# Easy and 'Artisan' pizza dough recipe

**URL:** <https://forums.yoyoexpert.com/t/easy-and-artisan-pizza-dough-recipe/317710>\
**Category:** Unrelated Discussion\
**Created:** [April 3, 2020, 8:31pm UTC](https://forums.yoyoexpert.com/t/easy-and-artisan-pizza-dough-recipe/317710 "2020-04-03T20:31:21Z")\
**Posts on this page:** 3\
**Page:** 1

<div class="post-metadata">

**Author:** ![beherenow](https://sea1.discourse-cdn.com/flex015/user_avatar/forums.yoyoexpert.com/beherenow/32/125309_2.png) [@beherenow](https://forums.yoyoexpert.com/u/beherenow)\
**Post date:** [April 3, 2020, 8:31pm UTC](https://forums.yoyoexpert.com/t/easy-and-artisan-pizza-dough-recipe/317710/1 "2020-04-03T20:31:21Z")

</div>

> **[5-Minute Artisan Pizza Dough Recipe - Food.com](https://www.food.com/recipe/5-minute-artisan-pizza-dough-487701)**
>
> Love, love this recipe! So many great things to say about it: ridiculously easy to make, incredibly delicious, and it can be stored in your fridge fo

This is the master recipe from the book ‘[Artisan Pizza and Flatbread in 5 Minutes a Day](https://www.amazon.com/Artisan-Pizza-Flatbread-Five-Minutes-ebook/dp/B0050IGWRC/ref=sr_1_1?crid=3L0Z8BOXUJ1MS&dchild=1&keywords=artisan+pizza+and+flatbread+in+five+minutes+a+day&qid=1585945860&sprefix=artisan+pizza%2Caps%2C169&sr=8-1)’

Follow the same recipe linked above. I weigh ingredients and that is:  
800g water, warm (can sub 70g for olive oil)  
10g yeast  
17-25g kosher salt  
1080g unbleached AP flour

---

<div class="post-metadata">

**Author:** ![beherenow](https://sea1.discourse-cdn.com/flex015/user_avatar/forums.yoyoexpert.com/beherenow/32/125309_2.png) [@beherenow](https://forums.yoyoexpert.com/u/beherenow)\
**Post date:** [April 5, 2020, 10:18pm UTC](https://forums.yoyoexpert.com/t/easy-and-artisan-pizza-dough-recipe/317710/2 "2020-04-05T22:18:40Z")

</div>

Sheet pan worked out well. Spicy italian sausage, green pepper, onion & Mozz.

 ![20200404_193635 - Copy](https://us1.discourse-cdn.com/flex015/uploads/yoyoexpert1/original/4X/8/c/8/8c8194691872ce5a3a144138e5bb7aba53558d81.jpeg)

---

<div class="post-metadata">

**Author:** ![beherenow](https://sea1.discourse-cdn.com/flex015/user_avatar/forums.yoyoexpert.com/beherenow/32/125309_2.png) [@beherenow](https://forums.yoyoexpert.com/u/beherenow)\
**Post date:** [April 10, 2020, 6:43pm UTC](https://forums.yoyoexpert.com/t/easy-and-artisan-pizza-dough-recipe/317710/3 "2020-04-10T18:43:36Z")

</div>

Decided to try a Stromboli with this dough recipe since it made so much! Works great! Made a faux Hardee’s Monster Biscuit from [Edna Lewis biscuit recipe](https://cooking.nytimes.com/recipes/1017786-edna-lewiss-biscuits) and proper fillings, egg, cheese, sausage patty, ham, bacon.  
Note, if you don’t have buttermilk just add some lemon juice (1tbs per cup) to whole milk and let set-up for 5min.

Put all of that into a big Stromboli and breakfast for dinner. Came out great and leftovers were easy the next day. Heated up then spooned some ricotta over the slices and broiled for a minute.

We just spread the dough out onto the parchment paper and sheet pan. Layered ingredients down the middle. Scrambled the eggs, soft and added. Bacon, sausage, and ham were cut up and already cooked. Layered with more cheese and some ricotta in the middle. Folded both ends to the middle and pinched closed. Cut slices about every 3" diagonal across the top, not through. Baked at 375f until the dough looked/felt done.

The biscuits.

 ![20200408_134841 - Copy](https://us1.discourse-cdn.com/flex015/uploads/yoyoexpert1/original/4X/c/4/0/c40a5d5fc80b0b1305efa589493e37ccf94ba9ba.jpeg)

The Stromboli.

 ![20200408_195811 - Copy](https://us1.discourse-cdn.com/flex015/uploads/yoyoexpert1/original/4X/c/0/8/c0845f34e069fe66213e45cd72a412c9650d4246.jpeg)

The leftover slices.

 ![20200409_170006 - Copy](https://us1.discourse-cdn.com/flex015/uploads/yoyoexpert1/original/4X/6/5/6/6564d1b875e224f061e1ee52ed9f9b2cfe11b42e.jpeg)