Easy 5-Minutes Artisan Pizza Dough Recipe – The crust was very tasty, and I uncovered the dough very straightforward to make. My only problem was with the bottom of the pizza failing to get very crusty – almost soggy – I suppose from my ingredients. I used Roma tomatoes from my garden and Fresh Mozzarella. After slicing the tomatoes I rinsed out each of the pulp and seeds in the center just leaving the ‘meat ‘, then patting them dry with paper towels. Likewise with the fresh mozzarella, I wrapped it in sponges to absorb as often moisture as you possibly can before baking. I don’t know what you should try next, but I’m definitely going to implement this recipe again. Enjoy!
Easy 5-Minutes Artisan Pizza Dough Recipe
Preparation time Cook time
5 Minutes 2 Hours 15 Minutes
- 3 cups lukewarm water (100F or below)
- 3 tablespoons lukewarm water (100F or below)
- 1⁄3 cup olive oil
- 1 tablespoon granulated yeast
- 1 1⁄2 tablespoons kosher salt
- 7 1⁄2 cups unbleached all-purpose flour
- Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
- Measure the flour using a “swoop and sweep” method. Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
- Mix until all of the flour is incorporated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
- Cover with a non-airtight lid.
- Allow to rise at room temperature for 2 hours.
- DO NOT PUNCH DOWN! You want to retain as much gas in the dough as possible. A reduction in gas will make your pizzas and flatbreads dense.
- Refrigerate and use over the next 14 days. Refrigerate at least 3 hours before using.
- On Pizza Day.
- 30 minutes before you’re ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven’s highest temperature.
- Prepare and organize your toppings.
- Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily transfer the pizza over to the hot stone.
- Pull up and cut off a 1/2 pound (orange-size) piece of dough.
- Using a little flour (enough so it won’t stick to your fingers), stretch and shape the dough into a ball.
- Sprinkle your work area with a little flour. Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8″ thick and 12″ wide.
- Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
- Carefully slide the pizza onto the hot stone (if it isn’t sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
- Check for doneness after 8-10 minutes – it may take a few minutes longer. Turn the pizza around if the one side is browning faster than the other.
- Allow to cool slightly on a wire rack.
And that’s all for today’s recipe about Easy 5-Minutes Artisan Pizza Dough Recipe, please leave some comment and let us know if you already make it at home.
Incoming another recipes :
- Basic Artisan Pizza Dough