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This chewy crisp pizza crust has become a go to in my kitchen especially on weekends when I crave the comfort of homemade pizza without a fuss. The dough is soft yet sturdy perfect for holding generous layers of cheese and sauce and the slow rise builds an incredible flavor that store bought options simply cannot match.
I first started making this on Saturday nights and now it has become our pizza tradition everyone chooses their toppings and we bake together as a family.
Ingredients
- Unbleached all purpose flour: adds structure and chew look for unbleached to enhance texture
- Instant yeast: gives a reliable rise choose fresh packets for best results
- Extra virgin olive oil: enriches flavor and tenderizes the dough use good quality oil for a smoother dough
- Cornmeal: adds crunch to the base sprinkle lightly on pan for texture
- Mozzarella cheese: melts beautifully and browns evenly shred fresh for optimal results
- Pizza sauce: gives depth and moisture choose a thick and rich variety
Step-by-Step Instructions
- Mix the Base:
- Whisk together warm water sugar and yeast in a mixing bowl let sit for 5 minutes to activate
- Combine Dough:
- Add flour olive oil and salt beat for 2 minutes until a rough dough forms and pulls away from sides
- Knead and Develop Gluten:
- Continue kneading with mixer or by hand for 5 minutes adding flour if sticky dough should be smooth and elastic
- Let Dough Rise:
- Place dough in greased bowl cover and rest 60 to 90 minutes until doubled in size keep in a warm draft free space
- Preheat Oven:
- Set oven to 475 degrees and allow to fully preheat for 15 to 20 minutes prepare pans with oil and cornmeal
- Shape the Dough:
- Divide dough in half flatten each into a circle and stretch to 12 inches with lightly floured hands create a slight rim
- Rest the Dough:
- Cover and rest shaped dough 10 minutes to prevent shrinking while you prepare toppings
- Top the Pizza:
- Brush crust with oil add minced garlic if using spread sauce and scatter mozzarella evenly
- Bake to Perfection:
- Bake for 13 to 15 minutes until crust is golden and cheese is bubbling remove and slice immediately
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I always use garlic in the crust brushing it with olive oil and fresh minced cloves before the sauce it perfumes the whole kitchen and reminds me of the pizza shop my dad took me to growing up
Storage Tips
Cool leftover pizza and store in airtight container in fridge up to 4 days Reheat in a hot oven or skillet to revive crispness
Ingredient Substitutions
Active dry yeast works in place of instant just extend rise time by 20 to 30 minutes Use bread flour for extra chew
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Serving Suggestions
Top with roasted vegetables pepperoni or fresh basil Serve with a green salad or bowl of tomato soup for a complete meal
Cultural Context
This dough uses classic Italian technique but adapted for modern home ovens it celebrates the communal nature of pizza with flexibility and ease
Frequently Asked Questions About Recipes
- → Can I freeze the extra dough?
Yes after the first rise divide and freeze one portion wrapped tightly. Thaw in the fridge overnight then bring to room temp before shaping.
- → How do I make the dough ahead of time?
Let the dough rise in the refrigerator for 8 to 12 hours instead of room temperature. The cold rise develops deeper flavor.
- → What type of flour works best?
Use unbleached all purpose flour for a chewy crust. Bread flour also works well if you prefer extra chew and structure.
- → What temperature should the water be?
Use warm water around 110°F to activate the yeast. If too hot it may kill the yeast and prevent proper rising.
- → How do I know when the dough is ready?
The dough should feel soft and bounce back slowly when poked. You can also try the windowpane test to check elasticity.
- → Can I bake it on a pizza stone?
Yes preheat the stone for 15 to 20 minutes at 475°F and shape the dough on a floured peel before transferring to the stone.