homemade pizza crust

This homemade pizza dough made by hand produces a crust that when you sink your teeth into is both crispy and chewy.  It lays a foolproof foundation for a variety of sauces, meats, veggies, and cheeses.

Crispy and Chewy Homemade Pizza Dough Recipe

Dry Active Yeast

Sugar

Lukewarm Water

Bread Flour

Kosher Salt

Olive Oil and extra for the bowl

Cornmeal,

In a small bowl, combine the yeast and sugar. Add the lukewarm water and stir until the yeast and sugar are both dissolved.

Set the bowl in a warm place, like a microwave or an oven. Let it sit for 10 minutes until the yeast has doubled in size by the foam on top.

Add the flour and salt to a large mixing bowl and whisk together. Make a well in the middle of the flour and add the yeast mixture and olive oil to the well.

Stir the ingredients together with a wooden spoon until well combined. It will still be somewhat sticky at this point.

Turn the dough onto a lightly floured flat surface and knead for 3-5 minutes until the dough has a silky, smooth feel.

Smear a large bowl with olive oil and place the ball of dough into the bowl. Roll the ball around until it is fully coated with oil.

Place a dish towel over the top of the bowl and set it in a warm place. Let it rise for 1 &#8211; 1 1/2 hours or until the dough has doubled in size.

Preheat the oven to its hottest setting &#8211; 550°F is preferred and place your pizza stones in the oven to preheat as well.

Remove the dough and separate it into however many pizzas you are planning to make. 1 large, 2 medium-large or 3 medium pizzas.

On a floured surface, flatten out the ball of dough. With a rolling pin, begin from the center and roll out in all directions until you have the desired thickness.

Remove the pizza stones from the oven and sprinkle with cornmeal. Add the rolled out dough and your favorite sauces and toppings.

Baked in the oven for 15-20 minutes or until the crust is a golden brown and the cheese is nice and bubbly.

Made this for my family~ So good! Thank you

Really great pizza dough tastes great. Made it in my bread machine on dough cycle didn’t have time to make by hand. We will definitely be making it again

I am new to making pizza at home and have tried a number of different pizza dough recipes. I must say this is by far the best recipe I have found! Thank you for posting this recipe, this is a keeper for sure!

I've tried many different pizza crust recipes and could not get the chewy "bite" my favorite pizza shops are able top develop. This is the best by far. Thank you!

Kristy,  Thanks for sharing this recipe!  As many have noted, it is truly delicious.  The bar is set high for this Chicago pizza lover.  Crispy and chewy is spot on!!  We likewise have been finding more time to do stuff like this as we wait out Covid-19.  It's unfortunate that so many are suffering from the disease and the circumstance, but in a roundabout way, I think many of us needed something like this to get us back to basics.  Your blog is actively inspiring and cultivating relationships.

We love, love, love this recipe!!!  I have tried so many different recipes for dough and we just weren't happy with any.  Well, I  won't be looking anymore!!!  I do have a question.  I am making dough right now and it has doubled.  I can't make the pizza for another 2 hours.  Should I punch it down and rise a second time or can I just let it sit there on counter?

I made this just now.  One of my kid said it's the best pizza crust.  Thank you for the recipe.

I had never made pizza dough before but my daughter sent me this recipe so I gave it a try.  I've made it several times now and it has been great each time.  Thanks so much!

I like your dough a lot. If you preheat the pizza stone for a longer period of time I think the crust cooks better. Another way of cooking the pizza is to set it on the stone in a 550 degree oven and cook for 4 minutes, then turn the broiler on high and cook for another 4-5 minutes. Doing it this way, the cheese gets nice and brown.

I tried for many years and I have tried multiple recipes trying to get the perfect consistency for my crust and I've never gotten it right until now! Thank you for the recipe! It was perfect! It was crispy outside and chewy inside and the flavor is awesome. I'm glad I finally found "The One"!

I've made the recipe SEVERAL times over the last few weeks. Perfect every time. I've found that it makes enough for 2 small pizzas. Keep in kind its only me and my husband now. So after the dough rises, I split it into 2 portions. I use one portion to make a small pizza. And then I put the remaining dough in a large zip lock bag and put it in the fridge for about 2 days, sometimes 3 days. It might not sound great but the dough does this amazing sort of fermentation thing, I then carefully take it out of the bag and put it on a cookie sheet (without kneading or disrupting the air bubbles that have formed), shape it into a small loaf and bake it at 425 for about 20 minutes. That leftover pizza dough makes the best little loaf of bread ever!

