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Outline
• Title: Pizza Crust Recipe
• Short Intro Paragraph
• Full Recipe Introduction
• Why You’ll Love This Recipe (H2)
• Ingredients (H2)
• Embedded image
• Directions (H2)
• Servings & Timing (H2)
• Variations (H2)
• Storage & Reheating (H2)
• Notes (H2)
• FAQs (H2)
• Conclusion (H2)
Pizza Crust Recipe
You know what? This easy homemade pizza crust recipe yields a crispy thin crust or a thick, chewy base—no fancy tools required and every bite tastes delicious!
Full Recipe Introduction
This homemade pizza crust recipe is my go-to when I crave that perfect oven baked pizza at home. Whether you’re a thin crust devotee or dream of a pillowy thick crust, this simple formula adapts beautifully. I first tested it on a balmy August evening, using sun-ripened tomatoes from my garden to top it—and now it’s a staple for family pizza nights, back-to-school celebrations and even weekend brunch experiments (breakfast pizza, anyone?). You’ll find this crust healthier than most store-bought versions—just flour, yeast, water, salt and a splash of olive oil—and it’s free of any weird chemicals or preservatives.
Why You’ll Love This Recipe
• One-bowl dough: minimal washing, so you can spend more time talking and less time scrubbing.
• Quick rise: ready for shaping in about 45–60 minutes—perfect for an easy weeknight meal.
• Customizable thickness: roll it paper-thin or form a pillow-like edge for thick crust lovers.
• Pantry staples only: all-purpose flour or bread flour, yeast, salt, sugar and water—no exotic ingredients.
• Yeast or no-yeast option: skip the yeast with our yogurt-flour hack when you’re in a hurry.
• Perfect crispiness: oven baked at high heat for a pizzeria-style crunch in a home oven.
• Versatile base: works with gluten-free flour blends, whole wheat flour or even cauliflower for dietary tweaks.
• Make-ahead friendly: freeze dough balls for up to one month—pizza ready on demand!
Ingredients
• 2 ¼ tsp (7g) active dry yeast (one standard packet; SAF Instant works too)
• 1 ½ cups (360ml) warm water (105–115°F; test on your inner wrist)
• 1 tbsp (12g) granulated sugar or honey (for better yeast activation)
• 3 ½ cups (440g) bread flour (King Arthur) or all-purpose flour (Bob’s Red Mill)
• 2 tsp (10g) fine sea salt (Redmond Real Salt or Morton’s)
• 2 tbsp (30ml) extra virgin olive oil (Colavita or California Olive Ranch)
• Optional no-yeast shortcut: 1 cup plain whole milk Greek yogurt + 1 cup self-rising flour
Tip: Weighing flour on a digital scale (like OXO’s Good Grips) yields more consistent results than scooping.
Directions
-
Activate the yeast
Pour warm water into a large mixing bowl, stir in sugar, then sprinkle yeast on top. Let it sit until frothy—about 5–7 minutes. If it doesn’t bubble, your yeast might be old; swap in a fresh packet. -
Combine dry ingredients
Add flour and salt to the yeast mixture. Use a sturdy wooden spoon or your clean hand to stir until a shaggy dough forms. No mixer required—just that satisfying pull and fold motion. -
Add the olive oil
Drizzle in EVOO, then knead right in the bowl for 3–4 minutes. The dough should feel soft, slightly tacky but not sticky; if it clings to your fingers, incorporate a pinch more flour. -
Knead to develop gluten
Turn the dough onto a lightly floured counter. Knead for 6–8 minutes, pushing with the heel of your hand, folding back, rotating. You’re looking for a smooth, elastic ball—think Silly Putty with structure. -
First rise
Lightly oil the mixing bowl, nestle the dough inside, cover with plastic wrap or a damp tea towel. Let it rise in a warm spot (around 75°F) for 45–60 minutes, until doubled in size. I often pop mine in the oven with just the pilot light on. -
Shape the crust
Gently deflate the dough, divide it into two equal balls (for 12-inch pizzas). Let rest 10 minutes under a bowl to relax the gluten—this makes rolling out a breeze. -
Preheat and prepare
Position a pizza stone or heavy baking sheet on the middle rack; heat oven to 500°F (or as high as your oven goes). If you have a pizza steel, even better—preheat for at least 30 minutes. -
Roll or stretch
On a lightly floured surface, roll each ball into a 12-inch circle (for thin crust) or press with your fingertips from the center outward (for a puffier rim). Transfer to a floured peel or parchment-lined sheet. -
Par-bake (optional)
For extra crisp bottom, bake crust alone for 4–5 minutes. Remove, top with sauce and cheese, then return to oven. -
Bake to perfection
Slide pizza onto the hot stone/steel. Bake 8–12 minutes until the edge bubbles and browns. Rotate halfway through for even color.
