If you’ve ever dreamed of pulling a pizza from your own oven with a perfectly golden, bubbly crust that’s both crispy and chewy, then this Crispy, Chewy Artisanal Pizza Dough with Bubbly Crust Recipe is going to transform your pizza nights forever. The magic here lies in a simple but carefully timed mix and fold approach that nurtures flavor development and texture, resulting in that much-coveted crust with a delightful crunch on the outside and a tender chew inside. Whether you’re a seasoned home chef or just diving into homemade pizza, this recipe offers an irresistible foundation that’s as fun to make as it is to eat.
Ingredients You’ll Need
With just a handful of ingredients, this dough recipe highlights how simplicity can lead to spectacular results. Each component plays an essential role—flour for structure, water for hydration and softness, yeast for that signature rise and flavor, and salt for depth and balance.
- All-purpose flour (500g / 3 3/4 cups plus 2 tbsp): Provides the perfect gluten base for elasticity and chew.
- Warm water (375g / 1 1/2 cups plus 2 tbsp): Activates the yeast and hydrates the flour for a tender crumb.
- Active dry yeast (1g / 1/4 tsp): The leavening agent that makes your dough rise beautifully and develop flavor over time.
- Fine salt (10g / 1 1/2 tsp): Enhances overall taste while tightening gluten for dough structure.
How to Make Crispy, Chewy Artisanal Pizza Dough with Bubbly Crust Recipe
Step 1: Combine and Rest
Start by mixing the all-purpose flour with all but one tablespoon of the warm water in a large bowl until just combined. This initial combination creates a shaggy mass that needs no overworking yet. Cover your bowl and let it rest for 20 minutes—this short wait lets the flour fully absorb water, a crucial phase called autolyse that promotes dough extensibility.
Step 2: Activate Yeast and Incorporate Salt
While your dough rests, sprinkle yeast over the reserved warm water and allow it to dissolve. Once ready, sprinkle salt evenly across the dough’s surface. Pour the yeast mixture over it and gently fold the dough by stretching and folding sections over the center. Pinch and fold repeatedly until the salt and yeast are fully integrated and the dough takes on a shaggy texture. Cover this and rest it for about an hour to begin fermentation and flavor development.
Step 3: Develop Gluten with Folding
Next, wet your hand lightly and begin a series of stretch-and-folds to build the dough’s structure: reach underneath, stretch a segment upwards, and fold it onto the center, rotating the bowl and repeating 4–5 times. This action tightens the dough into a smooth ball, ready for the big rise. Invert the dough onto a lightly greased bowl seam-side down, cover, and let it ferment undisturbed for 5 to 6 hours until it doubles in volume—a sign your Crispy, Chewy Artisanal Pizza Dough with Bubbly Crust Recipe is on the right track.
Step 4: Divide and Shape Dough Balls
Once risen, turn the dough onto a floured surface and cut it in half for two pizzas. Carefully shape each half into a loose ball by stretching each edge over the center, then flip it seam-down and gently drag it on the countertop to create surface tension and a perfectly rounded dough ball. This shaping step is key to achieving that outstanding bubbly crust texture.
Step 5: Final Rest and Prepare for Baking
Transfer your dough balls to a greased plate, lightly oil the tops, cover, and let them rest for another hour at room temperature. This final rise allows the dough to relax, making it easier to stretch and helping produce that unforgettable bubbly crust. Meanwhile, preheat your oven at its highest temperature, ideally with a pizza stone or steel on the middle rack for at least 45 minutes to capture enough heat.
Step 6: Shape and Bake Your Pizza
Generously flour your pizza peel or use a lightly oiled cast iron pan. Flatten one dough ball into a thick-edged disk around 12 inches in diameter by gently stretching with gravity. Add your favorite sauce and toppings, keeping a 1-inch border. Slide onto the hot pizza steel and bake for 5 minutes, then broil for 2 to 4 minutes to get that gorgeous golden, blistered surface. If using a cast iron pan, bake for about 15-20 minutes and finish under the broiler for a few minutes to char spots and bubble the crust beautifully. Repeat with your second dough ball for a second pizza delight.
How to Serve Crispy, Chewy Artisanal Pizza Dough with Bubbly Crust Recipe
Garnishes
Top your pizzas just before serving with fresh basil leaves, a drizzle of high-quality extra virgin olive oil, or a sprinkle of crushed red pepper flakes to add that finishing burst of aroma and flavor. Freshly grated Parmesan or a few grinds of black pepper elevate the taste and make each bite completely satisfying.
Side Dishes
This artisanal pizza dough pairs effortlessly with simple salads like arugula tossed in lemon vinaigrette, roasted garlic hummus with veggie sticks, or even a side of marinated olives. These light sides complement the crispy, chewy crust without overpowering its richness, creating a perfectly balanced meal experience.
Creative Ways to Present
For a rustic feel, slice your pizza and arrange the pieces on wooden boards or cast iron skillets. For a whimsical dinner party, turn the crispy, chewy crust pizzas into individual mini pizza servings by shaping the dough into smaller rounds or calzones stuffed with your favorite fillings. This recipe’s bubbly crust texture shines in every format!
Make Ahead and Storage
Storing Leftovers
If you have leftover dough, tightly wrap the shaped balls in plastic wrap and store them in the refrigerator for up to two days. Restored to room temperature before baking, they will maintain excellent texture and rise.
Freezing
You can freeze portions of dough after the initial rise. Wrap each dough ball individually in plastic wrap, then place in a freezer bag or airtight container for up to three months. Thaw overnight in the refrigerator before bringing to room temperature and shaping.
