surface before stretching the dough.

---

💡 My Special Touch

I like to add a little fresh rosemary or garlic-infused olive oil brushed on the crust just before baking for an aromatic twist. Also, using a spray bottle to mist water inside the oven during the first few minutes of baking can help develop a crispy, blistered crust.