There’s nothing quite like a homemade pizza party—flour-dusted hands, sizzling crusts and the joy of gathering around the table with all your favorite toppings. This Artisan-Style Pizza Party dough is your go-to for easy, crowd-pleasing pies, with enough to make five 12–14 inch pizzas. Made with Bob’s Red Mill Artisan Bread Flour, it delivers that perfect chewy crust to keep everyone satisfied. Whether you’re firing up the oven for family night or hosting friends, this recipe brings people together—one slice at a time. Note: Start this recipe the day before!
There’s nothing quite like a homemade pizza party—flour-dusted hands, sizzling crusts and the joy of gathering around the table with all your favorite toppings. This Artisan-Style Pizza Party dough is your go-to for easy, crowd-pleasing pies, with enough to make five 12–14 inch pizzas. Made with Bob’s Red Mill Artisan Bread Flour, it delivers that perfect chewy crust to keep everyone satisfied. Whether you’re firing up the oven for family night or hosting friends, this recipe brings people together—one slice at a time. Note: Start this recipe the day before!
Pour water into the work bowl and sprinkle in yeast. In a separate bowl, combine flour, sugar and salt. Stir olive oil into the yeast mixture, then mix in the dry ingredients. Mix on low speed until a rough dough forms, 5–10 minutes.
Use a large mixing bowl and a wooden spoon or silicone spatula to combine ingredients in the same order. Once a shaggy dough forms, transfer to a lightly floured surface and knead by hand until smooth and elastic.
After the initial mix, knead dough for about 5–10 minutes on a floured work surface until it becomes firm, stretchy and cohesive.
Place dough in a clean bowl, cover with a kitchen towel or plastic wrap, and let rest at room temperature for 1 hour.
Wet your hands slightly and gently lift one side of the dough, folding it toward the center. Repeat on all four sides like you're folding a letter. Cover and rest for 1 hour. Do this folding and resting process two more times, for a total of three rounds.
After the final rest, transfer dough to a floured surface. Use a dough scraper or knife to divide it into 5 equal pieces. Shape each piece into a smooth ball.
Place dough balls in a lightly oiled container or dough box, or arrange them on an oiled tray and cover with a towel or plastic wrap. Let them rest in the refrigerator overnight (12–72 hours is ideal).
Remove dough from the fridge 1–2 hours before you bake your pizza, so they can come to room temperature and relax.
Place a pizza steel or stone on the middle rack of a cold oven and preheat to its highest setting (typically 500–550°F) for at least 45 minutes to 1 hour.
Place a dough ball on a lightly floured surface and gently stretch it into a 12-inch round, keeping the edge a bit thicker for a puffy crust.
Lightly flour a pizza peel or the back of a sheet tray. Transfer your stretched dough onto the peel/tray.
Add sauce, cheese (preferably low-moisture mozzarella), and your favorite toppings.
Just before loading the pizza into your oven, turn on the broiler and carefully slide the pizza onto the hot stone or steel. Bake for 4–7 minutes, rotating once halfway through, until the crust is golden and crisp and the cheese is bubbling. Turn off the broiler between cooking each pizza.
Bake as directed by your pizza oven manufacturer’s instructions, or until golden, charred and bubbly.
Toppings used in the photos: large artisan pepperoni, sliced sweet peppers (red, yellow and orange), low-moisture part-skim mozzarella, pizza sauce (jarred), fresh oregano and basil for garnish.
