pizza crust

A great pizza crust is the foundation of an unforgettable slice. This foolproof recipe gives you that chewy, golden, pizzeria-style base—crispy on the outside, soft on the inside, and sturdy enough to hold all your favorite toppings.

With just a few pantry staples and a little rising time, you can skip the takeout and craft the ultimate pizza night from scratch. Whether you’re a beginner or a dough-slinging pro, this recipe delivers consistent results every time.

Why You’ll Love This Pizza Crust

• 🍕 Crispy-Chewy Texture – Bakes up with perfect air pockets and a golden base
• 🕒 Make-Ahead Friendly – Let it rise overnight or freeze for later
• 🍅 Customizable – Thick or thin crust, grilled or baked—your call
• 🧂 Simple Ingredients – Flour, yeast, water, oil, salt. That’s it.
• 👨‍🍳 Beginner-Friendly – Easy to follow, even if it’s your first time

Ingredients

• 2½ cups (300g) all-purpose or bread flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast (or active dry yeast, see notes)
• 1 tablespoon olive oil
• 1 cup (240ml) warm water (about 105°F to 115°F)

Instructions

1. Make the Dough
   In a large bowl, whisk together flour, sugar, salt, and yeast. Add warm water and olive oil. Mix with a spoon until a shaggy dough forms.
2. Knead the Dough
   Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 5–6 minutes.
3. First Rise
   Transfer dough to a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot for 1–2 hours, or until doubled in size.
4. Shape the Crust
   Punch down the dough. Turn onto a floured surface and roll or stretch into a 12–14″ round (for a standard pizza stone or pan). For thinner crust, divide into 2 smaller pizzas.
5. Second Rise (Optional)
   For a fluffier crust, let shaped dough rest for 15–30 minutes before baking.
6. Preheat Oven
   Place a pizza stone or inverted baking sheet in the oven. Preheat to 475°F (245°C) for at least 30 minutes.
7. Add Toppings & Bake
   Transfer dough to a parchment-lined peel or baking sheet. Add sauce, cheese, and toppings. Bake for 12–15 minutes until the crust is golden and the cheese is bubbling.
8. Slice & Serve
   Let rest for a couple minutes, then slice and devour!

Recipe Details

this recipe

• Prep Time: 15 minutes
• Rising Time: 1–2 hours
• Cook Time: 12–15 minutes
• Total Time: About 2 hours
• Servings: 1 large pizza (12–14″), 2 smaller (thin crust)

Nutrition Facts (Per Slice – Approx. ⅛ of dough)

• Calories: 170
• Carbs: 30g
• Protein: 5g
• Fat: 3g
• Fiber: 1g

Not including toppings. Based on standard all-purpose flour.

Tips & Variations

• 🔥 No Pizza Stone? Use an upside-down baking sheet—preheat it too!
• 🧄 Flavor Boost: Add 1 tsp garlic powder or dried oregano to the dough
• ❄️ Freeze It: Freeze dough after first rise—thaw overnight in fridge before using
• 🥖 Crust Styles:
  • Thin crust: Roll thinner, skip second rise
  • Thick crust: Let dough rise a second time before baking
  • Pan pizza: Bake in oiled cast-iron skillet
• 🍕 Make it Whole Wheat: Swap 1 cup flour for whole wheat + add 1 tsp honey

Foolproof Pizza Crust Recipe

This homemade pizza crust bakes up golden, crisp, and chewy—perfect for any toppings you crave!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 2 medium pizzas

Course: dinner, PIZZA

Cuisine: American

Calories: 170

Ingredients Equipment Method Notes

Ingredients

  

• – 2½ cups 300g all-purpose or bread flour
• – 1 tsp sugar
• – 1 tsp salt
• – 2 tsp instant yeast
• – 1 tbsp olive oil
• – 1 cup 240ml warm water

Equipment

• Mixing bowl
• – Dough hook or hands
• – Rolling pin (optional)
• – Baking stone or sheet

Method

 

1. Combine dry ingredients in a bowl.
2. Add warm water and oil. Mix until dough forms.
3. Knead for 8–10 mins (or 5–6 with mixer).
4. Let rise in a greased bowl for 1–2 hours.
5. Punch down and shape into 12–14″ circle.
6. Optional: Rest shaped dough for 30 mins.
7. Preheat oven to 475°F with stone or baking sheet inside.
8. Top and bake 12–15 mins or until golden.

Notes

– Use ½ white + ½ whole wheat flour for a heartier dough
– Freeze dough after first rise—thaw before shaping
– Add herbs or garlic powder for extra flavor

FAQs

Can I use active dry yeast instead of instant?
Yes! Just dissolve it in the warm water with sugar first. Let sit for 5–10 minutes before adding to flour.

Do I have to use a pizza stone?
Nope! A preheated inverted baking sheet works great, or bake on a standard pizza pan for softer crust.

How long can I let the dough rise?
You can refrigerate overnight after the first rise for deeper flavor. Let come to room temp before shaping.

Can I double this recipe?
Absolutely! Just use a larger bowl and divide the dough after rising for two pizzas.

Conclusion

Making your own pizza crust at home is not only easy—it’s empowering. Once you try this foolproof recipe, you’ll never settle for store-bought again. Whether you prefer crispy thin crust or thick and chewy edges, this dough is your blank canvas for pizza perfection.