Name: Chewy Artisan Pizza Dough Recipe
Prep time: 30 min
Cook time: PT-489297H19M12S
Total time: 7 h
Cuisine: Italian
Ingredients: 500g (3 ¾ cups plus 2 tbsp) all-purpose flour; 1g (¼ tsp) active dry yeast; 10g (1 ½ tsp) fine salt; 375g (1 ½ cups plus 2 tbsp) warm water, divided

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Introduction

This chewy artisan pizza dough recipe delivers a perfect balance of crisp and tender, making it ideal for homemade pizza night. With simple ingredients and an easy process, you’ll create a flavorful crust that holds up beautifully to your favorite toppings.

A large, rough ball of pale beige dough sits on a wooden surface dusted with patches of white flour. The dough has a slightly sticky, uneven texture with soft folds and creases. Next to it on the right is a small wooden spoon coated with flour, adding a rustic touch. In the blurred background, there's a clear glass jar resting on a light wooden cutting board, with some flour scattered around it. The overall scene is simple and natural, highlighting the raw dough and baking setup on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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.
Step 2: In a separate bowl, dissolve the yeast in the remaining warm water. Let sit for a few minutes to activate.
Step 3: Sprinkle the 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.
Step 4: Cover the bowl and let the dough rest for 1 hour.
Step 5: After an 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 4-5 times until the dough forms a ball. Transfer to a lightly greased bowl with the seam side down. Cover and let rise for 5-6 hours or until doubled in size.
Step 6: Turn the dough out onto a floured surface and cut it in half. Shape each piece into a ball by stretching and folding the edges into the center, then cup and pull the dough towards you to tighten it. Place each ball on a greased plate, lightly oil the tops, cover, and let rest for 1 hour.
Step 7: 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.
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.
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.
Step 10: If using a cast iron pan, bake for 15-20 minutes and broil for the final few minutes.
Step 11: Enjoy your delicious artisan pizza!

Tips & Variations

Use bread flour instead of all-purpose for extra chewiness and structure.
For a more complex flavor, let the dough rise slowly in the refrigerator overnight instead of at room temperature.
Experiment with different toppings, from classic margherita to bold combinations like prosciutto and arugula.
Make smaller dough balls for personal-sized pizzas or larger ones for sharing.

Storage

Store leftover dough tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Let it come to room temperature before shaping. You can also freeze dough balls for up to 1 month; thaw in the refrigerator overnight and allow to rest at room temperature before baking. Baked pizza is best enjoyed fresh but reheats well in a hot oven to restore crispness.

How to Serve

A small round pizza with a thick, puffy crust showing some charred spots, topped with a layer of melted white cheese covering a thin layer of red tomato sauce peeking around the edges, placed on a wooden board dusted with white flour, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Simply mix it directly with the flour and reduce the initial water by a tablespoon to keep the dough consistency right. No need to dissolve it separately.

What if my dough is too sticky to handle?

If the dough feels too sticky, wet your hands lightly before handling or add a small amount of flour to the surface when shaping. Avoid adding too much flour into the dough, as it can make the crust dense.