Crispy Chewy Pizza Dough

Name: Crispy Chewy Pizza Dough
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 12 Pieces, 4 serving(s)
Ingredients: 3 cups flour; 1 2/3 cups water; 1 1/4 teaspoons salt; 1 1/2 teaspoons yeast; 1 1/4 teaspoons sugar; 5 tablespoons olive oil

Submitted by JennHansen

"This is a time consuming pizza dough, but TOTALLY worth the effort. The crust is crispy and the inside is chewy."

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Ready In:: 3hrs 30mins
Ingredients:: 6
Yields:: 12 Pieces
Serves:: 4

ingredients

3 cups flour
1 ²⁄₃ cups water
1 ¹⁄₄ teaspoons salt
1 ¹⁄₂ teaspoons yeast
1 ¹⁄₄ teaspoons sugar
5 tablespoons olive oil

directions

Combine flour, water and salt and let rest for 20 minutes. Add sugar and yeast and knead on high speed for 8 minutes until smooth and glossy. Pour 2 T. of oil into a bowl and coat the sides. Turn the dough into the bowl and add 1 T. of oil to the top. Let rise for 2-2.5 hours. Preheat oven for 1 hour at 450 degrees. Pout 2 T. of oil onto a baking sheet and coat. Pout dough onto baking sheet and spread out. Poke about 30 holes in the dough with a fork and bake for 20-25 minutes. Top with your choice of sauce and toppings.

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Reviews

WAY too much water for the amount of flour. It is completely impossible to use this as is - much too sticky. Needs at least 4 cups of flour for that amount of water. Beware!

Paul T S.
First try this is the best home made pizza I have made. I've tried 20 or so recipes, each one a few times to see if I could tweak it into what I wanted, with no luck. Enter, the winner. I did change it a small bit, I don't have a bread maker, so it was all done by hand, bread flour, instead of all purpose flour, a dash of wheat gluten, kosher salt, and light on the sugar(about 1/2), I didn't measure any of it, except the water, and I only used 1 cup of very warm water, as that generally is just enough for my pan. It did not rise for the full time, i checked on it every 15 min or so, until it was double, maybe 1h 15m. Also, I sprinkled some corn meal on the pan after greasing, and baked it at 400, till I noticed it wasn't browning after 15 min or so, so I raised it to 425 for another 5. There wasn't anything on the pizza I was worried about burning, but I didn't want the bottom too done. The result was crispy, chewy, delicious crust, with no floury taste, that I usually associate with a home made or even can/mix crust.

devin l.