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Perfect Pizza Crust Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/perfect-pizza-crust-recipe/