0 Shares

There’s a certain nostalgia that comes with making a homemade pizza, isn’t there? The joy of kneading the dough, the thrill of watching it rise, and the intoxicating scent of aromatic toppings baking away in the oven transport me back to evenings spent around the dinner table with friends and family. I remember a time when a last-minute pizza craving turned into a delightful night of laughter and creativity as we picked our favorite ingredients.

After trying countless takeout options that always fell short of my expectations, I sought a solution that blended simplicity with flavor. Enter my Chewy Artisan Pizza Dough, an easy-to-master recipe that elevates your pizza night from mundane to magical. With just a handful of pantry staples, you’ll create a dough that’s delightfully chewy on the inside and perfectly crispy on the outside. It’s not just a recipe; it’s a chance to connect with loved ones, unleash your inner chef, and say goodbye to boring fast food once and for all. Let’s get started!

Why is Chewy Artisan Pizza Dough a game changer?

Versatility: This dough can serve as a base for countless toppings, whether you prefer classic margherita or adventurous combinations.

Satisfying texture: Enjoy the delightful chewy interior combined with a beautifully crisp exterior.

Simplicity: With just a few ingredients and straightforward steps, making homemade pizza is easier than you think.

Time investment pays off: Let the dough rise overnight for a richer flavor that enhances your pizza experience.

Crowd pleaser: Perfect for gatherings with family and friends, everyone can create their own pizza masterpiece.

Don’t forget to check out my Homemade Pizza Sauce recipe for the perfect complement!

Chewy Artisan Pizza Dough Ingredients

For the Dough
• Bread flour – This flour gives the dough its chewy texture, making it ideal for pizza.
• Salt – Enhances flavor; essential for balancing the dough’s taste.
• Instant dried yeast – This quick-rising yeast makes the dough easy to work with and reduces waiting time.
• Lukewarm water – Activates the yeast effectively without killing it; warm to the touch is perfect.
• Olive oil – Adds moisture and richness, ensuring a supple dough that’s easy to stretch.

For the Assembly
• Homemade Pizza Sauce – Use my recipe for a fresh, vibrant flavor that perfectly complements your chewy artisan pizza dough.
• Shredded mozzarella – This cheese creates that classic, melty goodness; use fresh if you can for the best taste and texture.

Make sure you gather these essential ingredients so you can start your pizza-making adventure with my Chewy Artisan Pizza Dough!

How to Make Chewy Artisan Pizza Dough

Mix: In a large bowl, add the bread flour, salt, and instant dried yeast. Use a whisk to combine these ingredients until they are well-distributed, ensuring an even flavor throughout your pizza dough.
Combine: Pour in the lukewarm water and olive oil. Stir with a wooden spoon or your hands until all the flour is fully hydrated, forming a cohesive dough ball without any dry lumps.
Rest: Drizzle a splash of olive oil over the dough. Coat it lightly, then cover the bowl tightly with plastic wrap and a kitchen towel. Allow the dough to rest at room temperature for at least 12 hours but no more than 18 hours for maximum flavor development.
Shape: Turn out the rested dough onto a lightly floured surface. Gently deflate the dough by folding it upon itself before slicing it into four equal pieces, about 205 grams each.
Knead: Take each portion and shape it into a ball by tucking the edges under. Set these dough balls on a floured tray, cover them, and let them rest for at least 1 hour until they’re relaxed and puffy.
Preheat: While the dough rests, preheat your oven to 450°F (225°C). Place a pizza stone or an upside-down baking tray inside to heat up, ensuring that your pizza gets a fabulous crispy base.
Shape: Dust a flat baking tray or pizza peel with flour or semolina. With floured hands, gently stretch each dough ball into a 10-inch round. If your dough springs back, let it rest for another 10 minutes to relax further.
Top: Spread your favorite Homemade Pizza Sauce over the stretched dough, leaving a 1-inch border. Sprinkle shredded mozzarella and add any desired toppings—remember, less is more to keep your pizza light and crispy!
Bake: Carefully slide your prepared pizza onto the preheated pizza stone or tray in the oven. Bake for about 10 minutes or until the crust is golden brown, and the cheese is bubbly and irresistible.
Serve: Remove the pizza from the oven and let it cool for a few minutes. Enjoy fresh, hot, and share the love—any leftover dough can be refrigerated for up to 2 days or frozen for up to 4 weeks!

Optional: Garnish with fresh basil or a drizzle of olive oil for an extra flavor boost.

Exact quantities are listed in the recipe card below.

Expert Tips for Chewy Artisan Pizza Dough

• Hydration is Key: Make sure you fully hydrate the flour with water to create that perfect chewy texture—no dry lumps should remain.

• Timing Matters: Allow the dough to rest at least overnight; it enhances the flavor and makes your pizza dough more delicious.

• Avoid Over-Kneading: When shaping the dough, be gentle; overworking can lead to a tough crust instead of the desired chewy artisan pizza dough.

• Keep It Simple: Don’t overload your pizza with toppings; too many heavy ingredients can lead to a soggy crust.

• Preheat Properly: Always preheat your oven with a pizza stone for that beautifully crispy base; it’s worth the extra wait!

