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    Home » Recipes » Main Dishes

    Artisan Pizza Dough

    Published: Jan 9, 2023 by Janessa

    Jump to Recipe Print Recipe

    Make pizza that rivals what you would find at Neapolitan pizza restaurants with the best pizza dough recipe! Made without any special equipment like a stand mixer or pizza oven and requiring no kneading, this fuss-free artisan pizza dough is simply stirred together in a mixing bowl. For best results, be sure to read through the full post for plenty of tips and topping suggestions.

    Jump to:
    • The Ingredients
    • The Method
    • Using a Baking Sheet Instead of a Pizza Stone
    • Leftovers and Storage
    • Alternate Pizza Sizes
    • Pizza Toppings and Flavour Ideas
    • Serving Ideas
    • Using Parchment Paper When Making Pizza
    • Tips for the Best Pizza Crust
    • Dietary Notes
    • And if you liked this recipe...
    • Artisan Pizza Dough
    • Comments
    Close up shot of a slice of pizza showing the bubbly, chewy crust.

    It almost goes without saying that the best recipe for homemade pizza starts with a flavorful crust.

    And let me tell you, once we started making this this chewy pizza dough recipe, it definitely took ours to the next level!

    It yields a thin crust but it is sturdy enough to hold up to a variety of toppings.

    Whether you make it with simply tomato sauce and mozzarella cheese or something fancier like Thai Curry, it feels like you're eating at a high quality pizzeria.

    And I can't say enough about how easy it is to make! Like it actually couldn't be easier. It would be more difficult to use boughten. Honest.

    Start your next pizza night off on the right foot and make this crust. You won't regret it!

    The Ingredients

    Ingredients for chewy homemade artisan pizza dough.
    • Flour- I have tested this recipe with entirely whole wheat flour, all purpose flour and a combination and each way turned out well.
    • Cool Water- Room temperature water or a bit cooler is best for this recipe.
    • Instant Yeast- Use Instant or Quick rather than active yeast for this recipe.
    • Fine Sea Salt

    The Method

    1. Mix. In a large bowl, stir together the flour, salt and yeast. Mix in the water and using a rubber spatula or wooden spoon, work the dough until fully combined. It will be a bit sticky. Shape loosely into a ball.

    Pizza crust ingredients stirred together in a bowl.

    2. Rise. Cover bowl with a tight lid or plastic wrap and leave sit on the counter at room temperature for 2-3 hours until bubbly and doubled in size.

    Artisan pizza dough in a glass bowl before raising and covered with a lid and then after raising, showing lots of bubbles in the dough.

    3. Shape. Preheat your kitchen oven to 475 F (or lower if needed for your parchment paper). Place a baking stone on the centre rack.

    Prepare 4 sheets of parchment paper (about 12 inches/ 30 cm) long and dust with a bit of flour. Use a knife or spatula to divide dough into 4.

    Flour your hands and use a rubber spatula to release ¼ of the dough from the bowl. Try to shape into a ball shape and place in the centre of the prepared piece of parchment paper.

    Flour a rolling pin and starting from the centre, roll out the dough, rotating the parchment into a 10-11 inch circle. If it is hard to roll, leave it for 5-10 minutes to allow the gluten to relax. (You can get the rest of the dough ready at this time).

    Pizza dough being divided, placed on parchment and rolled out.

    4. Assemble. Top each pizza dough with sauce and your desired toppings. Trim the parchment around the pizza so that there is only a bit of overhang on two opposite sides to use as handles

    Pizza toppings being placed on prepared artisan pizza dough.

    5. Bake. Carefully slide your assembled pizza (still on the parchment) onto a pizza peel or the back of a flat cookie sheet. Open the oven and slide the pizza off of the peel (or cookie sheet) onto the hot stone. Be Very Careful! Bake for 9-11 minutes until the crust appears lightly crisp and the cheese is nicely browned.

    Optional: Turn your oven to broil for the last minute.

    Prepared pizza being transferred to a pizza stone.

    Remove from the oven (again carefully!) by sliding back onto your pizza peel and then placing on a wire rack to set for a couple of minutes. Peel off the parchment paper.

    Cooked pizza being transferred from a stone to cooling rack.

    6. Slice and serve!

    Using a Baking Sheet Instead of a Pizza Stone

    If you would like to make this homemade pizza crust on a baking sheet or pizza pan, you can skip the parchment and roll it out directly onto the pan (if you have enough pans to do so). I typically lightly flour the pan but if you have a pizza pan with hole on the bottom, skip this.

    Bake time and assembly instructions remain the same.

