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Crispy Chewy Pizza Dough
Crispy Chewy Pizza Dough <p>Everyone should know how to make pizza dough. Just clear off the counter and be prepared to have fun and get flour everywhere. This recipe is designed to give you a crunchy outside and a chewy inside.</p>

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pizza, pizza crust, pizza dough

Everyone should know how to make pizza dough. Just clear off the counter and be prepared to have fun and get flour everywhere. This recipe is designed to give you a crunchy outside and a chewy inside.


Ingredients

  • 3 cups flour (divided as ¾ cup & 2¼ cup) + extra for work surface and hands (00 flour recommended)
  • 1 packet quick-rise yeast
  • 1½ cups water (¾ cup warm water for yeast, the rest set aside to Finish the Dough)
  • 2 tsp sea salt
  • 1 tsp sugar
  • ¼ cup oil

How-to

Make Starter for Dough

  1. In the bowl of an electric mixer, but using a spoon or fork only, combine 2 tsp sea salt, ¾ cup warm water and 1 packet of quick-rise yeast
  2. Then add 75% of flour, 2 1/4 cups
  3. With dough hook attachment, mix in electric mixer for 2-3 min
  4. Scrape flour down from sides of bowl. Mixture will be very wet and loose
  5. Let rest for 20-25 min

Finish the Dough

  1. Add the remaining flour.  Combine gently with a spatula
  2. Mix using dough hook for about 2 min
  3. Mix will be slightly wet at this point.  If too wet, add a little more flour in small increments until dough pulls away from the sides of the mixer wall with ease.  If dough is sticking to the sides of the mixer bowl, it's too wet.  If dough is too dry, add water in small increments to bring to desired wetness
  4. When ready, dough will be sticky to the touch, but not sticking to your  hands.  It hangs on the dough hook
  5. Let rest for 20 min

Form Dough into Ball & Let Proof

  1. Flour a work surface and your hands to keep dough from sticking
  2. Remove dough from bowl and place on work surface. Divide dough in half with a knife, 8 oz for 12" pie, 14-16 oz for bigger pie.  Lightly flour the dough
  3. Working with one portion of dough, fold the dough over.  If dough gets sticky, lightly flour it and shape  into a ball
  4. Flip it over, grab the bottom seam and twist it.  This will stand the ball up
  5. Let proof (sit) for a minimum of 4 hrs, covered with plastic wrap or a towel.  (Chris proofs his dough for 24 hrs in the refrigerator, wrapped in plastic)

Shape Dough for Pizza

  1. Work with one ball of dough at a time.  Push down from the center, to push the gas in the ball out into the outer rim which will form the crust.  Add flour as needed if dough is sticky
  2. Gently stretch dough with your hands while still keeping it round, again adding flour as needed.  Don't try to press out bubbles you see in the dough - these bubbles are gas that will make the dough crispy
  3. Using your knuckles, gently turn dough on your hands until stretched to desired size
  4. Lay dough back on table and lightly flour the surface
  5. Flip dough over and it's ready for toppings!
  6. Bake at 500 degrees for 15 minutes or desired crispiness

Comments (16)

