Mastering the Perfect Thick & Chewy Homemade Pizza Crust: No Refined Sugar Recipe
Uncover the secrets to making the most satisfyingly thick and chewy pizza crust right in your own kitchen! This homemade pizza crust recipe is not only incredibly easy to follow but also boasts a healthier profile with NO refined sugars. Plus, it’s conveniently freezable for up to two months, ensuring delicious pizza is always within reach. Our comprehensive, step-by-step guide makes achieving pizzeria-quality crust completely foolproof!
Are you, like me, someone who believes the crust is the true soul of a pizza? For many, a pizza’s excellence hinges entirely on its foundation. While some purists prefer a thin, crispy base, there’s a distinct and deeply satisfying joy in sinking your teeth into a fluffy, thick, and wonderfully chewy crust. As someone with strong Chicago roots, I’ve always championed the thick and hearty pizza experience. This recipe is my ode to that tradition, delivering a crust that’s substantial enough to hold all your favorite toppings, yet tender and flavorful enough to steal the show.
The idea of making homemade pizza crust might initially seem daunting. I confess, for the longest time, I shied away from anything related to bread making. The precision, the kneading, the waiting – it all felt like a complex culinary challenge. However, after countless disappointing encounters with store-bought pizza dough, frozen pizzas, and even some delivery options, I realized there was a common culprit: the crust. Often dry, bland, and reminiscent of stale cardboard, these alternatives simply couldn’t compare to the fresh, vibrant taste of a truly excellent pizza. This realization sparked my journey to conquer homemade pizza dough, and I’m thrilled to share a recipe that consistently produces perfect, pizzeria-quality crusts that will have your entire family craving pizza night, every night!
The Journey to the Perfect Crust: A Personal Touch
My early pizza memories are tied to *gasp* Pizza Hut! This was, of course, long before I evolved into the discerning pizza crust aficionado I am today. I was absolutely captivated by their stuffed crust pizza. My brother and I eagerly participated in the “Book It!” program, a fantastic initiative from the 90s where reading books and meeting monthly goals earned us free personal pan pizzas. Friday nights, redeeming those pizzas with my mom, were unequivocally the highlight of the month. Those simple joys instilled in me an early appreciation for the magic of pizza, even if my palate has matured since then. My quest for the ultimate homemade crust is, in many ways, a nostalgic return to that childhood excitement, elevated by the quest for superior flavor and texture.
But enough reminiscing, let’s get back to the core of what makes a truly great pizza: the dough.
Essential Ingredients for Your No-Refined-Sugar Pizza Dough
While exact quantities may vary slightly, the fundamental ingredients for a basic, delicious pizza dough remain surprisingly consistent. You’ll typically find flour, yeast, salt, water, and oil. What sets this recipe apart, and makes it incredibly appealing to those conscious about their sugar intake, is the thoughtful substitution for traditional granulated sugar. In this recipe, we’ve replaced it with honey.
I specifically enjoy using honey because, in my experience, it contributes to a crust that is slightly crispier on the outside, a desirable contrast to its chewy interior, compared to dough made with granulated sugar. Honey also provides a subtle, natural sweetness that complements the savory toppings beautifully. However, if honey isn’t your preference or readily available, feel free to substitute it with an equal amount of granulated sugar or agave nectar. Both alternatives will yield similar, excellent results, ensuring your dough still develops that lovely flavor and texture.
Understanding the Role of Each Ingredient:
- Active Dry Yeast: This is the leavening agent that makes your dough rise, giving it that fluffy texture. Ensure your water is at the correct temperature (105º – 115ºF) to activate it properly. If your yeast doesn’t foam, it might be old, and your dough won’t rise.
- Warm Water: Crucial for activating the yeast. Too cold, and the yeast won’t wake up; too hot, and it will kill it.
- All-Purpose Flour: The structural backbone of your dough. While all-purpose works wonderfully for a tender-chewy crust, you can experiment with bread flour for an even chewier, more robust texture due to its higher protein content.
- Honey (or Sugar/Agave): Feeds the yeast, helping it to produce carbon dioxide and contribute to the dough’s rise. As mentioned, honey also adds a unique flavor and helps achieve that desirable crispy exterior.
