Chewy Artisan Pizza Dough Recipe

Introduction

Master the art of making chewy artisan pizza dough at home with this simple, no-fuss recipe. With minimal ingredients and easy steps, you’ll create a crust that’s crisp on the outside and satisfyingly chewy inside, perfect for your favorite toppings.

Ingredients

• 500g (3 ¾ cups plus 2 tbsp) all-purpose flour
• 375g (1 ½ cups water plus 2 tbsp) warm water, divided
• 1g (¼ tsp) active dry yeast
• 10g (1 ½ tsp) fine salt

Instructions

1. Step 1: In a large bowl, combine the flour and all but 1 tablespoon of the warm water. Stir until just combined, cover, and let rest for 20 minutes.
2. Step 2: In a separate bowl, dissolve the yeast in the remaining warm water. Let it sit for a few minutes to activate.
3. Step 3: Sprinkle salt over the surface of the dough. Stir the yeast mixture into the dough, folding with lightly wet hands until a shaggy dough forms.
4. Step 4: Cover the bowl and let the dough rest for 1 hour.
5. Step 5: Wet your hands lightly and fold the dough by stretching a section and folding it over the center. Rotate and repeat 4-5 times until the dough forms a ball. Transfer to a lightly greased bowl, cover, and let rise for 5-6 hours until doubled.
6. Step 6: Turn the dough onto a floured surface and cut it in half. Shape each piece into a tight ball by folding edges into the center and pulling the dough towards you. Place on a greased plate, oil the tops, cover, and rest for 1 hour.
7. Step 7: Preheat your oven to 500°F (or highest setting). Place a pizza stone, baking steel, or inverted baking sheet on the middle rack and heat for at least 45 minutes.
8. Step 8: On a floured surface, flatten each dough ball into a 12-inch circle. Transfer to a floured pizza peel or lightly greased cast iron pan.
9. Step 9: Add your desired toppings and slide the pizza onto the preheated stone or steel. Bake for 5 minutes. For a crispier crust, broil for 2-4 minutes until golden and bubbly. If using a cast iron pan, bake for 15-20 minutes and broil at the end for a few minutes.
10. Step 10: Remove from oven, slice, and enjoy your delicious artisan pizza!

Tips & Variations

• Use bread flour instead of all-purpose flour for an even chewier texture.
• For a more robust flavor, let the dough ferment overnight in the refrigerator after the initial rise.
• Adding a teaspoon of olive oil to the dough can yield a softer crust.
• Try experimenting with different toppings like fresh basil, mozzarella, or spicy pepperoni for variety.

Storage

Store any leftover dough in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature and rest for about 30 minutes. Baked pizza leftovers keep well covered in the fridge for 2-3 days and reheat best in an oven or toaster oven to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use the same amount and mix it directly into the flour instead of dissolving it in water.

What if I don’t have a pizza stone or steel?

An inverted baking sheet works well as a substitute to create a hot surface. Just preheat it thoroughly in the oven before baking your pizza.

Chewy Artisan Pizza Dough Recipe

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★★★★★

4.8 from 58 reviews

This chewy artisan pizza dough recipe creates a flavorful, elastic, and bubbly crust perfect for homemade pizzas. Utilizing a slow rise and gentle folding technique, the dough develops excellent gluten structure and texture, resulting in a professional-quality artisan pizza base. It’s straightforward to prepare with simple ingredients and can be baked on a pizza stone, baking steel, or cast iron pan at a high temperature for an ideal crispy crust.

• Author: liam
• Prep Time: 25 minutes
• Cook Time: 10-25 minutes
• Total Time: 6 hours 35 minutes
• Yield: 2 pizzas (12-inch each) 1x
• Category: Bread/Dough
• Method: Baking
• Cuisine: Italian

Ingredients

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Dry Ingredients

• 500g (3 ¾ cups plus 2 tbsp) all-purpose flour
• 1g (¼ tsp) active dry yeast
• 10g (1 ½ tsp) fine salt

Wet Ingredients

• 375g (1 ½ cups plus 2 tbsp) warm water, divided

Instructions

1. Mix Dough: In a large bowl, combine the flour and all but 1 tablespoon of the warm water. Stir until just combined to form a shaggy dough, then cover and let rest for 20 minutes to hydrate the flour fully.
2. Activate Yeast: In a separate small bowl, dissolve the yeast in the remaining 1 tablespoon plus 1 tablespoon of warm water. Let it sit for a few minutes until it becomes foamy and active.
3. Combine Yeast and Salt: Sprinkle the salt evenly over the dough surface. Pour in the yeast mixture and fold the dough gently with wet hands to incorporate all ingredients. Pinch and fold several times until a shaggy dough forms and ingredients are fully combined.
4. First Rest: Cover the bowl and let the dough rest undisturbed for 1 hour. This allows fermentation and initial gluten development.
5. Develop Gluten: After the hour rest, wet your hands and perform a series of folds by stretching one section of dough and folding it over the center. Rotate the bowl and repeat 4 to 5 times until the dough tightens and forms a smooth ball. Transfer the dough to a lightly greased bowl, seam side down, cover, and let it rise for 5 to 6 hours or until doubled in size.
6. Shape Dough Balls: Turn the risen dough onto a floured surface and divide into two equal portions. Shape each piece into a tight ball by folding the edges into the center and then pulling the dough towards you to create surface tension. Place each dough ball on a greased plate, lightly oil the tops, cover, and allow to rest for 1 hour.
7. Preheat Oven: Preheat your oven to 500°F (or its highest setting). Place a pizza stone, baking steel, or an inverted baking sheet on the middle rack and heat for at least 45 minutes to ensure a hot, even baking surface.
8. Shape and Bake: On a floured surface, flatten each dough ball into a 12-inch circle. Transfer to a floured pizza peel or a lightly greased cast iron pan. Add your preferred toppings, then slide the pizza onto the preheated stone or steel. Bake for 5 minutes. For a crisper crust, broil the pizza for 2–4 minutes until golden and bubbly. If using a cast iron pan, bake for 15–20 minutes, then broil for the final few minutes to finish the crust.
9. Enjoy: Remove the pizza from the oven once the crust is crispy and toppings are cooked to your liking. Slice and serve immediately for a delicious artisan pizza experience at home.

Notes

• The dough requires a long fermentation time (5-6 hours) for optimal flavor and texture, so plan accordingly.
• Using a pizza stone or baking steel preheated thoroughly ensures a crisp, well-cooked crust.
• Wet your hands when handling the dough to prevent sticking and promote easier folding.
• High oven temperatures help achieve the authentic artisan pizza crust characteristic.
• If you prefer, you can refrigerate the dough for slow fermentation overnight to develop even more flavor.

Keywords: artisan pizza dough, chewy pizza crust, homemade pizza dough, pizza recipe, slow rise dough, no-knead pizza dough