Everyone needs a good pizza crust recipe in their collection, and this one is my favorite!
I’ve been making homemade pizzas with my mom, ever since I was little. Once I got married, my husband requested them just about every weekend! But there was only one problem; I wasn’t in love with the pizza crust recipe I’d always used. SO, I set out to find the best pizza crust recipe out there. Now, for someone who makes homemade pizza on almost a weekly basis, I’ve tried my fair share of pizza crust recipes! Many of them were close successes, and many were utter failures! It’s taken me a long time to adapt and combine things from recipes I’ve liked in order to make the perfect recipe–so you can thank me later, because THIS IS IT!
I’ve found that the key to making pizza from home is pre-baking your pizza dough. It’s absolutely essential to pre-bake it for 5-6 minutes, then put your toppings on, and return it to the oven to finish baking! This will result in a crust that holds on it’s own and is crispy on the outside, and soft and airy on the inside. You also really need to take the time to let the dough rise. I’ve tried tons of “no-rise” or “15-minute” pizza crust recipes, and none of them tastes as good as when you let the dough rise. That’s just how it has to be done–and you’ll be soo pleased with the results!
- 2 1/4 tsp active dry yeast
- 2 tsp sugar
- 1 1/2 cups warm water
- 3 Tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp white vinegar
- 3 3/4 - 4 cups flour (bread flour works best, but all purpose works fine)
- In a large bowl of a stand mixer combine 1/2 cup of the warm water with the sugar and yeast. Stir to dissolve the yeast and let rest for 5 minutes.
- Add the remaining 1 cup of warm water, and the olive oil, salt and vinegar.
- Begin mixing on medium-low speed and gradually add the flour --knead for about 7 minutes, or until the dough is smooth and elastic (it should be sticky, but not soo sticky that it sticks to your clean fingertip.) Cover the bowl with a dry towel and allow to rest in a warm place until doubled in volume--about 1 hour.
- Gently punch the dough down and place on a floured counter top. Divide the dough into 2 or 3 equal pieces (depending on how thick you want your crust/how big you want your pizza. I make three medium size, thinner crust pizzas. But you could make two larger pizzas). Roll and stretch your dough to desired size and thickness. Allow to rest for 20 minutes. In the meantime, preheat your oven to 450 degrees F and brush dough lightly with olive oil.
- Pre-bake the dough on a pizza stone or in pizza pan for 6 minutes. Remove from oven and add toppings. Return to oven and bake for 8-12 more minutes or until the crust is golden brown and the cheese is bubbly.