Chewy Artisan Pizza Dough Recipe

Introduction

This chewy artisan pizza dough recipe delivers a perfect crust every time—crispy on the bottom with a light, airy texture and large, blistered bubbles. Using high hydration and a slow fermentation process, it develops deep flavor and great chewiness. Whether you make it fresh or ahead of time, this dough is sure to impress.

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

1. 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.
2. Step 2: In a separate bowl, dissolve the yeast in the remaining warm water. Let sit for a few minutes to activate.
3. Step 3: Sprinkle salt over the dough’s surface. Stir the yeast mixture into the dough and fold to incorporate. Wet your hands lightly to avoid sticking and pinch and fold several times 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 with the seam side down. Cover and let rise for 5-6 hours or until doubled in size.
6. Step 6: Turn the dough onto a floured surface and cut it in half. Shape each piece into a tight ball by folding the edges into the center, then cupping and pulling towards you. Place balls on a greased plate, lightly oil the tops, cover, and rest for 1 hour.
7. Step 7: Preheat oven to 500°F (or highest possible). Place a pizza stone, baking steel, or inverted baking sheet on the middle rack and preheat for at least 45 minutes.
8. Step 8: On a floured surface, stretch each dough ball into a 12-inch circle. Transfer to a floured pizza peel or lightly greased cast iron pan. Add your desired toppings.
9. Step 9: Slide pizza onto the preheated stone or steel and bake for 5 minutes. For extra crispiness, broil for 2-4 minutes until golden and bubbly. If using a cast iron pan, bake for 15-20 minutes and broil for a few minutes at the end.
10. Step 10: Remove from oven and enjoy your delicious artisan pizza!

Tips & Variations

• Wet your hands when handling the dough to prevent sticking due to its high hydration.
• Use 00 flour instead of all-purpose for a more delicate texture and flavor.
• Fold the dough once an hour during the first rise to build gluten strength without kneading.
• Let dough ferment in the refrigerator for up to 2 days for enhanced flavor.
• Try cooking on a baking steel for an extra crisp crust or a cast iron pan for a charred bottom.

Storage

After shaping, lightly oil the dough balls and refrigerate covered for up to 2 days. For longer storage, freeze dough balls on a tray overnight, then wrap individually and store in a resealable bag for up to 3 months. Thaw overnight in the fridge or for several hours at room temperature before shaping and baking. Reheat pizzas briefly in a hot oven to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of 00 flour?

Yes, all-purpose flour works well and is more accessible. While 00 flour provides a slightly lighter texture and flavor, proper technique will still yield delicious results with all-purpose flour.

How long should I ferment the dough for best flavor?

For best flavor, allow the dough to ferment for 5-6 hours at room temperature or refrigerate it for up to 2 days. Longer fermentation develops deeper flavor and improves texture.

Chewy Artisan Pizza Dough Recipe

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★★★★★

4.7 from 129 reviews

• Author: Naomi
• Total Time: 6-7 hours (including fermentation) or up to 2 days if refrigerated fermentation is used
• Yield: 2 12-inch pizzas 1x

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Description

This Chewy Artisan Pizza Dough recipe yields a perfectly crispy bottom crust with a chewy, airy texture enriched by large, blistered bubbles. Achieved through a high hydration ratio and long fermentation, this versatile dough can be prepared fresh, refrigerated for up to 2 days, or frozen for 3 months, making it ideal for both quick meals and entertaining guests. Suitable for baking on a pizza stone, baking steel, or cast iron pan, it brings pizzeria-quality crust to your home kitchen.

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Ingredients

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Main 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

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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 it rest for 20 minutes. This autolyse step helps hydrate the flour.
2. Activate Yeast: In a separate small bowl, dissolve the active dry yeast in the remaining warm water. Let it sit for a few minutes until foamy to activate the yeast.
3. Combine Yeast and Salt: Sprinkle salt over the surface of the rested dough. Stir the yeast mixture into the dough and begin folding the dough gently. Wet your hands to avoid sticking and pinch and fold several times until a rough dough forms.
4. First Rest: Cover the bowl and let the dough rest at room temperature for 1 hour to begin fermentation.
5. Develop Gluten: After the rest, wet your hands and stretch a portion of the dough, folding it over the center; rotate the bowl and repeat this folding 4-5 times until the dough forms a smooth 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 for bulk fermentation.
6. Shape Dough Balls: Turn the dough out onto a floured surface and divide it in half. Shape each piece into a tight ball by folding the edges into the center, then cupping and pulling the dough towards you to create tension. Place the balls on a greased plate, lightly oil their tops, cover, and let rest for 1 hour to relax before shaping.
7. Preheat Oven: Place a pizza stone, baking steel, or inverted baking sheet on the middle rack and preheat your oven to 500°F (or the highest temperature possible). Heat for at least 45 minutes for optimal crust crispness.
8. Shape and Bake: Lightly flour your work surface and flatten each dough ball into a 12-inch circle. Transfer to a floured pizza peel or lightly greased cast iron pan. Add your preferred sauce and toppings, leaving a 1-inch border around the edges. Slide the pizza onto the preheated stone or steel and bake for 5 minutes. For an extra crispy, blistered crust, broil for an additional 2-4 minutes until golden and bubbly. If baking in a cast iron pan, bake for 15-20 minutes and then broil for a few minutes at the end for a golden, charred crust.
9. Enjoy: Remove pizza carefully, slice, and enjoy your perfectly chewy artisan pizza crust!

Notes

• The high hydration makes the dough sticky; wet your hands during mixing and folding to handle it easily.
• Folding instead of kneading develops gluten gently while preserving air bubbles.
• For best flavor, ferment dough for 5-6 hours at room temperature or up to 2 days refrigerated.
• Dough can be refrigerated after shaping into balls or frozen for up to 3 months; thaw in the refrigerator overnight before use.
• Use a baking steel or stone preheated at high temperature for a professional crispy crust.
• Broiling at the end creates desirable charred bubbles and crust blisters.

• Prep Time: 30 minutes (including initial mixing and resting)
• Cook Time: 10 minutes (5 minutes baking + 2–4 minutes broiling) or 20-24 minutes (cast iron pan method)
• Category: Pizza Dough
• Method: Baking
• Cuisine: Italian

Keywords: artisan pizza dough, chewy pizza crust, high hydration pizza dough, homemade pizza dough, pizza dough recipe, long fermentation dough