Perfect Pizza Crust Recipe

Introduction

Making a perfect pizza crust at home is easier than you think and yields delicious results. This recipe guides you through creating a versatile dough that’s crisp on the outside and soft inside—ideal for your favorite toppings.

Ingredients

• 1 1/2 cups warm water (105-110°F)
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3 1/2 cups unbleached all-purpose flour (plus more as needed)
• Olive oil or nonstick cooking spray, for greasing
• Garlic salt, for sprinkling
• Cornmeal, for dusting
• 6 ounces fresh mozzarella cheese (cut into 1/2-inch cubes) or 1 cup freshly grated mozzarella
• 1/2 cup pizza sauce

Instructions

1. Step 1: In a large bowl or stand mixer bowl, stir warm water, sugar, and yeast together. Let sit for 5–10 minutes until the yeast becomes foamy and dissolved.
2. Step 2: Add olive oil, salt, and 1 1/2 cups of flour. Mix with a dough hook or a wooden spoon until combined.
3. Step 3: Gradually add 2 more cups of flour while mixing until the dough starts pulling away from the bowl sides. If dough feels too wet, add flour one tablespoon at a time (up to 1/4 cup) until it barely sticks to your fingers.
4. Step 4: Knead the dough on medium-low speed for 5 minutes or knead by hand until smooth.
5. Step 5: Shape the dough into a ball and place it in a bowl lightly coated with olive oil or nonstick spray. Turn dough to coat all sides. Cover tightly with plastic wrap and let rise until doubled, about 1–2 hours.
6. Step 6: About 15 minutes before the dough finishes rising, preheat your pizza stone or baking sheet in the oven. Use 475°F for normal crust or 550°F for thin crust or Margherita pizza, heating for at least 30 minutes.
7. Step 7: Once risen, remove dough from the bowl and knead a few times. Divide into two balls for normal crust or three balls for thin crust. Cover with plastic wrap and a towel; rest 15 minutes.
8. Step 8: Roll each ball on a lightly floured surface or parchment paper into a 12-inch circle.
9. Step 9: Carefully remove the hot pizza stone or baking sheet from the oven. Generously grease it with olive oil or nonstick spray and sprinkle with cornmeal.
10. Step 10: Transfer the dough to the prepared stone or pan, pinch the edges to form a rimmed crust. If using parchment paper, you can bake directly on it.
11. Step 11: Brush the dough surface with about 1 teaspoon olive oil and sprinkle garlic salt. Prick the crust several times with a fork.
12. Step 12: Add pizza sauce and your desired toppings, including mozzarella cheese.
13. Step 13: Bake at 475°F for 12 minutes for normal crust, then broil for 2 minutes until the cheese is golden. For thin crust or Margherita pizza, bake at 550°F for 8–10 minutes until cheese bubbles and crust turns golden.

Tips & Variations

• If your dough is sticky, add flour gradually, but avoid adding too much to keep a tender crust.
• For extra flavor, mix dried herbs like oregano or basil into the dough before your first rise.
• Use high-quality olive oil for brushing to enhance the crust’s taste and texture.
• You can freeze dough balls after the first rise; thaw and bring to room temperature before shaping.

Storage

Store leftover baked pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to keep the crust crisp. Unbaked dough can be refrigerated tightly wrapped for 24 hours or frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. It doesn’t need to be dissolved in water first, so you can mix it directly with the flour and other ingredients.

How do I get a crispier pizza crust?

Preheating your pizza stone or baking sheet properly and baking at a high temperature helps create a crispy crust. Using a thin layer of olive oil and cornmeal also aids in achieving a nice crust texture.

