This homemade pizza crust is everything you want from a cozy pizzeria-style pie, made right in your own kitchen. It’s soft and chewy in the middle, with crisp, golden edges that puff up beautifully in the oven. Once you master this homemade pizza crust, you’ll want to skip delivery and make pizza night at home every week.

You only need a handful of basic ingredients—flour, yeast, water, olive oil, and salt—to create a dough that’s easy to work with and full of flavor. A simple rise, a quick stretch, and your homemade pizza crust is ready for all your favorite toppings: classic cheese, pepperoni, veggie-loaded, or whatever your family loves.

This recipe is beginner-friendly, forgiving, and perfect for busy weeknights, game days, or fun weekend cooking with kids. The dough can be made ahead, refrigerated, or even frozen, so you can have homemade pizza crust ready whenever a craving hits. Once you try it, you’ll see why it becomes a go-to, better-than-takeout pizza crust recipe.

Why You’ll Love This Homemade Pizza Crust

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Ultimate pizza night upgrade: This homemade pizza crust gives you that chewy, pizzeria-style texture and flavor you just can’t get from store-bought dough.
Easy for beginners: Simple ingredients and clear steps make it perfect even if you’ve never worked with yeast before.
Better than takeout: You control the thickness, crispiness, and toppings, so every pizza is exactly how you like it.
Make-ahead friendly: The dough keeps well in the fridge or freezer, making homemade pizza nights feel effortless.
Customizable thickness: Roll it thin for crispier pizza or leave it thicker for a soft, fluffy, pan-style crust.
Family activity: Kids love helping stretch the dough and add toppings, turning dinner into a fun little event.

Ingredients for Homemade Pizza Crust

Overhead view of flour, yeast, warm water, sugar, salt, olive oil, and cornmeal on a wooden counter. — Simple pantry ingredients laid out for making homemade pizza dough.

You only need a few basic ingredients to make this homemade pizza crust, and each one plays an important role. Here’s what you’ll need and how you can tweak it.

For the Dough

Warm water (1 and 1/3 cups, about 105–115°F): Wakes up the yeast and brings the dough together. The water should feel warm but not hot. If it’s too hot, it can kill the yeast.
Active dry yeast (2 and 1/4 teaspoons, one standard packet): Helps the dough rise and creates those airy, chewy bubbles in the crust. You can use instant yeast in the same amount; the dough may rise a bit faster.
Granulated sugar or honey (1 tablespoon): Feeds the yeast and adds a hint of flavor to the crust. You can also use brown sugar for a slightly deeper flavor.
Olive oil (2 tablespoons): Adds flavor, tenderness, and helps the dough stay soft and stretchy. You can use another neutral oil if needed, but olive oil gives the best classic pizza taste.
Salt (1 and 1/2 teaspoons): Brings out the flavor of the dough and helps control the yeast so it doesn’t rise too quickly. Don’t skip or reduce too much.
All-purpose flour (3 and 1/2 to 4 cups): Forms the structure of the dough. Start with 3 and 1/2 cups and add more if the dough is very sticky. You can swap in up to half bread flour for extra chewiness.

For Shaping & Baking

Olive oil (1–2 teaspoons, for greasing): Keeps the dough from sticking to the bowl and pan, and helps the crust crisp up underneath.
Cornmeal (for dusting): Sprinkled on the baking sheet or pizza stone, it creates a slightly crunchy bottom and helps prevent sticking. You can also dust with flour if you prefer.
Extra flour (for your hands and work surface): Helps keep the dough from sticking while you shape and stretch it.

Once your homemade pizza crust is ready, all that’s left is to add pizza sauce, cheese, and your favorite toppings.

Homemade Pizza Crust Recipe Step-by-Step

Four photo collage showing yeast mixture, kneading dough, risen dough, and stretching pizza crust. — From mixing the yeast to stretching the dough, see how homemade pizza crust comes together.