Make Ahead Options

These Chewy Artisan Pizza Dough balls are perfect for busy weeknights! You can prepare the dough up to 24 hours in advance, allowing it to rest at room temperature for 12 to 18 hours before refrigerating it for an additional 3 days. To retain the dough’s wonderful texture, ensure it is well-coated in olive oil and tightly covered with cling wrap. If you want to make it even earlier, you can freeze the shaped dough balls for up to 4 weeks. Just remember to let them thaw in the fridge overnight before shaping and baking. When you’re ready to enjoy, simply stretch, top, and bake, and you’ll savor the same restaurant-quality pizza with minimal effort!

How to Store and Freeze Chewy Artisan Pizza Dough

Room Temperature: Once mixed, let the dough rise at room temperature for up to 18 hours, tightly covered, for optimal flavor development.

Fridge: After the initial rise, store the dough in the fridge for up to 3 days, ensuring it is well-wrapped to prevent drying out.

Freezer: For longer storage, freeze individually wrapped dough balls for up to 4 weeks. Thaw in the fridge overnight before using.

Reheating: If you have leftover baked pizza, store it in an airtight container in the fridge for up to 3 days and reheat in the oven for the best crunch.

What to Serve with Chewy Artisan Pizza Dough?

Creating a homemade pizza experience goes beyond just the dough, transforming your meal into a feast filled with flavor and joy.

Fresh Garden Salad: A crisp salad with cherry tomatoes, cucumbers, and a zesty vinaigrette balances the rich flavors of your pizza.
Garlic Breadsticks: Soft, buttery breadsticks, brushed with garlic and herbs, provide a delightful crunch alongside your pizza masterpiece.
Marinated Antipasto Platter: A medley of marinated olives, artichokes, and roasted peppers brings a colorful and flavorful flair to the table.
Classic Caesar Salad: The creamy dressing and crunchy croutons make this classic salad an irresistible side, enhancing your pizza experience.

Enjoy the combination of textures and flavors that create a beautiful harmony, making your homemade pizza night one to remember.

Wine Pairing: A robust red wine like Chianti enhances the flavors of your pizza, bringing a touch of elegance to your meal.
Dessert Pizza: Finish off your evening with a sweet pizza topped with Nutella and fresh fruits, marrying a fun twist to traditional dessert.

Let these delightful pairings elevate your evening, inviting warmth and happiness to your table!

Chewy Artisan Pizza Dough Variations

Customize your dough to create fun, innovative flavors and delights that reflect your unique tastes.

Whole Wheat: Substitute half of the bread flour with whole wheat flour for a nuttier, heartier crust.
Herbed Dough: Add a tablespoon of dried herbs like oregano or basil to the flour to infuse extra flavor into your crust.
Spicy Kick: Mix in crushed red pepper flakes into the dough for a fiery bite that complements rich toppings beautifully.
Garlic Infusion: Knead in minced garlic or garlic powder for a fragrant twist that elevates the flavor profile immensely.
Cheesy Crust: Incorporate grated Parmesan or cheddar cheese directly into the dough for a decadent, savory enhancement from the very start.
Gluten-Free: Swap the bread flour for a gluten-free all-purpose blend; just be sure to add a bit of xanthan gum to help with elasticity.
Sweet Touch: Mix in a teaspoon of honey or sugar for a slightly sweet crust that pairs perfectly with tangy tomato sauce and savory toppings.
Onion Flavors: Add finely chopped caramelized onions to the dough for a sweet, rich flavor that gives an exciting twist to every bite.

Chewy Artisan Pizza Dough Recipe FAQs

What kind of flour should I use for the best chewy artisan pizza dough?
You’ll want to use bread flour for this recipe. It’s higher in protein than all-purpose flour, which helps develop gluten. This gives your dough that fantastic chewy texture while ensuring a crisp crust. If you can’t find bread flour, you can use all-purpose flour, but the texture may not be quite as chewy.

How should I store my leftover pizza dough?
Once your dough has risen, you can refrigerate it in a tightly covered container for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and then in aluminum foil, and freeze it for up to 4 weeks. Just remember to thaw it in the fridge overnight the night before you plan to use it!

What should I do if my pizza dough is too sticky?
If your dough is sticky during the mixing phase, it might need a bit more flour. Sprinkle a small amount of flour as you knead until it becomes more manageable. However, be careful not to overdo it, as too much flour can lead to a tough crust. Aim for a slightly tacky texture!

How can I tell when my dough has risen enough?
Your dough should be about double in size when it’s finished rising, typically after 12 to 18 hours at room temperature. To check, gently poke the dough with a finger; if the indentation remains, your dough is ready for shaping. If it springs back, let it rise a bit longer.

Can I use this recipe for gluten-free pizza dough?
Absolutely! You can substitute the bread flour with a high-quality gluten-free flour blend. Make sure you also add an additional binding agent, like xanthan gum, to help mimic the structure that gluten provides. Follow the package instructions for the best results—I often find that a mixture of almond flour and tapioca flour works beautifully!

How do I freeze my pizza dough properly?
To freeze, first shape the dough into balls and wrap each one tightly in plastic wrap. Place the wrapped balls into a freezer bag, removing as much air as possible. This method will prevent freezer burn and keep your dough fresh for up to 4 weeks. When you’re ready to use it, transfer the dough to the fridge to thaw overnight, then allow it to come to room temperature for about 30 minutes before shaping.