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

Scale

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