Artisan Pizza

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.

Homemade pizza has become a bit of an obsession for us! From traditional pepperoni to the more adventurous (like this Cheeseburger Pizza), we love it all!

This artisan pizza recipe is the one that started me into my love of homemade pizza.

It’s the first pizza recipe I fell in love with, and my husband will still say it is superior to all others.

One of the comments I get the most on the video of my most popular pizza dough recipe is that the flavor would be better if I let the dough rest overnight.

And while I agree, one of my favorite things about that recipe is that I can make it the same day I want to eat it.

So probably 90% of the time, when I’m making pizza, I will turn to that recipe. But it is simply because it is easy to make in one day, and the flavor and texture really is amazing.

But if you have some extra time, and if you are great at planning ahead, this just may be the pizza dough for you.

This is a more traditional no knead dough. And it only takes 4 ingredients, one of those being water.

And this recipe is made to be made ahead of time. In fact, you can have it in your refrigerator for up to 14 days. The longer it ferments in the refrigerator, the more flavor it gets. You can use it all at once, or you can pull off a portion as you need it.

It really is super simple – it just takes time!

Ingredients

Scroll down to the recipe card at the end of the post for full amounts and instructions.

• Water: You just need the water to be lukewarm. This will take a longer time to raise, that’s what you want, so make sure it’s not hot, but not cold.
• Yeast: You can use either instant or active yeast.
• Salt: I use a coarse kosher salt. You can also use a fine kosher salt.
• Flour: I use all-purpose flour, but if you can get your hands on pizza flour (00 flour) it will be even better.

How to Make Artisan Pizza Dough

STEP 1: Mix the water, yeast, and salt together in a large bowl. You want a bowl big enough so that when the dough rises, it has plenty of room. And a bowl that has a non-airtight bowl is best so you can keep it in the refrigerator as the dough ferments. (Note that the bowl I used in these photos was just a little bit smaller than I would recommend.)

STEP 2: Add the flour and start working the ingredients together with a wooden spoon.

STEP 3: Work the dough together until you don’t have any dry patches. It gets kind of hard to mix with the wooden spoon, so feel free to wet your hands and work the dough together with your hands. You don’t need to knead the dough at all, just mix until it is combined.

STEP 4: Loosely cover your bowl and let the dough sit at room temperature until the dough has risen and then started to flatten on top.

STEP 5: When you are ready to make your pizza, dust the top of the dough with flour. Then use your hand to grab a ball of dough about the size of a grapefruit. Use clean kitchen shears or a serrated knife to cut the dough.

STEP 6: For the dough into a ball by pulling the sides of the dough down to the bottom. Place the dough on a flour dusted surface, or I like to use parchment paper.

STEP 7: Stretch or roll your dough out into your pizza, about 1/8″ thick. How big your pizza is will depend on how much dough you used. If you are transferring the dough to the oven with a pizza peel, (without using the parchment), dust your peel with cornmeal and transfer the dough to the pizza peel before topping with your favorite toppings.

Baking Your Pizza

You can use this dough for any recipe that calls for pizza dough. But if you are just wanting to make pizza and get creative, here is how you will bake it.

1. If using a pizza stone, place the stone in the oven and preheat your oven to as high as it will go. Let the oven preheat for at least 30 minutes. (If you aren’t using a pizza stone, still preheat the oven – you just won’t need to let it preheat for 30 minutes.)
2. Make your pizza as desired. Once the oven has heated, transfer the pizza to the oven.
3. Let the pizza bake until the crust is golden brown. This will usually take 8-10 minutes, depending on how big your pizza is or how thick you made the pizza.
4. Remove the pizza from the oven and let it sit for a couple of minutes before slicing and serving.

Tips and Tricks

I don’t always weigh my ingredients, but this is one recipe where I do stick to the scale. It’s easy to add too much flour and keeping to weight in this recipe keeps the dough the correct consistency.

While you could use this dough after as few as 3 hours of refrigeration, it really is best if it’s had at least 24 hours in the refrigerator.

A lot of people say that you should never use a rolling pin to shape your dough, that it should only be hand stretched. I’ll be honest and say that I’ve done it both ways and I really don’t notice a difference. But do what works best for you!

If you are going to the effort of making a delicious dough, make sure you are using a delicious pizza sauce on top of your pizza, as well!

If you are using 1/2 lb of dough per pizza, you should get about 8 pizzas. I tend to make them about 10-12 ounces each, so I get a little less than that.

My main pizza dough post has all kinds of tips and tricks for when it comes to making pizza!

Use Your Dough to Make These Pizza Recipes

White Pizza Recipe
Margherita Pizza
Caprese Pizza
BBQ Chicken Pizza

LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.

Artisan Pizza

No ratings yet

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Resting/Rising Time: 1 day day

Total Time: 1 day day 25 minutes minutes

Servings: 6 pizzas, depending on size

Course: Main Dish

Cuisine: Italian

Print Pin SaveSaved!

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.

1x2x3x

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.

Recipe 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

Serving: 1slice, Calories: 60kcal (3%), Carbohydrates: 12g (4%), Protein: 2g (4%), Sodium: 200mg (9%)

Keywords: artisan pizza, artisan pizza dough, no knead pizza dough