The first time I rolled out dough for dinner I remember the quiet of the kitchen and the small victory of a round edge that did not tear, and since then a good pizza crust recipe easy has been my go-to for weeknight pizza nights when everyone wants something warm and familiar without fuss.
Why You’ll Love It
This recipe is forgiving and straightforward, perfect for busy evenings or for first timers who want a reliable base for toppings, it bakes up with a crisp edge and tender crumb so picky eaters and adventurous toppings both get along, and it fits nicely into a routine where you can mix in the morning or right before dinner.
Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes
Ingredients
- 3 1/2 cups (420 g) all purpose flour, plus extra for dusting
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 1/4 cups (300 ml) warm water about 100 to 110 F
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1 1/2 teaspoons fine salt
- Cornmeal or extra flour for the peel or baking sheet
Instructions
- In a large bowl whisk the warm water and sugar, sprinkle the instant yeast over the top and wait 2 minutes to bloom if using active dry yeast, if using instant yeast you can mix it straight in.
- Add the olive oil and about half the flour, stir with a wooden spoon until a shaggy dough forms.
- Add the salt and the remaining flour a bit at a time, then turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4 to 5 minutes.
- Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled, about 45 to 60 minutes.
- Preheat your oven to its highest setting (475 to 500 F) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- Punch down the dough, divide into 2 or 4 portions depending on desired crust size, and let rest 10 minutes before shaping.
- On a floured surface stretch or roll each piece into a round about 10 to 12 inches, transfer to a cornmeal dusted peel or baking sheet, brush lightly with olive oil and add sauce and toppings as desired.
- Bake one pizza at a time on the hot stone or sheet for 8 to 12 minutes until the crust is golden and the top is bubbly, remove and let rest 2 minutes before slicing.
Recipe Variations
- Thin and crispy: Roll the dough very thin, prebake the shaped crust for 3 minutes, then add toppings and finish baking for a crisper base.
- Herbed olive oil crust: Mix 1 teaspoon dried oregano and 1 teaspoon garlic powder into the olive oil and brush the edges before baking for extra flavor.
- Whole wheat blend: Replace half the all purpose flour with whole wheat flour for nuttier flavor and slightly denser texture, add 1 tablespoon extra water if needed.
- No yeast quick crust: Use 1 tablespoon baking powder and skip the rising time for a quick flatbread style crust when short on time.
Make Ahead: You can make the dough up to 24 hours ahead and store it covered in the refrigerator after the first rise, bring it to room temperature for 30 to 60 minutes before shaping; alternatively freeze portions of shaped dough up to 1 month, thaw overnight in the refrigerator then warm to room temperature before stretching.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast
Yes you can use instant yeast directly mixed in with the flour or water and it will save a few minutes since it does not need to be dissolved first.
How do I get a crispier crust at home
Bake on a preheated pizza stone or inverted baking sheet at the highest oven temperature your oven allows and avoid overloading with wet toppings, a short high heat bake yields a crisper bottom.
Can I make this dough without a stand mixer
Yes, knead by hand on a floured surface for 6 to 8 minutes until smooth and elastic, the hands on method works well and gives you good dough feel.
How long can I store leftover baked crust
Leftover plain baked crust can be wrapped and refrigerated for 2 to 3 days or frozen for up to 1 month, reheat in a hot oven for best texture.
Pizza Crust Recipe Easy
This recipe is forgiving and straightforward, perfect for busy evenings or for first timers who want a reliable base for toppings, it bakes up with a crisp edge and tender crumb so picky eaters and adventurous toppings both get along, and it fits nicely into a routine where you can mix in the morning or right before dinner.
Ingredients
- 3 1/2 cups (420 g) all purpose flour, plus extra for dusting
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 1/4 cups (300 ml) warm water about 100 to 110 F
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1 1/2 teaspoons fine salt
- Cornmeal or extra flour for the peel or baking sheet
Instructions
- In a large bowl whisk the warm water and sugar, sprinkle the instant yeast over the top and wait 2 minutes to bloom if using active dry yeast, if using instant yeast you can mix it straight in.
- Add the olive oil and about half the flour, stir with a wooden spoon until a shaggy dough forms.
- Add the salt and the remaining flour a bit at a time, then turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4 to 5 minutes.
- Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled, about 45 to 60 minutes.
- Preheat your oven to its highest setting (475 to 500 F) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- Punch down the dough, divide into 2 or 4 portions depending on desired crust size, and let rest 10 minutes before shaping.
- On a floured surface stretch or roll each piece into a round about 10 to 12 inches, transfer to a cornmeal dusted peel or baking sheet, brush lightly with olive oil and add sauce and toppings as desired.
- Bake one pizza at a time on the hot stone or sheet for 8 to 12 minutes until the crust is golden and the top is bubbly, remove and let rest 2 minutes before slicing.
Conclusion
This easy pizza crust recipe is meant to make pizza night approachable and low stress, it gives you a crisp edge and tender center while allowing plenty of room to play with toppings and flavors, so take a breath, try the dough once or twice to get the feel of it, and trust that with these simple steps you can build dinners that everyone will enjoy and tweak over time.