    For more details on using a pizza stone vs a baking sheet, check out this post that I wrote in order to decide which is best for you!

    Leftovers and Storage

    To Make Ahead: Artisan pizza crust can be made up to 3 days in advance. After rising on at room temperature for 2 hours, store in the refrigerator until ready to use.

    To Freeze: After the two hour rise time, the entire portion of dough can be frozen or you can portion it out and freeze only part of it (as in make 2 pizzas this time and save some for another time).

    If portioning out, grease the bottom of a container, and place dough balls in it. Cover with an airtight lid and freeze for up to 3 months.

    When ready to use, remove from the refrigerator 3-4 hours before using and then resume with recipe.

    Slice of Thai curry pizza on homemade whole wheat artisan pizza crust.

    Alternate Pizza Sizes

    When divided into 4, this dough recipe makes approximately 11 inch pizzas which would be similar to a small or medium pizza depending on where you go.

    If you would like to make individual pizzas, divide the dough into 8 portions. Each portion will roll out to approximately a 7 inch personal pizza.

    Dough rolled out in two different size options with a measuring tape showing 7 inches and 11 inches respectively.

    Here are the two sizes side by side for comparison.

    Large pizza and individual pizza size after baking.

    Pizza Toppings and Flavour Ideas

    Turn this easy pizza dough recipe into the best homemade pizza by loading it up with your favorite toppings!

    Each 11 inch pizza can be topped with:

    • ¼ cup of sauce
    • 1-2 cups of toppings
    • 1 and ½ cups of cheese

    And a 7 inch pizza can be topped with:

    • 2 tablespoon sauce
    • ¾ cup of toppings
    • 1 cup of cheese

    Here are some of our favorite pizza recipes!

    • Beef and Onion
    • Thai Curry

    Serving Ideas

    Garnish your pizza with:

    • Fresh chopped herbs such as parsley, basil or chives
    • Sliced or diced tomatoes
    • Freshly cracked pepper
    • Parmesan Cheese
    • Chili Flakes

    Dip your pizza in:

    • Santa Fe Ranch
    • Chimichurri
    • Barbecue Sauce
    • Or extra Pizza Sauce

    And serve it alongside:

    • Spinach Salad
    • Tomato Soup
    • Or check out this post for 48 ideas of what to serve with pizza!
    Close up of artisan pizza dough showing the crispy, bubbly crust.
    Can I make this on a baking sheet?

    Yes! Lightly flour a metal baking sheet or pizza pan and roll the dough out directly on it. Top and bake at 475 F for 9-11 minutes.

    Using Parchment Paper When Making Pizza

    If you use parchment paper, be sure to check the heat rating on your parchment paper. If it is less than 475, you may want to reduce the temperature and bake for a few extra minutes.

    However, in my experience and according to this article from America's Test Kitchen, it may not be necessary with pizza due to the short baking time.

    Tips for the Best Pizza Crust

    • Baking at a high oven temperature is key for the dough to both puff up and get crispy on the edges.
    • Be sure to use quick or instant yeast for the best rise time.

    Dietary Notes

    If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:

    • Dairy Free
    • Nut Free
    • Vegetarian
    • Vegan

    And if you liked this recipe...

    ...you might also like:

    • Honey Oat Bread
    • Corn Tortillas
    Crusty piece of artisan pizza dough.

    Artisan Pizza Dough

    Make pizza that rivals your favorite pizzeria with this artisan pizza dough! This simple, no knead recipe produces a delicious chewy crust that is perfect for all of your pizza creations.
    5 from 38 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Resting Time: 2 hours
    Total Time: 2 hours 30 minutes
    Servings: 4 11 inch pizzas
    Calories: 218kcal

    Ingredients

    • 3 and ⅔ cup flour all purpose or whole wheat
    • 1 and ½ cups water at room temperature
    • 2 teaspoon fine sea salt
    • 2 teaspoon instant yeast
    US Customary - Metric
    (Prevent your screen from going dark)

