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Artisan Pizza Dough featured image

Artisan Pizza Dough

Total Time 15 hrs
Course Main Course
Cuisine Italian
Servings 1
Calories 130 kcal


  • Bowl
  • Oven
  • Plastic film


  • Cups bread flour
  • 1 Teaspoon instant dry yeast
  • 1 Cup tepid water
  • Cups bread flour
  • 2 Teaspoons olive oil
  • 1 Teaspoon table salt
  • Italian sausage crumbles, salami ribbons, pepperoni and onions on a red sauce
  • Mozzarella, provolone, fontina, asiago, and a little parmesan


  • In a bowl add;
    1½ cups bread flour, 1 teaspoon instant dry yeast
    Artisan pizza dough recipe dry ingredients 1
  • Stir together and add;
    1 cup tepid water
    Stir this to form a soft batter. If you are not using your oven, let the sponge sit in there overnight. Otherwise, cover loosely with film and let sit in a not too cool location.
    sponge for Artisan Pizza Dough recipe 1
  • About 4 hours before you want to cook your pizza, add to the sponge;
    1 ½ cups bread flour, 2 tablespoons olive oil, 1 teaspoon table salt
    Artisan pizza dough recipe sponge
  • Mix together and knead until smooth. This batch size is small for some stand mixers, which also makes it easy to do by hand on a well-floured counter or board. 
    Artisan pizza recipe dough ready to rise 1
  • When done, lightly oil a large bowl, put the dough in then turn it over so the top has a very light film of oil. Cover with film and let rise for two hours.
    Artisan pizza recipe dough after rise 1
  • Now it is time to shape your dough. We used a griddle about 20 inches by 12 inches. So we made our pizza close to those dimensions. The first step was to roll it out a titch bigger than that and about ¼” thick. Feel free to toss the dough if you are making circles, it will hold up just fine.
    Artisan pizza recipe dough shaping 1
  • When you get to your size, it is time to get corn meal underneath it. Fold it back, sprinkle your board, unfold the dough, fold it to the other side and repeat the process. You should have a decent layer of cornmeal now, and the dough should be almost slippery on the board.
    Artisan pizza recipe dough shaping 3
  • Knowing ours would have a lot of toppings, we pinched up a small crust around the edges. You can roll something similar quite easily for a round pizza. Let the dough rest for 30 minutes.
    Artisan pizza recipe dough ready to bake 1
  • Preheat your oven to 400 degrees.
  • Time to top it off. You are on your own here. From red sauces to white sauces, controversial pineapple, Margherita, all the fun cheeses…it is too much to narrow down for you. We used homemade Italian sausage crumbles, salami ribbons, pepperoni and onions on a red sauce. Mozzarella of course, provolone, fontina, asiago, and a little parmesan, were our cheese choices.
  • Slip the pizza on to your heated surface and bake 20-30 minutes. Because of depth and weight we went 30 minutes. Slimmer, broader pizzas will obviously cook faster.
    Artisan pizza baked 1
  • Let rest for 5-10 minutes and serve.
    Artisan pizza cut and served 2