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    Home » Breads

    Chewy Pizza Dough Recipe

    5 from 11 votes
    34 Comments

    Jul 26, 2022

    (updated Dec 31, 2023)

    by Kimberlee Ho

    Jump to Recipe

    This homemade pizza dough recipe makes a crispy crust with a perfectly chewy texture. If you are looking for a pizza recipe that yields the best results, look no further.

    Top with your favorite toppings for your next pizza party or backyard BBQ!

    This recipe makes enough for about 8 personal size pizzas. If you do not need that much, divide the dough in half to make Soft-Baked Garlic Breadsticks from pizza dough or store the remaining pizza dough for later.

    KAB reader Jodi says: ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ "This recipe does not disappoint! The taste and I'd say, texture definitely improves the longer it stays in the fridge. This is a repeat with my family. Thanks for sharing 💚"

    A cheesy baked pizza.

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Why  you'll love this best pizza dough recipe

    • This great recipe for pizza dough works really well on a hot pizza stone in the oven or in your backyard pizza oven. If you do not have a pizza stone, an upside baking sheet preheated in a conventional oven works well, too!
    • A hands-off recipe - mix the ingredients, knead for a few minutes then place in the fridge overnight to get a good pizza dough rise. Then you're ready to cook pizza
    • Easy pizza dough recipe that yields a super flavorful pizza crust that's chewy on the inside and crisp on the outside. It's (almost) an authentic napoletana pizza dough recipe that you're going to love
    • Use this dough to make better than Pizza Hut garlic breadsticks!
    A cheesy baked pizza cut into triangles with some pieces pulled away from the pie.

    Ingredients & substitutions

    Perfect pizza dough doesn't require many ingredients. It does require time to develop flavor, though. So be sure to plan ahead at least 12 hours.

    As with most bread recipes, ingredients should be measured by weight using a kitchen scale rather than by volume (via measuring cup). This makes for more accurate measurements which makes a huge difference in the final product. The recipe card below lists the ingredients by weight, but also includes volume measurements for your convenience.

    Here are the basic ingredients you'll need:

    • Bread flour: Bread flour has a higher protein content than all purpose flour, which yields a chewy pizza crust. If you do not have bread flour or have trouble obtaining some, all-purpose flour may be substituted. The cooked crust may be slightly less chewy, but will still be delicious. You will need about 8 cups of flour so be sure you have enough before beginning
    • Warm water: Using warm water helps to activate the yeast. Be sure the water is no hotter than 105ºF though, as this will kill the yeast, making for a dense pizza dough.
    • Active dry yeast: You'll need about one packet of yeast for this recipe. Be sure to check the expiration date to ensure the yeast is still good. If not, your pizza dough will not rise and instead it'll be very dense. Instant yeast may also be used.
    • Salt: As always, adjust the seasoning to your own taste and preference. I like to use fine or kosher salt in this recipe
    • Olive oil: You'll need a little bit of olive oil (about 15 grams or 1 tablespoon) for the dough and a bit more for greasing the bowl in which the pizza dough will rise. This prevents the dough from sticking to the sides of the bowl.
    • Rice flour: this is used for sprinkling on the pizza peel to allow the pizza to slide off easily onto a pizza stone for cooking. After trying many different ingredients such as every type of flour, I have found rice flour to work the best. Be generous when sprinkling it on the pizza peel, but brush off any excess from the sides of the pan, as the rice flour may burn in the oven. Semolina flour may be substituted for rice flour. I have found it doesn't work as well at preventing the pizza from sticking, however, it does work better than all-purpose or bread flour. I would not recommend placing the pizza on a piece of parchment paper then sliding this into the oven. Because of the high temperature at which pizza needs to cook, the parchment will burn
    • Favorite toppings: the sky's the limit when it comes to creating your perfect pizza! I like to top with tomato sauce or pizza sauce then sprinkle with generous amounts of shredded mozzarella cheese and sprinkle with garlic powder and onion powder. Then, add whatever toppings are desired before cooking.
    Pizza dough rising in a glass bowl.

    How to make chewy pizza dough

    If you've ever wondered how do you make chewy pizza dough, here's step by step instructions.

    Step 1

    In the bowl of a stand mixer, combine flour, water, yeast, salt, and olive oil. With the dough hook attachment affixed, knead on low speed until the ingredients come together in a ball around the dough hook. Stop the mixer and cover the bowl with a damp kitchen towel, letting the dough rest for 15 minutes.

    Pizza Dough ingredients in a mixing bowl.
    Add ingredients to the bowl of a mixer.
    Pizza dough after initial mixing.
    Knead just until the ingredients come together then let rest for 15 minutes.

