I think we can all agree that pizza is just the best. It’s a staple in our house—homemade or purchased we love it! And this pizza crust recipe? So, SO GOOD!
My husband usually doesn’t eat the crust on his pizza, but this one he compares to eating a breadstick! And one of the very best parts of this recipe is that you can freeze the dough! This recipe will give you enough for two 12-inch pizzas. So you can bake both now or bake one and freeze the other.
- 1 ½ cups warm water
- 1 tablespoon (1 packet) active dry yeast (instant yeast will work fine too)
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 tablespoon olive oil
- 3 ½ cups flour, plus extra for kneading dough (see notes)
- 3 tablespoon olive oil
- 3 tablespoon parmesan cheese (the powdered kind)
- Garlic salt to taste
- Dried parsley to taste
- 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 surface and sprinkle flour on top. Knead for 5 minutes.
- 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 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 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 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 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 for 10-12 minutes
I typically use all-purpose flour for this recipe, but if you want a super crispy crust use bread flour! All-purpose flour will give you a chewier crust. I like to turn my oven to 170 degrees Fahrenheit while I’m mixing up the dough. Then when the dough is placed in the bowl and covered plastic wrap turn the oven off and place the bowl in the oven to rise. If you want to freeze one pizza dough ball, generously spray dough ball with cooking spray and double wrap the dough in plastic wrap. Thawing the dough after freezing: remove dough from freezer and place in refrigerator for 12 hours. When ready to use it, place dough on the counter for 30 minutes, allowing the dough to come to room temperature. Continue to step 4.