Pizza Crust Recipe
User Reviews
5
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Prep Time
3 hrs 30 mins
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Cook Time
10 mins
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Total Time
4 hrs
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Servings
2 large pizzas
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Calories
1070 kcal
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Course
Main Course
Pizza Crust Recipe
Description
The Pizza Crust Recipe combines warm water with yeast to activate it, then blends with olive oil, flour, and salt to form dough. Kneading develops gluten for structure, and the dough rises for about 1½ hours until doubled in size. Pressing the dough shapes the base, which bakes on a preheated pizza stone at 500°F to develop a crust that is soft on the inside with slight chewiness. Using bread flour contributes to firmness that holds toppings well.
This dough is versatile for homemade pizzas with diverse toppings. The method ensures even rising and texture. A pizza stone helps achieve a crisp bottom crust by distributing heat effectively. Semolina or cornmeal can be used on the peel to prevent sticking during transfer to the oven.
Flour substitutions like all-purpose flour will soften the crust slightly. Instant yeast can be replaced with active dry yeast, though rise time may increase. The dough freezes well before baking, wrapped and stored up to 3 months. Thaw in the refrigerator before use. Alternate mixing methods include using a food processor or stand mixer for convenience. Investing in pizza stones and peels can improve baking results and handling.
Ingredients
- 1¾ cups water about 110 degrees, divided, warm
- 2¼ teaspoons instant yeast
- 2 tablespoons extra-virgin olive oil
- 4 cups bread flour 22 ounces
- 1½ teaspoons salt
Instructions
- Measure ½ cup of the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the remaining 1¼ cups water and oil and stir to combine.
- In a large bowl, whisk together the flour and salt. Stir with a wooden spoon or rubber spatula while you gradually pour in the liquid mixture. The dough should come together into a shaggy mass and be mostly moistened; you may not need all of the liquid, so hold back a few tablespoons and then add if necessary.
- Turn the dough out onto a lightly floured work surface. Knead by hand for a few minutes to form a smooth, round ball (it will a very soft dough). Put the dough into an oiled bowl, turn to coat the dough, and cover the bowl with plastic wrap. Place in a draft-free area and let rise until doubled in size, about 1½ hours.
- Place a pizza stone on a rack in the lower third of the oven. Heat the oven to 500° for at least 30 minutes.
- Press the dough to deflate it, then turn the dough out onto a lightly floured work surface. Use a chef's knife or dough scraper to divide the dough into two pieces. Form each piece of dough into a smooth, round ball and cover it with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
- Meanwhile, get your sauce and toppings ready.
- Working with one piece of dough at a time and keeping the other covered, shape the dough into a 14-inch circle, then transfer it to a pizza peel that has been lightly dusted with semolina.
- Top your pizza as desired and slide the dough onto the heated stone. Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove the pizza from the oven, cut into wedges, and serve immediately. Repeat with the remaining piece of dough.
Notes
- All-purpose flour can be substituted for bread flour but will produce a softer crust.
- Active dry yeast can replace instant yeast; allow extra rise time accordingly.
- The dough can be prepared in a stand mixer or food processor instead of by hand.
- If you don't have semolina, cornmeal is a suitable alternative for dusting the pizza peel.
- For best results, use a pizza stone and peel when baking to promote even cooking and easy transfer.
- Unbaked dough balls freeze well for up to 3 months and should be thawed in the refrigerator before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2large pizzas
Amount Per Serving
Calories 1070 kcal
% Daily Value*
| Calories | 1070kcal | 54% |
| Carbohydrates | 187g | 62% |
| Protein | 35g | 70% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 1767mg | 74% |
| Potassium | 379mg | 8% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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