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Artisan Pizza

Artisan Pizza is a delicious little pizza we put together the other night!


artisan pizza

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My husband was experimenting with our Artisan Bread dough recipe the other day and came up with this fabulous homemade pizza!   It was a hit with whole family… we’re already getting requests to make some more 🙂


(The Artisan Pizza Dough is this recipe for our Artisan Bread with step by step instructions)

Yield: 12

Artisan Pizza ...

Artisan Pizza by


  • Artisan Pizza Dough:
  • 3 C flour
  • 1 1/4 tsp sea salt
  • 1/4 tsp instant dry yeast
  • 1 1/2 C hot water
  • Pizza Sauce:
  • 2 8oz can tomato sauce
  • 1 to mato paste
  • 1 tsp paprika
  • 2 tsp oregano
  • 1 tsp Italian Spices Mix
  • 1 tsp crushed garlic
  • Preferred toppings; we used pineapple, tomatoes, onion, mushrooms, sausage, green peppers
  • 4 C Mozzarella cheese, shredded


  1. Artisan Pizza Dough:
  2. Mix the dry ingredients in a large bowl, hand stir, add water and mix till moist, cover entire bowl with saran wrap that has been generously cooking sprayed.
  3. Let sit for at least 12 hours.
  4. Turn out dough onto a floured surface.
  5. Divide into 2 sections, shape and stretch into a large round circles.
  6. Place on a pizza stone or pan.
  7. Pizza Sauce:
  8. Preheat oven to 450 degrees.
  9. Combine all ingredients in a small bowl, mix well.
  10. Spread on pizza crusts.
  11. Add desired toppings.
  12. Top with Mozzarella Cheese.
  13. Bake 20-25 minutes until center is no longer doughy.
  14. Serve!



Artisan Pizza by


Artisan Pizza is a fairly easy homemade pizza to make… no kneading!!  AND that’s always a plus in my book 🙂




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Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!
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  2. 5 stars
    The day I made this I allowed for the dough to proof outside and it was 90 plus degrees. I only let it rise for four hours rather than the normal 12 and it worked great. If you have a proofing setting on your oven or something I think you can save some of that time. I might also add half again as much yeast to hurry things along in a pinch. It was sure yummy… thinking about making it again NOW…

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