We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Homemade pizza crust that makes two pizzas at a fraction of the cost of takeout. If you’ve got yeast, warm water, sugar, flour, salt, and oil, you’ve got pizza! This dough is soft, chewy, golden on the outside, and sturdy enough for all your toppings. Save this for your next pizza night.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Dissolve the yeast in the warm water with the sugar. Let it sit for 5-10 minutes to activate the yeast. It will become foamy on top.
Pour the yeast mixture into the flour, salt, and oil. Combine the ingredients and knead the dough for 5 minutes.
Separate the dough into two equal portions and knead each portion for 60 seconds.
Using a rolling pin on a lightly floured surface, roll the dough out evenly. Flip the dough to ensure an even layer and size.
Place the rolled-out dough on a cast iron skillet or your baking dish of choice. Create a reservoir by curling the edges over, then add your favorite toppings.
If using a pizza stone or cast iron skillet, bake at 500°F for 20-25 minutes. If using a baking sheet, bake at 425°F for 12-15 minutes or until the crust is golden.
Make sure the water is warm but not too hot to avoid killing the yeast.
Kneading the dough well ensures a soft and chewy texture.
For an extra crispy crust, preheat your baking dish or pizza stone before placing the dough on it.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. You can skip the activation step and mix it directly with the dry ingredients.
Can I freeze the dough?
Yes, you can freeze the dough after kneading. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.
What type of flour works best for pizza dough?
All-purpose flour works well, but bread flour can give the crust a chewier texture.
Can I make this dough gluten-free?
You can try using a gluten-free flour blend, but the texture and rise may differ.
How do I know if the yeast is active?
Active yeast will create a foamy layer on top of the water mixture after 5-10 minutes. If there's no foam, the yeast might be expired or the water temperature may be incorrect.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
...
