Artisan Pizza Dough Recipe to Make the Best Crust
This artisan pizza dough recipe is the foundation for the best homemade pizza. Follow along and see how to make the best homemade pizza crust from start to finish.
We use this as the base for all of our amazing artisan pizza recipes.

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This post will guide you step by step on how to make the best pizza dough recipe which you can then use to make all of your favorite pizza recipes. We use a lot of photos to help you feel confident in making your own homemade pizza dough.
Artisan Pizza Dough Recipe Ingredients
There are a few steps to making pizza dough. First, is the poolish, then the dough itself. Here is what you will need:
Poolish Ingredients
- 5 grams honey
- 5 grams active dry yeast
- 200 grams ’00’ pizza flour
- 200 grams filtered or bottled water
Dough Ingredients
- poolish
- 300 grams water
- 500 grams ’00’ pizza flour
- 20 grams kosher salt
You don’t need any special equipment to make this crispy crust pizza dough recipe. You will need a kitchen scale though. If you don’t already have one you can grab one online here: kitchen scale.

How to Make the Poolish
The first step in this easy pizza dough recipe is to make the poolish. Start with a large bowl and a kitchen scale. Put the active dry yeast into the bowl.

Add the honey to the bowl. We like to use local honey or organic unfiltered.

Next, pour the water into the bowl. Lukewarm water is best.

Whisk the mixture until the yeast and honey dissolve.

Then add the flour to the bowl.

Stir until smooth.

Make sure to scrape the sides of the bowl.

Cover with plastic wrap and set aside for 20 minutes at room temperature.

Then place the poolish in the refrigerator overnight.

How to Make Artisan Pizza Dough
The next day you can remove it from the fridge. It should be full of air bubbles and increase in size.

The poolish is an ingredient in the next step of this artisan pizza dough recipe.

Next, you will need a new large clean bowl. Pour the water into the bowl.

Then add the ’00’ pizza flour to the bowl.

Add the salt.

Lightly stir to mix flour, salt, and water.

Next, use a spatula or wooden spoon to add the poolish to the new bowl. Make sure to scrape the sides. This is a very sticky dough.

Mix into a shaggy dough.

Knead the Dough
Add a little flour (about 75 grams) to a clean work surface and turn the dough out onto the floured surface.

Knead the dough until thoroughly combined. Do this by folding the dough over itself then pressing down and out with the palms of your hands. Then turn the dough, fold it again, and press down and outward.

Repeat this until the dough is completely mixed and formed into a dough ball.

Next, drizzle the bottom of a new clean bowl with olive oil.

Place dough ball into the bowl, drizzle a little more olive oil, and coat the dough.

Cover bowl with plastic wrap and set aside for an hour. Then place it back in the refrigerator for an additional 24 hours.

Divide Dough to Make Dough Balls
After the 24 hours, uncover the pizza dough.

Divide the dough by first pinching off equal parts the of dough between your thumb and pointer finger.

Then form dough balls by folding the dough under itself as you turn the ball until a ball is formed about the side of a baseball.

Do this until you have 8 balls of pizza dough. Place the dough balls on a piece of parchment paper with the seam side down. Drizzle a little olive oil in the dough to coat, then allow them to rise for one hour at room temperature.

Your artisan pizza dough is ready for the next step. Making pizza!

Gather all of the tools and ingredients for making homemade pizza because you are ready to up your pizza game with this flavorful crust. Here are a few things that you will need to continue:
- pizza stone or pizza oven
- tomato sauce or garlic cream sauce
- pizza peel
- your favorite toppings
- mozzarella cheese
Make sure to check out our Authentic Margherita Pizza Recipe.


Artisan Pizza Dough Recipe to Make the Best Crust
This artisan pizza dough recipe is the foundation for the best homemade pizza. See how to make the best crispy homemade pizza crust.
Ingredients
Poolish Ingredients
- 5 grams honey
- 5 grams active dry yeast
- 200 grams '00' pizza flour
- 200 grams filtered or bottled water
Dough Ingredients
- poolish
- 300 grams water
- 500 grams '00' pizza flour
- 20 grams kosher salt
Instructions
To Make the Poolish
- Mix yeast, water and honey in a small bowl, whisk thoroughly and set aside for 15 minutes.
- Add flour and mix until fully incorporated. Cover and set aside for 30 minutes.
- Then place if the refrigerator overnight or up to 16 hours.
To Make the Dough
- In a large bowl combine flour and salt and stir to mix
- Then add in the water and poolish and stir until a shaggy dough
- Turn out onto a lightly floured surface to knead the dough until smooth
- Add up to 75g of flour as needed to prevent the dough from becoming too sticky
- Form dough into a ball and coat with olive oil and place in an olive oil coated bowl
- Cover with saran wrap and set aside for 30 minutes
- Then place in the refrigerator overnight
- Remove dough from refrigerator and form dough into 6 pizza doughs (appx 250g each)
- Roll each into round shapes by folding the dough under itself
- Lightly coat each ball with olive oil and place on a parchment paper lined baking sheet.
- Cover with saran wrap and set aside at room temperature for at least 2-3 hours before you are ready to make pizza.
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The ’00’ pizza flour is totally new to me, so I will have to hunt it down and experiment with it.
Thank you for sharing your links with us at #282 SSPS Linky. See you again next week.
Thank you for sharing your Pizza Dough Recipe at the Senior Salon Pit Stop! I’m excited to be featuring you at Monday’s party. Congrats! Pinned
Hugs,
Maria @ kraftyplanner.com