The perfect pizza crust has been a family favorite for years and years.
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!
Tips for success:
1. Pre-bake the dough
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.
2. Give the dough time to rise!
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!
Homemade pizza is cheap, easy and fun to make. Try our Thai Chicken Pizza, or Barbeque Chicken Pizza or our whole wheat pizza crust!
Consider trying these popular pizza recipes:
- White Garlic Chicken and Veggie Pizza
- Loaded Jalepeno Popper Pizza
- Chicken Alfredo Pizza
- Pesto Veggie Pizza
- Garlic Ranch Chicken Pizza
- Barbeque Chicken Pizza
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
The perfect pizza crust has been a family favorite for years and years.
- 2 1/4 tsp active dry yeast
- 2 tsp sugar
- 1 1/2 cups warm water
- 3 Tablespoons 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.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Anonymous says
what do you mean by “beat” the dough? i don’t have fancy kitchen gadgets…
Lauren Allen says
You can “beat” it with a fork. Just stir well with a fork until the dough pulls from the sides of the bowl and forms a ball. Then lightly flour or grease your hands and you kitchen counter, pour the dough out onto the counter, and knead it with your hands until it’s smooth and elastic!
Alanna says
Can I bake for 6 min and then let cool and finish off a few hours later?
Lauren Allen says
Hi Alanna, Yes I think it would work just fine to pre-bake it for 6 and then finish a few hours later!
Becca L. says
Loved this recipe! The recipe was perfect as is! I used my Kitchenaid Mixer to do the first part of the kneading. I topped my pizza with homemade pizza sauce, sauteed onions, mushrooms and peppers, goat cheese, and kielbasa! Yummy!
Lauren Allen says
Thanks Becca, I’m so glad you liked it! It’s simple, and always turns out great!
Sally says
There’s only two of us. Can I freeze some of the dough or should I scale it down? Freezing would be great if it would keep.
Lauren Allen says
Hi Sally, I think freezing it would work great. Just stick it in the freezer right after you make it. Then let it unthaw on your counter all day, enough that it’s able to get a first rise. Then shape it into your pizza and let it rest again for 20 minutes before pre-baking it!
katie says
So when freezing the dough, you freeze half of it before letting it rise?
Lauren Allen says
Yes, I would stick it in the freezer right after you knead it the first time. Then when you’re read to use it, take it out several hours in advance and place it (covered) in a warm place to let it thaw and rise.
Katie says
I made this tonight after trying a couple other dough recipes for the past few weeks and this one was just perfect! Thanks for a recipe that is sure to be a keeper!
Lauren Allen says
Thanks Katie! So happy you liked it! Thanks for coming to tell me 🙂
Carrie says
This recipe sounds great. I would like to try it today but I’m out of white vinegar..Would apple cider vinegar work in a pinch?
Lauren Allen says
Hi Carrie, I’m sure Apple Cider Vinegar would be totally fine to substitute!
Marcy says
Just because I’m curious, what does the vinegar do in the recipe? I’ve made several pizza dough recipes but none that use vinegar.
Lauren Allen says
Vinegar helps to strengthen the gluten and helps with the dough rising
Amanda says
Do you save some of the dough in the refrigerator for another night? How long does it last in the fridge? Thanks in advance!
Lauren Allen says
Hi Amanda, you can refrigerate the dough right after you make it (before the first rising) and bake it the next day. I’ve never tried it longer than one day later…
itsme says
Could I substitute almond flour or brown rice flour for all-purpose flour? I need a gluten free crust.
Lauren Allen says
I’ve never tried so I couldn’t say for sure…but it’s worth a try!
Stephanie says
made this today!! LOVE the recipe. This will be my pizza dough from now on
Lauren Allen says
Thanks Stephanie! A good pizza crust recipe is a must! 🙂
Amie says
This pizza dough is fantastic! We too are avid pizza eaters, and my son will choose this dough over going out. Thank you for sharing your recipe. Your blog is outstanding!
Lauren Allen says
Thanks so much Amie! Glad your family likes it…and thanks for your nice comment.
Janine says
We also make pizza once a week. Just ordered a stand mixer for my birthday, so I’m excited to try homemade pizza dough! Would it be okay to make the pizza crust, including pre-baking it, THEN freeze it for a week or so and thaw a day before we’re ready to top it? Thanks!
Lauren Allen says
Hi Janine, that’s so exciting–hope you love your new stand mixer! Yes, that should work great to freeze it after pre-baking it! I’d love to hear how you like it!
Tim Christensen says
Best pizza crust I have ever made! Thank you!
Lauren Allen says
Thanks Tim! Happy you liked it, thanks for commenting!
Donna says
The best pizza dough I have ever made and sooo easy! No more delivery pizza at our house! Thanks so much
lynn Wolfram says
Trying your crust for the first time tonight so will let you know how much my family likes it.
Brenda says
This pizza looks delicious…want to make it with your homemade crust but the link gives me the post w/o recipe. Maybe my computer??? Thanks for all the wonderful recipes, you inspire me!
Lauren Allen says
Hi Brenda, I’m so sorry, my site had a some technical problems this morning for a short window of time. It should be fixed now! Let me know if you need anything else! Hope you enjoy the pizza!
Donna says
I’m new at pizza dough. I made this recipe a couple weeks ago. ore-Baked Then COKKED With toppings. Dough was hard/crunchy on edges. Not like restaurant pizza. I followed recipe to letter. What can I do to improve texture of crust?