Pizza Crust Recipe
This Pizza Crust Recipe is my go-to for an easy, homemade, delicious crust you can bake from scratch in your oven—no fancy equipment required.
I fell in love with pizza at my granddaughter’s first sleepover party, and ever since I’ve tweaked this simple, from-scratch dough to be the best balance of chewy and crisp. It works for a quick weeknight meal or a festive weekend gathering, and you can make a thin crust or a thick crust in minutes. You’ll love that it relies on everyday pantry staples—bread flour or all-purpose flour, active dry yeast (or a no-yeast option), warm water, a pinch of sugar and salt, plus olive oil for flavor. Whether you’re feeding picky kids or hosting a pizza night for friends, this recipe delivers a homemade touch without sacrificing speed or taste.
Why You’ll Love This Recipe
• Ready in under 90 minutes from start to finish—perfect for last-minute dinners
• Totally customizable: thin crust, thick crust, herb-infused or plain
• Uses simple pantry staples: all-purpose flour or bread flour, sugar, salt, olive oil
• Option for no-yeast crust—ideal when you’re out of yeast or need a quick fix
• Light, chewy texture with a golden, oven-baked crunch every time
• Beginner-friendly kneading and proofing tips—no professional mixer needed
• Great for batch cooking: make extra dough and freeze for future pizzas
• Versatile base for classic Margherita, BBQ chicken, veggie-loaded or white pizza
Ingredients
• 3 cups (360 g) bread flour (or all-purpose flour for a softer bite)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp granulated sugar (substitute honey or agave syrup)
• 1 tsp fine sea salt
• 1 Tbsp extra-virgin olive oil (plus extra for coating dough)
• 1 1/4 cups (300 ml) warm water (about 105–110°F)
• Optional: 1 Tbsp dried Italian herbs (oregano, basil mix) for flavor boost
• No-yeast swap: replace yeast and sugar with 1 Tbsp baking powder
• Tip: King Arthur bread flour gives great chew; Bob’s Red Mill all-purpose works beautifully, too
Directions
1. Activate the yeast
In a small bowl, stir warm water, sugar, and yeast; let sit 5–7 minutes until foamy. If no foam appears, your yeast may be expired—start again with fresh yeast.
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Mix the dry ingredients
In a large mixing bowl, whisk together flour, salt, and dried herbs (if using). This ensures even seasoning and avoids salty pockets. -
Combine wet and dry
Make a well in the center of the flour, pour in the foamy yeast mixture and olive oil. Use a wooden spoon or your hand to stir until a shaggy dough forms. -
Knead until smooth
Turn dough onto a lightly floured surface. Knead for about 5–7 minutes: press with the heel of your hand, fold, turn, repeat. You’ll know it’s ready when it’s smooth, elastic, and springs back when poked. -
First rise
Lightly coat the inside of a clean bowl with olive oil, place dough inside, cover with a damp cloth or plastic wrap. Let rise in a warm spot for 45–60 minutes, until doubled in size. -
Shape the crust
Gently punch down the dough and divide for two medium pizzas or keep whole for one large pie. On a floured surface, press or roll into a 12-inch round (for thin crust) or slightly thicker circle (for a fluffier base). -
Preheat and prep
Place a pizza stone or baking sheet in your oven and preheat to 475°F (245°C). If you have a peel, dust it with cornmeal to prevent sticking. -
Top and bake
Slide the shaped dough onto the hot stone or tray. Add sauce, cheese, and toppings. Bake 12–15 minutes until crust edges are golden brown and cheese bubbles. -
Rest and serve
Let the pizza sit 2–3 minutes on a cooling rack—this keeps the bottom crisp. Slice with a sharp wheel and enjoy!