    Remove the towel and knead the dough on medium low speed (Kitchenaid speed 2) for 8-10 minutes or until the dough is soft and smooth. Alternatively, knead by hand on a clean work surface. The kneading process by hand may take up to 15 minutes. Rest your arms as needed!

    Pizza dough after kneading for 10 minutes.
    Dough that has been kneaded for 8-10 minutes.

    Step 2

    Lightly coat a large bowl or container with olive oil. Lightly coat your hands with some oil to remove the dough from the mixing bowl (this prevents the sticky dough from sticking to your hands) and shape into a ball with your hands. Place dough in greased the bowl, turning the dough over to coat with oil on all sides. Cover with a lid or plastic wrap and place in the fridge overnight, at least 12 hours and up to 72 hours.

    The longer the pizza dough is in the fridge, the more flavorful the crust. Do not exceed 72 hours, as the dough will not rise well after this amount of time.

    If preparing the dough in advance, allow it to rise overnight in the fridge, divide into 8 dough balls and freeze each in a freezer-safe plastic bag. Defrost overnight in the fridge or on the counter at room temperature. Continue to next step once the dough reached room temperature.

    Pizza dough in an oiled bowl ready for proofing.
    Place dough in a bowl coated in olive oil. Cover and place int he fridge overnight.

    Step 3

    Remove the dough from the fridge about an hour before you plan to make pizza.

    Proofed pizza dough.
    Remove the dough from the fridge 1 hour before using.

    Divide the dough into 8 equal portions. You can eyeball it or weigh the total dough, dividing by eight to get the weight of each ball of dough. I typically portion off pieces that weigh 180-200 grams.

    Small piles of pizza dough on a floured surface.
    Divide dough into 8 portions.

    On a heavily floured surface, dip both sides of the dough into the extra flour then gently stretch each into an 8-10 inch circle. Stretch less for a thicker crust pizza or stretch more for a thin crust pizza dough. You can use a rolling pin, if desired.

    If the dough resists stretching, cover it with a clean dry towel and let it rest for 5-10 minutes before stretching.

    Generously sprinkle a pizza peel with rice flour and place dough on top. If you do not have a pizza peel, use an overturned cookie sheet sprinkled generously with rice flour. Top dough as desired and cook via preferred method

    If cooking pizza dough in a conventional oven

    Place a baking stone in the oven then preheat oven to 500ºF for at least 30 minutes. Alternatively, place an overturned baking sheet in the oven while it's preheating. Slide prepared pizza directly onto hot baking stone or overturned baking sheet and bake for 10-15 minutes or until the crust is golden brown and the cheese is bubbly. Time may vary based on the size and thickness of the pizza

    If cooking in a pizza oven

    Preheat pizza oven until it reaches about 700ºF. In the Ooni pizza oven, this takes approximately 30 minutes. Slide prepared pizza directly onto floor of the pizza oven and bake 1-2 minutes or until the crust is browned and the cheese is bubbly

    If you're a fan of pizza, then bake some Pull Apart Pizza Bread to share with the family for a fun twist on a classic dish or share it at a tailgating party.

    A cheesy baked pizza.

    Pro tips 

    • I highly recommend using a pizza stone on which to cook the pizza. This allows the bottom of the crust to get perfectly crisp. The stone retains and distributes heat really well allowing the center of the dough to cook through as well.
    • Looking for a 72 hour pizza dough recipe, similar to the Baking Steel pizza recipe? Allow the dough to rest in the fridge for up to 72 hours. The longer the pizza dough is in the fridge, the more flavorful the crust. Do not exceed 72 hours, as the dough will not rise well after this amount of time
    • When stretching the pizza dough, be sure not to stretch it too thin or create any holes in the dough. If a hole forms, patch it well by pinching it closed to seal. If the dough has holes in it, the sauce and toppings will get on the pizza peel, making it impossible for the pizza to slide easily off the peel and into the oven
    • If preparing the dough in advance, allow it to rise overnight in the fridge then divide into 8 dough balls and freeze each in a freezer-safe plastic bag for up to 1 month. Defrost frozen pizza dough overnight in the fridge or on the counter at room temperature. Prepare pizza for cooking as directed
    • Know How To Store Pizza Dough if you're making an extra batch or can't bake yours right away.
    Floured surface with balls of pizza dough.

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    FAQs 

    What makes dough chewy?

    The chew in dough comes from the flour used to prepare it. Bread flour contains higher protein content than all-purpose flour which gives pizza crust its chew.

