pizza dough crust recipe

Written ByJenny Smyth Posted on
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The Best pizza dough crust recipe

I’ve been making pizza dough crust recipe for years, and it’s still a favorite in my household. I love how it turns out every time, with a crispy crust and a soft interior.

My kids adore helping me shape the dough into balls and then flattening them into perfect circles. It’s a fun activity that gets them involved in the cooking process and teaches them about measurements and proportions.

Plus, it’s a great way to spend quality time together as a family. I’ve tried various recipes over the years, but this one remains my go-to.

It’s easy to make and requires minimal ingredients, which is perfect for a weeknight dinner or a weekend gathering with friends. The best part is that you can customize it to your liking by adding different toppings or sauces.

My family loves when I make mini pizzas with various toppings, and we always have fun making our own creations. The health benefits of this recipe are also appealing – with whole wheat flour, olive oil, and herbs, it’s a nutritious option for a quick meal or snack.

Classic Pizza Dough Crust

4.9 from 1092 votes

This classic pizza dough crust recipe is versatile and delicious, perfect for any topping combination. It is easy to make and yields a crispy, golden crust.

Prep Time30 mins
Cook Time15-20 mins
Resting Time0 mins
Total Time45-50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

3 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 packet instant yeast
1 1/2 cups warm water (110°F-115°F)
2 tbsp olive oil

👨‍🍳Directions

1Preheat oven to 550°F.
2If using a pizza stone, place it in the oven as it preheats.
3Dissolve the sugar and yeast in warm water.
4Let it sit for 5 minutes until frothy.
5In a large mixing bowl, combine flour and salt.
6Make a well in the center and pour in the yeast mixture and olive oil.
7Mix until a dough forms.
8Turn out the dough onto a lightly floured surface and knead for 2 minutes until smooth and elastic.
9Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 10-15 minutes until doubled in size.
10Punch down the dough and divide it in half for two medium pizzas.
11On a piece of parchment paper, roll out one half of the dough as thin as possible using a rolling pin.
12Transfer the rolled-out dough onto the preheated pizza stone or inverted baking sheet in the oven.
13Bake for 5-7 minutes until the crust is lightly golden and bubbles form on the surface.
14Carefully remove the crust from the oven.
15Add your desired sauce and toppings.
16Return the pizza to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the crust is golden brown.
17Remove the pizza from the oven.
18Allow it to cool for a few minutes before slicing and serving.
19Repeat with the second half of the dough.

🔧Equipment

Mixing bowl
Baking sheet
Pizza stone or inverted baking sheet
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 500mg🌾Total Carbs: 58g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 10g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a thinner crust, roll out the dough to be even thinner. Add cornmeal to the parchment paper before rolling out the dough for a crispier crust.

Watch Video Of How Classic Pizza Dough Crust Works

This pizza dough crust recipe is perfect for any occasion – whether you’re hosting a family gathering or just need a quick weeknight meal.

One of my favorite ways to serve this recipe is by topping individual mini pizzas with homemade marinara sauce, mozzarella cheese, and fresh basil leaves.

It makes for an adorable presentation that’s sure to impress your guests.

❓ Frequently Asked Questions About Pizza Dough Crust

1. What type of flour should I use for this pizza dough crust recipe?

For this recipe, I recommend using bread flour. It has a higher protein content than all-purpose flour, which helps to develop the gluten and gives the crust a better texture. If you can’t find bread flour, all-purpose flour will work, but the crust may not be as chewy.

2. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast instead of active dry yeast. If you’re using instant yeast, you don’t need to proof it in warm water first. Just add it directly to the dry ingredients and proceed with the recipe as written. Keep in mind that instant yeast is more potent than active dry yeast, so you may need to adjust the amount slightly.

3. How long should I let the dough rise?

I recommend letting the dough rise for at least an hour, or until it has doubled in size. If you’re short on time, you can let it rise in a warm, draft-free place. Or, for even better flavor, you can let it rise overnight in the fridge. This will give the dough more time to develop flavor and will make it easier to handle.

4. Can I use a pizza stone to cook the pizza?

Yes, using a pizza stone to cook the crust is a great idea. It helps to create a crispy crust by absorbing moisture and distributing heat evenly. If you don’t have a pizza stone, you can use a baking sheet or a pizza pan. Just make sure to preheat it in the oven before adding the pizza. Preheating will help to create a crispy crust.

5. How should I store leftover pizza dough?

If you have leftover pizza dough, you can store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To freeze, wrap the dough tightly in plastic wrap and then place it in a freezer-safe bag. When you’re ready to use it, thaw it overnight in the fridge and let it come to room temperature before using it. If you are going to use the dough within 12 hours, you can simply put it in the fridge and let it rise overnight, covered with a clean cloth.

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