Pizza Crust (Best Ever Easy, Chewy, Crispy)

This pizza crust is the one you’ll keep coming back to. It’s chewy in the middle, crisp on the bottom, and has that lightly puffy edge that makes homemade pizza feel like a real pizza shop treat.

The secret is a simple dough that uses the right hydration (that’s just a fancy way of saying “enough water”) plus a short rest so the flour can soak up moisture. That makes the dough easier to stretch and helps your pizza crust bake up light instead of tough.

If you want a pizza crust that’s better than takeout, this is it. It’s perfect for weeknights, easy for beginners, and super meal prep friendly since you can refrigerate or freeze the dough.

Why You’ll Love This Pizza Crust

• Chewy + crisp balance: You get a tender inside with a lightly crisp bottom—classic pizza night vibes.
• Beginner-friendly dough: Simple mixing and easy shaping, even if you’ve never made dough before.
• Better than restaurant at home: Hot oven + smart shaping gives that puffy rim and great texture.
• Make-ahead friendly: Refrigerate overnight or freeze dough for fast homemade pizza anytime.
• Flexible for toppings: Thin crust, thicker crust, or personal pizzas—it adapts to what you want.
• Simple pantry ingredients: Flour, yeast, salt, and olive oil—nothing fancy needed.

Ingredients for Pizza Crust

Dough basics

• All-purpose flour (3 1/2 cups): Makes a reliable, stretchy dough; bread flour gives extra chew if you have it.
• Swap: Use bread flour 1:1 for a slightly chewier pizza crust.
• Instant yeast (2 1/4 tsp): Quick and easy; helps the dough rise fast.
• Swap: Active dry yeast works too—just dissolve it in warm water first (see tips below).
• Kosher salt (2 tsp): Brings out flavor and strengthens the dough. Don’t skip it.
• Warm water (1 1/3 cups): Hydrates the flour for a soft, stretchable dough. Aim for warm, not hot.
• Olive oil (2 tbsp): Adds tenderness and helps browning; also makes shaping easier.
• Sugar (1 tsp, optional): Helps yeast get going and adds a tiny touch of browning.

For shaping

• Extra flour or cornmeal (as needed): Keeps sticking under control. Cornmeal adds a little crunch on the bottom.
• Shortcut note: Don’t add too much extra flour while shaping or the crust can turn dry.

How to Make Pizza Crust

• 1. Mix the dry ingredients in a large bowl: flour, instant yeast, salt, and sugar (if using). Stir well so the yeast and salt are evenly spread—this helps the dough rise evenly and taste great.
• 2. Pour in warm water and olive oil. Stir with a sturdy spoon until a shaggy dough forms, about 1 minute. If it looks dry, add 1 tablespoon more water. If it looks soupy, add 1–2 tablespoons more flour.
• 3. Knead the dough for 6–8 minutes by hand on a lightly floured counter (or 5 minutes in a stand mixer on low). You’re looking for dough that’s smooth and elastic. If it’s sticky, dust with a little flour—but go easy. Sticky dough bakes into a better crust.
• 4. Rest the dough in a lightly oiled bowl, covered, for 60–90 minutes in a warm spot until doubled. If your kitchen is cool, it may take closer to 90 minutes. You’ll know it’s ready when it looks puffy and leaves a slow dent when you poke it.
• 5. Preheat your oven to 500°F with a pizza stone or baking steel inside for 30 minutes (or use an upside-down sheet pan). High heat is what makes pizza crust crisp and browned instead of pale and bread-like.
• 6. Shape the dough. Punch down gently, then divide into 2 dough balls for 2 (12-inch) pizzas. Let the dough sit 10 minutes so it relaxes (this keeps it from snapping back). Stretch into a round by hand or roll lightly. Leave a thicker edge if you want a puffy rim.
• 7. Top and bake. Transfer to a floured peel or parchment. Add sauce and toppings (don’t overload—too many toppings can make the center soggy). Bake 8–12 minutes until the crust is deeply golden and the bottom is crisp. Rotate once if your oven has hot spots.

If it looks too pale: Bake 1–2 minutes longer, or move the pizza closer to the top of the oven for the last minute to boost browning.

Tips for Perfect Pizza Crust

• Use a hot surface: A preheated stone/steel (or upside-down pan) helps the bottom crisp fast.
• Don’t drown the dough: Too much sauce and wet toppings can make the center soft.
• Let the dough relax: That 10-minute rest before shaping makes stretching so much easier.
• For extra crisp: Par-bake the crust 3 minutes before adding toppings, then finish baking.
• Active dry yeast tip: Dissolve yeast + sugar in warm water and wait 5–10 minutes until foamy, then mix with flour and salt.
• Watch the flour: Extra flour while shaping can make the crust tough—use just enough to prevent sticking.

Variations & Substitutions

• Thin crust pizza: Divide dough into 3 smaller balls and stretch thinner; bake a little faster.
• Thicker crust: Make one large pizza instead of two; bake 2–4 minutes longer.
• Garlic-herb crust: Mix 1 tsp garlic powder and 1 tsp dried oregano into the flour.
• Whole wheat option: Replace 1 cup of all-purpose flour with 1 cup whole wheat flour (adds nutty flavor).
• No stone/steel: Use a preheated sheet pan (flip it upside down) for a crisp bottom.
• “Lazy” pizza night: Make dough ahead, refrigerate, then stretch and bake when you’re ready.
• Stuffed edge idea: Add small pieces of mozzarella around the rim and fold dough over before baking.
• Grill method: Preheat grill to medium-high, cook stretched dough 2–3 minutes per side, then add toppings and finish with lid closed.

Make-Ahead & Freezing

• Overnight fridge rise: After kneading, place dough in an oiled container, cover, and refrigerate 8–24 hours. Let it sit at room temp 45–60 minutes before shaping. This gives your pizza crust even better flavor.
• Fridge storage: Dough keeps in the fridge for up to 3 days (flavor gets even better).
• Freezing dough: Lightly oil dough balls, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then rest at room temp 45–60 minutes before shaping.
• Freezing baked crust: Par-bake crusts for 5 minutes, cool fully, wrap, and freeze up to 2 months. Bake from frozen with toppings, adding 2–4 minutes.

Serving Ideas

• Build a full pizza night with a big salad and a simple vinaigrette.
• Serve with garlic knots or cheesy breadsticks using extra dough.
• Make personal pizzas so everyone can choose their toppings (kid-approved and fun).
• Use leftover crust as flatbread for sandwiches or dips.
• Turn baked crust into pizza chips for parties—slice and toast until crisp.

If you make this pizza crust, leave a rating and comment, and share what toppings you used. Are you a classic pepperoni person, or do you love a veggie-loaded pizza?

Reader Review: I’ve struggled with pizza dough for years, but this pizza crust worked on the first try. It stretched easily and baked up perfectly crisp on the bottom!

/tast