Effortless Artisan Pizza Dough

1. Blend Dry Ingredients

Start by blending 500 grams of all-purpose flour, 1 gram of active dry yeast, and 16 grams of fine sea salt in a medium bowl. This ensures that the yeast and salt are evenly distributed throughout the flour, which is crucial for a consistent rise.

2. Add Water and Mix

Next, add 350 grams of water to the bowl. Mix everything together using a wooden spoon or your hands until it forms a shaggy dough. At this point, it doesn't need to be smooth; just make sure there are no dry patches of flour.

3. First Rise

Cover the bowl with plastic wrap or a kitchen towel, and let the dough rise at room temperature, which should be around 72°F (22°C). Leave it undisturbed for about 18 hours. This long fermentation process is key to developing a deep, complex flavor and a beautiful texture. You’ll know it’s ready when the dough has more than doubled in size and looks bubbly on the surface.

4. Shape the Dough

Once the dough has risen, generously flour your work surface to prevent sticking. Scrape the dough out of the bowl and onto the floured surface. Divide it into four equal parts. To shape the dough, take each piece and pull the sides toward the center, repeating this for all four sides. Then, shape it into a round by turning it seam side down and molding it into a smooth, circular mound. This step creates a strong gluten structure, giving the dough better elasticity and a perfect texture for your pizza.

5. Storage and Preparation

If you’re not using the dough immediately, wrap the balls in plastic and refrigerate them for up to three days. When you’re ready to make pizza, let the dough come back to room temperature by leaving it out, covered with a damp cloth, for 2 to 3 hours.