This Chewy Artisan Pizza Dough recipe is perfect for making delicious, homemade pizzas with a soft, chewy crust and a perfect golden finish. With just a few simple ingredients and some time to develop the dough, you can enjoy pizza that’s as good as any pizzeria’s! This recipe yields two 12-inch pizzas, making it ideal for family dinners or small gatherings.
Why You’ll Love This Recipe
This artisan pizza dough is incredibly versatile and easy to make. The dough is chewy with a slightly crisp exterior, thanks to the process of folding and resting. The high hydration (with more water in the dough) helps create an airy, slightly rustic texture that’s perfect for pizza. Whether you top your pizza with classic Margherita ingredients, lots of veggies, or something more creative, this dough serves as the perfect base for any flavor combination. Plus, it’s simple to make and allows for customization in the toppings and baking method.
Ingredients
-
500g (3 ¾ cups plus 2 tbsp) all-purpose flour
-
375g (1 ½ cups plus 2 tbsp) warm water, divided
-
1g (¼ tsp) active dry yeast
-
10g (1 ½ tsp) fine salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Mix Dough
In a large bowl, combine the flour and all but 1 tablespoon of the warm water. Stir until just combined, then cover the bowl and let the dough rest for 20 minutes. This initial resting period, known as autolyse, helps to hydrate the flour, making the dough easier to work with.
2. Dissolve the Yeast
In a separate bowl, dissolve the yeast in the remaining warm water. Let it sit for a few minutes to activate.
3. Combine Yeast and Salt
Sprinkle the salt over the surface of the dough. Then, pour the yeast mixture into the dough and fold the dough to incorporate. Wet your hands lightly to avoid sticking. Pinch and fold the dough several times until a shaggy dough forms.
4. First Rest
Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 1 hour at room temperature. This gives the dough a chance to start developing its structure.
5. Develop Gluten
After 1 hour, wet your hands lightly and begin folding the dough. Stretch a section of the dough and fold it over the center. Rotate the bowl, and repeat the folding process 4-5 times. This helps to develop the gluten, creating a smooth, elastic dough. Transfer the dough to a lightly greased bowl, with the seam side down. Cover the bowl and let it rise for 5-6 hours, or until the dough has doubled in size.
6. Shape Dough Balls
Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Shape each piece into a ball by stretching and folding the dough edges into the center, then cupping the dough and pulling it towards you to tighten the ball. Place each ball on a greased plate, lightly oil the tops, and cover them. Let them rest for 1 hour.
7. Preheat Oven
Preheat your oven to 500°F (or the highest temperature possible). Place a pizza stone, baking steel, or inverted baking sheet on the middle rack and heat it for at least 45 minutes. The hot surface will help give the pizza a crisp, chewy crust.
8. Shape and Bake
On a floured surface, flatten each dough ball into a 12-inch circle. Use your fingers to stretch the dough and create a slightly raised edge around the perimeter for a crust. Transfer each pizza dough to a floured pizza peel or a lightly greased cast-iron pan.
Add your desired toppings, and then slide the pizza onto the preheated stone or baking steel. Bake for 5 minutes. For a crispier crust, switch to the broiler for 2-4 minutes until the pizza is golden and bubbly.
If using a cast iron pan, bake the pizza for 15-20 minutes and broil for the final few minutes to get a golden, crispy finish.
Servings and Timing
This recipe yields 2 12-inch pizzas, with each serving providing a generous portion for 2-3 people, depending on appetite. The total time for making this dough, from mixing to baking, is approximately 6-7 hours, including resting and rising time.
Variations
-
Gluten-Free Option: Use a gluten-free flour blend to make this dough gluten-free. You may need to adjust the hydration or add a binding agent like xanthan gum.
-
Herbed Dough: Add fresh herbs (like rosemary or thyme) to the dough before the final rise for extra flavor.
-
Whole Wheat Dough: For a heartier dough, substitute up to half of the all-purpose flour with whole wheat flour.
Storage/Reheating
If you have leftover dough, you can refrigerate it for up to 3 days. After the dough has risen, wrap it tightly in plastic wrap and place it in the fridge. When ready to use, bring it to room temperature before shaping and baking.
