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Homemade Pizza Crust Recipe

Homemade Pizza Crust Recipe
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How To Make Homemade Pizza Crust

If you enjoy the pizza crust as much as the pizza toppings, this recipe is for you! Made with 7 simple ingredients to amp up your homemade pizzas.

Preparation: 2 hours 15 minutes
Cooking: 15 minutes
Total: 2 hours 30 minutes



  • 1⅓cupswarm water,between 100 to 110 degrees F
  • tspinstant yeast,(1 standard packet) such as Red Star Platinum
  • 1tbspgranulated sugar
  • 2tbspolive oil
  • ¾tspsalt
  • cupsall purpose flour,spoon and leveled, plus more for hands and surface
  • cornmeal,for dusting the pan


  1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.

  2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface.

  3. With lightly floured hands, knead the dough for 3 to 4 minutes. The dough can be a little too heavy for a mixer to knead it so use the mixer on low speed instead.

  4. After kneading, the dough should still feel a little soft. Poke it with a finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

  5. Lightly grease a large bowl with oil– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.

  6. Allow the dough to rise at room temperature for 60 to 90 minutes or until double in size.

  7. Preheat oven to 475 degrees F. Allow it to heat for at least 15 to 20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with olive oil. Sprinkle lightly with cornmeal.

  8. When the dough is ready, punch it down to release any air bubbles. Divide the dough in half.

  9. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. 

  10. Lift the edge of the dough up to create a lip around the edges. Simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on the baker’s peels dusted with cornmeal.

  11. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.

  12. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using fingers, push dents into the surface of the dough to prevent bubbling. Top with toppings and bake for 12 to 15 minutes.

  13. Slice hot pizza and serve immediately.

Recipe Notes

  • If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula.
  • For the warm environment on a particularly cold day, heat oven to 150 degrees F. Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.


  • Calories: 238.60kcal
  • Fat: 4.00g
  • Saturated Fat: 0.56g
  • Monounsaturated Fat: 2.56g
  • Polyunsaturated Fat: 0.58g
  • Carbohydrates: 43.76g
  • Fiber: 1.78g
  • Sugar: 1.71g
  • Protein: 6.10g
  • Sodium: 221.34mg
  • Calcium: 9.91mg
  • Potassium: 69.37mg
  • Iron: 2.58mg
  • Vitamin C: 0.00mg
Want to share your own pizza crust recipe or discuss tips and techniques for making the perfect homemade pizza crust? Join the conversation in the Baking and Desserts forum section.

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