Perfect Homemade Pizza Crust
Yield: 2 medium sized pizzas
  • 2¼ tsp. instant yeast
  • 4 cups (22 oz.*) bread flour, plus more for dusting
  • 1½ tsp. salt
  • 1¾ cup lukewarm water, at room temperature
  • 2 tbsp. extra-virgin olive oil plus extra for handling the dough
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour, salt, and yeast, mixing briefly to blend.
  2. With the mixer on low speed, pour in the water and olive oil. Mix until the dough mostly comes together and then switch to the dough hook.
  3. Knead on low speed until smooth and elastic, about 5-7 minutes. Oil the bowl and turn the dough once to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1½-2 hours.
  4. Punch the dough to deflate it and transfer it to a lightly floured work space.
  5. Divide the dough into two pieces and form each into a smooth, round ball. (If you're going to freeze the dough, wrap it in plastic wrap, then a ziplock bag and pop it into the freezer.)
  6. If you're using the dough right away, cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
  7. To bake, preheat the oven and a pizza stone to 500? F for at least 30 minutes. Place a sheet of parchment paper on your work surface and place your dough ball right in the middle.
  8. Using your olive oil-coated hands, roll and spread the dough until it is thin and shaped. (Form a thin crust ridge around the edge.) I found using a bit of extra oil made it easier to spread and actually make thin.
  9. When your dough shaped on the parchment, add your sauce and toppings. Use a cutting board to help transfer the pizza to the hot stone.
  10. Bake for 10-12 minutes, or until golden and crisp.
*To keep this recipe precise it's really important that you weigh the flour. It takes the guess work out and will really ensure that it's the right amount.

If you are going to freeze the dough it's very important that you do this right after you form it into balls. The yeast is super active and will continue to proof unless it's really cold. You can always stop the proofing in the freezer and then bring it to the fridge when you're ready to use.

Recipe adapted from Annie's Eats
Recipe by The Baker Chick at