Hey Kristy - I made the dough as you described, and refrigerated it.  After one day, I took half the dough and made a thin pizza crust.  The edges were great (crispy and chewy, just like I wanted), but the center wasn't as crispy.  I didn't use a pre-heated pizza stone, which I will try next time, and I think it will then be perfect.  The flavor was fantastic.  I actually added finely diced garlic to the dough, which really worked well.  
After a couple more days, I took the other half out of the refrigerator, and instead of making pizza, I baked as a small loaf of bread (like Melissa described above).  Wow! This was one of the best breads I have ever had!  Thank you!

Isn't it funny how the seemingly simplest recipes can be our most popular!!??  It's the same for me.  But, I will say that pizza dough (heck, any dough!) can be intimidating and I love you really break it down and explain how to make this perfect pizza dough!  Thanks Kristy!

Best pizza dough recipe I’ve used by far. Perfectly crispy and chewy all at the same time. Wouldn’t change a thing.

Just made this dough recipe and it turned out really good! Surely for keeps!  Thank you for sharing the recipe ❤️

Home run, actually, a grand slam! My wife and I loved the flavor and texture of the crust. I love how easy it is to work with. This recipe is sensational and I thank you very, very much for sharing.

The best homemade pizza crust, even better than any delivery pizza!

The Best Homemade Pizza Crust

water

active dry yeast (instant yeast will work fine too)

sugar

salt

olive oil

½ cups flour, plus extra for kneading dough (see notes)

Cornmeal

parmesan cheese (the powdered kind)

parsley

In a large mixing bowl combine warm water,...

In a large mixing bowl combine warm water, sugar, and yeast. Let mixture stand for 5-10 minutes until completely dissolved and yeast is beginning to bubble.Stir in 1 ½ cups flour, salt, and olive oil with a wooden spoon. Then gradually add 2 more cups of flour until the dough starts to ball up. The dough should be soft and sticky. If the dough is too wet add another tablespoon or 2 of flour.

Tip the dough on to a lightly floured...

Tip the dough on to a lightly floured surface and sprinkle flour on top. Knead for 5 minutes.

Coat your previously used bowl with olive oil....

Coat your previously used bowl with olive oil. Shape your dough into a ball and place into the bowl. Pull a large piece of plastic wrap out and spray it with cooking spray. Cover the top of the bowl with plastic wrap (cooking spray side down). Place in a warm place to rise for 1-2 hours until doubled in size (see notes).

After dough has doubled, knock the air out...

After dough has doubled, knock the air out of the dough. Knead a couple of times until the dough tightens up a little bit. Divide the dough in half and shape into 2 balls. Place back into the bowl, recover with plastic wrap, and let rest for 15 minutes. You can freeze one ball at this point if you’d like (see notes).

Preheat oven to 475 degrees Fahrenheit. Take your...

Preheat oven to 475 degrees Fahrenheit. Take your baking sheet or pizza stone and coat with cooking spray or olive oil. Sprinkle cornmeal over baking sheet or pizza stone (this gives the pizza an extra crunch and texture—don’t skip it!)

Tip dough on to lightly floured surface and...

Tip dough on to lightly floured surface and using a rolling pin, roll pizza into a 12-inch circle. Transfer dough to baking sheet or pizza stone. Turn edge of dough in a bit and pinch to create a crust.

In a small bowl mix the ingredients listed...

In a small bowl mix the ingredients listed under “Olive Oil Mixture for Brushing Pizza.” Use a pastry brush (or a spoon if you don’t have one) and coat the pizza crust with the mixture. Then sprinkle with additional cornmeal. Prick the pizza crust with a fork a few times to prevent bubble from forming.

Add desired toppings to pizza crust and bake...

Add desired toppings to pizza crust and bake for 10-12 minutes

This gluten-free pizza crust is the closest I&#039;ve come to eating real pizza since my celiac diagnosis 9 years ago. The authentic Italian crust is chewy, thick and oh-so-good.

Caputo Gluten-Free Flour: Pizza Recipe

Caputo Fioreglut gluten-free flour

tbsp salt

instant yeast (5 grams)

water (215 grams)

olive oil (8 grams)

can of San Marzano tomatoes

tomato paste

basil

oregano

tsp sugar

garlic powder

mozzarella cheese

Combine Caputo gluten-free flour and salt in a large mixing bowl and set aside.

Combine yeast and warm water in a small bowl, give it a light mix and allow yeast to activate for 3-5 minutes. Add olive oil to yeast mixture and stir.

Add yeast mixture to the flour mixture and mix on medium speed in your standing mixer for 8 minutes. The dough should be sticky but hold together well.

Lightly flour a flat surface, add a little olive oil to your hands, and place dough on surve. Gently knead the dough to incorporate more flour into the mixture and make it less sticky.  Form dough into a ball. You should be able to easily handle and even slightly stretch the dough without breaking it.

Add dough to a lightly greased bowl, cover with plastic wrap, and allow it 2-3 hours to rise in a warm place (use a warming mat if you have one). The dough should double in size. If your home is cold, give the dough extra time to rise.

