Pizza crust is the foundation of every great pie — crispy on the edges, chewy inside, and sturdy enough to hold all your favorite toppings. This recipe gives you the flexibility to make it fresh tonight or prep ahead for a pizza night later in the week. Whether you’re aiming for a classic round pie or a thick Sicilian-style square, this dough delivers restaurant-quality results in your home oven.
Table of Contents
Why You’ll Love This Recipe
- 🍕 Customizable crust style: Thin, thick, round, or pan-baked
- ⏱️ Flexible timing: Make now or refrigerate for up to 2 days
- 💪 Reliable structure: Stands up to heavy toppings without going soggy
- 🧄 Simple ingredients: Just flour, yeast, water, oil, and salt
- 🔥 Crispy and chewy texture every time
This is the only pizza dough recipe you’ll ever need.
Ingredients
- 2 teaspoons active dry yeast or instant yeast
- 7/8 to 1 cup lukewarm water (use less in humid environments)
- 2 tablespoons olive oil
- 3 cups (360g) all-purpose flour
- 1¼ teaspoons salt
- 1 teaspoon sugar (optional, helps activate yeast)
Instructions
1. Activate Yeast (if using active dry)
- Dissolve yeast with a pinch of sugar in 2 tbsp lukewarm water.
- Let sit for 15 minutes until bubbly.
(Skip this step if using instant yeast.)
2. Make the Dough
- In a bowl or stand mixer, combine flour, salt, sugar (if using), yeast, oil, and remaining water.
- Mix and knead for 4–5 minutes until the dough is smooth but slightly tacky.
3. Choose Your Path
- To bake today: Cover dough and let rise in a greased bowl for 1 to 1½ hours until very puffy.
- To bake later: Let rise 45 minutes, then refrigerate for 4 to 24 hours. Bring to room temp before baking.
4. Shape the Dough
Choose your preferred pizza style:
- Two 14″ thin crusts
- Two 12″ medium crusts
- One 13″×18″ Sicilian-style crust
- One 14″ thick round crust
Shape gently into ovals or circles. Rest 15 minutes.
5. Prepare the Pan
- Grease pan with spray + drizzle olive oil.
- Place dough in pan and press toward edges.
- Let rest again for 15 minutes, then finish shaping.
- Let rise again until puffy (90–150 minutes depending on fridge use).
6. Par-Bake the Crust
- Preheat oven to 450°F.
- Bake un-topped crust for:
- 8 mins (thin)
- 10–12 mins (medium)
- 12–14 mins (thick)
Switch oven racks if baking two pizzas.
7. Top & Finish Baking
- Add sauce, cheese, and toppings.
- Bake on upper rack for 10–15 minutes until cheese is bubbly and crust is golden.
Recipe Details
- Prep Time: 15 minutes
- Rising Time: 1.5 to 3 hours (depending on method)
- Bake Time: 20–30 minutes total
- Total Time: 2.5–4 hours
- Servings: 12 slices (1–2 pizzas)
- Skill Level: Intermediate
Nutrition Facts (Per Slice – Approximate)
- Calories: 150
- Carbs: 26g
- Protein: 4g
- Fat: 3g
- Fiber: 1g
- Sodium: 150mg
Based on dough only. Toppings add more calories.
Tips & Variations
- 🍕 Par-bake the crust if you want to store and top later
- ❄️ Freeze the partially baked crust for up to 3 months
- 🔥 Use a pizza stone for extra crisp crust — preheat it for 45–60 minutes
- 🌿 Add herbs to the dough like garlic powder, oregano, or basil for extra flavor
- 🧀 Brush crust edges with olive oil + Parmesan for a golden finish
FAQs
Can I freeze pizza dough?
Yes! After the first rise, divide, wrap tightly, and freeze. Thaw overnight in the fridge and bring to room temp before shaping.
Why does my dough shrink when stretching?
It needs to rest. Let it sit for 15 minutes to relax the gluten before stretching again.
Do I have to par-bake the crust?
It’s optional but helps avoid soggy crust — especially for thick or heavily topped pizzas.
Can I use bread flour instead of all-purpose?
Yes, it adds extra chew and crispness. You may need slightly more water.
Pizza Crust
Equipment
- – Bowl
- – Mixer or spoon
- – Baking pan or pizza stone
- – Plastic wrap or towel
Ingredients
- – 2 tsp active dry or instant yeast
- – 7/8 to 1 cup lukewarm water
- – 2 tbsp olive oil
- – 3 cups all-purpose flour
- – 1¼ tsp salt
- – 1 tsp sugar optional
Instructions
- (If using active dry) Dissolve yeast in 2 tbsp water with sugar. Let sit 15 min.
- Mix all ingredients into a dough. Knead 4–5 min until smooth.
- Rise for 1–1½ hours, or refrigerate after 45 min for later use.
- Shape into preferred size/shape. Let rest 15 min, then shape further.
- Place in greased pan with olive oil. Let rise again until puffy (90–150 min).
- Preheat oven to 450°F. Par-bake crust 8–14 minutes based on thickness.
- Add toppings and bake 10–15 min more until golden and bubbly.
Notes
– Bake on a stone for a restaurant-style crust
– Add herbs or garlic to the dough for extra flavor
Conclusion
This pizza crust recipe offers bakery-quality results right from your own oven. It’s easy to work with, endlessly adaptable, and perfect whether you’re baking tonight or prepping ahead. Try it once and it’ll become your go-to for pizza night!