1kg Flour Pizza Dough Recipe: Chewy Crust That Stretches Without Tears

This 1kg flour pizza dough recipe delivers the perfect chewy crust that stretches effortlessly without tearing—ideal for homemade pizza nights. 💛 The secret lies in precise hydration and a slow fermentation process that develops gluten for that signature flexibility. Whether you’re a beginner or a seasoned baker, this method ensures consistent results every time. The dough comes together with just five simple ingredients: all-purpose flour, water, yeast, salt, and olive oil. No special equipment is needed beyond a mixing bowl and your hands. The key is letting the dough rest at room temperature for at least 2 hours, allowing the gluten to relax and the flavors to meld naturally. What you’ll end up with is a smooth, elastic dough that’s easy to stretch into your favorite shape—whether it’s a classic New York-style slice or a rustic Roman pizza. The crust will be perfectly chewy on the inside with a crispy, golden-brown exterior when baked. This recipe also works beautifully for meal prep, as the dough can be stored in the fridge for up to 3 days or frozen for future use. Let’s get started on creating your perfect pizza base!

Ingredients for 1kg flour pizza dough

Five simple ingredients transform into the perfect chewy pizza dough base.

The flour is everything here. King Arthur or similar high-protein flour gives that signature stretch—all-purpose works but won’t be quite as elastic. I grab mine from King Arthur Flour online or the baking aisle at Whole Foods. The yeast? Active dry yeast is easiest to find, but fresh yeast (at double the amount) gives a more authentic flavor. Store your flour in the freezer to preserve freshness—the longer it sits, the more it loses its lift. The olive oil? Extra-virgin, fruity kind—none of that cheap, bitter stuff. California Olive Ranch or Bertolli are my go-tos.

No yeast on hand? Instant yeast at the same amount works perfectly. Short on olive oil? Avocado oil or melted coconut oil are great swaps. The salt matters—Diamond Crystal is less dense than table salt, so measure carefully. If you’re in a pinch, use kosher salt but reduce to 1 tsp. Room temperature water is ideal, but lukewarm tap water works fine. Just don’t use hot water or you’ll kill the yeast. For extra flavor, add 1 tsp Italian seasoning to the dough—it disappears during fermentation but adds depth.

This dough keeps like a dream. Wrap tightly in plastic and store in the fridge for 3 days—it actually improves with time. For longer storage, freeze portions for up to 3 months. When ready to use, let it sit at room temperature for 1-2 hours before shaping. Pro tip: Divide and freeze individual portions so you always have fresh dough on hand. The dough doubles in size during fermentation, so don’t be alarmed when your bowl looks fuller than expected.

Step-by-step instructions for chewy pizza dough that stretches

Here’s how to make dough that’s stretchy, chewy, and perfect for any pizza style.

In a large bowl, combine the 1000 g all-purpose flour and 1.5 tsp fine sea salt. Make a well in the center and add the 1 tsp active dry yeast and 2 tbsp extra-virgin olive oil. Pour in the 600 ml room-temperature water gradually while mixing with a wooden spoon or your hands.

I like to start with my hands—it helps me feel the texture and adjust as I go. Mix until everything comes together into a shaggy dough. You’ll still see dry bits, but that’s normal. The dough should be slightly sticky but manageable. If it’s too dry, add a splash more water; if too wet, sprinkle in a little more flour.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. I press down with the heel of my hand, fold it over, and rotate the dough as I go. This develops the gluten, which gives your pizza that perfect chewy texture.

You’ll know it’s ready when the dough springs back slowly when poked and feels smooth to the touch. Don’t skip this step—proper kneading is what makes the difference between a tough crust and a perfect one. If your hands get tired, use a stand mixer with a dough hook attachment for 5-6 minutes on medium speed.

Lightly oil a large bowl, place the dough inside, and cover it with a damp towel or plastic wrap. Let it rise in a warm place for 1-2 hours until it has roughly doubled in size. I usually put it near the oven with the light on, which creates a nice warm environment.

