This Perfect Pizza Crust Recipe is SO Cheap & Easy to make. You can use this Pizza Crust Recipe for Traditional Pizza, Stuffed Crust Pizza, Calzones, Thin Crust, Thick Crust & Whatever else you can think of… It’s one of those reliable recipes that comes out perfect EVERY. SINGLE. TIME. In my book, you can’t beat the taste or the cost! I’m hoping you’ll give it a try.
**** NOTE: Since first posting this recipe several years ago, our family has gone 100% gluten free, so if you’re looking for my GLUTEN FREE PIZZA CRUST RECIPE… IT’S OVER HERE! If you want the real deal, then this is the BEST Traditional Pizza Crust Recipe you’ll ever make! We’ve made it for years & people still ask me for the recipe. ****
I also did a ‘how-to video’ for making ‘The Perfect Pizza Crust Recipe‘ (below). Since making this video, I bought a KitchenAid Stand mixer which makes the dough even easier to prepare!
The Tools & Ingredients Used in this Recipe:
The Perfect Pizza Crust Recipe
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 2 Medium Crusts 1x
- Category: Baked Goods
- Cuisine: All American
Description
This Perfect Pizza Crust Recipe takes only a few minutes to prepare in your Stand Mixer or Food Processor & can be topped with your favorite toppings!
Ingredients
- 1 1/2 Cups Warm Water
- 2 Tablespoons Honey or Sugar
- 2 Teaspoons Dry Active Yeast (not quick or rapid rise yeast)
- 3 1/2 Cups All Purpose Flour (start with 3 cups and add more as needed, set aside some extra for your hands and rolling out dough)
- 1 Teaspoon Salt
- 1 Tablespoon Olive Oil
- Seasoning to Taste (we like fresh cracked Pepper, Basil & Oregano)
Instructions
- If you have a stand mixer (with a dough hook) or a food processor (with dough blade), this pizza dough can be made in under 5 minutes with hardly any mess to your kitchen.
- Place Warm Water, Honey/Sugar and Yeast in bowl of Stand Mixer or Food Processor and stir gently or pulse once to mix.
- Proof the Yeast for approximately 10 minutes & Let it sit while you measure out the dry ingredients.
- Once the Yeast is proofed, add your dry ingredients to the mixing bowl and turn on the stand mixer or food processor. The machine will do all the work, including the kneading and the dough should begin to form into a ball. Check the dough and if you think the dough is too wet, you can add a bit a flour – A little too wet is better in my opinion than a little too dry. Plus, the dough will loose some of its stickiness as it rises.
- If you made your dough in the bowl of your Stand Mixer, remove the dough hook and leave your dough right in the mixing bowl. If you used a Food Processor, place a tablespoon of olive oil in a large bowl. Take the dough out of the food processor (putting a little olive oil or flour on your hands will keep it from sticking); form it into a ball and place the dough in the bowl.
- Cover bowl with a clean, damp kitchen towel and let dough rise in a warm, draft free place for about an hour or until doubled in size. To speed up the proofing process, you can also place the covered bowl in your dehydrator at 110° for approximately 30 minutes.
- Preheat oven and baking stone to 500 degrees.
- Once your dough has risen, dust your hands and work surface with flour (and cornmeal if desired), then split the mixture into two balls and form with hands or rolling pin into pizza circle.
- Top with your favorite sauce and toppings.
- Bake on a baking stone in oven for 10-15 minutes until crust and toppings are evenly cooked.
- Once you remove the pizza from the oven, place on cooling rack and let sit for 5 minutes before cutting into slices.
Notes
You can store any unused dough in the refrigerator for up to 5 days. Store in a Ziploc bag in fridge until ready to use. Let dough come to room temperature before proceeding. You also let the dough rise and freeze it for future use. Thaw in the fridge or for about 4-6 hours on the counter. Bring to room temperature before proceeding.
Nutrition
- Serving Size: 1 Slice
- Calories: 280
What is a good dehydrator.
Hi Carol!
My favorite dehydrator is the Excalibur… they offer the best in my opinion. I especially like it because the trays are square and the temperature is adjustable with a timer built in! I have a nine (9) tray model, which is big enough for rising dough and dehydrating too!
Feel free to ask me any more questions… I’ll be happy to answer the best I can!
~ Erika
Thank you for sharing your recipe and also for suggesting the software..I love it !!
Thank you Sandra! I hope you enjoy the recipe… let me know how it goes! God Bless! ~ Erika
Can your gluten free flour mix be used for this recipe?
Hi Pam!
This recipe really isn’t meant for the gluten free flour mix… But you can try my Gluten free pizza crust instructions based on my Soft Gluten Free Bread Recipe. We make it all of the time and it turns out great! =)
God Bless!
~Erika
So I made this on Friday night thinking that it was your gf pizza crust recipe! haha, and it was truly one of my favorite pizza crusts ever! So easy and delish. My gf flour mix is equal parts of the following: arrowroot, tapioca (any 2 starches), millet and sorghum (any 2 grains), and almond flour. A friend of mine makes your gf bread and it was a huge hit the other night with gluten and non-gluten eaters! And i love your pie crust for sweet or savory dishes. Thank you!!
Hi Mary! So glad that this worked well for you even with the modifications… I love it when a recipe ‘oops’ turns out great! =) Enjoy & God Bless! ~Erika