Artisan Pizza: Why Is It So Special And How To Cook Your Own?

Wood-fired pizzas, or, in fancy terms, “artisan pizza,” are not something you hear for the first time, or you may do who knows?

Artisan pizzas have been around since Italians started making pizza. It is actually the right and traditional way of making a pizza, and the term is regaining its popularity these days with different restaurants offering Artisan pizzas on the menu.

So, how exactly is a wood-fired pizza different from the rest? Should you try one someday? Give us company in discovering everything about an Artisan pizza through the article. Let’s go!

What is an Artisan Pizza?

An artisan pizza is freshly made and totally handmade, baked in a brick oven or wood fire at a very high temperature. What sets it apart is its top notch quality and the healthy and fresh ingredients used in its making.”

The chefs who make and bake an Artisan pizza are overly focused on the details. They prepare the dough from scratch, ensuring the flour they use is high quality and Italian-styled, much like how the best propane pizza ovens bring precision to the cooking process. 

Why is an Artisan Pizza Famous?

Unlike mass-produced pizzas, which use different means of technology, wood-fired pizzas are prepared individually and on a small scale, emphasizing quality over quantity.

Nowadays, people have begun to realise the hazardous side effects of consuming many different fast foods, including fast-baked pizzas, and are shifting towards healthier alternatives and fresher products.

A recent study has shown that microwave heating and baking of foods can cause a significant loss (30-40%) of vitamin B12 in foods. This is one of the primary reasons why Artisan-style pizzas are very popular these days. Other reasons include:

I. Fresh and High-Quality Ingredients

Artisan pizzas stand out because they are made with only the freshest, top-quality ingredients. Think about vine-ripened tomatoes, creamy mozzarella, and seasonal toppings bursting with flavour. Each ingredient is chosen carefully to guarantee the pizza is as fresh and flavorful as possible.

II. Handcrafted Dough

The dough is handcrafted from scratch and allowed to ferment slowly, sometimes for hours or even days.

This process gives the dough a unique flavour and texture light, airy, and slightly chewy.

III. Wood-Fired

The secret to that irresistible flavour is a wood-fired pizza oven. These ovens cook the pizza evenly at high temperatures, creating a perfect balance a crispy, slightly charred crust with a soft, tender interior.

What is Artisan Pizza Dough, and How to Make it?

Artisan style pizza dough is made of water, salt, top-quality flour, yeast, and no chemical additives. Initially, using cold water caused my dough to rise poorly, but switching to lukewarm water made all the difference in achieving the perfect texture.

 The breads/crusts made from this dough have a better aroma and flavour than other breads. How to make artisan pizza crust? Obviously, by getting the dough right! Keep reading to learn how to prepare artisan pizza dough.

How to Make Artisan Pizza? Step-by-Step Guide

The first step in preparing a wood-fired pizza is to prepare the dough. So let’s do that:

Prepare the Dough: For this step, you need only four ingredients. You can change the ingredients we take depending on how much dough you want. You are preparing dough for about three regular sized pizzas. You can store the dough in the refrigerator, a blessing for lazy people like me.

Step 1: Stir 1 tablespoon yeast in 1 ¼ cups (300ml) warm water (about 110°F/45°C) and let it sit for about 15 minutes.

Step 2: Add 3 ½ cups (440g) all-purpose flour or bread flour (I recommend using 00-flour) to a bowl, and then add 1 tablespoon of salt and stir.

Step 3: pour the yeast water into the flour.

Step 4: Start kneading with your hands for about 8-10 minutes until a ball is formed. Please place it in a lightly oiled bowl, then cover it with a plastic wrap.

Step 5: Let the dough rise for about 1-2 hours. Then, take it out and divide it into suitable-sized portions.

Step 6: Place the dough balls on a floured surface, sprinkle some flour over them, and cover them with a dry and damp cloth. Let them rest for about 50 minutes.

That’s it, your dough is ready!

Step 7: Flatten and stretch the dough evenly to your desired thickness and diameter. Don’t use the roller pin to give it the Artisan uneven pizza shape. Or do it; who cares?

At this point, your pizza is ready to be topped.

Step 8: Choose your favourite toppings and bake your pizza in a preheated stone brick oven or a wood-fired oven at 475°F (245°C).

You can use a sheet pan or a cast iron pan if you do not have a wood-fire setup.