    What kind of flour is used to give pizza a chewy crust?

    For a perfectly chewy pizza crust recipe, use bread flour rather than all-purpose flour. Bread flour contains higher protein content than all-purpose flour which gives pizza crust its chew.

    How do you make pizza crust puffy?

    Ensure the yeast used in the pizza dough is fresh. This will allow the dough to rise properly. Next, be sure your oven is at a high temperature for cooking and preheat a pizza stone in the oven. This will ensure the bottom of the crust cooks quickly and evenly while the top cooks. The crust will puff up in the high heat.

    Can pizza dough be frozen?

    I often get asked if you can freeze pizza dough. The answer is yes! I do it frequently. This homemade pizza crust recipe makes 8 10-inch pizzas. If you don't need that much, freeze the rest! It'll save you lots of time next time you want to make homemade pizza.

    If preparing the dough in advance, allow it to rise overnight in the fridge then divide into 8 dough balls and freeze each in a freezer-safe plastic bag for up to 1 month. Defrost frozen pizza dough overnight in the fridge or on the counter at room temperature. Prepare pizza for cooking as directed.

    What can I make with leftover pizza dough?

    Use this pizza dough to make Soft-Baked Garlic Breadsticks! They are are smothered in garlic butter, Italian seasoning, and parmesan cheese then baked to a toasty golden brown. 

    Cheese pizza cut up into pieces.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

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    Cut up cheese pizza.

    Chewy Pizza Dough Recipe

    This homemade pizza dough recipe makes a crispy crust with a perfectly chewy texture. If you are looking for a pizza recipe that yields the best results, look no further. Yields 8 portions of dough.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Proofing Time: 12 hours hours
    Total Time: 12 hours hours 30 minutes minutes
    Course: All Recipes, Dinner
    Cuisine: American
    Keyword: Chewy pizza crust, homemade pizza crust, pizza, pizza crust
    Servings: 8
    Calories: 314kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Equipment

    • Pizza Peel
    • kitchen scale

    Ingredients

    • 1000 grams bread flour about 8 cups
    • 650 grams water warm (95º-105ºF) scant 3 cups
    • 7 grams active dry yeast about 2 teaspoons
    • 14 grams salt about 2 teaspoons
    • 15 grams olive oil about 1 tablespoon plus more for greasing the bowl
    • Rice flour for sprinkling
    • Pizza toppings
    US Customary - Metric

    Instructions

    • In the bowl of a stand mixer, combine the bread flour, water, yeast, salt, and olive oil. With the dough hook attached, knead on low speed until the ingredients come together in a ball. Stop the mixer and cover the bowl with a damp kitchen towel, letting the dough rest for 15 minutes. Remove the towel and knead the dough on medium low speed (Kitchenaid speed 2) for 8-10 minutes or until the dough is soft and smooth. Alternatively, knead by hand on a clean work surface.
      1000 grams bread flour, 650 grams water, 7 grams active dry yeast, 14 grams salt, 15 grams olive oil
    • Lightly coat a large bowl or container with olive oil. Lightly coat your hands in oil to remove the dough from the mixing bowl (this prevents the dough from sticking to your hands) and shape into a ball with your hands. Place in the bowl, turning the dough over to coat with oil on all sides. Cover with a lid or plastic wrap and place in the fridge overnight, at least 12-24 hours.
    • Remove the dough from the fridge about an hour before you plan to make pizza. Divide the dough into 8 equal portions. You can eyeball it or weigh the total dough, dividing by eight to get the weight of each ball of dough. I typically portion off pieces that weigh 180-200 grams. On a heavily floured work surface, dip both sides of the dough into the flour then gently stretch each into an 8-10 inch circle. If the dough resists stretching, cover it with a clean dry towel and let it rest for 5-10 minutes before stretching. Generously sprinkle a pizza peel with rice flour and place dough on top. Top dough as desired and bake via preferred method.
      Rice flour for sprinkling, Pizza toppings

    Baking in a Conventional Oven

    • Place a baking stone in the oven then preheat oven to 500ºF for at least 30 minutes. Alternatively, place an overturned baking sheet in the oven while it's preheating. Slide prepared pizza directly onto hot baking stone or overturned baking sheet and bake for 10-15 minutes or until the crust is golden brown and the cheese is bubbly. Time may vary based on the size and thickness of the pizza

    Baking in an Ooni Pizza Oven

    • Preheat pizza oven until it reaches about 700ºF, approximately 30 minutes. Slide prepared pizza directly onto floor of the pizza oven and bake 1-2 minutes or until the crust is browned and the cheese is bubbly

