Casey’s Pizza Dough Recipe: Artisan Crust With Chewy Texture

This artisan dough delivers a chewy texture and golden crust that rivals any pizzeria. The secret lies in a slow fermentation process that develops complex flavors and perfect elasticity.

With just 5 basic ingredients and a 24-hour rise, you’ll create a foundation for pizza that’s crisp on the outside and wonderfully tender inside. The extended rest time ensures a light, airy structure that holds toppings beautifully.

Ingredients for Casey’s Pizza Dough

Five essential ingredients deliver artisan-quality pizza dough with chewy texture and golden crust.

The flour is non-negotiable here. King Arthur Bread Flour or a similar high-protein brand (12-14% protein) creates the chewy texture. Bob’s Red Mill is another solid choice. Yeast freshness is critical—check the expiration date and store unopened packets in the freezer. The water temperature matters too—too hot kills the yeast, too cold slows activation.

No bread flour? All-purpose flour plus 1 tbsp vital wheat gluten per cup gets you close. Out of yeast? This recipe won’t work with baking powder or soda—yeast is essential for that 24-hour fermentation. The olive oil can be swapped for avocado oil, but it lacks the flavor depth. Sea salt is preferred, but Diamond Crystal kosher salt works (use 2.5 tsp).

The dough ferments best at room temperature (about 70°F). Cover tightly—plastic wrap or a damp towel works. Refrigerate for up to 3 days or freeze the dough balls for 1 month. Thaw overnight in the fridge before using.

Step-by-Step Instructions for Artisan Pizza Crust

This method produces a chewy, flavorful crust with a crisp golden exterior every time.

Step 1: Activate the Yeast in Warm Water

Begin by combining the 1.5 cups water at 110°F with the 1 tsp active dry yeast in a large mixing bowl. Let it sit undisturbed for 5-7 minutes until the surface becomes foamy and fragrant.

This activation step is crucial—you should see visible bubbles forming as the yeast wakes up and begins feeding on the natural sugars. The water temperature must be precise: too hot will kill the yeast, too cool won’t activate it properly.

Step 2: Combine Flour, Salt, and Yeast Mixture

Add the 3.5 cups bread flour and 2 tsp sea salt to the yeast mixture. Using a wooden spoon, stir until a shaggy dough forms and no dry flour remains visible.

Bread flour’s higher protein content develops the gluten structure needed for that elastic, chewy texture we want in artisan pizza crust. The fine grain sea salt dissolves completely, ensuring even distribution throughout the dough.

Step 3: Incorporate Olive Oil and Knead

Drizzle in the 2 tbsp extra-virgin olive oil and continue mixing until it’s fully absorbed. Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic.

You’ll notice the dough transforms from sticky and rough to silky and supple as the gluten develops. The olive oil adds richness and helps create a more extensible dough that stretches beautifully when shaping your pizza.

Step 4: First Rise Until Doubled in Volume

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel and let rise in a warm, draft-free place for 1-2 hours or until doubled in size.

Proper rising is evident when the dough springs back slowly when pressed gently with a finger. This fermentation develops flavor and creates the airy structure that makes the crust light yet chewy.

Step 5: Divide, Shape, and Second Rise

Punch down the risen dough and divide it into 4 equal portions (about 250g each). Shape each into a smooth ball and place on a floured surface. Cover and let rest for 30-45 minutes for the second rise.

This second rest relaxes the gluten, making the dough easier to stretch without tearing. You’ll know it’s ready when the dough balls have noticeably puffed up and feel soft to the touch. Proceed to shape into your desired pizza rounds.

Creative Variations of This Dish

Garlic Herb Delight

Add 3 minced garlic cloves and 2 tbsp chopped fresh rosemary directly to the dough during kneading. The herbs infuse beautifully during the 24-hour fermentation, creating a fragrant base perfect for white pizzas or Mediterranean toppings. I love this with mozzarella and sun-dried tomatoes. 🌿

Spicy Kick Version

Incorporate 1 tsp red pepper flakes and ½ tsp cayenne into the flour before mixing. This creates a subtle heat that builds with each bite. Pair with pepperoni and jalapeños for a bold, fiery pizza experience.

Whole Wheat Blend

Replace 1 cup bread flour with whole wheat flour for a nuttier, heartier crust. The additional fiber doesn’t compromise the chewy texture. I recommend adding 1 extra tbsp water to balance the absorption. This variation holds up well to hearty toppings like sausage and mushrooms.

Honey-Sweetened Dough

Dissolve 1 tbsp honey in the warm water before adding yeast. This adds subtle sweetness that caramelizes beautifully during baking. The extra sugar also gives the yeast a little boost. Try this with prosciutto and fig jam for a gourmet twist.

Sourdough Starter

Replace ½ cup water and the yeast with 1 cup active sourdough starter. This creates a tangy, complex flavor profile. The fermentation time remains the same, but you’ll notice a more pronounced depth of flavor. 💫

Cheesy Crust Surprise

After shaping your pizza base, sprinkle ½ cup shredded Parmesan around the edges before adding sauce and toppings. As it bakes, the cheese melts into the crust, creating a crispy, flavorful border that everyone will love.

Frequently Asked Questions