A great pizza crust is the foundation of every truly satisfying slice. Whether you’re a classic cheese lover or an all-out topping maximalist, the texture and flavor of your crust can make or break your pie. This homemade pizza crust recipe delivers the best of both worlds: crisp edges, a chewy center, and a subtle yeasty flavor that rivals any pizzeria.
You don’t need special tools, fancy ingredients, or a wood-fired oven to pull this off. Just a bowl, a baking sheet or stone, and your favorite toppings — the dough does the rest. Perfect for Friday night dinners, freezer prep, or a family pizza party!
Table of Contents
🍕 Why You’ll Love This Recipe
- Bakery-style results at home
- Flexible rising time — choose same-day or overnight
- Crispy on the outside, chewy inside
- Simple ingredients — no special flour needed
- Make ahead & freeze friendly
🛒 Ingredients
- 2 teaspoons active dry yeast
- 7/8 to 1 cup warm water (95–110°F)
- 2 tablespoons olive oil
- 3 cups all-purpose flour
- 1¼ teaspoons salt
- Optional: 1 tablespoon sugar or honey (for a hint of sweetness)
- Optional: cornmeal for dusting the baking surface
👩🍳 Instructions
- Activate the yeast
In a large bowl or stand mixer, combine yeast and warm water. Let it sit for 5–10 minutes until foamy. - Make the dough
Stir in olive oil, flour, salt, and optional sugar or honey. Mix until a shaggy dough forms. - Knead
Knead by hand or with a dough hook for 7–10 minutes until smooth and elastic. - First rise
Place dough in a greased bowl, cover, and let rise at room temperature for 1 to 2 hours (or overnight in the fridge for deeper flavor). - Shape the dough
Punch down the dough and divide if making smaller pizzas. Roll or stretch to your preferred thickness on a lightly floured surface. - Pre-bake (optional)
For extra crispy crust, pre-bake for 5–7 minutes at 450°F before adding toppings. - Top and bake
Add your sauce, cheese, and toppings. Bake at 475°F for 12–15 minutes, or until the crust is golden and the cheese is bubbling.
⏱️ Recipe Details
- Prep Time: 15 minutes
- Rising Time: 1–2 hours (or overnight)
- Cook Time: 12–15 minutes
- Total Time: 1.5 to 2.5 hours
- Yield: 2 medium pizzas (12-inch) or 1 large
- Skill Level: Beginner-friendly
🔢 Nutrition Facts (Per Slice — based on 8 slices, no toppings)
- Calories: 180
- Fat: 4g
- Carbs: 30g
- Protein: 5g
- Fiber: 1g
- Sodium: 220mg
- Sugar: 1g
💡 Tips & Variations
- Use bread flour for chewier texture.
- Make it whole wheat by swapping 1 cup of all-purpose flour with whole wheat flour.
- Flavor the crust: Add dried herbs, garlic powder, or parmesan to the dough.
- Parbake and freeze for quick weeknight dinners.
- Use a pizza stone for restaurant-quality crispiness.
Pizza Crust That Delivers the Perfect Bite Every Time
Equipment
- Mixing bowl
- – Dough hook or hands for kneading
- – Rolling pin or hands for shaping
- – Baking sheet or pizza stone
Ingredients
- – 2 tsp active dry yeast
- – 7/8 to 1 cup warm water 95–110°F
- – 2 tbsp olive oil
- – 3 cups all-purpose flour
- – 1¼ tsp salt
- – Optional: 1 tbsp sugar or honey
- – Optional: cornmeal for dusting
Instructions
- In a large bowl, dissolve yeast in warm water and let sit until foamy (5–10 minutes).
- Add olive oil, flour, salt, and optional sugar or honey. Mix to form a shaggy dough.
- Knead by hand or with mixer for 7–10 minutes until smooth.
- Cover and let rise 1–2 hours, or overnight in the fridge.
- Roll or stretch dough to desired thickness.
- (Optional) Pre-bake at 450°F for 5–7 minutes for extra crisp.
- Add toppings and bake at 475°F for 12–15 minutes.
Notes
– Freeze dough after the first rise for up to 3 months.
– Preheat your oven fully before baking for best texture.
❓ FAQs
Can I freeze this dough?
Yes! After the first rise, portion, wrap tightly, and freeze. Thaw overnight in the fridge before using.
What if I don’t have yeast?
Try a no-yeast dough using baking powder, but expect more of a biscuit-style crust.
How can I get a super thin crust?
Roll the dough very thin and bake directly on a hot pizza stone or steel.
Can I double the recipe?
Absolutely. This dough scales well for larger batches.
🎉 Conclusion
A homemade pizza crust should be simple, foolproof, and taste amazing — and this one delivers. With a perfectly chewy interior and a lightly crisped edge, this crust rises to every occasion (literally!). Whether you’re making Margherita, BBQ chicken, or your own custom combo, this base makes the whole pie shine.