Can I make this Chewy Hand-Tossed Pizza Crust recipe ahead of time?

Yes, absolutely! The prepared dough can be made up to 3 days in advance and stored in an airtight container in the fridge. Just remember to punch it down gently if it rises too much each day.

What kind of flour is best for a chewy hand-tossed pizza crust?

Bread flour generally gives the chewiest result due to its higher protein content, which develops more gluten. However, all-purpose flour works wonderfully too and is perfectly suitable for a great chewy hand-tossed pizza crust.

Why is my pizza crust tough?

A tough crust can often be a sign of over-kneading the dough, which develops too much gluten and makes it stiff. Aim for an elastic, pliable dough, not one that's overly stiff. Also, ensure you've allowed for proper proofing (rising time).

How do I get a crispy bottom on my homemade pizza?

For a truly crispy bottom, preheat a pizza stone or steel in your oven at a high temperature (450-500°F / 230-260°C) for at least 30 minutes before baking your pizza. The intense heat from the stone will create that perfect crispness.

Can I freeze this pizza dough?

Yes, you certainly can! Form the dough into balls, lightly oil them, and then freeze them in individual airtight bags for up to a month. Thaw them in the fridge overnight before you plan to use them.

How many pizzas does this recipe make?

This recipe yields enough dough for two medium (12-inch) pizzas or one large (16-inch) pizza. Either way, you'll end up with a fantastic chewy hand-tossed pizza crust ready for your favorite toppings.

What's the best way to hand-toss the dough without tearing it?

Start by gently stretching the dough on a lightly floured surface. Then, lift it onto your knuckles, rotating it and gently stretching outwards. Don't force it; let gravity do some of the work, and the dough's elasticity will guide it. Practice makes perfect!

Chewy Hand-Tossed Pizza Crust: Easy & Delicious Homemade

Name: Chewy Hand-Tossed Pizza Crust
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: All-Purpose Flour (or Bread Flour): 3 cups — the foundation for that perfect chewy texture. For a chewier crust, bread flour is ideal.; Warm Water: 1 cup — activates the yeast and brings the dough together. Aim for 105-115°F.; Active Dry Yeast: 2 ¼ teaspoons (1 packet) — our magic ingredient for a light, airy rise.; Olive Oil: 2 tablespoons — adds flavor, tenderness, and helps with browning. Use good quality extra virgin olive oil.; Granulated Sugar: 1 teaspoon — feeds the yeast, ensuring a robust rise and hint of sweetness.; Salt: 1 teaspoon — enhances flavor and controls yeast activity. Sea salt or kosher salt works best.

Description

Craft a soft, chewy, and crispy Chewy Hand-Tossed Pizza Crust at home. Made with flour, yeast, and olive oil, it’s perfect for a homemade pizza night.

Ingredients

All-Purpose Flour (or Bread Flour): 3 cups — the foundation for that perfect chewy texture. For a chewier crust, bread flour is ideal.
Warm Water: 1 cup — activates the yeast and brings the dough together. Aim for 105-115°F.
Active Dry Yeast: 2 ¼ teaspoons (1 packet) — our magic ingredient for a light, airy rise.
Olive Oil: 2 tablespoons — adds flavor, tenderness, and helps with browning. Use good quality extra virgin olive oil.
Granulated Sugar: 1 teaspoon — feeds the yeast, ensuring a robust rise and hint of sweetness.
Salt: 1 teaspoon — enhances flavor and controls yeast activity. Sea salt or kosher salt works best.

Instructions

Step 1: Activate the Yeast (5 mins). In a large bowl, combine warm water and sugar. Sprinkle yeast over top and let sit for 5-7 minutes until foamy.
Step 2: Mix the Dough (5 mins). Add olive oil, salt, and 2 cups of flour to the yeast mixture. Stir until a shaggy dough forms.
Step 3: Knead for Perfection (5-8 mins). Gradually add remaining flour, ½ cup at a time, until dough is less sticky but still pliable. Turn onto a lightly floured surface and knead until smooth and elastic (it should spring back when poked).
Step 4: First Rise (60-90 mins). Lightly oil a clean bowl, place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size.
Step 5: Punch Down & Shape (5-10 mins). Gently punch down the risen dough to release air. Divide into two equal balls. On a lightly floured surface, gently stretch and pull the dough to form your desired crust shape.
Step 6: Top & Bake (12-15 mins). Transfer shaped crust to a parchment-lined pizza peel or baking sheet. Add your favorite sauce and toppings. Bake in a preheated oven at 450°F (230°C) until crust is golden brown and cheese is bubbly.

Notes

Optional Flavor Add-ins: For extra flavor, consider adding ½ teaspoon of garlic powder or Italian herbs to your dough.
Whole Wheat Substitution: For a nuttier, heartier dough, substitute up to ½ cup of whole wheat flour for all-purpose flour.
Gluten-Free Note: This recipe is not recommended for gluten-free diets; specialized GF flours would be needed for similar results.
Ingredient Quality: Using good quality flour and fresh yeast (check expiration date) will significantly impact the crust. Filtered water is also recommended.
Troubleshooting Yeast: If yeast doesn’t foam, it might be old or the water temperature was incorrect.
Slower Rise: For a more flavorful dough, the first rise (Step 4) can be refrigerated overnight.
Crispier Bottom: For a crispier pizza bottom, preheat a pizza stone or steel in the oven before baking.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 1 slice (1/8 pizza)
Calories: 0
Sugar: 0g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: Chewy Hand-Tossed Pizza Crust, Pizza Dough, Homemade Pizza, Crust Recipe, Yeast Dough