Chewy Pizza Crust


Chewy Pizza Crust

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Pizza crust dough next to side of pepperonis

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    Semolina flour or bread flour gives a different texture to pizza crust. Keep this dough fairly thick for a crust that tastes like your favorite delivery pizza.

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    Servings and Ingredients

    1 ¼ c. warm water (105 to 115 degrees)
    1 tsp. Hy-Vee granulated sugar
    1 (1/4 oz) pkg active dry yeast (2 1/2 tsp)
    1 ¾ c. semolina flour or bread flour
    1 ½ c. Hy-Vee unbleached flour
    ¾ tsp. Hy-Vee salt
    Parchment paper (if using pizza stone)


    1. In a large bowl stir together warm water and sugar; sprinkle yeast over the surface. Let stand until foamy, about 5 minutes. Stir in semolina flour, unbleached flour and salt. Knead with dough hook or turn out onto a lightly floured surface and knead for 6 to 8 minutes or until smooth and elastic. Shape into a ball. Place in a large oiled bowl, turn to coat and cover with plastic wrap. Let rise in a warm place for 45 to 60 minutes until doubled or in refrigerator overnight.
    2. Punch down dough. Divide dough into two equal parts. If using pizza stone, place each half on center of a 13-inch-long sheet of parchment. If using pizza pans, place each half on a lightly floured surface. Cover and let rest 10 minutes.
    3. Food Processor Method: In a food processor, combine flour, yeast, sugar and salt; pulse to mix. With motor running, add water in a steady stream until dough comes together in a rough mass, about 12 seconds. Let dough rest for 5 to 10 minutes; process again for 30 seconds. Turn out onto a lightly floured surface. If necessary, knead in 1 tablespoon of flour at a time until dough is no longer sticky. Shape into a ball and let rise as directed.

    Nutrition facts


    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 0.5g
    • Cholesterol: 0mg
    • Sodium: 220mg
    • Total Carbohydrates: 45g
    • Protein: 7g

    Daily Values

    Vitamin A 0%
    Vitamin C 0%
    Iron 15%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Fall 2012.