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Chewy Artisan Pizza Dough Recipe

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★★★★★

4.6 from 137 reviews

This Chewy Artisan Pizza Dough recipe yields a perfect balance of a tender yet chewy crust, ideal for homemade pizzas. Utilizing a stretch-and-fold technique and a long rise, this dough develops excellent gluten structure for an artisan-quality pizza with a crispy, golden crust when baked at high temperatures.

Ingredients

Scale

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 with all but 1 tablespoon of the warm water. Stir until just combined to form a rough mixture. Cover the bowl and let the dough 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, indicating the yeast is active.
  3. Combine Yeast and Salt: Sprinkle the salt evenly over the surface of the dough. Pour the yeast mixture into the dough and fold the mixture by pinching and folding repeatedly with wet hands to avoid sticking. Continue folding until a shaggy dough forms.
  4. First Rest: Cover the bowl again and allow the dough to rest for 1 hour at room temperature, promoting fermentation.
  5. Develop Gluten: After the rest, wet your hands lightly and perform a series of stretch and folds by pulling a section of dough and folding it over the center. Rotate the bowl and repeat this 4-5 times until the dough tightens into a smooth ball. Transfer the dough to a lightly greased bowl with the seam side down. Cover and let it rise for 5-6 hours or until it doubles in volume.
  6. Shape Dough Balls: Turn the risen dough out onto a floured surface and divide it in half. Shape each half into a tight dough ball by folding the edges into the center and cupping the dough, pulling it towards you to tighten the surface. Place the balls 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 its highest temperature). Place a pizza stone, baking steel, or inverted baking sheet on the middle rack and heat for at least 45 minutes to ensure it is thoroughly hot.
  8. Shape and Bake: On a floured surface, gently flatten each dough ball into a 12-inch circle. Transfer to a floured pizza peel or lightly greased cast iron pan. Add your preferred toppings. Slide the pizza onto the preheated stone or steel and bake for 5 minutes. For a crispier crust, broil the pizza for an additional 2-4 minutes until the crust is golden and bubbly. If using a cast iron pan, bake for 15-20 minutes and finish by broiling for the last few minutes.
  9. Enjoy: Remove from oven and let cool slightly before slicing. Enjoy your freshly baked artisan pizza with a chewy and flavorful crust.

Notes

  • The long rise time develops flavor and texture, so plan accordingly.
  • Use a pizza stone or baking steel preheated thoroughly to achieve a crisp crust.
  • Wetting your hands before handling the dough keeps it from sticking.
  • Adjust baking times slightly depending on your oven and toppings.
  • This dough works well for a variety of pizza styles including thin crust and thicker artisan styles.

Keywords: artisan pizza dough, chewy pizza crust, homemade pizza, pizza dough recipe, easy pizza dough

Find it online: https://recipeswithmia.com/chewy-artisan-pizza-dough-recipe/