Homemade Pizza Crust Recipe
A simple yeasted pizza crust with crisp golden edges and a soft, chewy center, ready to use with your preferred pizza toppings.
Contains: Wheat
Contains wheat from the all-purpose flour.
WHY IT WORKS
Why This Recipe Works
01
Proof the Yeast
Letting the active dry yeast foam in warm water confirms it is working before the flour goes in, reducing the chance of a flat, dense crust.
02
Keep the Dough Manageable
A moderate amount of water and a little olive oil make the dough easy to knead and stretch while still giving the baked crust a soft, chewy center.
03
Bake It Hot
A hot oven helps the crust set quickly, brown at the edges and stay tender inside instead of drying out during a long bake.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
Method
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In a large mixing bowl, stir together the warm water and sugar. Sprinkle the active dry yeast over the water, stir once and leave it for 5 to 10 minutes, until foamy. If the yeast does not foam, start again with fresh yeast.
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Stir in 1 tablespoon (tbsp) olive oil. Add the all-purpose flour and salt, then mix until a shaggy dough forms and no dry pockets of flour remain.
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Knead the dough in the bowl or on a clean work surface for about 6 to 8 minutes, until smooth and elastic. The dough can be slightly tacky, but it should pull away cleanly from your hands after kneading.
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Coat the bowl with about 1 teaspoon (tsp) of the remaining olive oil. Put the dough in the bowl, turn it once to coat, cover and leave it in a comfortably warm place for about 60 minutes, until roughly doubled in size.
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Heat the oven to 475°F. Brush a 14-inch pizza pan lightly with some of the remaining olive oil.
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Gently deflate the risen dough and press or stretch it into a 14-inch round on the prepared pan, leaving the outer 1/2 inch slightly thicker for the rim. If the dough keeps springing back, let it rest for 5 minutes and continue shaping.
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Prick the center of the dough lightly with a fork, leaving the raised rim undocked. Brush the rim with the remaining olive oil and bake the plain crust for about 10 to 12 minutes, until the center is set and the rim is lightly golden.
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Transfer the baked crust to a wire rack for about 5 minutes. Use it as a plain crust, or cool it before storing. If you prefer to bake it with sauce and toppings, add them after shaping and use the stated time only as a starting point because topping quantity will affect the bake.
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Recipe Notes
Ingredient Notes
All-purpose flour keeps this crust accessible and easy to shape. Measuring the flour by weight gives the most consistent dough; too much flour can make the finished crust stiff rather than chewy.
Useful Substitutions
Bread flour can replace all-purpose flour in the same weight for a slightly chewier crust. Instant yeast can replace active dry yeast in the same amount; mix it with the flour and expect the rise to move a little faster.
INGREDIENT QUALITY
Quality Note
For the most consistent dough, weigh the flour when you can. Using 300 grams avoids accidentally packing too much flour into a measuring cup, which can make the crust stiff rather than chewy.
SPEND LESS
Cost-Saving Tip
Regular all-purpose flour works well for this crust, so there is no need to buy specialty pizza flour unless you specifically prefer its texture.
COOKING TIPS
Tips
Keep the Water Warm
Use warm rather than hot water. Water around 105 to 110°F is warm enough to activate the yeast without damaging it.
Keep the Dough Manageable
Knead until the dough is smooth and elastic, but resist adding extra flour unless the dough is genuinely unmanageable. A slightly tacky dough bakes up more tenderly.
Let It Rise Fully
Give the dough about an hour in a comfortably warm place and look for it to roughly double in size. A cool kitchen may need a little longer.
Dock the Center
Pricking the center lightly with a fork limits oversized bubbles while leaving the outer rim free to puff and brown.
MAKE IT LAST
Storing, Freezing & Reheating
Storing Baked Crust
Cool the plain baked crust completely, wrap it well and refrigerate it for up to 3 days.
Freezing Baked Crust
Wrap the cooled crust tightly and freeze it in a freezer-safe bag or container for up to about 2 months. Thaw before reheating or topping.
Reheat in the Oven
Warm the plain crust at 375°F for about 5 to 8 minutes, directly on the oven rack or on a pizza pan, until heated through and lightly crisp again.
Reheat in a Skillet
For a smaller piece, warm it in a dry skillet over medium-low heat for a few minutes until the underside is crisp and the center is warm.
ESTIMATED PER SERVING
Nutrition
1/8 of crust, without toppings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Pizza Crust FAQs
Can I use bread flour instead of all-purpose flour?
Yes. Use the same weight of bread flour for a slightly chewier crust. The dough may feel a little firmer, so judge it by texture rather than adding extra flour automatically.
Why didn’t my pizza dough rise?
The most common causes are old yeast, water that was too hot or a room that was too cool. The yeast should become foamy before you add the flour.
Do I need a pizza stone for this crust?
No. This recipe is written for a round pizza pan, so a stone or steel is optional rather than required.
Can I knead the dough in a stand mixer?
Yes. Use the dough hook on low to medium-low speed for about 5 to 6 minutes, stopping when the dough is smooth and elastic.
Can I freeze the baked pizza crust?
Yes. Cool the plain baked crust completely, wrap it well and freeze it for up to about 2 months. Thaw it before reheating or adding toppings.
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