Chef Mitchell preparing Artisan Chewy Pizza Crust
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered the perfect Artisan Chewy Pizza Crust recipe after years of experimentation in my kitchen. Each attempt brought me closer to the chewy texture I craved. Over time, I perfected the balance of ingredients, making this pizza crust a staple for my family. It's now a favorite for gatherings and dinner parties!"

With over a decade of experience in Italian cuisine, I've dedicated my career to mastering the art of pizza making. I've created countless recipes that celebrate the flavors of Italy, especially for lunch. My passion is to share this knowledge and inspire others to create their own delicious meals.

View All Mitchell's Recipes →
Delicious Artisan Chewy Pizza Crust served on a plate

Why This Artisan Chewy Pizza Crust Recipe Works

This Artisan Chewy Pizza Crust stands out due to its unique blend of high-quality ingredients and precise techniques. The use of semolina flour gives it a slightly crisp outer layer while maintaining the chewy interior. Each bite offers a satisfying texture that complements any pizza topping.

The kneading process is crucial for developing gluten, which contributes to the crust's chewiness. Moreover, the first rise allows the dough to ferment, enhancing its flavor and texture. Following these techniques guarantees consistent results every time.

💡 Professional Tip

For an even chewier crust, consider adding a small amount of vital wheat gluten to your flour mixture. This boosts the protein content and enhances the chewiness of the final product.

Frequently Asked Questions

Yes, you can prepare the dough a day in advance. After kneading, let the dough rise, then punch it down and refrigerate it. When you're ready to bake, simply take it out, let it come to room temperature, and proceed with shaping and baking.

If you're looking for a gluten-free option, you can use a gluten-free all-purpose blend. For a whole grain alternative, consider using whole wheat flour, but you may need to adjust the water content, as whole wheat absorbs more moisture.

The crust is done when it's golden brown and sounds hollow when tapped on the bottom. Additionally, the edges should be firm and crisp. If you have a kitchen thermometer, the internal temperature should reach around 200°F (93°C).

Absolutely! After the dough has risen, you can wrap it tightly in plastic wrap and freeze it. When you're ready to use it, simply thaw it in the refrigerator overnight before shaping and baking.

Artisan Chewy Pizza Crust pairs perfectly with a variety of salads, such as a classic Caesar or a fresh Caprese salad. It also complements antipasto platters and a selection of cheeses for a delightful meal.

Stored in an airtight container, the Artisan Chewy Pizza Crust can last up to 3 days in the fridge. To maintain the best quality, reheat it in the oven or on a skillet before serving.

Yes, you can prepare the dough in advance. After the first rise, you can either shape it into a pizza crust and refrigerate or freeze it. This allows you to have fresh pizza on hand when you need it.

To reheat your Artisan Chewy Pizza Crust, preheat your oven to 375°F (190°C). Place the crust on a baking sheet and heat for about 10-15 minutes until warmed through. You can also use a skillet for crispy edges.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: The dough may have too little moisture, resulting in a dry crust.

Solution: To fix this, gradually add small amounts of water during kneading until the dough reaches the desired consistency. Ensure you're measuring your flour accurately.

✅

Not Crispy Enough

Problem: The crust might lack a crispy texture if not baked long enough or at a high enough temperature.

Solution: Make sure your oven is fully preheated and, if needed, extend the baking time. Using a pizza stone can also help achieve a crispier crust.

✅

Overcooked

Problem: The crust may become overcooked if baked for too long or at excessively high temperatures.

Prevention: To prevent overcooking, keep an eye on the crust during the last few minutes of baking and use an oven thermometer to ensure you're baking at the correct temperature.

✅

Undercooked Center

Problem: If the crust is golden on the outside but doughy inside, it may be undercooked.

Recovery: To remedy this, lower the oven temperature and bake the pizza longer, checking every few minutes until the center is fully cooked.

✅

Burnt Exterior

Problem: The outer crust might burn while the inside remains uncooked.

Prevention: Ensure your oven is not too hot. Consider using a baking sheet if you experience burnt edges, or cover the pizza with foil for part of the baking time.

✅

Flavor Balance

Too Sweet: If the crust is too sweet, reduce the amount of sugar in the recipe next time.

Too Salty: For a crust that's too salty, ensure you're measuring salt carefully, and consider diluting the recipe with less salty ingredients in the future.