Servings & Timing
Makes 2 (12-inch) pizzas
Prep Time: 15 minutes
Rise Time: 45–60 minutes (watch it double!)
Bake Time: 8–12 minutes per pizza
Total Time: Just over 1 hour from flour to slice
Variations
• Herbed crust: fold 1 tsp dried oregano or fresh rosemary into the dough.
• Whole wheat twist: swap half of the bread flour for whole wheat flour for a nuttier flavor.
• Cauliflower mash crust: blend steamed cauliflower, egg and cheese to cut carbs.
• Gluten-free blend: use a 1:1 gluten-free baking flour mix with xanthan gum.
• Stuffed edge: roll mozzarella sticks into the rim for gooey, cheesy bites.
• Spicy kick: add a pinch of red pepper flakes or smoked paprika to the dough.
Storage & Reheating
Refrigerator: Store dough balls in an airtight container for up to 3 days—just bring to room temperature before shaping.
Freezer: Freeze wrapped dough balls (double-bagged) for up to 1 month; thaw overnight in the fridge.
Reheating: For leftover slices, heat on a pizza stone or skillet over medium heat for 2–3 minutes to revive crispness; microwave only if you don’t mind a softer crust.
Make-Ahead Tip: Par-bake dough on parchment, let cool, then top and bake fresh when guests arrive.
Notes
• High-hydration dough (up to 65% water by weight) gives an airier crumb—feel free to add an extra tablespoon or two of water if you like bigger bubbles.
• If your kitchen is cold, let the dough rise near a sunny window or use the proof setting on a stand mixer (I love my KitchenAid).
• For a smokier flavor, try baking on a charcoal grill with the lid closed—just watch the temperature.
• I’ve learned that a quick oil rub on your hands during shaping prevents tears and keeps crust edges smooth.
FAQs
Q: Can I use instant yeast instead of active dry?
A: Absolutely—use the same amount, but stir it directly into the flour before adding water; skip the proofing step.
Q: Why is my crust too chewy or dense?
A: You may have under-kneaded or not allowed enough rise time; aim for a springy, elastic dough and full double rise.
Q: How do I make a thin crust without tearing?
A: Let the dough rest 10 minutes after dividing; gluten relaxes and stretches easily, so you get that delicate paper-thin base.
Q: Can I bake pizza in a toaster oven or air fryer?
A: Yes—adjust time to 5–8 minutes at 450°F, keep an eye on browning; smaller personal pies work best.
Q: What’s the best flour for chew vs. crisp?
A: Bread flour (12–14% protein) gives chew; all-purpose (10–12%) yields a crisper edge—feel free to blend.
Q: How long can I freeze shaped, topped pizza?
A: Freeze on a tray for 1–2 hours, then stack with parchment; bake from frozen at 425°F for 15–18 minutes.
Q: My crust puffs unevenly—any fixes?
A: Dock (poke) the dough lightly with a fork before baking or par-bake for 3–4 minutes to stabilize.
Q: Is there a dairy-free version?
A: The main recipe is dairy-free; just skip any cheese toppings or use your favorite plant-based alternative.
Conclusion
This Pizza Crust Recipe gives you the freedom to craft thin, crispy or thick, chewy dough from scratch—using everyday ingredients and zero stress. I hope it becomes your family’s favorite homemade base for weekend pizza parties, weeknight dinners or casual brunch experiments. Let me know how yours turns out, share a photo, and be sure to explore my Margherita Pizza or BBQ Chicken Pizza recipes next! Enjoy every slice and happy baking!
Pizza Crust Recipe
Ingredients
- 2 ¼ tsp active dry yeast standard packet or SAF Instant
- 1 tbsp granulated sugar or honey for better yeast activation
- 3 ½ cups bread flour or all-purpose flour King Arthur or Bob’s Red Mill
- 2 tsp fine sea salt Redmond Real Salt or Morton's
- 2 tbsp extra virgin olive oil Colavita or California Olive Ranch
- 1 cup plain whole milk Greek yogurt
- 1 cup self-rising flour
Instructions
- Pour warm water into a large mixing bowl, stir in sugar, then sprinkle yeast on top. Let it sit until frothy—about 5–7 minutes.
- Add flour and salt to the yeast mixture. Use a sturdy wooden spoon or your clean hand to stir until a shaggy dough forms.
- Drizzle in EVOO, then knead right in the bowl for 3–4 minutes.
- Turn the dough onto a lightly floured counter. Knead for 6–8 minutes until smooth and elastic.
- Let the dough rise in a warm spot for 45–60 minutes until doubled in size.
- Divide the dough into two balls, let rest, and then roll or stretch into desired thickness.
- Preheat oven and prepare the pizza crust toppings.
- Roll each ball into a circle or press with fingertips for a thick crust, then transfer to baking surface.
- Bake the pizza until edges bubble and brown, rotating halfway through.