Activate the yeast: In a large mixing bowl or the bowl of your stand mixer, combine the warm water, sugar (or honey), and yeast. Gently stir and let it sit for 5–10 minutes, until the mixture is foamy and bubbly on top. If it doesn’t foam, your yeast may be old or the water was too hot or too cold—start again so your homemade pizza crust rises properly.
Mix the dough: Add the olive oil and salt to the yeast mixture, then begin adding the flour, starting with 3 and 1/2 cups. Stir with a wooden spoon or mix on low speed with the dough hook until a shaggy dough forms. If the dough is extremely sticky, add more flour 1–2 tablespoons at a time until it pulls away from the sides of the bowl but is still slightly tacky.
Knead until smooth: Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes, until it’s smooth, elastic, and only slightly sticky. If using a stand mixer, knead on medium-low speed for about 5 minutes. Add tiny sprinkles of flour as needed to keep it from sticking, but try not to add too much or the crust can turn dense.
Let the dough rise: Lightly oil a clean bowl, place the dough inside, and turn it once to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot for about 60–90 minutes, or until doubled in size. If your kitchen is cool, it may take a bit longer—just be patient and let the dough puff up.
Prepare to bake: When the dough has risen, preheat your oven to 475°F. Place a pizza stone or upside-down baking sheet in the oven to heat, if using. Generously dust a piece of parchment paper or a baking sheet with cornmeal to prevent sticking and to give the bottom of the crust a slight crunch.
Shape the crust: Punch down the risen dough to release any air bubbles, then turn it out onto a lightly floured surface. Divide it into 2 equal pieces for two thinner 12-inch crusts, or leave it whole for one thicker crust. Gently press and stretch the dough with your hands into a circle, letting gravity help as you lift and rotate it. Avoid using a rolling pin if you want a puffier edge. If the dough springs back, let it rest for 5 minutes and try again.
Top and bake: Transfer the stretched dough to your prepared cornmeal-dusted parchment or pan. Add a thin layer of pizza sauce, shredded cheese, and your favorite toppings, leaving a small border for the crust. Bake at 475°F for 11–14 minutes, or until the crust is golden and the cheese is melted and bubbly. Let your pizza cool for a few minutes, then slice and enjoy your homemade pizza crust creation.

Tips for Perfect Homemade Pizza Crust

Measure the water temperature: Keeping the water around 105–115°F helps the yeast activate without killing it. If it feels like a warm bath, it’s just right.
Don’t add too much flour: The dough should be soft and slightly tacky. Adding too much flour can make the crust dense instead of chewy.
Give it enough time to rise: Let the dough double in size for the best flavor and texture. A slow, steady rise builds structure and chewiness.
Use a hot oven and preheated surface: Baking on a preheated stone or baking sheet at a high temperature gives you a crisp, golden bottom crust.
Avoid heavy toppings: Overloading the pizza can make the crust soggy. Keep toppings in a single layer so the crust bakes evenly.
Let the dough rest if it shrinks: If the dough keeps springing back as you stretch it, let it rest for 5–10 minutes to relax the gluten, then try again.

Variations & Substitutions

Thin crust: Divide the dough into 3 smaller portions and stretch each one thinner for crispier pizzas with less chew.
Whole wheat twist: Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and heartier texture. You may need a tablespoon or two more water.
Herb-infused dough: Add 1–2 teaspoons of dried Italian seasoning, dried basil, or dried oregano to the flour for an herby, flavorful crust.
Garlic butter crust: Brush the edges of the crust with melted butter mixed with garlic powder and a pinch of salt before baking for a garlicky pizzeria-style finish.
Stuffed crust style: Wrap thin sticks of mozzarella inside the outer edge of the dough and seal well for a fun, cheesy stuffed crust.
Gluten-free option: Use a gluten-free all-purpose flour blend designed for yeast doughs and follow the package tips, knowing the dough will be stickier and more delicate.
Make it personal: Divide the dough into small rounds to make mini pizzas so everyone can choose their own sauce, cheese, and toppings.

