Easy Artisan Pizza Dough

Every Friday it is pizza and movie night at my house. We try several kinds of pizza (well, my husband and I, the kids eat only cheese) from Pizza Bianca, to Margherita, to Figazza. I try different kinds of dough, some take couple of hours, some in the bread machine and some that are for the grill. Today I am going to show you the easy, fast, fool proof recipe I have found that yields 4 thin crusts pizzas or 2 thick crust. It will also yield several little pizzas for a party or for the grill! The kids like medium crust and my husband and I like thin. This recipe is adapted from Artisan Bread in Five.


  • 3 cups of lukewarm water + 1/4 cup
  • 1/4 cup of EVOO
  • 1 TBSP of yeast
  • 3 tsp of salt
  • 2 TBSP of sugar (we sometimes use honey instead of sugar)
  • 7 1/2 cups of all purpose flour
  • cornmeal
  • Parchment Paper
For Pizza:
  • Marinara sauce (see below)
  • Italian Blend shredded cheese (mozzarella, provolone, asiago and parmesan)
  • Toppings suggestions: basil, prosciutto, tomatoes green or black olives
Put the pizza stone in the oven and preheat to 500. Meanwhile, put the 1/4 cup of lukewarm water, a little of the sugar (about 1 tsp) and the yeast in a little bowl. Let sit for 5 minutes. In a container with lid, put all the dry ingredients and mix. When the yeast is foamy, add to the flour and incorporate the water and the oil. Mix until all the ingredients are incorporated well. Let rise for about 2 hours on the counter, you can put the rest in the fridge and use within two weeks. We have made breadsticks, pita breads, bread for scones, etc with this dough!
If the dough has been chilled in the fridge, let it come to room temperature before using it. If you are going to use it the same day, take an amount of dough from the container and roll into any size of pizza you like. The dough will be sticky and it works better after it has been chilled.
Cut parchment paper the size of the pizza baking sheet or grease the stone with a little EVOO and sprinkle some cornmeal. Roll the dough into the rolling pin and transfer into the stone. Top with homemade marinara sauce and the toppings you like, sprinkle cheese. We use marinara, basil, olives. I am not a fan of meat in my pizza, I like them very simple.
Bake for about 10 to 15 minutes, depending in thickness of the dough and also the size.You have just made yummy pizza at home!
Here is the dough after two hours:

Here’s a recipe for my marinara:
  • 1 large can of crushed tomatoes
  • 2-3 cloves of garlic, minced
  • salt and pepper to taste (start with little, you can always add more)
  • EVOO, about 2 tsp
  • 1 1/2 tsp of Italian seasoning
  • pinch of brown sugar
In a saucepan put a little bit of EVOO and add garlic. Pan fry until cooked a little bit. Add the rest of the ingredients and simmer for 10 minutes. Easy!
A closer look at the crust, it is crunchy on the outside and soft on the inside!
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