- Salt: Essential for flavor, but also plays a vital role in controlling yeast activity and strengthening the gluten structure, leading to a better dough texture.
- Olive Oil: Adds richness, flavor, and helps to keep the dough tender and pliable. It also prevents the dough from sticking and contributes to a lovely golden-brown crust.
- Cornmeal (for dusting): Not incorporated into the dough, but used to prevent sticking and adds a delightful subtle crunch to the bottom of your pizza.
My Foolproof Method for the Best Homemade Pizza Dough
Over the past year, I dedicated myself to perfecting this homemade pizza dough recipe. After what felt like an eternity of tinkering, testing, and refining, I am genuinely thrilled with the results. My primary goal was to create a truly foolproof recipe that would consistently work, regardless of environmental factors like humidity – a common challenge in places like Houston, where any day can feel like a trip to the sauna. The beauty of this recipe is that it leverages the power of an electric mixer to handle all the kneading, making it incredibly easy to achieve perfect dough every single time, without the strenuous effort of hand kneading.
Once you experience the sublime taste and texture of this crispy, chewy homemade pizza crust, you might find yourself losing all interest in store-bought or delivery options. Seriously, prepare to crave this pizza! The process begins with simply mixing a batch in your electric mixer (though hand-kneading is absolutely an option if you prefer). Then comes the magic of the rise.
The Rising Secret: My Dryer Hack!
I have a secret weapon for letting my dough rise: my dryer! Yes, as in the washer/dryer appliance. It provides the ideal conditions – dark, warm, and still. To use this trick, simply heat your dryer on the low setting for about 5-7 minutes. Then, turn the dryer OFF, place your covered mixing bowl inside, and close the door. Do not turn the dryer back on. This creates a perfectly warm, draft-free environment that is crucial for yeast activity. Depending on the type of yeast you’ve used and the ambient temperature, your dough will typically take between 1 to 2 hours to double in size.
Keep in mind that this recipe is designed to yield enough dough for two 12-inch pizzas. This is fantastic for a family pizza night or for ensuring you have delicious leftovers. If you’re cooking for just one or two people, you can easily use half the dough and pop the other half into the freezer for a convenient future pizza night. This makes homemade pizza incredibly practical and economical.
*A key indicator of perfectly kneaded dough is when it no longer sticks to your finger when lightly pressed. This smooth, elastic, and non-sticky texture is exactly what you’re aiming for.
Why This Homemade Pizza Dough Will Transform Your Pizza Nights
This homemade pizza dough is so incredibly easy to whip up, making it the perfect solution for those evenings when only a generous, satisfying pizza will do. My husband and I adore making two pizzas at the end of the week, unwinding with a little Netflix and a feast. The best part? The leftovers remain delightfully fresh for days. I even find myself sneaking a slice of cold pizza around midnight sometimes. And unlike store-bought or delivery pizza, which can turn into a rubbery disappointment when cold, this homemade crust maintains its wonderful texture even after chilling. It’s truly a testament to the quality of the dough!
Pizza night shouldn’t have to break the bank. Stop spending $10 or more on a single pizza. With this recipe, you can make enough dough for two 12-inch pizzas for less than $1! That’s incredible value for a superior product. Beyond the cost savings, you gain complete control over the ingredients, ensuring a healthier and more wholesome meal for your family.
Since first sharing this beloved recipe, I’ve also developed a lazy no-knead pizza dough for those ultra-busy days, which requires absolutely no kneading at all! And as an added bonus, here’s my favorite homemade pizza sauce recipe that pairs absolutely perfectly with this dough, completing your ultimate homemade pizza experience. Be sure to check it out for an even more authentic and flavorful pizza.
(PS – detailed step-by-step pictures are available right below the recipe card to guide you through every stage!)
Perfect Thick & Chewy Homemade Pizza Dough
5 hours 35 minutes
15 minutes
5 hours 50 minutes
Ingredients
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cup warm water (between 105º – 115ºF)
- 3 1/2 – 3 3/4 cups all-purpose flour
- 1 tablespoon honey (granulated sugar or agave nectar works too)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons cornmeal, for dusting
Instructions
- In the bowl of an electric mixer fitted with the dough hook attachment, combine the yeast, honey (or chosen sweetener), and warm water. Stir gently for a second to combine. Allow this mixture to sit undisturbed for 5-10 minutes, or until the yeast has fully dissolved and a foamy layer appears on top. This indicates the yeast is active.
