Homemade Pizza Crust
Enjoy the satisfying experience of making your own pizza crust from scratch, resulting in a crispy and chewy foundation for your favorite toppings.
Ingredients
For the Dough
- 2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3/4 cup warm water (between 100°F and 110°F)
- 1 tablespoon olive oil
- 1 tablespoon sugar (optional, enhances yeast activation)
Instructions
Preparation
- In a large bowl, combine the all-purpose flour, instant yeast, and salt. Stir them together until well mixed.
- Slowly pour warm water and olive oil into the dry mixture. If using, add the sugar to help activate the yeast. Stir using a wooden spoon until a shaggy dough forms.
- Dust a clean surface with flour and turn out the dough. Knead it for about 5-7 minutes until it’s smooth and elastic.
- Place your dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
- Once risen, gently punch down the dough to release air. Turn it out onto a floured surface. Use a rolling pin to stretch it into your desired shape (round or rectangular). Aim for about 1/4-inch thickness for optimal crispiness.
- Set your oven to 475°F (245°C) and let it heat up.
- For extra crispiness, you can lightly bake your crust for about 5-7 minutes before adding toppings.
- Load your pizza with your favorite toppings, then bake for another 10-15 minutes until the crust is golden and the cheese is bubbling.
- Allow your pizza to cool for a few minutes before slicing and serving. Enjoy with family and friends!
Notes
If your dough is too sticky, add a bit more flour while kneading. If it’s too dry, add a couple of drops of warm water. You might consider adding dried herbs like oregano or basil into the dough for added flavor. Don’t rush the rising; patience is key for an airy, fluffy crust. You can refrigerate the crust for up to 3 days or freeze it for up to 3 months.