Bland: If the crust lacks flavor, add more spices or herbs to the dough to enhance its taste.

Fresh ingredients for Artisan Chewy Pizza Crust

Essential Ingredients for Artisan Chewy Pizza Crust

The key ingredients for this Artisan Chewy Pizza Crust include high-protein all-purpose flour, yeast, and olive oil. Each component contributes to the texture and flavor, creating a crust that is both chewy and flavorful. Using fresh ingredients ensures the best results.

Quality flour, specifically high-protein varieties, plays a crucial role in gluten development, leading to that desirable chewiness. Fresh yeast is essential for proper leavening, while olive oil adds richness and helps create a golden crust.

Essential Ingredient Notes

  • All-Purpose Flour: Choose a high-protein all-purpose flour for the best results. This type of flour helps develop gluten, which is crucial for a chewy texture.
  • Active Dry Yeast: Always check the expiration date on your yeast. Fresh yeast leads to better fermentation and rise, resulting in a superior crust.
  • Olive Oil: Use high-quality extra virgin olive oil for its flavor and health benefits. It contributes to the crust's tenderness and enhances the overall taste.
Cooking process for Artisan Chewy Pizza Crust

Step-by-Step Cooking Process

Making the Artisan Chewy Pizza Crust involves a straightforward process of mixing, kneading, and rising. Each step is vital for achieving the ideal texture. Pay attention to the temperatures and times to ensure the yeast activates properly for a successful dough.

Achieving perfect results comes down to understanding your dough. Monitor the rising times and kneading thoroughly to develop gluten. This will ensure a crust that is chewy on the inside and crispy on the outside.

Key Technique for Perfect Artisan Chewy Pizza Crust

The essential technique for crafting the perfect Artisan Chewy Pizza Crust is in the kneading and rising process. Proper kneading develops the gluten network, while allowing the dough to rise in a warm environment enhances the flavor. This results in a crust that is both flavorful and has the desired chewiness.

Artisan Chewy Pizza Crust

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup crushed tomatoes
    San Marzano preferred
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 tsp sugar

For the Sauce

  • 2 cups all-purpose flour
    For the dough
  • 1 cup warm water
    110°F to activate yeast
  • 1 packet (2 1/4 tsp) active dry yeast
    For leavening
  • 1 tsp sugar
    To activate yeast
  • 1 tsp salt
    For seasoning
  • 1 tbsp olive oil
    For richness
  • 1 tbsp cornmeal
    For dusting
  • 1 tsp garlic powder
    For flavor
  • 1 tsp Italian seasoning
    For flavor
  • 1 tbsp honey
    For sweetness
  • 1/4 cup semolina flour
    For texture
  • 1 tbsp ground flaxseed
    For nutrition
  • 1/2 tsp black pepper
    For seasoning
  • 1/4 cup grated Parmesan cheese
    For topping
  • 1 tbsp fresh basil, chopped
    For garnish

Instructions

  1. Activate Yeast

    In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

  2. Mix Dry Ingredients

    In a large bowl, mix together flour, salt, garlic powder, Italian seasoning, semolina flour, ground flaxseed, and black pepper.

  3. Combine Wet and Dry Ingredients

    Add the activated yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.

  4. Knead Dough

    Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

  5. First Rise

    Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

  6. Preheat Oven

    Preheat the oven to 475°F (245°C) and place a pizza stone inside if you have one.

  7. Shape the Crust

    Once risen, punch down the dough and turn it out onto a floured surface. Roll out to your desired thickness.

  8. Prepare for Baking

    Dust your pizza peel or baking sheet with cornmeal and transfer the rolled-out dough onto it.

  9. Add Toppings and Bake

    Add your desired toppings and slide the pizza onto the preheated stone or bake on the sheet for 12-15 minutes until golden.

Recipe Notes & Tips

Storage Tips

To store Artisan Chewy Pizza Crust, wrap it tightly in plastic wrap or place it in an airtight container. It can last in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat before serving to enjoy its texture.

Serving Suggestions

Serve the Artisan Chewy Pizza Crust with a side of marinara sauce for dipping or top it with fresh ingredients like arugula and prosciutto. It also pairs well with a refreshing salad for a complete meal.

Recipe Variations

For a twist, try adding herbs or spices to the dough, such as rosemary or red pepper flakes. You can also experiment with different flour types, like whole wheat or gluten-free blends, to suit your dietary needs.