My easy pizza crust recipe makes homemade dough a breeze! I think it tastes so much better than delivery, and my kids think I’m a hero for making pizza from scratch!
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My Kids Love This Homemade Pizza Crust Recipe!
The first time I made my easy pizza crust recipe, my whole family went crazy for it! They couldn’t believe I made pizza crust from scratch that tasted even better than delivery.
They loved watching me put it together. Their favorite part was when I flipped the dough ball back and forth between my hands until it spread into a full-sized pizza. They were so mesmerized by the process that they didn’t realize my pizza crust recipe was so easy.
My pizza-loving son Connor requested that I make the pizza crust again the very next week, and he helped me stretch it out. I remember he turned to me with the pizza dough in his hand and asked, “Why does it keep shrinking back?” I smiled and helped him out.
I loved how he sat by that oven with the light on, watching it cook. Of course, he ate twice as many slices as everyone else at the table.
And, if you love a good, easy dinner recipe, try my recipes for chicken spaghetti, london broil, baked chicken tenders, Velveeta mac and cheese, smothered pork chops, and my tuna salad recipe.
Easy Pizza Crust Recipe Ingredients
- Water
- Sugar
- Active dry yeast
- Flour – I use all-purpose flour
- Salt
- Olive oil – I have also used canola oil with success
- Cornmeal
How to Make a Pizza Crust
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place a pizza stone in the oven. Set the oven to its lowest setting and allow it to fully warm up for 5-8 minutes. Now turn off the heat and keep the door closed until needed.
STEP TWO: Meanwhile, heat water in a measuring cup until it reaches a temperature between 110° – 115 degrees F. Add the sugar and stir until dissolved. Stir in the packets of yeast and let the mixture sit undisturbed for 5 minutes or until it is foamy.
STEP THREE: Combine the flour and salt in a stand mixer bowl with the dough hook attachment.
STEP FOUR: Slowly add the yeast mixture and ¼ cup of olive oil. Mix on low speed for 2 minutes and then increase to high for 5 minutes. At this point, the dough should feel soft and smooth with a bit of elasticity.
STEP FIVE: Grease a work surface or clean counter with 1 teaspoon of olive oil and divide the dough in two. Shape each piece into a ball. Wrap one of the dough balls in plastic wrap and freeze it for use later.
STEP SIX: Grease an oven-safe bowl with 1 teaspoon of oil and place the dough ball in it. Cover the bowl with a tea towel or regular towel and place it in the warmed oven for 10 minutes to let the dough rise. It should double in size.
STEP SEVEN: Set the oven to its maximum heat setting; 500 degrees F or as high as 550 degrees F is better.
STEP EIGHT: Stretch the dough out to the size of the pizza pan. Sprinkle the cornmeal on the pizza pan (or peel if using), then transfer the dough to it.
STEP NINE: Brush the remaining 1 teaspoon of olive oil along the top edges of the crust then top the pizza with sauce, cheese, and toppings. Now is the time to transfer the pizza from the peel to the stone if using one.
STEP TEN: Bake for 8-10 minutes, or until the crust is golden-brown and the cheese is bubbling hot. Let it sit for 5 minutes before slicing and serving.
Tips for the Best Pizza Crust Recipe
- Measure the ingredients accurately for the best pizza crust recipe. I always use a kitchen scale to get the ratios just right.
- Warm water is key to activate the yeast. I aim for 110 degrees F to wake up the yeast cells and make sure to never let it get over 120 degrees F, which can start to kill yeast.
- Use yeast in the dough to help it rise and add flavor. I’ve tried it without yeast and thought the crust was a little bland.
- If the dough is too wet or sticky, I’ve found adding a tablespoon or two of flour will help.
- Don’t use a rolling pin to shape the pizza. This will flatten all the bubbles created when the dough is rising and lead to a dense, flat crust.
- Preheat the oven with the pizza stone inside. A hot stone is crucial for that crispy bottom we all love.
Homemade Pizza Crust Recipe Variations and Substitutions
- Use bread flour instead of all-purpose flour in my easy pizza crust. It’s a little more absorbent, so I increase the water to 1 ¼ cups.
- Swap out active dry yeast for instant yeast to save time. I skip the water and sugar step and add the instant yeast straight to the dry ingredients. I love the taste of my recipe, but sometimes I need to make it quicker.
