The Best Chewy Pizza Crust Recipe
The Best Chewy Pizza Crust Recipe is easy and has a delicious chewy crust. Follow video tutorial to make the best chewy pizza dough recipe!
Servings: 2 pizzas
Cost: $3
Equipment
- 1 Mixer (Kitchenaid, Bosch etc. or by hand)
- 1 Pizza Pan (or cookie sheet)
Ingredients
- 1½ cups warm water
- 2 teaspoons SAF instant yeast (or active dry yeast)
- 4 cups bread flour
- 2 teaspoons white sugar
- 1½ teaspoons kosher salt
- ¼ cup extra virgin olive oil
- 1 tablespoon oil (for coating the bowl)
Instructions
- Add the water, yeast, bread flour, sugar, kosher salt, and extra virgin olive oil to your mixer with the dough hook attached. Knead the dough on a low speed for 12 minutes.
- Grease a large bowl with a little oil. (can be vegetable, canola or olive oil etc). Toss the dough inside the bowl and move it around to coat the dough with oil.
- Cover the bowl with plastic wrap and let it rise for 1-2 hours in a warm place or until it at least doubles in size. (You can also make this dough 24 hours before cooking. Cover the bowl with plastic wrap and immediately put it in the fridge. Put it near the warm oven while preparing toppings and heating the oven.)
- When the dough has risen, move the oven rack toward the bottom of the oven. Place your pizza pan, baking sheet or pizza stone in the bottom third of your oven. Preheat the oven to 500° Fahrenheit. If you are going to use a pizza stone you need to let it heat in the oven for at least an hour. The metal pizza pan or cookie sheet pan will heat much faster.
- While the oven and pan are heating begin to prepare your pizza toppings.
- Divide the dough in half and roll each half into a ball. Use your hands to gently stretch the dough or use a rolling pin until it is less than ¼ inch thick. Place the pizza dough onto parchment paper. Add a layer of pizza sauce and your favorite toppings.
- Slide your parchment paper with the uncooked pizza on top onto a flat cookie sheet or pizza peel. Then use it to carry the uncooked pizza to the oven. Slide it onto the hot pizza pan/cookie sheet in the oven.
- Cook 7-10 minutes. Keep an eye on the pizza! Your oven is HOT so it will cook pretty fast! When it is finished use oven mitts to slide the parchment paper back onto the cool thin cookie sheet and let it cool a little before you slice into it. Repeat for the second pizza.
Video
Notes
Tips:
- The chewy pizza dough secret is to use flour with higher protein such as bread flour and to knead it longer to develop the gluten.
- If your pizza crust is too chewy you can use all-purpose flour and knead for less time.
- If you like air and bubbles in your crust then stretch it gently with your hands. Do not use a rolling pin.
- If you find that your dough is difficult to stretch and roll out you may not have let it rise long enough. Let the dough rest (covered) for another 20-30 minutes.
- Storage: You can make the dough up to 24 hours before cooking if stored covered in the fridge.
- Reheating: Check out my article on reheating pizza in the air fryer!
- Freezing: If you'd like some frozen pizza dough to keep on hand, wait until the dough has risen and then put a single potion in a freezer plastic bag, squeeze out the air, and seal. They last for up to 3 months.