Easy Homemade Pizza Crust
This easy homemade pizza crust recipe is sure to be a hit! It uses only simple and basic ingredients you likely have in your cupboard already and takes less than 2 hours to make.
Ingredients
- 2 1/2 tsp active dry yeast
- 1 tbsp white sugar
- 1 cup warm water Use warm water, not hot water, as hot water might kill the yeast.
- 1 tbsp olive oil
- 2 cups all-purpose flour You can also use bread flour
Instructions
- In a large bowl, combine the yeast, sugar, and warm water, gently mix, then set aside for 3 minutes.
- After 3 minutes the yeast mixture should be bubbly and alive, it should also smell very yeasty.
- Add the salt, olive oil, and flour to the mix until it comes together in a ball.
- The dough should be sticky but not wet. If your dough is too wet, add additional flour to the dough, roughly a 1/4 cup at a time until it is no longer wet.
- Transfer the dough to a lightly floured surface and need for knead for 4-6 minutes.
- Shape the dough into a ball and place it in a bowl. Cover the bowl with a tea towel, or saran wrap and set it in a warm place to rise.
- Allow the dough to rise for 1 hour or until doubled in size. Turn the dough ball out onto a floured surface and divide it into 2 equal parts.
- At this point, the dough can either be wrapped in plastic wrap and refrigerated until you are ready to use it. Or it can be used imminently.
Baking instructions
- Preheat the oven to 475 degrees F.
- Line 2 baking sheets with parchment paper. Or grease them with oil. And set aside.
- With a rolling pin roll the pizza dough into your desired shape on a lightly floured surface. Transfer the dough to your prepared baking sheets.
- Top the pizza crust with your favorite toppings, and transfer the pizza to the oven.
- Bake for 12-15 minutes or until the crust is golden brown and the toppings are bubbly.
- Allow the pizza to cool for 5 minutes then slice and enjoy!
Notes
Kneading pizza dough is an absolute must! Kneading the dough helps to activate the yeast and will give you a better and faster rise.
Keep in mind that the rising time for this recipe tends to vary slightly. Depending on the temperature of your house, what time of year it is, and where the dough is rising will affect the time. Sometimes it takes more time sometimes it takes less.
Uncooked pizza dough can be kept tightly wrapped in the fridge for up to 3 days. When you are ready to use the dough take it out of the fridge and allow it to warm up to room temperature before rolling and baking it.
Any leftover cooked pizza can be stored in the fridge for 5-7 days.
I more often the not use baking sheets or a sheet pan to bake my pizzas. You can use whatever you prefer. A pizza stone, pizza pan, or pizza steel will all work great with this recipe!
Tried this recipe?Let us know how it was!