- Add herbs like rosemary or thyme to the dough to boost the flavor.
- For a vegan pizza, use a vegan cheese substitute and skip any meat-based toppings.
- Use gluten-free flour if anyone has gluten sensitivities. I’ve noticed the dough can be a bit more fragile, so I handle it as gently as possible.
Easy Pizza Crust Recipe FAQs
Can I freeze homemade pizza dough?
Yes! In fact, this recipe makes two pizza crusts, so I usually wrap the second dough ball tightly in plastic wrap and store it in the freezer until our next family pizza night.
How do I thaw frozen Pizza Dough?
When I want to thaw the dough, I move it into the refrigerator the night before. The slow thaw helps maintain the easy homemade pizza crust dough’s texture.
What is the best way to roll out this easy pizza crust recipe?
I don’t recommend rolling out the dough for my easy homemade pizza crust. When it rises in the oven, it creates air bubbles that will keep the crust light and chewy. Rolling out the dough will pop those air bubbles and create a dense, flat pizza.
Instead, I use my hands to gently stretch it by flipping the front and back of the center of the dough back and forth between my left and right hands.
Can I make this pizza crust recipe ahead of time?
Anytime I want to make my easy pizza crust ahead of time, I prep the dough a day in advance. Once it’s ready, I cover it tightly and store it in the refrigerator. The next day, I let it sit at room temperature for about 30 minutes before making the pizza.
More Easy Recipes
- Grape salad
- Instant pot mac and cheese
- Easy steak marinade
- Twice baked potatoes
- Spinach artichoke dip
- Fruit dip recipe
- Stir fry sauce
- Air fryer chicken tenders
Easy Pizza Crust Recipe
Equipment
Ingredients
- 1 cup water
- 2 teaspoons sugar
- 2 packets active dry yeast .5 ounces total
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- ¼ cup olive oil + 3 teaspoons
- 2 tablespoons cornmeal
Instructions
- Place a pizza stone in the oven. Set the oven to its lowest setting and allow it to fully warm up for 5-8 minutes. Now turn off the heat and keep the door closed until needed.
- Meanwhile, heat water in a measuring cup until it reaches a temperature between 110° – 115 degrees F. Add the sugar and stir until dissolved. Stir in the packets of yeast and let the mixture sit undisturbed for 5 minutes or until it is foamy.
- Combine the flour and salt in a stand mixer bowl with the dough hook attachment.
- Slowly add the yeast mixture and ¼ cup of olive oil. Mix on low speed for 2 minutes and then increase to high for 5 minutes. At this point, the dough should feel soft and smooth with a bit of elasticity.
- Grease a work surface or clean counter with 1 teaspoon of olive oil and divide the dough in two. Shape each piece into a ball. Wrap one of the dough balls in plastic wrap and freeze it for use later.
- Grease an oven-safe bowl with 1 teaspoon of oil and place the dough ball in it. Cover the bowl with a tea towel or regular towel and place it in the warmed oven for 10 minutes to let the dough rise. It should double in size.
- Set the oven to its maximum heat setting; 500 degrees F or as high as 550 degrees F is better.
- Stretch the dough out to the size of the pizza pan. Sprinkle the cornmeal on the pizza pan (or peel if using), then transfer the dough to it.
- Brush the remaining 1 teaspoon of olive oil along the top edges of the crust then top the pizza with sauce, cheese, and toppings. Now is the time to transfer the pizza from the peel to the stone if using one.
- Bake for 8-10 minutes, or until the crust is golden-brown and the cheese is bubbling hot. Let it sit for 5 minutes before slicing and serving.
Notes
- Yeast will die at a water temp of 140 degrees F.
- The dough should be soft and a bit sticky. If it is too wet, add a tablespoon or more flour and continue mixing. Likewise, if the dough is too dry, add a tablespoon of water and continue mixing until you have reached the perfect consistency.
- This recipe makes enough dough for two balls. Freeze the second dough ball and let it thaw on the counter the morning before you want to make pizza.
- Don’t use a rolling pin when shaping your circle; doing so will cause all the bubbles (created during the rise) to burst, resulting in a flat & dense pizza.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
