Chewy Pizza Crust

Because it rises slowly overnight in the refrigerator, this crust develops a fabulous wheaty taste and texture.

Serves: 12Hands-on: 30 minutesTotal: 11 hours 20 minutesDifficulty: Medium

Serves: 12

Ingredients

  • 1 envelope (0.25 oz.) active dry yeast
  • 1 cup lukewarm water
  • 2 cups bread flour
  • 4 tsp. sugar
  • 1 tsp. salt
  • 2 Tbsp. olive oil

Directions

  • In a small bowl, sprinkle the yeast over the water, stir, and set aside. Combine flour, sugar, and salt in a large bowl. Make a well in the center and add the yeast mixture and olive oil. Gradually combine the wet and dry ingredients.
  • When dough has formed, lightly oil your hands and knead the dough for 5 minutes. It should be slightly tacky. Place dough in a greased bowl, turning to grease top. Cover the bowl and set aside at room temperature until doubled in size, about 2 hours. Then punch it down and return it to the same bowl. Cover again airtight with plastic wrap, and place in the refrigerator overnight.
  • About 2 hours before you are ready to eat, remove the dough from the refrigerator and divide it into two equal portions. Roll each portion into a round ball. Let rise at room temperature until they start to puff a bit, about 40 minutes.
  • Place a heavy baking sheet or pizza stone in an oven and preheat to 500°F. On floured work surface, place one ball of dough. Using your hands or a rolling pin, press down on dough, gently stretching it, until you have formed a 12" round. Prick the dough with a fork in several places.
  • Using a pizza peel, transfer to the hot baking sheet or pizza stone in the oven. Bake until set, about 2 to 3 minutes. Remove from oven and let cool. Repeat with second ball of dough.

Recipe Information

Serves: 12

Ingredients

  • 1 envelope (0.25 oz.) active dry yeast
  • 1 cup lukewarm water
  • 2 cups bread flour
  • 4 tsp. sugar
  • 1 tsp. salt
  • 2 Tbsp. olive oil

Directions

  • In a small bowl, sprinkle the yeast over the water, stir, and set aside. Combine flour, sugar, and salt in a large bowl. Make a well in the center and add the yeast mixture and olive oil. Gradually combine the wet and dry ingredients.
  • When dough has formed, lightly oil your hands and knead the dough for 5 minutes. It should be slightly tacky. Place dough in a greased bowl, turning to grease top. Cover the bowl and set aside at room temperature until doubled in size, about 2 hours. Then punch it down and return it to the same bowl. Cover again airtight with plastic wrap, and place in the refrigerator overnight.
  • About 2 hours before you are ready to eat, remove the dough from the refrigerator and divide it into two equal portions. Roll each portion into a round ball. Let rise at room temperature until they start to puff a bit, about 40 minutes.
  • Place a heavy baking sheet or pizza stone in an oven and preheat to 500°F. On floured work surface, place one ball of dough. Using your hands or a rolling pin, press down on dough, gently stretching it, until you have formed a 12" round. Prick the dough with a fork in several places.
  • Using a pizza peel, transfer to the hot baking sheet or pizza stone in the oven. Bake until set, about 2 to 3 minutes. Remove from oven and let cool. Repeat with second ball of dough.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat2g
Saturated Fat0g
Cholesterol0mg
Sodium200mg
Total Carbohydrate18g
Dietary Fiber1g
Sugars1g
Protein2g