  • Posted Thursday, April 18, 2019, at 2:51 am by Bangalore Escorts:
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  • Posted Tuesday, September 4, 2018, at 1:56 am by Janet:
    I just put the sugar and oil in it with the water. It turned out to be the best pizza crust recipe I have found thus far.
  • Posted Sunday, September 2, 2018, at 2:40 pm by Janet:
    Sounds great. I still don’t see when you put the sugar and oil in.
  • Posted Monday, March 14, 2011, at 8:16 pm by meagan:
    Help! I have scratching my head about this recipe all day. Neither the video NOR the instructions mention the sugar or oil. And I see the previous comments about the water to flour ratio but I am still totally confused. Can someone help me out? I made the dough exactly how is is written except I didn't add any more flour and actually added some water. It tasted so good, but I want to have it more chewy and less dry.
  • Posted Friday, June 4, 2010, at 8:37 pm by how2heroes:
    hi preet27. all-purpose flour works great. nothing special needed. don't need to add what gluten or use bread improver. just follow what chris does in the video and his recipe which you can find in the Get recipe tab above. This crust is amazing(!) but we also have another excellent pizza dough video if you want to evaluate which you like better: http://how2heroes.com/videos/techniques/easy-pizza-dough
  • Posted Thursday, June 3, 2010, at 7:54 pm by Preet:
    Okay what kind of flour is being used here, all purpose flour, bread flour, bakery flour, also does the recipe involve adding wheat gluten or for that matter use of bread improver, reply Thanks !!
  • Posted Sunday, May 16, 2010, at 4:39 pm by Pete:
    Update to my comment below ==> This works as shown in the video if you use ALL water in the beginning - everything else follow what they say (75% flour initially; then the rest 20 minutes later). It also makes the best dough doing it this way instead of other ways - I tried several. If you want to try it, much less yeast works well, too, with all else the same. 1/4 teaspoon is really all you need.
  • Posted Monday, March 15, 2010, at 5:48 pm by Lynne:
    here's the second pizza i made with this dough. i had frozen this half of the batch and thawed it out yesterday. the topping is a tiny bit of red sauce, grated fontina, topped with chopped asparagus and mushroom pate (the mushroom pate recipe is on this site and it's amazing). the fresh pizza dough is definitely a bit more airy and crunchy but in a pinch it's nice to have some in the freezer ready to go. yum!
  • Posted Thursday, March 11, 2010, at 11:33 pm by Lynne:
    i made this pizza dough and i LOVED IT!! crispy, airy. i felt like i was back in new york city. the video is very clear as to what you need to do and i had to add more flour but he specifically tells you to add enough flour until the dough pulls away from the sides of the bowl and the dough no longer sticks to your hands. that's when you know it is ready for resting. so i totally followed his direction and voila. perfect, crunchy & awesomely delicious pizza crust. freezes well too.
  • Posted Saturday, February 27, 2010, at 10:07 pm by giorgio:
    Just had to comment on this recipe as I'm making it right now. This seems to be another example (of which there are many) of a recipe with the wrong amounts of ingredients. Approximately 1 cup of flour too much. When using the initial 3/4 cups of water you only would use 1 /34 cups of flour to get the proper consistency. After the intial 2 minute mix to create the "biga" you will only be able to use approximately 1/4 to 1/3 cup of the remaining flour to get the proper consistency this "cook' refers to in his video. Thanks for taking the time to publish your recipe, but more attention should be paid to the amounts recommended. Hopefully the crust will turn out after these corrections. I'll keep you posted for those of you that wish to know the outcome/final results.
  • Posted Monday, February 15, 2010, at 2:26 pm by Pete:
    Great recipe guys! Thanks so much! One thing I don't understand, though.. In Step 1, when I add 3/4 cup water and 2 1/4 cups flour, as the recipe states, I get an extremely dry mixture and not even close to the wet mixture in the video. The printed recipe says to save another 3/4 cup water for Step 3, but I have to add 1/2-3/4 cup water while still in Step 1 to get it even close to the consistency of Chris's "pre-dough" in the video. After 20 minutes, when I add the remaining 3/4 cup flour, it turns out great without much, if any, additional water. So my question is: How does Chris get a wet mixture in Step 1 with 2 1/4 cups flour and only 3/4 cup water? What am I missing? My dough has been turning out well but I'm thinking maybe it can be better if I get the recipe done more correctly. Thanks!
  • Posted Sunday, October 4, 2009, at 3:31 am by how2heroes:
    Hi, Mickster & thanks for your question. Please click on "View Recipe" at the top right of the video to get Chris' great recipe where he lists, "Let proof (sit) for a minimum of 4 hrs. (Chris proofs his dough for 24 hrs in the refrigerator)."
  • Posted Saturday, October 3, 2009, at 3:53 pm by mick:
    where do you do the 24hr proofing? In the fridge?
  • Posted Friday, January 16, 2009, at 12:27 am by how2heroes:
    thanks so much, gino. the recipe has been fixed thanks to you!
  • Posted Saturday, January 10, 2009, at 7:07 am by Gino:
    Very helpful video. Especially Section 3 and Section 4. Forming ball and stretching dough.The video recipe did not include 1 tsp sugar, 1 1/2 cups water and 1/4 cup oil which were included in the View Recipe section which is the recipe I followed. It was way to wet so I kept adding flour. I ended up with 4 x 225 gr balls which were formed beautifully thanks to this video. I'll try the video recipe next time.
  • Posted Thursday, October 23, 2008, at 3:03 am by heliman:
    I have a woodfired pizza oven at home and have been experimenting for a few years but never managed to get a "perfect" crust.... until now that is. Chris' recipe is absolutely fantastic, easy to follow and produces incredible pizzas. The pizza sauce video is excellent too as is Chris's other video on pizza making tips. Thanks for sharing this great recipe Chris - much appreciated!

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