This first rise is crucial for flavor. The yeast activates, breaking down sugars and creating those delicious air pockets. Don’t rush it—patience here pays off in the final texture. The dough should feel light and airy, with some visible bubbles on the surface. If it rises too quickly, your oven might be too warm—adjust accordingly.

Punch down the risen dough to release air, then divide it into 4 equal portions (about 250 g each). Roll each portion into a smooth ball, tucking the edges under as you go. This helps prevent the dough from spreading too much during baking.

Place the dough balls on a floured surface, cover with a damp towel, and let them rise for another 30-60 minutes until puffy. This second rise gives you that perfect airy texture. I like to let them rise at room temperature—it’s more forgiving than a cold fridge. The dough should feel light and springy when pressed gently.

Preheat your oven to 250°C (480°F) with a pizza stone or baking sheet inside. When ready, stretch one dough ball by hand on a floured surface. I start from the center and work my way out, gently pulling and rotating until it reaches your desired thickness—about ½ cm (¼ inch) for a classic Neapolitan-style pizza.

Transfer the stretched dough to your preheated pizza stone or baking sheet. Top with sauce, cheese, and toppings, then bake for 10-15 minutes until the crust is golden brown and the cheese is bubbly. The edges should be slightly charred—that’s where all the flavor hides! Let it cool for 2 minutes before slicing to enjoy that perfect chewy crust.

Regional styles of 1kg flour pizza dough

Neapolitan Style

For an authentic Neapolitan experience, use 00 flour (available at Italian markets or online) instead of all-purpose flour. This gives the signature soft, airy crust with a slightly chewy bite. I prefer Caputo Pizzeria Flour, which is the gold standard. Shape the dough into a 12-inch round with slightly thicker edges—this creates the classic “cornicione” (raised crust). Bake in a wood-fired oven at 900°F (480°C) for 60-90 seconds—yes, seconds! 🔥

If you don’t have a wood-fired oven, preheat your home oven to 500°F (260°C) with a pizza stone or steel inside. Use a pizza peel dusted with semolina flour for that signature texture. Top with just San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of extra-virgin olive oil—keep it simple, just like the original.

New York Slice

For a classic New York-style slice, divide the dough into 12 equal portions (about 85g each) and let them rise for 1 hour. Shape them into 14-inch rounds with slightly thicker crusts—this prevents a soggy center. Bake on a preheated pizza stone at 475°F (245°C) for 12-15 minutes until the crust is golden and crispy.

Top with a thin layer of garlic-infused tomato sauce (simmer 1 can San Marzano tomatoes with 3 minced garlic cloves and 1 tsp sugar for 15 minutes), low-moisture mozzarella, and a sprinkle of Parmigiano-Reggiano. Fold into a triangle for that iconic slice-and-dine experience. 🍕

Roman Pizza Bianca

Skip the tomato sauce entirely for this Roman classic! Brush the dough with a mix of 2 tbsp olive oil and 3 minced garlic cloves, then top with dollops of ricotta cheese and fresh mozzarella. Finish with rosemary leaves and a sprinkle of flaky sea salt before baking at 475°F (245°C) for 10-12 minutes.

The key here is a thin, crispy crust—stretch the dough as thin as possible. Serve immediately with a drizzle of chili oil or hot honey for a sweet-spicy kick. This version is all about the simplicity and freshness of the ingredients. 🌿

Detroit-Style Deep Dish

For a Detroit-style pizza, use a deep, cast-iron pan (10-inch diameter) brushed with oil. Shape the dough into a 1-inch-thick round and press it into the pan, letting the edges climb up the sides. Bake at 425°F (220°C) for 15 minutes before adding toppings.

Top with a layer of tomato sauce, mozzarella, and Pepperoni (or your favorite toppings), then bake uncovered for another 10-12 minutes until the cheese is bubbly and the crust is crispy. The secret? A steam trap**—cover the pan with foil for the first 5 minutes to create a crispy, caramelized crust. 🔥