The Perfect Chewy Pizza Dough Recipe: Crispy Outside, Soft and Airy Inside

If there’s one thing that separates an okay pizza from a truly unforgettable pizza, it’s the dough. The sauce, cheese, and toppings all play their role, but the foundation—the crust—makes or breaks it. And for me, nothing compares to a chewy pizza dough recipe that delivers that golden balance: crisp edges, a soft, stretchy bite, and just the right amount of air pockets that make every mouthful feel alive.

I’ve spent years tweaking and testing different pizza doughs in my home kitchen. From quick 30-minute bases to long-fermented Neapolitan styles, I’ve tried it all. But when I’m craving a crust that’s toothsome, flavorful, and satisfyingly chewy, this is the recipe I come back to again and again.

Today, I’ll share not just the recipe, but also the why behind each step—so you can master the art of chewy pizza dough in your own kitchen.

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Ingredients You’ll Need

Here’s everything you need to make the perfect chewy pizza dough at home:

Ingredient	Measurement	Notes
Bread flour (high protein)	4 cups (500g)	Protein content gives chewiness
Warm water (95–100°F / 35–38°C)	1 ½ cups (360ml)	Helps activate yeast
Instant yeast	2 ¼ tsp (7g)	Or one standard packet
Olive oil	2 tbsp (30ml)	For flavor and elasticity
Sugar or honey	1 tbsp (12g)	Feeds the yeast, enhances browning
Fine sea salt	2 tsp (12g)	Balances flavor
Semolina or cornmeal	For dusting	Prevents sticking when baking

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Step-by-Step Instructions

1. Activate the yeast

• In a small bowl, mix warm water with the sugar or honey.
• Sprinkle the yeast over the top and let it sit for 5–10 minutes until frothy.
• This is your first sign of life—the dough is going to rise beautifully.

2. Mix the dough

• In a large bowl (or stand mixer), combine bread flour and salt.
• Slowly pour in the yeast mixture and olive oil.
• Stir until the dough starts to come together.

👉 Pro tip: Bread flour is non-negotiable here. Its higher protein content is what creates that strong gluten network, giving your pizza its signature chew.

3. Knead

• Turn the dough out onto a lightly floured surface.
• Knead for 8–10 minutes until smooth and elastic.
• If using a stand mixer, knead with a dough hook for 6–7 minutes.

The dough should pass the “windowpane test”—stretch a small piece thin enough to see light through without tearing. That’s when you know the gluten has developed properly.

4. First rise (bulk fermentation)

• Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth.
• Let it rise at room temperature for 1–2 hours, or until doubled in size.

This is where the magic happens. The yeast is working, developing both structure and deep flavor.

5. Cold ferment (optional but recommended)

For even better chew, transfer the dough to the fridge after the first rise. Leave it there for 24–72 hours.

Cold fermentation slows the yeast, allowing the dough to develop a complex, slightly tangy flavor and an even stronger gluten network. It’s the secret weapon of professional pizzerias—and now, your kitchen.

6. Shape the dough

• Remove the dough from the fridge and let it rest at room temperature for 1 hour before shaping.
• Divide into 2–3 equal balls, depending on the size of your pizzas.
• Flatten gently, then stretch by hand, working from the center out.

👉 Resist the rolling pin! A rolling pin crushes those beautiful air pockets. Hand-stretching preserves them, giving you that airy, chewy texture.

7. Top and bake

• Preheat your oven to its maximum temperature (ideally 500°F / 260°C). If you have a pizza stone or steel, preheat it for at least 30 minutes.
• Transfer the stretched dough to parchment or a peel dusted with semolina.
• Add sauce, cheese, and toppings.
• Slide into the oven and bake 7–10 minutes, until the crust is blistered and golden.

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Tips & Tricks for the Best Chewy Pizza Dough

1. Use bread flour, not all-purpose. That extra protein builds the strong gluten strands you need for chewiness.
2. Hydration matters. This recipe uses about 70% hydration (water relative to flour). A wetter dough means more open crumb and chew.
3. Don’t skip the cold ferment. Even just 24 hours makes a noticeable difference in flavor and texture.
4. Bake hot. A screaming-hot oven is key for blistered crust and chewy bite.
5. Let the dough rest before shaping. If it springs back too much, let it relax for 10 minutes and try again.
6. Oil adds tenderness. A touch of olive oil keeps the crust flavorful without sacrificing chew.
7. Resist overloading with toppings. Too much weight prevents the dough from puffing properly.

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FAQ: Chewy Pizza Dough Recipe

Q: Can I use all-purpose flour instead of bread flour?
Yes, but the texture will be less chewy and more tender. If possible, use bread flour with at least 12% protein.

Q: How long should I ferment the dough?
At least 1 hour at room temperature, but for best results, 24–48 hours in the fridge.

Q: Can I freeze the dough?
Absolutely! After the first rise, divide into portions, wrap tightly, and freeze. Thaw in the fridge overnight before using.

Q: My dough is too sticky—what should I do?
Dust lightly with flour as you knead, but don’t add too much. Stickier dough usually bakes into lighter, chewier crust.

Q: Do I need a pizza stone?
It helps, but it’s not essential. A preheated cast iron pan or heavy baking sheet flipped upside down can mimic the effect.

Q: Why is my crust tough instead of chewy?
Overbaking or too much flour during kneading can cause toughness. Also, avoid rolling pins that crush air pockets.

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Final Thoughts

A chewy pizza dough recipe is the heart of unforgettable homemade pizza. Once you get the feel for it—the stickiness of the dough, the stretch of the gluten, the golden blistering in the oven—you’ll never look back.

This dough has become a ritual in my kitchen. I mix it in the evening, let it rest in the fridge overnight, and by the next day, I know I’ll be rewarded with pizzas that rival my favorite Italian trattorias.

So next time you’re craving pizza, skip the store-bought crusts. Grab some bread flour, a little olive oil, and give this recipe a go. Trust me—once you taste that first chewy bite, you’ll wonder why you ever ordered delivery.

See Also: Cheeseburger Pizza Recipe – The Best of Both Worlds in One Slice