Easy Pizza Crust
This easy homemade pizza crust is made with all-purpose flour, active dry yeast, olive oil, and a few simple pantry staples for a soft, chewy crust with crisp edges. It’s an easy, dependable pizza dough that’s perfect for homemade pizza night and all your favorite toppings.
Servings: 8
Calories: 149kcal
Equipment
- Mixer of Choice (optional - the dough can also be kneaded by hand)
Ingredients
- 2 cups All Purpose Flour (I recommend King Arthur)
- ⅞ cup Warm Water
- 2 tablespoons Extra Virgin Olive Oil
- 1 packet Active Dry Yeast (I recommend Red Star Platinum Premium Instant Yeast)
- 1 teaspoon Sugar
- 1 teaspoon Fine Sea Salt
Instructions
- Place the warm water in a microwave-safe measuring cup and heat until it reaches the temperature recommended on your active dry yeast package. In my microwave, this typically takes about 30-45 seconds. Stir in the sugar until dissolved, then add the yeast. Let the yeast mixture stand for about 10 minutes, or until the surface becomes foamy and develops a yeasty aroma.
- Add the all-purpose flour and fine sea salt to the bowl of a stand mixer. Attach the dough hook attachment and mix briefly on low speed. Slowly pour in the yeast mixture, followed by the olive oil.
- Increase the mixer to medium-low speed and knead for about 5 minutes. The finished dough should be smooth, elastic, and slightly tacky. It may stick a little to the bottom of the bowl, but it should not resemble a wet batter.
- Lightly coat a large mixing bowl with a little olive oil. Transfer the dough to the oiled bowl, turning it once to coat. Cover tightly with plastic wrap and then a clean kitchen towel. Place in a warm spot and allow the dough to rise for about 2 hours, or until noticeably increased in size.
- Heat the oven to 500°F (260°C). If using a pizza stone or baking stone, place it in the oven while it preheats according to the manufacturer's instructions. Remove pizza dough for shaping when it has doubled in size.
- For a thicker crust or pan pizza, use the entire dough ball. For a thin, crispier crust, divide the dough into two equal portions and keep the second piece covered while working with the first. Place the dough on a lightly floured work surface and gently stretch it from the center outward into your desired shape.
- Transfer the shaped dough to a lightly oiled pizza pan or baking sheet. Use a fork to gently prick several holes across the center of the dough to help prevent large air bubbles.
- Bake the plain crust at 500°F (260°C) for about 5 minutes before adding the toppings. Remove from the oven, add your sauce, cheese, and favorite pizza toppings, then return it to the oven until the crust is golden brown and the cheese is melted. Enjoy!
Notes
- Check the water temperature: Use warm water around 105-110°F (40-43°C), or follow the temperature recommended on your active dry yeast package. Water that is too hot can kill the yeast.
- Make sure your yeast is active: After about 10 minutes, the yeast mixture should look foamy and bubbly. If it doesn't, start over with fresh yeast.
- Give it time to rise: Cover the dough and let it rise in a warm area for about 2 hours.
- For thin or thick crust: Divide the dough in half for two thinner pizza crusts, or use the entire dough ball for one thicker crust.
- For a crispier crust: Pre-bake the shaped crust at 500°F (260°C) for about 5 minutes before adding your favorite toppings.
- Make ahead: After the first rise, refrigerate the dough in an airtight container for up to 2-3 days. Let it come to room temperature before shaping.
- Freezing: Freeze individual dough balls in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before using.
Nutrition
Calories: 149kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 293mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.003mg | Calcium: 6mg | Iron: 1mg