Crispy Chewy Pizza Dough
Create pizzeria-quality crust at home with this *Crispy Chewy Pizza Dough* recipe that strikes the perfect balance between a golden, crackly exterior and a tender, airy interior. Featuring simple pantry staples like all-purpose flour, instant yeast, and olive oil, this dough comes together effortlessly with minimal prep time. A touch of semolina flour adds an extra layer of crispness, while the high-temperature baking technique ensures restaurant-worthy results. Whether you’re crafting classic margherita or loading your pie with toppings, this versatile dough adapts beautifully to any flavor combination. Perfect for two 12-inch pizzas or one extra-large, it’s the ultimate foundation for your homemade pizza night.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1.25 cups warm water (110°F/45°C)
- 2 tablespoons olive oil
- 0.25 cups semolina flour (for dusting)
Instructions
In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well to evenly distribute the dry ingredients.
Gradually add the warm water and olive oil to the dry mixture. Using a wooden spoon or your hands, mix until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes, or until smooth and elastic. If the dough feels too sticky, sprinkle in a little more flour, one tablespoon at a time.
Form the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel and allow the dough to rise in a warm place for 1-1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down to release any air bubbles, then transfer it to a floured surface. Divide the dough in half to make two 12-inch pizzas, or leave it whole for one extra-large pizza.
Preheat your oven to 500°F (260°C) and place a pizza stone or an inverted baking sheet inside the oven to heat up.
Roll out the dough into your desired shape and thickness, then transfer it to a parchment-lined surface lightly dusted with semolina flour to prevent sticking.
Add your desired sauce, toppings, and cheese, being careful not to overload the crust.
Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly.
Remove the pizza from the oven, let it rest for 2-3 minutes, then slice and serve immediately. Enjoy your crispy and chewy homemade pizza!
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.9 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 254 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