    Instructions

    • Stir together the flour, salt and yeast in a large bowl. Mix in the water and use a rubber spatula or wooden spoon to work the dough until fully combined. Shape loosely into a ball.
    • Cover the dough with plastic wrap or a tight lid and allow to rise at room temperature for 2-3 hours until bubbly and doubled in size.
    • Optional: After rising, place covered in the refrigerator for up to 3 days.
    • Preheat the oven to 475 °F (seen note*). Place a pizza stone on the centre rack.
    • Prepare 4 sheets of parchment paper. Rip into 12 inch/30 cm long sheet and lightly flour.
    • Use a knife or spatula to divide the dough into 4 (or 8 for individual pizzas). Flour your hands and scoop ¼ of the dough out of the bowl, lightly shape into a round ball and place in the centre of the prepared parchment.
    • Flour a rolling pin and starting from the centre of the dough, roll out, rotating the parchment after each roll in order to shape it into a circle. (No worries if it's no perfect- it will still be delicious!). If it seems tough to roll, leave it for 5-10 minutes to allow the gluten to relax. You can prepare the other crusts during this time.
    • Top with ¼ cup of sauce sauce, 1-2 cups of desired toppings and 1 and ½ cups of cheese.
    • Slide the assembled pizza onto a pizza peel (still on the parchment) or the back of a large baking sheet. Carefully transfer on to the heated pizza stone.
    • Bake for 9-11 minutes until the crust is golden and the cheese is lightly brown and bubbly.
    • Transfer the cooked pizza off the baking stone and back onto the peel/baking sheet (BE CAREFUL- it's hot!). Place on a cooling rack for a couple of minutes.
    • Peel the parchment paper from the bottom, slice and serve.

    Notes

    Oven Temperature
    Check the maximum temperature of the parchment paper that you are using. If it is less than 475 F, you may want to set it according to the parchment paper and increase baking time 2-3 minutes.
    Make Ahead
    The dough can be made up to 3 days ahead, covered and kept in the refrigerator after rising for 2 hours.
    To Freeze
    Dough can be frozen for up to 3 months after rising on the counter. Before using, remove from the freezer and allow to sit at room temperature to thaw for 3-4 hours.
    Leftover Storage
    Leftover, cooked pizza can be stored in the refrigerator for up to 4 days. To reheat, microwave or warm in the oven at 425 for 3-5 minutes.
    *Nutrition calculated for pizza crust only- does not include toppings.

    Nutrition

    Serving: 0.5(11 Inch) Pizza | Calories: 218kcal | Carbohydrates: 45g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 586mg | Potassium: 90mg | Fiber: 2g | Sugar: 0.2g | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 3mg
    Did you make this recipe?Let me know what you thought in the comments below!

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    Reader Interactions

    Comments

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    1. Gina Abernathy

      January 09, 2023 at 7:45 am

      5 stars
      Love an easy and delicious pizza dough recipe. We have pizza nights at our home several times a month and this dough is perfect.

      Reply
      • Janessa

        January 09, 2023 at 2:40 pm

        I'm glad you liked this recipe, Gina!

        Reply
    2. Amanda Wren-Grimwood

      January 09, 2023 at 8:18 am

      5 stars
      This is such a great pizza base and I love the fact that it can sit in the fridge for a few days too. Great for getting ahead.

      Reply
      • Janessa

        January 09, 2023 at 2:41 pm

        I'm glad you like this recipe, Amanda!

        Reply
    3. Stephanie

      January 09, 2023 at 8:19 am

      5 stars
      My mom used to make this all the time when I was a kid, and I specifically remember getting scolded for poking my finger into the rising dough on the counter lol. I didn't realize it was this easy, though. Definitely making my own!

      Reply
      • Janessa

        January 09, 2023 at 2:42 pm

        I hope you love this recipe, Stephanie!

        Reply
    4. Shadi

      January 09, 2023 at 8:44 am

      5 stars
      Oh wow, this looks so delicious. My family is going to devour it!

      Reply
      • Janessa

        January 09, 2023 at 2:47 pm

        I hope you love it, Shadi!

        Reply
    5. Tara

      January 09, 2023 at 9:05 am

      5 stars
      Oh yum! This homemade pizza dough looks so good. I love how it comes together with just a mixing bowl.

      Reply
      • Janessa

        January 09, 2023 at 2:48 pm

        Thank you for your kind review, Tara!

        Reply
    6. Sandra

      January 09, 2023 at 9:34 am

      5 stars
      This Artisan Pizza Dough recipe looks SO good! I've added it to my meal plan for this week and I cannot wait to try it. Thanks for this fabulous recipe!

      Reply
      • Janessa

        January 09, 2023 at 2:48 pm

        I hope you love it, Sandra!

        Reply
    7. super mario

      February 11, 2023 at 9:10 am

      What do you do if it doesn't rise enough?

      Reply
      • Janessa

        February 11, 2023 at 11:53 am

        If it doesn't rise enough, it is most likely due to the yeast. Are you using a fresh container? If it did rise some but didn't quite double, it will still probably turn out decently but for best results I would try making it with a fresh container of instant yeast. Good luck!

        Reply

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    Janessa

    Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

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