Pizza Crust
Transform your homemade pizza nights with this foolproof pizza crust recipe that delivers a perfectly golden, crisp base every time. Made with simple pantry staples like all-purpose flour, active dry yeast, and olive oil, this recipe creates a soft, elastic dough that’s easy to work with and ideal for customizing. A touch of cornmeal on the baking sheet ensures a crispy, professional-quality finish, while the quick 1-hour rise time keeps things efficient. Whether you prefer a classic Margherita or a creative topping combo, this versatile pizza crust provides the perfect canvas for flavor. Ready in under 90 minutes from start to finish, it’s a delicious and budget-friendly way to bring restaurant-quality pizza to your table. Perfect for beginners and seasoned bakers alike, this homemade crust guarantees chewy, airy perfection in every bite.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water (110°F/45°C)
- 2 tablespoons Olive oil
- 2 tablespoons Cornmeal
Instructions
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture is frothy.
In a large mixing bowl, combine flour and salt. Gradually pour in the yeast mixture and olive oil, mixing with a wooden spoon or your hands until a dough forms.
Turn the dough out onto a lightly floured surface and knead it for 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour, one tablespoon at a time.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.
Once the dough has risen, punch it down and divide it into two equal portions. Roll one portion into a circle or the desired shape on a floured surface.
Transfer the dough to a pizza peel or baking sheet sprinkled with cornmeal to prevent sticking.
Add your favorite toppings to the pizza crust and bake for 10-12 minutes or until the crust is golden brown and crisp.
Repeat with the second portion of dough, or wrap it tightly and freeze for later use.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 347.3 g | 126% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 5.2 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