Servings & Timing
• Yield: one 12-inch thin crust pizza or two 8-inch personal pies
• Prep Time: 15 minutes (10 min mixing + 5 min shaping)
• Rise Time: 45–60 minutes (can speed up rise in a slightly warmed oven)
• Bake Time: 12–15 minutes
• Total Time: about 1 hour 15 minutes
Variations
• Herb-and-garlic: mix 1 tsp garlic powder and fresh chopped rosemary into dough.
• Whole wheat: swap half the flour with whole wheat flour for a nutty flavor.
• Gluten-free: use a 1:1 gluten-free flour blend and xanthan gum.
• Cheesy crust: press shredded mozzarella into the edges before baking.
• No-yeast quick crust: use baking powder version—skip the rise time.
• Spicy crust: stir in 1 tsp red pepper flakes for a subtle kick.
Storage & Reheating
Store leftover baked crust or assembled pizza in the fridge (tightly wrapped) for up to 3 days. For longer storage, freeze raw dough balls in a zip-lock bag for up to 3 months—thaw in the fridge overnight before shaping. To reheat cooked slices, place on a baking sheet in a 375°F oven for 8–10 minutes until crisp; avoid the microwave unless you don’t mind a softer bite. Make-ahead tip: prepare dough in the evening, let it rise slowly in the fridge overnight, then bake fresh the next day.
Notes
• I learned that using warm—not hot—water keeps yeast happy; too hot and it dies on contact.
• If dough feels sticky, resist adding too much flour—use a light dusting and oil your hands instead.
• For an extra-crisp bottom, preheat your baking surface at full temperature for at least 30 minutes.
• Experiment with different flours: bread flour gives more chew, while all-purpose yields a tender bite.
• Personal tip: brush crust edges with a little garlic-butter right after baking for a restaurant-style finish.
FAQs
Q: Can I double the recipe?
A: Absolutely—just mix in a larger bowl and allow a slightly longer rise time for bigger dough batches.
Q: Why is my crust tough?
A: Likely over-kneading or too much flour; stop kneading once it’s smooth and elastic.
Q: Can I bake without a pizza stone?
A: Yes—use a preheated baking sheet or cast-iron skillet for a similar result.
Q: How do I make a thinner crust?
A: Roll or press the dough more thinly and reduce bake time by a couple of minutes.
Q: What if I don’t have active dry yeast?
A: You can swap for instant yeast (use 7 g), skipping the foam test, or try the no-yeast version with baking powder.
Q: How to prevent soggy pizza bottom?
A: Preheat your pan or stone well, and avoid overloading with wet toppings.
Q: Can I add sugar or honey for a sweeter crust?
A: Yes—a teaspoon of honey adds subtle sweetness and helps with browning.
Q: Why doesn’t my dough rise?
A: Check your yeast’s expiry date and ensure the liquid is warm, not hot or cold.
Conclusion
This Pizza Crust Recipe brings together ease, flavor, and that homemade warmth we all crave—whether you’re making a quick weeknight dinner or hosting a pizza party. Give it a whirl, customize it, and let me know how your family approves. Happy baking, and don’t forget to share your crusty creations or ask any questions below!
Pizza Crust Recipe
Ingredients
- 3 cups (360 g) bread flour (or all-purpose flour)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp granulated sugar
- 1 tsp fine sea salt
- 1 Tbsp extra-virgin olive oil
- 1 1/4 cups (300 ml) warm water (about 105–110°F)
- 1 Tbsp dried Italian herbs (optional)
- 1 Tbsp baking powder (for no-yeast option)
Instructions
- Stir warm water, sugar, and yeast in a bowl. Let sit until foamy.
- Whisk together flour, salt, and herbs in a large bowl.
- Make a well in the center of the flour, add yeast mixture and olive oil, stir until a dough forms.
- Knead the dough on a floured surface until smooth and elastic.
- Let the dough rise in a warm spot until doubled in size.
- Divide the dough and shape into rounds on a floured surface.
- Preheat oven to 475°F, place a pizza stone or baking sheet inside.
- Add toppings and bake until crust is golden brown.
- Let the pizza rest before slicing and serving.