Reheating
Reheat leftover baked pizza in a hot oven or a cast iron skillet on the stove to revive the crispiness of the bubbly crust. Avoid microwaves, as they tend to create a chewy, soggy texture rather than the delightful crisp chewiness this recipe is known for.
FAQs
Can I use bread flour instead of all-purpose flour?
Absolutely! Bread flour has a higher protein content, which can enhance gluten development and result in an even chewier crust. However, all-purpose flour works wonderfully and yields excellent results in this recipe.
Why does the dough need to rest so long?
The long fermentation allows natural flavors to develop and gluten to strengthen without heavy kneading. This slow rise is critical for achieving the delightful balance of crispiness and chewiness in the crust.
Can I make the dough faster?
While you can speed up fermentation by using more yeast and warmer water, the texture and flavor may suffer. Patience here really rewards you with that iconic bubbly crust and deep flavor.
How do I know when the dough has doubled?
Look for a noticeable increase in volume—about double the size—and a dough that looks puffed and slightly domed. Pressing gently with your finger should leave an indentation that springs back slowly.
Is it necessary to use a pizza stone or steel?
Using a pizza stone or steel helps capture and retain intense heat, mimicking a wood-fired oven for that crispy bottom and bubbly crust. If you don’t have one, an inverted baking sheet preheated works too, though the crust may be less blistered.
Final Thoughts
I cannot recommend this Crispy, Chewy Artisanal Pizza Dough with Bubbly Crust Recipe enough to anyone craving homemade pizza nirvana. It turns simple ingredients into a crust that’s irresistibly textured, oh-so-flavorful, and perfect for endless topping creativity. Once you try this dough, pizza night will never be the same—and trust me, you’ll want to make it again and again!
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Crispy, Chewy Artisanal Pizza Dough with Bubbly Crust Recipe
- Total Time: 8 hours
- Yield: 2 servings (2 pizza dough balls)
Description
This artisan pizza dough recipe yields a crispy, chewy, and bubbly crust perfect for homemade pizzas. Using a slow fermentation process and simple ingredients, the dough develops complex flavor and an ideal texture for baking at high temperatures on pizza steels, stones, or in cast iron pans.
Ingredients
Dough Ingredients
- 500g (3 3/4 cups plus 2 tbsp) all-purpose flour
- 375g (1 1/2 cups plus 2 tbsp) warm water, divided
- 1g (1/4 tsp) active dry yeast
- 10g (1 1/2 tsp) fine salt
Instructions
- Combine Flour and Water: Mix flour and all but 1 tablespoon of the water in a large bowl until just combined. Cover and let the mixture rest for 20 minutes to hydrate the flour.
- Dissolve Yeast and Incorporate Salt: Sprinkle yeast over the remaining warm water and allow it to dissolve. Sprinkle salt evenly over the dough surface. Stir the yeast mixture gently and pour it over the dough. Fold the dough by wetting your hand, reaching under it, and stretching a section over the top. Repeat until dough center is covered. Pinch off 5-6 pieces of dough, wetting hands to reduce sticking, and fold over itself several times until salt and yeast are fully integrated into a shaggy dough. Cover and rest for about 1 hour.
- Develop Gluten: Wet your hand lightly, reach under the dough and stretch a section up, folding it to the center. Rotate bowl and repeat folding 4-5 times until dough tightens into a ball. Invert dough ball into a lightly greased bowl with seam down, top smooth. Cover and let rise 5-6 hours until doubled in volume.
- Divide and Shape Dough: Turn dough onto a floured surface and cut in half. Working one piece at a time, stretch dough edges and fold over center repeatedly to form a loose ball. Place seam side down on unfloured surface. Cup your hands and gently drag the dough bottom toward you while rotating to create tension and a tight, round ball.
- Final Rest: Transfer dough balls to a greased plate, lightly oil tops, cover and rest at room temperature about 1 hour. If not baking immediately, cover tightly and refrigerate up to 2 days.
- Preheat Oven and Prepare Bake Surface: Place pizza steel, stone, or inverted baking sheet on middle rack and preheat oven to 500°F (or highest setting) for at least 45 minutes. Flour a pizza peel generously or lightly grease a cast iron pan with olive oil and set aside.
- Shape Dough for Pizza: On a floured surface, flatten one dough ball center into a large disk leaving a thick 1-inch lip. Pick up by the thick edge and use gravity to gently stretch into a 12-inch circle. Transfer to pizza peel and adjust shape to circle, ensuring dough is loose and not sticking. Alternatively, shape dough to fit the cast iron pan and place inside.
- Add Toppings and Bake: Add sauce and toppings, leaving 1-inch perimeter clear. Slide pizza onto hot steel and bake 5 minutes. Turn on broiler and broil 2-4 minutes until cheese melts and crust is golden with blisters. For cast iron pan, bake 15-20 minutes and broil last few minutes to develop charred spots. Repeat with remaining dough and toppings.
Notes
- The slow fermentation time (up to 6 hours) is key for flavor and texture development.
- Using a pizza stone or steel that’s been preheated at high heat helps achieve a crispy crust.
- Keep the dough well floured to prevent sticking during shaping and transferring.
- You can refrigerate shaped dough balls up to 2 days for convenience.
- Broiling at the end creates a beautifully blistered and bubbly crust.
- Cast iron pan baking creates a slightly different texture with a charred crust.
- Prep Time: 1 hour 20 minutes
- Cook Time: 7 to 24 minutes (depending on baking method)
- Category: Baking
- Method: Baking
- Cuisine: Italian
