Easy Homemade Pizza Crust
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Rise Time
30 mins
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Total Time
1 hr 5 mins
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Servings
16
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Calories
195 kcal
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Course
Main Course
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Cuisine
Italian
Easy Homemade Pizza Crust
Description
The easy homemade pizza crust recipe starts with proofing yeast in warm water with sugar until bubbly, indicating activity. After adding salt, oil, and flour in portions and mixing to form a soft dough, kneading continues for a few minutes. Once risen under a towel at room temperature, the dough is divided and rolled to about half an inch thick. Blind baking on a preheated stone or baking sheet for 6–8 minutes sets the crust to avoid sogginess.
The crust produces a tender yet slightly chewy base with subtle richness from vegetable oil. Brushing with olive oil and pricking with a fork before blind baking helps prevent bubbling and improves crust texture. This recipe yields four crusts, ideal for multiple pizzas.
You can skip blind baking by adding toppings directly and cooking slightly longer. Storing options for the dough include refrigerating up to three days or freezing for several months. Blind baking and freezing plain crusts allow preparing pizzas ahead. Bring dough to room temperature prior to shaping and baking for best results.
Allow dough to rest well after chilling to make shaping easier. Punching down dough after refrigeration prevents over proofing and maintains a good rise during baking.
Ingredients
- 3 cups water 110-115°F, warm
- 3 tablespoons Rapid Rise Yeast
- 2 tablespoons sugar
- 1 tablespoon salt
- 6 tablespoons vegetable oil
- 6-6½ cups all-purpose flour
- 1 tablespoon cornmeal
- olive oil for brushing
Instructions
- Preheat the oven to 450°F. Place a pizza stone or baking sheet in the oven to preheat as well.
- In a large bowl, combine water, yeast, and sugar and let sit for 5 minutes, or until bubbly.
- Add salt and oil, then mix in flour 1 cup at a time with a wooden spoon until combined and the dough is soft and slightly sticky. Knead for about 3 minutes (dough will be sticky and will stick to your hands).
- Cover the dough with a tea towel and let rise at room temperature for 30–45 minutes.
- This dough makes four 12-inch pizza crusts. Divide dough into four pieces and roll each out onto a floured surface to about ½ inch thick.
- Sprinkle cornmeal onto a pizza peel and, working with one crust at a time, transfer the rolled-out dough to the peel. Brush with olive oil and poke with a fork a few times to eliminate bubbling while baking.
- Use the peel to transfer the crust to the preheated pizza stone, or pan, and blind bake for 6–8 minutes. Remove from the oven, add sauce, cheese, pizza seasoning, pepperoni, and any other desired toppings, and bake for 8–10 more minutes.
Notes
- Dough can be refrigerated for up to 3 days; punch down as needed to prevent over proofing and allow it to come to room temperature before baking.
- Freeze shaped dough portions wrapped well for up to 3 months; thaw before rolling out and baking.
- Skip blind baking by adding sauce and toppings before baking for 10–12 minutes on a preheated stone or pan.
- Blind bake crusts, let cool, then freeze to prepare pizzas ahead; reheat and add toppings before final baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 195kcal | 10% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 440mg | 18% |
| Potassium | 64mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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