Making pizza at home starts with one thing: a good crust. This Pizza Crust recipe delivers the perfect balance of crisp edges and a chewy center. Whether you’re using a pizza stone, a baking sheet, or even a cast-iron pan, this dough is easy to work with and endlessly versatile. With just a few simple ingredients and a bit of time, you’ll have a reliable base for any topping—from classic Margherita to loaded veggie or meat lovers’ pizza.

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🍕 Why You’ll Love This Recipe

Tried and tested – inspired by professional baker standards
Flexible schedule – same-day or overnight options
Freezer-friendly – prep once, bake anytime
Crispy or chewy – adjust the texture with oven placement and baking time
Perfect for all styles – thin crust, thick crust, pan pizza, or calzones

🛒 Ingredients

2 1/4 teaspoons (1 packet) active dry yeast or instant yeast
1 cup (227g) warm water (about 110°F)
2 1/2 cups (300g) all-purpose flour (plus extra for kneading)
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
Optional: cornmeal for dusting the pan

👨‍🍳 Instructions

1. Activate Yeast (if using active dry)

In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
If using instant yeast, skip this and proceed to mixing.

2. Mix Dough

Add flour, salt, and olive oil to the yeast mixture. Stir until dough starts to come together.
Turn out onto a floured surface and knead for 6–8 minutes until smooth and elastic.

3. First Rise

Place dough in a lightly oiled bowl. Cover and let rise in a warm place for 1–2 hours, or until doubled in size.
Overnight option: Refrigerate dough after kneading, covered tightly. Bring to room temp before shaping.

4. Preheat Oven

Preheat oven to 475°F (245°C) at least 30 minutes before baking.
If using a pizza stone or steel, preheat it as well.

5. Shape the Dough

Punch down the dough and divide if making smaller pizzas.
Shape into a 12–14-inch round or rectangle. Place on parchment or dusted pan.

6. Top It

Add sauce, cheese, and desired toppings. Don’t overload, especially with wet ingredients.

7. Bake

Bake for 10–12 minutes until the crust is golden and the cheese is bubbly.
For a crisper bottom, bake on a preheated stone or steel.

8. Cool & Slice

Let rest 3–5 minutes after baking. Slice and serve hot!

⏱️ Recipe Details

Prep Time: 15 minutes
Rise Time: 1–2 hours
Cook Time: 10–12 minutes
Total Time: ~2 hours 15 minutes (or overnight option)
Servings: 2–4 (makes 1 large or 2 medium pizzas)

🧮 Nutrition Facts (Per Slice, Approx.)

Calories: 180
Carbs: 30g
Protein: 5g
Fat: 4g
Sugar: 1g
Sodium: 220mg

💡 Tips & Variations

Want extra crisp? Brush edges with olive oil before baking
Make ahead: Dough keeps in fridge for up to 3 days
Freeze it: Freeze dough after first rise, thaw overnight in fridge
Use whole wheat flour: Swap up to 50% for a nutty flavor
Turn it into calzones: Roll, fill, fold, and bake for 15–18 minutes

❓ FAQs

Can I use bread flour instead of all-purpose?
Yes! Bread flour gives chewier results. Use 2 1/2 cups as a direct swap.

How do I prevent soggy crust?
Preheat your oven properly and go light on watery toppings (like fresh tomatoes).

Can I parbake the crust?
Yes. Bake crust without toppings for 6–8 minutes, then cool, wrap, and freeze for quick pizza nights.

What’s the best way to reheat homemade pizza?
Use a skillet over medium heat for a crisp bottom, or reheat in a 375°F oven for 5–7 minutes.

Pizza Crust

This classic pizza crust bakes up golden and crisp outside, chewy inside. Perfect for homemade pizza nights, it’s beginner-friendly and freezer-ready.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 9

Total Time 24

Servings: 4

Course: PIZZA

Cuisine: American

Calories: 160

Ingredients Equipment Method Notes

Ingredients

– 2¼ tsp active dry or instant yeast
– 1 cup warm water 110°F
– 2½ cups all-purpose flour
– 1 tbsp olive oil
– 1 tsp sugar
– 1 tsp salt
– Optional: cornmeal for dusting

Equipment

Mixing bowl
Measuring cups
– Rolling pin or hands
– Baking sheet or stone

Method

(If using active yeast) Mix yeast, warm water, and sugar. Let sit 5–10 min.
Add flour, salt, and olive oil. Stir until combined. Knead 6–8 min.
Place in oiled bowl, cover, and let rise 1–2 hrs or refrigerate overnight.
Preheat oven to 475°F.
Shape dough into desired size on parchment or prepared pan.
Add sauce, cheese, and toppings.
Bake 10–12 min or until crust is golden and cheese bubbles.
Cool slightly, slice, and enjoy.

Notes

– For thin crust, roll out thinner and reduce baking time
– For thick crust, use less pan space and let rest longer before baking
– Freeze extra dough after rising

🍽️ Serving Ideas

Serve with a green salad and garlic knots
Pair with marinara for dipping the crust
Use leftover dough to make cheesy breadsticks