Quick & Easy Artisan Pizza Dough
This Quick & Easy Artisan Pizza Dough recipe is a game-changer for pizza lovers! Crafted to be exceptionally simple yet incredibly delicious, this dough can be made in just five minutes and stored in your refrigerator for up to two weeks. Perfect for impromptu gatherings, after-school snacks, or casual dinners, you can customize it with your favorite toppings or use it for a variety of flatbreads. Don’t let the instructions overwhelm you—this method is straightforward and guarantees a crispy, airy crust that will impress your family and friends every time. From the highly praised book 'Artisan Pizza and Flatbread in Five Minutes a Day,' this dough is the perfect base for your pizza adventures.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
lukewarm water
3 cups (at approximately 100°F)
lukewarm water
3 tablespoons (at approximately 100°F)
olive oil
1/3 cup (no preparation needed)
granulated yeast
1 tablespoon (no preparation needed)
kosher salt
1 1/2 tablespoons (no preparation needed)
unbleached all-purpose flour
7 1/2 cups (measure using 'swoop and sweep' method)
Instructions
1
In a 5-quart bowl or food-grade bucket, combine 3 cups of lukewarm water (around 100°F), the olive oil, yeast, and kosher salt. Stir gently to mix.
2
Using the 'swoop and sweep' method, measure out 7 1/2 cups of unbleached all-purpose flour. Ensure to scoop it fully into the measuring cup and level it off with a knife.
3
With either a wooden spoon or a food processor fitted with a dough attachment, mix the ingredients until all flour is incorporated. There's no need for kneading—just ensure it's well combined.
4
Cover the bowl with a non-airtight lid and allow the dough to rise at room temperature for 2 hours. Do not punch down; retain the gas in the dough for a light texture.
5
After rising, you can refrigerate the dough for up to 14 days. If you plan to use it later, ensure it's refrigerated for at least 3 hours before shaping.
6
On the day of baking, preheat your oven to the highest temperature and place a pizza stone in the bottom third to heat up for at least 30 minutes.
7
Prepare your pizza toppings while the oven heats.
8
Dust a pizza peel (or a large cutting board) with flour or cornmeal for easy transfer of the pizza.
9
Using clean hands, pull off a piece of dough roughly the size of an orange (about 1/2 pound). Through a light dusting of flour, shape it into a ball.
10
On a floured surface, stretch or roll the dough out gently until it's about 1/8 inch thick and 12 inches wide.
11
Place the shaped dough onto the prepared pizza peel and add your desired toppings.
12
Carefully slide the pizza onto the preheated pizza stone. If the dough sticks, add more flour or cornmeal to facilitate sliding.
13
Check for doneness at the 8-10 minute mark. Bake until the crust is golden brown, turning the pizza if one side browns faster than the other.
14
Once baked, allow the pizza to cool slightly on a wire rack before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Quick & Easy Artisan Pizza Dough?
It is a simple, no-knead pizza dough recipe designed to create a crispy, airy crust with minimal effort.
How long does it take to prepare the dough?
The dough can be mixed in just five minutes.
How many ingredients are required?
The recipe requires six main ingredients: lukewarm water, olive oil, granulated yeast, kosher salt, and unbleached all-purpose flour.
What type of flour is best for this recipe?
Unbleached all-purpose flour is recommended for this artisan dough.
Is kneading necessary for this pizza dough?
No, there is no need for kneading; you simply mix the ingredients until all flour is incorporated.
How long can the dough be stored?
The dough can be stored in the refrigerator for up to 14 days.
What is the ideal water temperature for the dough?
The water should be lukewarm, approximately 100 degrees Fahrenheit.
Can I use this dough for items other than pizza?
Yes, this dough is also perfect for making a variety of flatbreads.
What size container should I use for mixing?
A 5-quart bowl or a food-grade bucket is recommended for mixing and rising.
What is the swoop and sweep method for measuring flour?
It is a method where you scoop the flour into the measuring cup and level it off with a knife to ensure accuracy.
How long should the dough rise at room temperature?
The dough should rise for 2 hours at room temperature.
Should I punch down the dough after it rises?
No, do not punch down the dough; retaining the gas helps create a light and airy texture.
How long does the dough need to chill before shaping?
The dough should be refrigerated for at least 3 hours before you attempt to shape it.
What is the maximum time I can keep the dough in the fridge?
You can keep the dough refrigerated for up to 2 weeks.
At what temperature should the oven be set?
Preheat your oven to its highest possible temperature setting.
Do I need a pizza stone?
While not strictly required, a pizza stone placed in the bottom third of the oven is recommended for the best results.
How long should the pizza stone preheat?
The pizza stone should heat up in the oven for at least 30 minutes.
What can I use if I do not have a pizza peel?
A large cutting board can be used as a substitute for a pizza peel.
How do I prevent the dough from sticking to the peel?
Dust the pizza peel or cutting board with flour or cornmeal before placing the dough on it.
How much dough should I use for a single pizza?
Use a piece of dough roughly the size of an orange, which is about 1/2 pound.
How thin should I roll out the dough?
The dough should be stretched or rolled to about 1/8 inch thickness.
What is the recommended diameter for the pizza?
The recipe suggests shaping the dough to be approximately 12 inches wide.
How long does the pizza take to bake?
The pizza typically takes 8 to 10 minutes to bake.
How do I know when the pizza is done?
The pizza is done when the crust is golden brown.
What if the pizza is browning unevenly?
You should turn the pizza during the baking process if one side is browning faster than the other.
Should the pizza cool before serving?
Yes, allow the pizza to cool slightly on a wire rack before slicing.
What is the source of this recipe?
This recipe is based on the book 'Artisan Pizza and Flatbread in Five Minutes a Day'.
What type of salt is used in the recipe?
The recipe specifically calls for kosher salt.
Can I customize the toppings?
Yes, this artisan dough is a versatile base that can be customized with any of your favorite toppings.
How should the dough be covered during the rise?
Cover the bowl with a non-airtight lid to allow the dough to breathe as it rises.