    Notes

    • Pizza dough may be refrigerated up to 72 hours before using. The longer refrigeration will enhance the flavor of the dough
    • To freeze, portion the dough after rising in the fridge and store in oiled containers or freezer safe bags for up to one month. Allow to thaw completely on the counter before stretching, topping and baking
    • Nutritional information does not include toppings selected
    • Use leftover pizza dough to make Garlic Breadsticks

    Nutrition

    Serving: 1serving | Calories: 314kcal | Carbohydrates: 61g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 457mg | Potassium: 89mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 0.002mg | Calcium: 15mg | Iron: 1mg
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    ​​

    Filed Under

    BreadsSavory DishesOvernightIntermediateSummerBread Flour
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    Reader Interactions

      5 from 11 votes (2 ratings without comment)

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      Comments

    1. Kristin

      August 01, 2022 at 7:34 pm

      5 stars
      Tried this crust over the weekend and really liked it! Not only did it taste good, but it was so much easier than some other recipes we tried that require 2 seperate rising times. The fact that you get it all mixed at the beginning and then just put it in the fridge to do its thing was awesome! So much easier when you work out of the house but still want mid-week pizza! Haven't tried freezing yet, but that's the next thing to try.
      Thank you! 🙂

      Reply
      • Kimberlee Ho

        August 06, 2022 at 12:51 pm

        Woo hoo! So happy you loved it! I agree, it's a much easier (and more flavorful) recipe than some others out there. I have successfully used frozen dough, however, I will say, it's not quite as good as fresh dough. I will continue to freeze extra dough I have because it still worked really well, just not as well as the fresh dough. Hope that helps!

        Reply
      • Cheryl

        August 29, 2022 at 4:00 pm

        How long does dough need to rise in the re before freezing?

        Reply
        • Kimberlee Ho

          August 29, 2022 at 4:52 pm

          I usually allow it to rise overnight (10-12 hours) then portion it and freeze it.

          Reply
          • Kiara

            November 26, 2022 at 10:55 pm

            How much does this recipe make? It says yields 8.. is that 8, 10 inch pizzas?

            Reply
            • Kimberlee Ho

              November 27, 2022 at 2:21 pm

              Yes! I typically get 8 10-inch pizzas from this recipe.

    2. Camilla Coy

      August 28, 2022 at 12:38 pm

      Hello. I'm curious about why to use rice flour. I would hate to buy rice flour for just this one purpose of I can avoid it.
      Thank you,
      Camilla

      Reply
      • Kimberlee Ho

        August 28, 2022 at 3:05 pm

        I have found rice flour to work best in preventing the dough from sticking to the pizza peel when sliding it into the oven. You can certainly use semolina flour or even all-purpose flour instead to sprinkle on the peel instead! I haven't found they work as well for me, so I shared my trick with using rice flour.

        Reply
        • Rad

          January 26, 2023 at 8:30 pm

          Try corn meal! It slides a pizza very nicely!

          Reply
          • Kimberlee Ho

            January 26, 2023 at 8:45 pm

            Great tip! Thanks so much!

            Reply
    3. Allen

      January 21, 2023 at 8:33 am

      5 stars
      This is an accurate recipe and will make a very good pizza crust.
      One thing I have found is that a spiral dough hook kneads dough so much better than a C hook. Also, use whole milk mozzarella instead of part skim.

      Reply
      • Kimberlee Ho

        January 26, 2023 at 8:25 pm

        Great tips!

        Reply
    4. Douglas Forrester

      February 17, 2023 at 12:59 am

      5 stars
      Recipe sounds great, i love chewy pizza crust!! Do you bake your pizza in your stove/oven or do you have a specialty oven that you use?? Doug

      Reply
      • Kimberlee Ho

        February 18, 2023 at 6:57 pm

        I have an Ooni pizza oven (wood burning) that I use the majority of the time to make this recipe. All the photos were taken of pizza made in the Ooni. I love it!

        Reply
        • Douglas Forrester

          February 18, 2023 at 8:20 pm

          5 stars
          Thank You for replying so fast!! Doug Forrester

          Reply
    5. Cecile

      April 29, 2023 at 4:41 pm

      Have you ever added spices (garlic, oregano) into the dough?

      Reply
      • Kimberlee Ho

        April 30, 2023 at 12:46 pm

        I have not tried it with this dough. I have added garlic powder to my Garlic Pita dough and it turns out really well! And I have seen recipes where Italian seasoning and garlic powder or garlic salt are added to the dough, so it should work just fine in this recipe, too!

