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Artisan Pizza Dough – Crispy, Chewy, Bubbly Crust

Welcome to the world of artisan pizza dough, where the magic of baking transforms simple ingredients into a crust that’s crispy, chewy, and delightfully bubbly.

This guide is inspired by the renowned techniques from “Flour, Water, Salt, Yeast” by Ken Forkish, tailored to help you create that perfect pizza base right in your kitchen.

Artisan pizza dough is more than just a base for your favorite toppings; it’s a culinary masterpiece in its own right. The secret to its unique texture and flavor lies in two critical factors: high hydration and extended fermentation.

High hydration results in a dough that’s moist and stretchy, leading to a chewy, airy crust, while a longer fermentation period allows the flavors to develop depth and complexity.

This process might seem daunting at first, but the results are well worth the effort – a crust that’s crispy on the outside, soft on the inside, with characteristic bubbles that are a hallmark of artisanal quality.


To embark on this pizza-making journey, you’ll need the following ingredients:

  • All-Purpose Flour: 500g (3 3/4 cups plus 2 tbsp) – The backbone of your dough, providing structure and gluten.
  • Warm Water: 375g (1 1/2 cups plus 2 tbsp), divided – Hydration is key to achieving the right dough consistency.
  • Active Dry Yeast: 1g (1/4 tsp) – The leavening agent that helps the dough rise and adds to the flavor.
  • Fine Salt: 10g (1 1/2 tsp) – Enhances the flavor and strengthens the gluten network.

Each of these ingredients plays a vital role in the dough’s development. The flour’s gluten content is crucial for elasticity, the water quantity affects the dough’s hydration level, the yeast initiates the fermentation process, and the salt not only seasons the dough but also regulates yeast activity.

By understanding the purpose of each component, you’re well on your way to creating a pizza dough that rivals those found in the best artisan pizzerias.

A Step-by-Step Baking Guide:

Embark on the delightful journey of crafting your own artisan pizza with this detailed, step-by-step guide to creating the perfect dough.

Step-by-Step Dough Preparation:

  1. Initial Mixing: Begin by combining 500g of all-purpose flour with all but 1 tablespoon of the 375g of warm water in a large bowl. Stir until just combined, ensuring not to overwork the mixture. This gentle mixing is crucial for gluten development. Cover the bowl and set it aside for 20 minutes, allowing the flour to fully hydrate.
  2. Activating the Yeast: While the flour mixture rests, take the remaining tablespoon of warm water and sprinkle 1g of active dry yeast over it. Let this sit for a few minutes until the yeast dissolves completely, a sign that it’s active and ready to use.
  3. Incorporating Salt and Yeast: After the resting period, sprinkle 10g of fine salt evenly over the surface of the flour mixture. Stir the yeast mixture once more and pour it over the dough. Now, the folding begins. With a wet hand, reach under the dough, stretch a section of it over the top, and repeat until the center is covered. Then, pinch off chunks of dough and fold them over themselves. This technique ensures even distribution of yeast and salt and begins to develop the dough’s structure.
  4. Final Folding for Gluten Development: Once the dough is shaggy and mixed, cover the bowl and let it rest for about an hour. After this rest, perform one more folding sequence. Wet your hand, lift and fold sections of the dough over the center, rotating the bowl as you go. This step is vital for building a strong gluten network, which will give the crust its chewy texture.

Fermentation Process:

  1. Bulk Fermentation: Transfer the dough to a clean, lightly greased bowl, seam side down. Cover the bowl and let the dough rise at room temperature. This rise, or bulk fermentation, should last about 5-6 hours, or until the dough has doubled in volume. This slow fermentation is the key to developing the dough’s flavor and airy texture.

Shaping the Perfect Pizza Dough:

  1. Dividing and Shaping: Once the dough has doubled, turn it out onto a floured surface and gently divide it in half. Shape each half into a ball by stretching and folding the edges over the center, then rotating and dragging the dough to create tension. This shaping is crucial for a uniform rise and an even crust.

Preparing for Baking:

  1. Preheating the Oven: About an hour before baking, place a pizza steel, stone, or inverted baking sheet in the oven. Preheat the oven to 500°F (260°C). This high temperature is essential for a crispy crust.

Baking the Pizza:

  1. Shaping the Pizza Base: Take one dough ball and flatten it into a large disk, leaving a thicker edge for the crust. If using a pizza peel, transfer the shaped dough onto it, ensuring it’s well-floured to prevent sticking.
  2. Adding Toppings and Baking: Add your favorite sauce and toppings, leaving the thick edge clear. Slide the pizza onto the preheated steel or stone and bake for 5 minutes. Then, turn on the broiler and broil for 2-4 minutes until the crust is golden and blistered. If using a cast iron pan, bake for 15-20 minutes, then broil for the last few minutes.

This process is where your pizza transforms into a golden, crispy, and chewy masterpiece. The high heat from the steel or stone, combined with the intense heat of the broiler, replicates the conditions of a traditional pizza oven, giving you that authentic artisanal texture and flavor.


Sauce and Toppings: The beauty of homemade pizza is the freedom to customize. Whether you prefer a classic tomato sauce, a rich pesto, or even a simple drizzle of olive oil, the choice is yours.

Top with your favorite cheeses, meats, vegetables, or herbs. Remember, less is often more; overloading the pizza can lead to a soggy crust.

Creative Variations: Don’t be afraid to experiment. Try different cheese combinations, seasonal vegetables, or various cured meats.

Each ingredient adds its unique flavor and texture, making each pizza a new adventure.

Storing and Reusing Dough:

Refrigeration for Short-Term Use: If you’re not using all the dough immediately, it can be refrigerated.

Coat the dough balls with a bit of olive oil, cover them tightly with plastic wrap, and they’ll be good in the fridge for up to 2 days.

Freezing for Long-Term Storage: For longer storage, freeze the dough balls on a tray and, once solid, transfer them to a resealable bag.

They can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before use.

Reusing Dough: When you’re ready to use refrigerated or thawed dough, let it come to room temperature for about an hour.

This rest period allows the gluten to relax, making it easier to shape.


Healthier Choices: Homemade pizza not only tastes better but also gives you control over the ingredients, making it a healthier option compared to store-bought or restaurant pizzas.

You can opt for whole wheat flour for added fiber, reduce the salt, or load up on vegetable toppings for a nutritious meal.

Caloric Content: A quarter of a 12-inch pizza, based on this recipe, approximately contains 228 calories, making it a satisfying yet balanced option for meal times.

Here’s a breakdown of the nutritional value for a quarter of a 12-inch pizza, based on this recipe:

  • Calories: 228 kcal
  • Sugar: 0.2g
  • Sodium: 488mg
  • Fat: 0.6g
  • Carbohydrates: 48g
  • Fiber: 1.7g
  • Protein: 6.5g
  • Cholesterol: 0mg

This nutritional profile reflects a balanced blend of energy, minimal sugars, and a good amount of protein, making it a wholesome choice for a homemade meal.

Remember, the toppings you choose will further influence the nutritional value, so you can tailor your pizza to fit your dietary preferences and needs.

Creating artisan pizza dough at home is a rewarding experience that combines the art of baking with the joy of cooking.

It’s about more than just making food; it’s about crafting an experience, sharing with loved ones, and enjoying the simple pleasures of life. Each step, from mixing the dough to savoring that first crispy, chewy bite, is a journey worth taking.

Remember, the key to great artisan pizza is patience, practice, and passion. So, roll up your sleeves, get your hands a little floury, and embark on this delightful culinary adventure.

Happy baking!