Preheat oven to 550º F and add a pizza stone to your oven to heat up.

Lightly flour a surface and stretch out the dough until it is in the shape of a pizza, using the palm of your hands and fingers to gently stretch and shape the dough. Make sure the dough doesn&#039;t stick to the surface. Add more flour if needed. Top pizza with homemade sauce (or jarred sauce) and shredded cheese. Carefully slide the pizza onto your hot pizza stone and bake for 6-7 minutes until cheese is bubbly. Cooking time will vary. Watch pizza closely and remove from oven with care.

Prepare your sauce by combining all the sauce ingredients in your food processor and processing until smooth, about 45-60 seconds.

Sauce

Working with Caputo's gluten-free flour has never been easier, and I love how authentic the pizza tastes even without the gluten. Watch this video to see how easy the dough is to work with, and then head over to my website -- https://www.goodforyouglutenfree.com/caputo-gluten-free-flour-pizza/ -- to get my recipe for how to make 1 large gluten-free pizza using this flour. 

Please note the instructions on the Caputo's bag calls for you to use the entire bag, but that makes way too many pizzas in one sitting! My recipe "slices" it down for you.

For the Recipe:  https://www.goodforyouglutenfree.com/caputo-gluten-free-flour-pizza/
Find the Flour (affiliate): https://amzn.to/3lU5Q5B

Please note this flour contains gluten-free wheat starch. It is safe for people with celiac disease and gluten sensitivity, but should not be used by people with wheat allergy.

Making Gluten Free Pizza with Caputo's GF Flour

You haven&#39;t had a homemade pizza like this easy burrata pizza! Decadent burrata cheese baked with pesto or tomato sauce and topped with basil.

Burrata Pizza

Homemade Whole Wheat Pizza Dough (or 1 store bought pizza dough)

extra virgin olive oil

pizza sauce

cherry tomatoes or grape tomatoes (halved)

burrata cheese

red pepper flakes (plus additional

flaky sea salt (such

Preheat

Position oven racks in the lower third and upper third of the oven. Place a pizza stone in the lower third of the oven and preheat your oven to 500 degrees F.

Roll

Lay a large sheet of parchment paper down on a work surface. Lightly coat an 11-inch circle of it with nonstick spray. Mist the top of dough (it will be in a ball at this point) with nonstick spray. With a rolling pin, roll the dough into 10-inch circle. Cover with second sheet of parchment. With a rolling pin and your hands, continue to roll and pat the dough into an 11 ½-inch circle.

Brush

Remove top piece of parchment from the dough and dust the top of dough lightly with all-purpose flour. With your hands or pastry brush, spread flour evenly over dough, brushing off any excess. Liberally dust a  pizza peel with all-purpose flour—if you don&#x27;t have a pizza peel, you can use the back of a flat baking sheet (do not use a baking sheet like this one that is textured). Flip dough onto peel, parchment side up. Carefully remove the remaining sheet of parchment and discard.

Spread

With a spoon, spread the pizza sauce all around the dough leaving a 3/4-inch border all around the edge for the crust. Evenly scatter the cherry tomatoes over the top. Remove the pizza stone from the oven (be careful, this is HOT. Don’t place it on a cool surface or it may crack.) Carefully slide the dough onto the pizza stone. Bake on the lower third for 10 minutes. [If you are using a baking sheet and your dough doesn&#x27;t want to slide off it and onto the stone (this does happen to me sometimes, if I have a very sticky or stubborn dough), leave it on the baking sheet—it&#x27;s not worth trying to force it off and ruining your perfect crust. Instead, stash the stone on the top rack of the oven to keep it hot and set the baking sheet with the crust on the lower rack. Bake the pizza on the sheet for 5 minutes to allow the bottom to &quot;set&quot;, then slide it off of the baking sheet and onto the hot stone and continue baking on the stone on the lower rack for 5 additional minutes.]

Bake

Remove the pizza from the oven and sprinkle the creamy burrata over the top. Return to the oven, placing it on the upper rack this time and bake for 3 to 4 additional minutes, until the burrata is hot and melty. Transfer the pizza to a cutting board and sprinkle the pizza with a pinch of red pepper flakes and flaky salt. Add the fresh basil. Cut into slices and serve immediately.

Top 4 homemade pizza crust recipes from across the web

The most viewed homemade pizza crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crispy and Chewy Homemade Pizza Dou...

The Best Homemade Pizza Crust

Caputo Gluten-Free Flour: Pizza Rec...

Burrata Pizza

Top 4 homemade pizza crust recipes from across the web

The most viewed homemade pizza crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy and Chewy Homemade Pizza Dou...

The Best Homemade Pizza Crust

Caputo Gluten-Free Flour: Pizza Rec...

Burrata Pizza

The most viewed homemade pizza crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine