5 from 54 votes
Pizza Crust Recipe
This Pizza Crust Recipe creates a soft yet sturdy dough using bread flour, instant yeast, olive oil, and salt. The method involves proofing yeast, mixing ingredients to form a shaggy dough, kneading to a smooth ball, and allowing it to rise until doubled. Baking on a pizza stone at a high temperature yields a crust suitable for supporting various toppings while maintaining a tender texture.
Prep Time
3 hrs 30 mins
Cook Time
10 mins
Total Time
4 hrs
Servings:
2
large pizzas
Calories:
1070 kcal
Course:
Main Course
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 large pizzas
Amount Per Serving
Calories 1070
% 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.