Description

Achieving the perfect Chewy Pizza Dough requires a balance of hydration and protein development. This recipe focuses on high-gluten flour and controlled fermentation to create a classic New York-style pull. The dough offers a satisfying texture with a soft, airy interior and a subtle sweetness from the yeast. Ideal for baking on a pizza stone or standard sheet.

Ingredients

Scale

500g Bread Flour
325g Warm Water
7g Instant Yeast
10g Fine Sea Salt
15g Extra Virgin Olive Oil
5g Honey or Sugar

Cook Mode Prevent your screen from going dark

Instructions

Combine the warm water, honey, and instant yeast in a large mixing bowl. Let it sit for five minutes until a light foam forms
Whisk the bread flour and sea salt together in a separate container. Gradually add the dry mixture to the yeast water while stirring
Drizzle olive oil over the top and squeeze it into the dough until fully incorporated
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic
Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 60 to 90 minutes or until doubled in size
Gently deflate the dough, divide it into portions, and shape each into a tight ball
For improved texture, refrigerate the dough balls for 24 to 72 hours
Remove the dough from the fridge two hours before baking, then stretch into desired shape
Preheat oven to 500°F (or 550°F) with the pizza stone inside and bake for 8 to 12 minutes

Notes

Use a digital kitchen scale for accurate measurements.

Perform the windowpane test to check gluten development.

Do not use a rolling pin; stretch by hand to maintain air bubbles.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 245 kcal
Sugar: 1g
Sodium: 485mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 8g
Cholesterol: 0mg