FAQs
Can I freeze the dough?
Yes, you can freeze the dough. After the first rise, shape the dough balls and wrap them tightly in plastic wrap and foil. Freeze for up to 3 months. To use, thaw overnight in the fridge and bring to room temperature before shaping.
How do I get a crispier crust?
For a crisper crust, bake the pizza on a preheated pizza stone or baking steel. You can also broil the pizza for the last 2-4 minutes of baking to get an extra crispy finish.
Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast in place of instant yeast. Just be sure to dissolve it in the warm water and let it sit for a few minutes before adding it to the dough.
Can I make the dough in advance?
Yes, you can make the dough a day ahead. After mixing, allow the dough to rise in the fridge overnight. The cold fermentation will enhance the flavor. Bring it to room temperature before shaping and baking.
How do I know when the pizza is done?
The pizza is done when the crust is golden and the cheese is melted and bubbling. You can check the bottom of the pizza with a spatula to ensure it’s crispy.
Conclusion
This Chewy Artisan Pizza Dough is the perfect base for homemade pizzas. With a chewy texture, crispy edges, and an airy crumb, it’s a dough that’s sure to impress. It’s an easy recipe that requires patience and a bit of time, but the results are absolutely worth it. Whether you’re making classic Margherita pizza or loading it with your favorite toppings, this pizza dough will take your homemade pizza to the next level!
Print
Chewy Artisan Pizza Dough Recipe
- Total Time: 6 hours 40 minutes
- Yield: 2 12-inch pizzas
- Diet: Vegetarian
Description
This Chewy Artisan Pizza Dough recipe yields two 12-inch pizzas with a perfect balance of chewy texture and crispness. It’s easy to make, requiring just a few simple ingredients. With a long rise time, the dough develops incredible flavor and texture, making it ideal for homemade pizzas.
Ingredients
500g (3 ¾ cups plus 2 tbsp) all-purpose flour
375g (1 ½ cups plus 2 tbsp) warm water, divided
1g (¼ tsp) active dry yeast
10g (1 ½ tsp) fine salt
Instructions
Mix Dough:
In a large bowl, combine the flour and all but 1 tablespoon of the warm water. Stir until just combined, then cover and let rest for 20 minutes.
2. Activate Yeast:
In a separate bowl, dissolve the yeast in the remaining warm water. Let sit for a few minutes to activate.
3. Combine Yeast and Salt:
Sprinkle salt over the surface of the dough. Stir the yeast mixture into the dough and fold the dough to incorporate. Wet your hands lightly to avoid sticking. Pinch and fold the dough several times until a shaggy dough forms.
4. First Rest:
Cover the bowl and let the dough rest for 1 hour.
5. Develop Gluten:
After 1 hour, wet your hands lightly and fold the dough by stretching a section and folding it over the center. Rotate the bowl and repeat the folding process 4-5 times until the dough forms a ball. Transfer the dough to a lightly greased bowl with the seam side down. Cover and let rise for 5-6 hours or until doubled in size.
6. Shape Dough Balls:
Turn the dough out onto a floured surface and cut it in half. Shape each piece into a ball by stretching and folding the dough edges into the center, then cupping it and pulling it towards you to tighten the dough. Place each ball on a greased plate, lightly oil the tops, cover, and let rest for 1 hour.
7. Preheat Oven:
Preheat your oven to 500°F (or the highest temperature possible). Place a pizza stone, baking steel, or inverted baking sheet on the middle rack and heat for at least 45 minutes.
8. Shape and Bake:
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. 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 for the final few minutes.
Notes
Long Rise Time: The dough benefits from a long rise time for enhanced flavor. If you’re short on time, you can speed up the process by using more yeast, but a slow rise creates the best texture.
Flour Type: All-purpose flour works best for this dough, but bread flour can be used for a chewier texture.
- Prep Time: 15 minutes
- Cook Time: 5-20 minutes (depending on baking method)
- Category: Main Course
- Cuisine: Italian