        Reply
    6. Candace Fletcher

      July 16, 2023 at 3:57 pm

      5 stars
      Was to make snd great to have dough in the freezer for whenever I want it. I even take it to my daughters and granddaughters houses to make a pizza for them. I cook mine on my BBQ grill or theirs on my pizza stone! So glad I found your recipe!

      Reply
      • Kimberlee Ho

        July 16, 2023 at 3:59 pm

        Fantastic! I'm so glad you found it, too, Candace!

        Reply
    7. Jodi

      November 08, 2023 at 4:10 pm

      5 stars
      This recipe does not disappoint! The taste and id say, texture definitely improves the longer it stays in the fridge. I balled and fried the dough - tossed in melted butter with garlic. Next night I put a piece of mozzarella in the dough - it was just like stuffed crust! This is a repeat with my family. Thanks for sharing 💚

      Reply
      • Kimberlee Ho

        November 09, 2023 at 2:18 pm

        Wow sounds amazing!! Thanks so much for sharing 😃

        Reply
      • Matt

        January 09, 2024 at 6:57 pm

        How long should it take to "come to a ball" in the first step? I used a scale to measure and it seems like it has been stirring for at least 10 minutes with no ball. I'm not much of a baker I usually make an instant yeast quick rise crusty but figured I would give this a shot.

        Reply
        • Kimberlee Ho

          January 09, 2024 at 8:02 pm

          You can check the dough to see if it's done kneading by pressing on it - if it doesn't spring back, it needs to be kneaded a bit more. You can also try pulling on the dough - grab a hunk between your fingers and pull it. If it tears immediately, it needs to be kneaded some more. You can tell it's fully kneaded when it springs back when pressed with your finger and when it doesn't tear when pulled. I hope that helps!

          Reply
        • Kim

          February 11, 2024 at 2:32 pm

          I just ran into the exact same problem. After close to ten minutes on low speed without forming into a ball, I put the kitchen aid on 4 and it came together in a ball in about two minutes.
          Now mind you that was AFTER lowest speed for close to ten minutes. Hope this helps.

          Reply
    8. Patty

      February 17, 2024 at 6:37 pm

      5 stars
      I made this for the second time today. I weighed the ingredients this time instead of measuring. It came out much better. This is a great recipe!

      Reply
      • Kimberlee Ho

        February 18, 2024 at 2:49 pm

        Great!

        Reply
    9. Steve

      April 26, 2024 at 4:57 pm

      I just my dough out of the fridge and I'm ready to make my pizza. Do I need to knead the dough when I dump it on a floured surface?

      Reply
      • Kimberlee Ho

        April 26, 2024 at 5:03 pm

        No need to knead the dough after it comes out of the fridge. Just cut it into portions and stretch each portion of dough into rounds. Top how you like and bake.

        Reply
    10. Anne Reid

      May 12, 2024 at 5:42 am

      5 stars
      Awesome. The perfect texture for a New York style pizza base. I've been making pizza for around 15 years. I've used some great recipes and some not so great. This one is definitely the best I've ever used. I love the light and chewy texture. I cooked my pizza on an indoor pizza oven (heats up to 400C) and it took just over 2 mins. I made half the quantity - big mistake, now I need to make another batch and freeze it, so my friends can come over and have pizza too! The only change I would make is adding a little more salt to the mix as my base lacked a little flavour, but awesome none the less. Thank you for sharing.

      Reply
      • Kimberlee Ho

        May 17, 2024 at 2:37 pm

        Wow this is so great to hear, Anne!

        Reply
    11. Amy

      July 30, 2024 at 8:58 pm

      5 stars
      Thank you! This is THE BEST pizza dough recipe I've tried (and I've tried at least a dozen) and I can stop looking. This is the one! The first time I made it I was thinking I didn't want a recipe that I have to start a day before but let me tell you, I'm glad I gave it a try because it's so worth it! I can see myself making this at least once a week for my family of 6! It's the PERFECT portion too.

      Reply
      • Kimberlee Ho

        August 10, 2024 at 12:10 pm

        That's a great review! Thanks so much, Amy!

        Reply
    12. Kyta

      August 23, 2024 at 3:59 pm

      I followed this exact recipe and my dough was not pizza dough, it was starchy and did not mix well. I'm trying to fix it for tonight's dinner. Recommendations?

      Reply
      • Kimberlee Ho

        August 25, 2024 at 1:49 pm

        I'm not sure what the issue was. It's hard to say without seeing how it was made. I've made this recipe so many times and it's come out well every time, so I can't say for sure. I'm sorry it didn't work out for you!

        Reply

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