Perfect Pizza Crust Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

This perfect pizza crust recipe yields a crispy, flavorful base that’s ideal for a variety of pizza styles, from classic Margherita to barbecue chicken. The dough is easy to prepare with simple ingredients, requires a rising period for optimal texture, and is baked on a preheated pizza stone or baking sheet for a professional-quality crust.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 12-14 minutes
• Total Time: 2 hours 30 minutes
• Yield: 2 large pizzas (normal crust) or 3 pizzas (thin crust/Margherita) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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For the Dough

• 1 1/2 cups warm water (105-110°F)
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3 1/2 cups unbleached all-purpose flour (plus more as needed)

For Preparation

• Olive oil or nonstick cooking spray (for coating bowl and pizza stone)
• Garlic salt (for sprinkling on crust)
• Cornmeal (for dusting pizza stone or baking sheet)

For Topping

• 6 ounces fresh mozzarella cheese, cut into 1/2-inch cubes or 1 cup freshly grated mozzarella
• 1/2 cup pizza sauce (homemade or store-bought)

Instructions

1. Activate Yeast: In a large mixing bowl or stand mixer bowl, stir together warm water (105-110°F), sugar, and active dry yeast. Allow the mixture to sit for 5-10 minutes until the yeast is foamy and fully dissolved, indicating it is active and ready.
2. Mix Dough: Add olive oil, salt, and 1 1/2 cups of flour to the yeast mixture and combine using the dough hook attachment on medium speed or a wooden spoon by hand. Gradually add the remaining 2 cups of flour until the dough begins to pull away from the sides of the bowl.
3. Knead Dough: If the dough feels wet and sticky, add additional flour one tablespoon at a time (up to 1/4 cup) until it barely sticks to your fingers. Knead on medium-low speed in the mixer or by hand for 5 minutes until the dough is elastic and smooth.
4. First Rise: Shape the dough into a ball and place it into a large mixing bowl lightly coated with olive oil or nonstick spray. Turn the dough to coat all sides, cover tightly with plastic wrap, and let rise in a warm place until doubled in size, about 1-2 hours.
5. Preheat Oven and Stone: Approximately 15 minutes before the dough finishes rising, preheat your oven and pizza stone or baking sheet on the middle rack. Set the oven to 475°F for a normal pizza crust or 550°F for thin crust or Margherita-style pizza. Heat the stone or pan for 30-60 minutes to ensure an evenly baked crust.
6. Dough Portioning and Rest: Once risen, remove dough from bowl, knead a few times, then divide into balls: two equal balls for normal crust or three for thin crust/Margherita. Cover dough balls with plastic wrap and a towel; allow them to rest for 15 minutes. Optionally freeze one ball for later use. Prepare desired pizza toppings during this rest period.
7. Shape Dough: Roll each dough ball out on a lightly floured nonstick mat or parchment paper into a 12-inch round. Keep the shaped dough circles aside while preparing the stone or pan.
8. Prepare Baking Surface: Carefully remove the heated pizza stone or baking sheet from the oven. Generously grease the entire surface with olive oil or nonstick cooking spray and sprinkle evenly with cornmeal to prevent sticking.
9. Transfer and Shape Crust: Transfer the rolled-out dough to the prepared stone or baking sheet. Pinch the edges to create a raised rim for the crust. If transferring is difficult, place the dough on the parchment paper and bake with it on the stone or pan. Ensure the dough moves easily; if not, add more oil and cornmeal.
10. Season and Add Toppings: Lightly brush about 1 teaspoon olive oil onto the crust surface and sprinkle garlic salt to enhance flavor. Use a fork to prick several holes in the dough to prevent large air bubbles. Evenly spread pizza sauce over the crust, then add mozzarella cheese and other desired toppings.
11. Bake Pizza: For normal crust, bake the pizza at 475°F for 12 minutes. Then broil for 2 minutes or until the cheese is golden and bubbly. For thin crust/Margherita pizza, bake at 550°F for 8-10 minutes until cheese bubbles and the crust is golden brown. Remove from oven and serve hot.

Notes

• Water temperature is crucial to activate the yeast properly; too hot can kill the yeast, too cold slows activation.
• Adjust flour quantity based on humidity and dough stickiness; dough should be slightly sticky but manageable.
• Preheating the pizza stone or baking sheet is essential to achieve a crispy bottom crust.
• Use fresh mozzarella not packed in water for better melting and flavor.
• Optional freezing of dough balls allows for quick pizza preparation on a different day.
• Pricking the dough before adding toppings prevents large air bubbles from forming during baking.
• Broiling at the end gives the cheese a nice golden finish and a bit of crispness.

Keywords: pizza crust, homemade pizza dough, easy pizza recipe, baking pizza, Italian pizza crust, Margherita pizza crust, thin crust pizza dough