Make-Ahead, Storing & Freezing

Make-ahead dough: After the dough has risen once, gently deflate it and refrigerate it tightly covered for up to 2 days. Let it sit at room temperature for 30–45 minutes before shaping.
Storing leftover baked pizza: Store leftover slices in an airtight container in the fridge for up to 4 days. Reheat in a hot oven or skillet to crisp the crust again.
Freezing dough: After the first rise, divide the dough, lightly oil each portion, and place into freezer bags, squeezing out the air. Freeze for up to 3 months. Thaw overnight in the fridge, then let come to room temperature before shaping.
Freezing baked crust: You can par-bake plain crusts (without toppings) for about 6–8 minutes, cool completely, then wrap and freeze. Top and bake straight from frozen, adding a few extra minutes to the bake time.
Refreshing chilled dough: If refrigerated dough feels tight and hard to stretch, let it rest at room temperature until relaxed and stretchy again.

What to Serve with Homemade Pizza Crust

Classic green salad: A simple salad with crisp lettuce, cucumbers, tomatoes, and a tangy vinaigrette balances all that cheesy goodness.
Caesar salad: Creamy dressing and crunchy croutons pair perfectly with a hot slice of pizza.
Roasted vegetables: Roast broccoli, zucchini, or bell peppers as a colorful, veggie-packed side dish.
Garlic knots: Use extra dough to tie into knots, brush with garlic butter, and bake for a fun side.
Dipping sauces: Serve ranch, extra pizza sauce, garlic butter, or pesto for dipping crusts.
Cozy night in: Pair your homemade pizza crust with a movie night and let everyone top their own personal pie.

“I made this homemade pizza crust for our Friday pizza night, and my family said it was better than any delivery pizza we’ve ordered. The crust was perfectly chewy with crisp edges. This is our new go-to recipe!”

If you try this Homemade Pizza Crust, I’d love to know what toppings you chose and how you customized it. Leave a rating, drop a comment, and share your pizza night photos so everyone can see your delicious creation!

Homemade Pizza Crust – Easy, Chewy & Better Than Takeout

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Author: Donald Anderson
Total Time: 1 hour 40 minutes to 2 hours 10 minutes
Yield: 2 medium pizzas (about 8 slices) 1x
Diet: Vegetarian

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Description

This homemade pizza crust is soft, chewy, and golden with crispy edges, giving you classic pizzeria-style pizza at home with just a handful of simple ingredients. Perfect for easy weeknight pizza nights or fun weekend cooking with the family.

Ingredients

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1 and 1/3 cups warm water (about 105–115°F)
2 and 1/4 teaspoons active dry yeast (one 0.25-ounce packet)
1 tablespoon granulated sugar or honey
2 tablespoons olive oil, plus more for greasing
1 and 1/2 teaspoons salt
3 and 1/2 to 4 cups all-purpose flour, plus more for dusting
Cornmeal, for dusting the pan or parchment

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Instructions

In a large bowl, combine the warm water, sugar or honey, and yeast. Stir and let sit for 5–10 minutes until foamy.
Add the olive oil and salt. Stir in 3 and 1/2 cups of flour until a soft dough forms, adding more flour a little at a time if the dough is very sticky.
Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
Preheat the oven to 475°F. If using a pizza stone or upside-down baking sheet, place it in the oven to preheat.
Punch down the dough and turn it out onto a lightly floured surface. Divide into 2 equal portions for thinner crusts or keep whole for one thicker crust.
Gently stretch and press the dough into a circle, leaving the edges slightly thicker. Dust parchment or a baking sheet with cornmeal and transfer the dough.
Add pizza sauce, cheese, and desired toppings.
Bake for 11–14 minutes, or until the crust is golden and the cheese is melted and bubbly. Slice and serve warm.

Notes

– For extra chew, replace 1 cup of all-purpose flour with bread flour.

– The dough can be refrigerated after the first rise for up to 2 days; bring to room temperature before shaping.

– To freeze, lightly oil dough portions, place in freezer bags, and freeze for up to 3 months. Thaw overnight in the refrigerator.

– Baking on a preheated pizza stone gives the crispiest bottom crust, but a hot baking sheet works well too.

– This recipe makes 2 medium 12-inch pizzas or 1 large thicker-crust pizza.

Prep Time: 20 minutes
Cook Time: Rise: 60–90 minutes Prep: 60–90 minutes
Category: Dinner
Method: Baked
Cuisine: Italian-American