Popular Artisan Pizza Topping

Here are some of the best toppings for artisan pizza:

I. Margherita

The Margherita pizza has its roots in Naples, Italy, where it was created back in 1889 to honour Queen Margherita of Savoy.

Its simple but stunning trio of toppings tomato sauce, mozzarella, and fresh basil symbolises the colours of the Italian flag red, white, and green. The Margherita’s beauty lies in its simplicity, letting the quality of its ingredients shine.

II. Pepperoni

Pepperoni pizza has its place as an American favourite. Featuring pepperoni spicy, smoky slices of cured pork and beef it perfectly balances the mild creaminess of mozzarella and the spicy touch of tomato sauce.

The stats do not lie: about 36% of all pizzas ordered in the U.S. have pepperoni on them. If you are looking for a smaller, more personalised version, artisan personal pizzas bring these iconic flavours straight to your plate with a touch of customisation.

III. Marinara

Marinara sauce is a classic in Italian cooking, and it is popular for a reason it’s simple and versatile. Made with just tomatoes, garlic, herbs, and onions, it is the perfect base for so many dishes.

For example, on a Cast-Iron Pepperoni Pizza, marinara does not overpower the cheese or pepperoni. Instead, it brings everything together for a balanced, flavourful bite.

IV. Truffle and Mushroom

If you like rich, earthy flavors, this combo is a dream. Imagine fresh mushrooms, creamy mozzarella, and a mushroom spread cooked with brandy, all topped off with a drizzle of truffle oil. One tip I learned was to sparingly truffle oil a few drops are enough to improve the flavour without overpowering the other ingredients.

The result will be a pizza with deep, savoury flavours and a touch of luxury. The truffle oil adds an aromatic boost that makes it a favourite for anyone who loves a more refined pizza experience.”

V. Prosciutto and Arugula

Prosciutto and arugula pizza brings together the salty richness of thinly sliced prosciutto with the fresh, peppery zing of arugula.

• Start by baking your crust with a light layer of tomato sauce and gooey mozzarella.
• Then add the prosciutto and arugula right before serving so they stay perfectly tender and crisp.
• A quick drizzle of olive oil and a sprinkle of Parmesan takes it up a notch.

VI. Spicy Salami and Soppressata

Now, if you are craving something bold, spicy salami and soppressata are your toppings. Lay out slices of these flavourful cured meats on your dough, along with mozzarella and simple tomato sauce.

As it bakes, the smoky, spicy flavours melt right into the crust, creating a hearty and satisfying pizza. Sprinkle on crushed red pepper flakes for an extra fiery punch perfect for anyone who loves a little spice in their life.

Artisan Pizza VS Regular Pizza

Here is some basic differences between artisan pizza and regular pizza:

Artisan Pizza	Contemporary Pizza
Focused on fresh ingredients. Use organic vegetables and naturally cured meat.	Less focused on fresh ingredients, use processed meat, canned sauces etc.
Baked in a stone oven, sheet pan or in a wood-fired oven.	Baked in a regular oven.
The dough is freshly handcrafted every time, you can store it for 2-3 days, though, but restaurants that offer wood-fired pizzas make fresh dough on the spot.	The dough is already made in bulk and stored in freezers lacking that texture and fresh flavour.
Dough is fermented for a long period, which results in airy sacs in the crust, which makes it more chewable.	Minimal fermentation.
Artisan pizza crust is very much focused on while baking the pizza. The bakers make sure to use little water to achieve that ideal crispy, crusty base.	In contemporary pizzas, speed and convenience are more important than ever; excessive water on baking trays to avoid sticking can lead to a softer crust.

Artisan Pizza FAQs

Is artisan pizza healthier than other types of pizza?

Artisan pizza is very healthy compared to other regular pizzas due to the use of fresh, top-quality ingredients.

Can you make an Artisan pizza without an artisan stone?

Yes, you can make an Artisan pizza without an artisan stone by using a cookie baking sheet or a pan. This can be done by preheating your oven to a high temperature (475°F/245°C or higher) and then placing the sheet or the pan (which has the pizza) inside. You can also use a cast iron skillet to get similar results.

How long should artisan pizza dough rest?

The ideal resting time for the artisan dough to rise is around 1-2 hours.

Conclusion

Artisan pizzas are traditional handmade pizzas cooked the old-fashioned way. Though technology has advanced, they are still in demand though not much.

For the perfect Artisan pizza, use Grade 00 flavor, knead it by hand, add the “traditional” toppings, and cook it in a wood-powered or multi-fuel pizza oven.