- Next, add 3 1/2 cups of all-purpose flour, salt, and olive oil to the mixer bowl with the yeast mixture. On the ‘stir’ setting or the lowest speed on your mixer, allow the ingredients to combine for 1 minute until a shaggy dough forms.
- Once combined, increase the mixer speed to low-medium and knead the dough for 8-9 minutes. During kneading, observe the dough’s consistency. If the dough appears too wet and sticky, add 1 tablespoon of flour at a time (up to a maximum of 4 additional tablespoons) until the dough gathers together and pulls away from the sides of the bowl. When properly kneaded, the dough should be smooth, elastic, and when touched with a clean finger, it should not feel sticky. Shape the dough into a ball and place it in a large mixing bowl that has been lightly oiled. Swirl the dough ball around so that all surfaces are coated with a thin layer of oil. Cover the bowl tightly with plastic wrap.
- To create the perfect warm environment for rising, heat your dryer on the low heat setting for 5-7 minutes. Turn the dryer off completely, then place the covered mixing bowl containing your dough inside the warm dryer. Close the door, but do not turn the dryer back on. Allow the dough to rise in this warm, draft-free space. Depending on the activity of your yeast and the warmth, your dough will typically take 1-2 hours to double in size.
- Once the dough has significantly risen and doubled in size, gently punch the air out of it to deflate. Turn the dough out onto a lightly floured surface and divide it into two even dough balls. Roll each portion into a smooth ball and allow the dough to rest for 15 minutes. If you are not planning to use one or both of the dough balls immediately, cover them tightly with plastic wrap and refrigerate until needed. Remember to remove refrigerated dough from the fridge about 30 minutes prior to using, allowing it to come closer to room temperature for easier handling. Dough balls can also be frozen for later use; refer to the notes section for freezing instructions.
- To prepare for baking, position two oven racks near the center of your oven and preheat the oven to a high temperature of 475ºF (245ºC). On a lightly floured surface, take one dough ball and flatten it into a 12-inch circular shape. As you shape it, create a slightly thicker lip or rim around the edge of the crust. This raised edge not only provides a delicious chew but also acts as a barrier, preventing your pizza sauce and toppings from spilling over the sides. Allow the shaped dough to rest for another 15-20 minutes.
- Carefully transfer the shaped dough to a preheated pizza stone or baking sheet dusted with cornmeal. Top the crust with your favorite pizza sauce and desired toppings. Bake the pizza in the preheated oven for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted. For an extra bubbly and slightly charred cheese or crust edges, you can turn on the broiler for the last minute of cooking, but watch it carefully to prevent burning.
- Once baked to perfection, remove the pizza from the oven, slice, and enjoy it hot! Any leftover pizza can be covered tightly and stored in the refrigerator, maintaining its excellent texture for enjoyable cold slices later.
Notes on Freezing and Thawing Homemade Pizza Dough
- To Freeze: You can easily freeze one or both of the dough balls for future use. Ensure they are frozen separately to prevent them from sticking together. Lightly spray the inside of a freezer-safe, zip-top bag with cooking spray, then also lightly spray the dough ball itself. Place the dough inside the bag and press out as much air as possible before sealing. Label with the date. Frozen dough can be stored for up to 2 months.
- To Thaw: When you’re ready to use your frozen pizza dough, simply transfer it from the freezer to the refrigerator and let it thaw overnight, or for approximately 12 hours. Once thawed, remove the dough from the fridge and allow it to rest at room temperature for about 30 minutes prior to rolling it out and shaping for your pizza. This allows the dough to relax and become more pliable.
Have you made this recipe?
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Step-by-Step Visual Guide for Your Pizza Dough
To ensure your success, here are step-by-step pictures illustrating the key stages of making this perfect homemade pizza dough. Follow along to see exactly what your dough should look like at each stage, from mixing to kneading and rising.
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Homemade Pizza Sauce