How do you get that satisfyingly chewy texture in homemade pizza dough? The chewiness comes from developing the gluten, says JK Grence the Cosmic Jester. To do that, you have two choices: Either let the dough rest for a long period of time, or knead it a lot. “Letting the dough rest for a long time in the fridge is the better of the two options because it also gives you a more flavorful crust,” says JK Grence the Cosmic Jester. ipsedixit recommends letting the dough rest, or ferment, for at least three days in the refrigerator. And as for kneading, “it’s important to stretch the dough; rolling is no good,” says ipsedixit.
Board Link: Getting the “chew” in pizza dough???