Artisan Pizza
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 d
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Total Time
1 d 25 mins
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Servings
6 pizzas, depending on size
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Calories
60 kcal
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Course
Main Course
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Cuisine
Italian
Artisan Pizza
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If you are looking for simple, yet super flavorful pizza, and you have some time to make the dough ahead of time, you’ll want to try this Artisan Pizza! Only 4 ingredients make this pizza dough that is super flavorful with the perfect pizza texture.
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Ingredients
- 28 oz lukewarm water (3 1/2 cups)
- 1 tablespoon granulated yeast
- 1 to 1 1/2 tablespoons kosher salt
- 38 oz unbleached all-purpose flour (7 1/2 cups)
Instructions
- In a large bowl*, mix together the water, yeast, and salt.
- Add the flour to the bowl and mix with a wooden spoon until all of the flour is incorporated. You don’t need to knead the dough at all, but you may need to use wet hands to incorporate the last of the flour if it is too hard to do with the wooden spoon.
- Loosely cover the bowl with a non-airtight lid and allow it to rest at room temperature until the top begins to flatten. This will take about 2 hours, depending on the temperature of your kitchen. Do not punch down the dough.
- After the top has begun to flatten, refrigerate the dough for at least 3 hours, or up to 14 days.
- When you are ready to bake the pizza, place a baking stone in the oven. Preheat your oven to its highest temperature for at least 30 minutes.
- Dust the surface of the dough with a sprinkling of flour. Pull up some of the dough, (I just use my hands), and grab a 10-12 ounce portion of the dough, about the size of a grapefruit. Use a serrated knife to cut the dough off. Dust the dough with more flour if needed, and form into a ball by pulling the sides around the ball.
- Form the dough into a pizza about 1/8” thick, dusting with flour as needed to keep it from sticking. I like to do this on a piece of parchment paper, but if you are not using parchment paper, you’ll want to dust a pizza peel with cornmeal. Place the pizza dough on the pizza peel.
- Add your desired toppings, then transfer the pizza to the oven.
- Bake until the crust is golden brown, about 8-10 minutes.
- Allow to cool slightly before cutting and serving.
- Store any leftover pizza dough in the refrigerator for up to 14 days.
Notes
- Recipe very slightly adapted from Artisan Pizza and Flatbread in Five Minutes a Day
- *If you have a large bowl that has a non-airtight lid, that is best.
- If you are measuring the flour with a cup instead of by weight, you will want to use the “scoop and sweep” method.
- If you don’t have a baking stone, you will not need to preheat the oven as long.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information is based on 6 pizzas with 6 slices each.
Nutrition Information
Show Details
Serving
1slice
Calories
60kcal
(3%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
200mg
(8%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Nutrition Facts
Serving: 6pizzas, depending on size
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 60kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 200mg | 8% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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