After a recent solo long haul flight, I told the Gentleman that I was after something cozy and carby. Lucky for me, us really, he landed on this insanely perfect light and chewy pizza dough. You can make it in one day, but it vastly improves if you have time to let it rest for two or three. Just check out these gorgeous honeycomb air pockets, ripe to metamorph into chewy pizza crust bubbles!

This recipe makes dough for two pizzas, which you won’t regret.

We opted for a stuffed crust Hawaiian, soon to be improved with a spicy component.

And a “whoops we have no suitable green veg sausage, all the herbs, and potato” pizza. Also featuring sliced garlic, and chili flakes. Divine!

Light & Chewy Pizza Dough

Ingredients:

• 4 cups 00 flour – plus a little extra for dusting

• 1 ⅓ cups tap water (roughly room temperature)

• 1 packet of active dry yeast or instant yeast

• 1 teaspoon sea salt

• 1 tablespoon olive oil

Day 1 – Mix & Chill

1. Mix dry ingredients in a large bowl, whisk together the flour, salt, and yeast.

2. Pour in the water and olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.

3. Knead on a lightly floured surface for about 8 minutes until the dough is smooth and slightly springy.

4. First rise (room temp)- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature until doubled in size about 1 to 2 hours.

5. Cold proof overnight- Once doubled, transfer the dough into a container or cover the bowl tightly. Place it in the fridge overnight (this slow rise gives amazing flavor and texture).

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Day 2 – Shape & Bake

1. Take the dough out of the fridge 2–3 hours before baking. This lets it warm up and become easier to stretch.

2. Gently tip the dough onto a floured counter and cut into 2 equal pieces. Shape each piece into a smooth ball by tucking the edges underneath. Place the balls on a floured tray or in separate bowls, cover, and rest for 1–2 hours.

3. Preheat the oven to 500°F (as hot as it will go). Let it heat for 25 minutes before baking.

4. Stretch the dough by pressing the center of a dough ball gently with your fingertips, leaving a puffy rim for the crust. Lift and stretch by hand, letting gravity do the work. Also, works just fine with a rolling pin.

5. Place the stretched dough on a cornmeal- dusted pizza or baking tray. Add your sauce, cheese, and toppings.

6. Bake ~10 minutes, until the crust is golden and bubbly.