Pizza Crust
Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 30 mins

Made from scratch pizza with a homemade pizza crust is one of the most delicious things you can do in the kitchen! Make it in advance for a quick weeknight meal!

Course: Main Dish
Cuisine: American, Italian
Servings: 2 good sized thin crusts or 1 (16" x 12") pan pizza
  • 1 package active dry yeast 2 1/4 teaspoons
  • 1/2 teaspoon sugar
  • 1-1/2 cups warm water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3-1/4 cups to 3-3/4 cups all-purpose flour see directions
  1. Pour the warm water into the bowl of your stand mixer.  Add the sugar and yeast and give it a little stir.  Let it sit for 10 minutes to proof the yeast
  2. When yeast has come alive, using either the dough hook or paddle attachment (either works), mix the salt and oil into the yeast solution on a low to medium speed (speed 2 or 4 with the KitchenAid). Add in 2 ½  cups of the flour.  Allow to mix completely and then add more flour in ¼ cup increments.  Stop as soon as the dough is holding more to the hook than to the bowl.  It is better to err on the side of it being too sticky because you can always add more but you can’t take it out!  Continue to mix the dough on speed 2 for another 2 or 3  minutes.
  3. Use cooking spray or olive oil, coat a medium sized mixing bowl.  Using floured hands, remove dough from bowl of mixer and shape into a ball. Place the dough into the well oiled mixing bowl.  Flip the dough over a couple times to coat both sides with oil.    Cover with a clean dish towel, and leave in a warm place. Let the dough rise until double; this should take about 1 hour.
  4. Punch down the dough, and form a tight ball.  Cut the dough in half with a knife.  Allow the dough to relax for a minute before rolling out.  Place on parchment paper lined baking sheets.
  5. Preheat oven to 450 degrees.
  6. Top crust with your choice of pizza toppings.  Bake in preheated oven, on lowest rack, until the cheese has melted and the crust is golden brown, about 12 to 15 minutes.
  7. Refrigerator make ahead method:  Instead of allowing the dough to rise immediately, cover the bowl with plastic wrap and place it in the fridge until needed.  You can do this one or two days ahead to save time on a busy day.  Remove the bowl from fridge and let it sit while you are preparing the toppings, then proceed as usual.
  8. Freezer make ahead method: Dust ball of dough generously with flour and transfer to a 1 gallon ziploc bag.  Store in freezer for up to a month.  Transfer bag to the fridge the night before you plan to use it.  Remove from fridge and allow to sit while you are preparing the toppings, and proceed as usual.