Chewy Pizza Dough with Big Bubbly Crust
If you’re craving that dreamy, chewy pizza with big, airy bubbles along the crust—this dough is your golden ticket. Slow-fermented and perfectly hydrated, it’s designed to give you a crispy edge with a tender bite, just like your favorite pizzeria. Let’s roll up our sleeves and get bubbly!
- Prep Time: 20 mins
- rise time: 12–72 hrs
- Cook Time: 6–8 mins
- Total Time: Flexible
Ingredients
500g (3¾ cups + 2 tbsp) All-Purpose Flour
375g (1½ cups + 2 tbsp) Warm Water, divided
1g (¼ tsp) Active Dry Yeast
10g (1½ tsp) Fine Salt
Instructions
Activate Yeast: In a small bowl, mix 50g warm water with yeast. Let sit for 5–10 mins until bubbly.
Mix Dough: In a large bowl, combine flour and salt. Add yeast mixture and remaining water (325g). Mix until a shaggy dough forms.
Rest & Fold: Cover and let rest for 30 mins. Then perform 3 stretch-and-folds every 20 minutes over the next hour.
Cold Ferment: Cover dough and refrigerate for 12–72 hours to develop flavor and bubbles.
Shape: Bring to room temp for 1–2 hours. Divide and gently shape into rounds without deflating the dough.
Bake: Preheat oven (with pizza stone if possible) to 500°F (260°C). Add toppings and bake for 6–8 mins or until crust is puffed and golden.
Nutrition
- Calories: 200
- Fat: 1g
- Carbohydrates: 42g
- Protein: 6g