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chewy pizza dough balls on a floured surface.
5 from 24 votes
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Chewy Pizza Dough

This easy chewy pizza dough will be sure to up-level your homemade pizza night! Ready to eat in 1 hour, it can be made without a mixer and has a perfectly fluffy texture with a crispy golden brown crust.
Servings 4 people
Prep 20 mins
Cook 15 mins
Total 55 mins
Course : Main Course
Cuisine : American

Equipment

  • stand mixer or large mixing bowl
  • hook attachment
  • Rolling Pin
  • baking tray
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients  

  • 2 ¼ teaspoon active dry yeast
  • 1 cup warm water
  • 1 tablespoon honey
  • 2 ¾ cup all purpose flour
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Instructions

Stand Mixer Instructions

  • In a small bowl, active the yeast with the warm water and honey. Stir with a spoon to combine and let sit for 5 minutes until foamy.
    2 ¼ teaspoon active dry yeast, 1 cup warm water, 1 tablespoon honey
  • Pour the yeast water into a stand mixing bowl and add the flour, olive oil, and salt.
    2 ¾ cup all purpose flour, 1 tablespoon olive oil, 1 teaspoon salt
  • Mix with the hook attachment for 8-9 minutes or until it is soft and smooth. If the dough is sticking to the sides of the bowl, add in extra flour 1 teaspoon at a time until it forms a ball.
  • Tear off a gum ball sized piece of the dough and slowly stretch it out as thin as possible before ripping. If it rips quickly, knead it for a few more minutes. It should be able to stretch thin enough where you can see your finger through it.
  • Shape the dough into a ball.
  • Place the dough ball into a large lightly oiled bowl and cover it tightly with plastic wrap. Place in a warm spot to rise until doubled, about 20-30 minutes.
  • Then lightly punch down the dough down to remove any excess gas.
  • Portion or roll the dough on a lightly floured surface into desired shape, size, and thickness.
  • Transfer the rolled dough onto a sheet pan.
  • Top with desired toppings, drizzle with olive oil, and bake at 425 F/220 C for 15-20 minutes, depending on the thickness. When the crust is starting to brown and the cheese and toppings are melted, it's done!

Mixing By Hand Instructions

  • In a large bowl add your warm water, yeast, and honey. Mix with a spoon to combine and let sit for 5 minutes or until foamy.
    2 ¼ teaspoon active dry yeast, 1 cup warm water, 1 tablespoon honey
  • Then add the flour, salt, and olive oil. Mix the dough with a wooden spoon until it starts to come together. It will be dry and shaggy.
    2 ¾ cup all purpose flour, 1 tablespoon olive oil, 1 teaspoon salt
  • Transfer the dough to your surface, kneading and squeezing vigorously for 10-15 minutes until it is smooth, tacky, and soft.
  • Tear off a gum ball sized piece of the dough and slowly stretch it out as thin as possible before ripping. If it rips quickly, knead for a few more minutes. It should be able to stretch thin enough where you can see your finger through it when it is ready.
  • Shape the dough into a ball.
  • Place the dough ball in a lightly oiled bowl and let it rise in a warm place until doubled in size, about 20-30 minutes.
  • Continue with the next steps above as the stand mixer instructions.

Notes

Step-by-step process photos are provided above, in the body of this post.
Yeast
  • The water should be no hotter than 113 degrees F or it will kill the yeast.
  • If your yeast is not foamy after 10 minutes of sitting in the warm water and honey mixture, the yeast is dead and you need a new packet.
Proofing
  • Turn your oven to a low temperature like 300 degrees F and set your bowl on top of the oven to help it rise quickly.
Substitutions
  • Substitute Instant Yeast instead of Active Dry. In this case, the yeast does not need to sit prior to mixing the ingredients. You still need to use warm water though!
 
Tips
  • Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
  • Don't over-proof- The dough can rise too much if left in a really warm place for too long. If it happens, it is still edible but it will not have as much 'poof' to it in the oven and will not be as soft. You'll know it's done proofing when it's doubled in size.
  • Leave it in the fridge overnight- For even more flavor, place it in the fridge for 24 hours after step 7.
  • Preheat your oven for a quick rise- to help it rise quickly, turn your oven on to 300 degrees F/149 C and place the bowl on top or next to the oven.
  • Top with fresh herbs AFTER baking- always use fresh herbs like basil after it's done baking otherwise they will turn black.
  • Use a pizza stone- For an extra crispy crust, place the pizza stone in the oven while it preheats. Roll and top your chewy pizza on a piece of parchment paper, then carefully transfer it onto the pizza stone when it's ready.
  • Humidity is important!- if you live in a humid environment, you may not need all the water in the recipe. Start with about half the water then add it a little bit at a time until it feels soft and tacky.

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 47.2g | Protein: 6.5g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 391mg | Potassium: 94mg | Fiber: 1.9g | Sugar: 3g | Calcium: 11mg | Iron: 3mg