Pizza Crust

The secret to a truly unforgettable homemade pizza starts with a perfect pizza crust. Whether you prefer a thin and crispy base or a thick, chewy slice you can fold, this recipe adapts to your style and schedule. With just a handful of ingredients, you can create a crust that’s golden, flavorful, and structurally sound enough to hold all your favorite toppings. No fancy tools, no fuss—just great dough and plenty of pizza night potential.

Why You’ll Love This Recipe

• Flexible timing: Make it now or prep ahead for later
• Custom thickness: Thin, thick, round, rectangular—your call
• One dough, endless options: Great for Sicilian, pan, or traditional round pizza
• Crispy yet tender: Olive oil and proper technique make all the difference
• Freezer-friendly: Partially bake and store for busy nights

Ingredients

• 2 ½ teaspoons active dry or instant yeast
• 1 cup lukewarm water (plus 2 tablespoons for activating dry yeast)
• 1 pinch sugar (for yeast activation)
• 3 cups all-purpose flour (measured correctly)
• 1 teaspoon salt
• 2 tablespoons olive oil (plus more for the pan)
• Vegetable oil spray (for greasing pans)

Instructions

1. Activate the yeast (if using active dry):
   Dissolve yeast with a pinch of sugar in 2 tablespoons warm water. Let sit for 15 minutes until bubbly.
2. Mix the dough:
   Combine flour, salt, olive oil, remaining water, and yeast mixture (or instant yeast if skipping step 1). Mix and knead by hand or mixer for 4–5 minutes until a soft, slightly sticky dough forms.
3. First rise:
   Place dough in a lightly greased bowl, cover, and let rise until puffy—about 1 hour (instant yeast) or 90 minutes (active dry).
4. Make ahead option:
   Instead of a full rise, let the dough rest at room temperature for 45 minutes, then refrigerate for 4 to 24 hours. Bring to room temp 2–3 hours before baking.
5. Divide and shape:
   Divide into two for thinner pizzas or keep whole for a thicker crust. Shape into a round or rectangle and let rest, covered, for 15 minutes.
6. Pan prep:
   Lightly grease your pan and drizzle with olive oil. Press dough into pan. Let rest 15 minutes. Repeat until dough fills the pan.
7. Final rise:
   Cover and let the dough rise until puffy—about 90 minutes (room temp) or up to 2½ hours (from fridge).
8. Par-bake the crust:
   Preheat oven to 450°F. Bake crust alone on the lower rack until just set and lightly golden on edges—8–14 minutes depending on thickness.
9. Add toppings & finish:
   Top your crust and return to the oven on the upper rack. Bake 10–15 minutes until cheese is melted and crust is deeply golden.
10. Cool & serve:
    Let cool slightly. Cut with a pizza cutter or kitchen scissors. Enjoy hot!

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20–30 minutes
• Rise Time: 1.5–2.5 hours (depending on method)
• Total Time: ~3 hours (active + passive)
• Servings: 12 slices
• Difficulty: Easy to moderate

Nutrition Facts (per slice, without toppings)

• Calories: ~160
• Carbohydrates: 28g
• Protein: 4g
• Fat: 3g
• Fiber: 1g
• Sodium: 160mg

Nutrition will vary depending on toppings and crust thickness.

Tips & Variations

• For a crispier crust: Preheat a baking stone for 45–60 minutes and bake pizza directly on it
• Don’t skip the olive oil: It adds flavor and prevents sticking
• Want a thicker, breadier crust? Use a 9×13 pan and allow for extra rising time
• Freeze the crust: Par-bake it, cool completely, and freeze for up to 3 months

FAQs

What’s the best flour to use for pizza crust?
All-purpose flour works beautifully. For a chewier texture, try bread flour.

Can I refrigerate the dough overnight?
Yes! This improves the flavor. Let it come to room temperature before shaping.

Can I use whole wheat flour?
You can substitute up to 1 cup of whole wheat flour for a nuttier, denser crust.

Why is my dough shrinking when I shape it?
It needs to rest. Let it relax covered for 15 minutes and try again.

Pizza Crust

This homemade pizza crust recipe delivers crisp edges and a chewy center every time. Easy to customize, make ahead, and freeze!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course PIZZA

Cuisine American

Servings 3

Calories 160 kcal

Equipment

• Mixing bowl
• Stand mixer (optional)
• – Sheet pan or pizza stone
• – Rolling pin or hands

Ingredients

  

• – 2 ½ tsp active dry or instant yeast
• – 1 cup lukewarm water
• – 1 pinch sugar
• – 3 cups all-purpose flour
• – 1 tsp salt
• – 2 tbsp olive oil
• – Vegetable oil spray

Instructions

 

• Activate yeast if using active dry. Let sit 15 min.
• Combine ingredients and knead until soft dough forms.
• Let rise 1–1.5 hours until puffy.
• (Optional) Refrigerate dough after 45 min for up to 24 hrs.
• Divide dough and shape to fit pan. Let rest 15 min.
• Grease pan and stretch dough to edges. Let rise again.
• Preheat oven to 450°F.
• Par-bake crust until lightly golden, 8–14 min.
• Top with desired ingredients and bake 10–15 min more.
• Cool slightly, then slice and serve.

Notes

– Use bread flour for a chewier texture
– Shape into two thin pizzas or one thick Sicilian-style
– Freeze par-baked crust for up to 3 months

Keyword pizza crust

Conclusion

Making your own pizza crust is easier than you think—and far more rewarding. Whether you’re prepping for a casual Friday night or creating a custom pie masterpiece, this versatile dough is your go-to base. Customize the shape, size, and toppings to suit your mood, and enjoy the crisp-tender perfection of homemade pizza whenever you crave it.