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This is the best homemade pizza crust you’ll ever taste! If you ever thought that you couldn’t replicate the delicious taste of delivery pizza, boy, were you wrong. You’ll never use another pizza crust recipe again after you try this one.

Pizza is a staple in our house and my husband is the kind of guy who 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.

The Secret to making this Pizza Crust taste like delivery

So the secret to making your homemade pizza dough recipe taste like take out pizza (besides being an awesome pizza dough recipe) is corn meal and a good flavor basting!

Cornmeal:

Ever noticed that your deliver pizza has a little cornmeal on the bottom and on the crust? The corn meal adds a nice little texture and crunch while also helping your pizza crust not stick to the pan! By throwing a little corn meal on your pan before placing your pizza dough on it, you’ll get a much more authentic delivery pizza taste!

Flavor Basting:

I always recommend basting your crust with a little something extra! I do a mixture of olive oil, parmesan cheese, salt, garlic powder, and parsley and then brush the edge of your homemade pizza crust before baking it. This will give the pizza crust a nice color, but also add a great flavor! It’ll give your pizza that little something extra that will have all your kids chomping down on their pizza crusts, even if they previously left them like bones on their plates.

Get your dough to rise like a pro!

One of my favorite tips for getting your pizza dough to rise well is to place it in a warm oven! It’s easy, just turn your oven on to about 200 degrees Fahrenheit while you prepare your pizza dough. Then when it’s time to let your pizza dough rise (step 2), turn off your oven, and place your covered pizza dough inside to rise. It helps your pizza crust rise beautifully.

If your homemade pizza crust still isn’t rising after 1-2 hours, your yeast may be bad or your water may have been too hot, killing the yeast in the first step.

Bake one crust now, freeze one for later!

One of the great things about this recipe is that it makes enough for 2-inch pizzas! And if you only really need to make one pizza right now, you can freeze the second pizza crust!

It’s easy, after your dough has risen and you’ve kneaded your pizza dough a bit, simply divide the pizza dough ball into two equal balls. Then take one and wrap it in a few layers of plastic wrap and stick it in the freezer to use later!

Thawing your frozen pizza crust:

So in the future, when you finally decide to put that frozen pizza crust to good use, here’s what you’ll do. Just remove the pizza dough from the freezer and let it thaw in the refrigerator for about 12 hours. Then, place let your pizza dough sit on the counter to come to room temperature for about 30 minutes before you attempt to use it. Then continue on to step 4, and you’re good to go!

How do you like your crust? Thick, thin, medium, Deep dish?

Everyone likes their pizza crust a little different! I like my pizza crust more on the medium/thick side. But adjusting this recipe for your own personal preference is easy!

Like Deep dish?

If you’re trying to make a deep dish pizza, here are my tips! I like to use cake pan or even better, a cast iron dish with a higher rimmed edge. You’ll need a pan that has a 1-2 inch rim around it. Brush the pan generously with oil and then let your pan sit in the heated oven for about 10 minutes before you place your pizza crust inside. Be careful, the pan will be hot! Then add your toppings and bake!

Like a thin crispy crust?

If you want a thing and crispy crust, I recommend using bread flour instead of all-purpose flour. Then make sure you roll your crust out as thin as you want it! If you don’t like air bubbles in your pizza, give the crust a few pricks all over with a fork!

How to make Homemade Pizza

Once you’ve got the pizza dough prepped and rolled out, the rest is easy! Spread your sauce, add your cheese and toppings, and then bake at 475 degrees for 10-12 minutes! If you’re looking for a few ideas on what kind of pizza to make, check out some of our favorites below.

Try this pizza dough recipe out with some of our favorite kinds of pizza:

• Three Cheese Pizza w/ Honey and Almonds
• Thai Chicken Pizza
• Strawberry Balsamic Pizza

Want a super easy, no yeast pizza crust? Try our 5-minute pizza dough! 

Enjoy!

Alyssa

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Yield: 2-12 inch pizzas

The Best Homemade Pizza Crust

Print

The best homemade pizza crust, even better than any delivery pizza!

Prep Time 15 minutes

Cook Time 10 minutes

Inactive Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

Pizza dough:

• 1 ½ cups warm water
• 1 tablespoon 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)
• Cornmeal

Olive Oil Mixture for Brushing Pizza:

• 3 tablespoon olive oil
• 3 tablespoon parmesan cheese (the powdered kind)
• Garlic salt to taste
• Dried parsley to taste

Instructions

1. 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.
2. Tip the dough on to a lightly floured surface and sprinkle flour on top. Knead for 5 minutes.
3. 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).
4. 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).
5. 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!)
6. 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.
7. 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.
8. Add desired toppings to pizza crust and bake for 10-12 minutes

Notes

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.

Nutrition Information:

Yield:

32

Serving Size:

1
Amount Per Serving: Calories: 118Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 186mgCarbohydrates: 18gFiber: 1gSugar: 0gProtein: 2g

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Originally published September 13, 2018