Homemade pizza crust is a snap to put together and makes just the right amount for one family-sized pizza. It bakes beautifully and will remind you of the crust from your favorite pizza place.
Quick and Easy Pizza Crust
Unlike some bread dough, the rising time for homemade pizza crust is less than 30 minutes and you won't need to wait until the dough doubles in size. Just let the dough sit long enough to rest and "grow" by about 1/4 the size of the original mound of dough. Sometimes I've rushed it a little and it still turned out delicious. If you don't often bake with yeast, let this become your gateway recipe to baking with confidence. This pizza crust is quick and easy to make.
I've used specialty bread flours, even flour designed just for pizza crusts (which was expensive!) but for me just using regular, unbleached all purpose flour makes the best homemade pizza crust.
Homemade Pizza Crust
- 1 cup water heated to 110°-115° degrees, from the kitchen faucet
- 1 envelope dry yeast
- 2 tablespoons olive oil
- 2 tablespoons garlic, finely chopped use more, less, or no garlic, to your taste
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 1/2 cups all purpose flour
- Place warm water (hot from the kitchen faucet works fine) in a mixing bowl and add the yeast, olive oil, garlic, salt and sugar. Let sit for 10 minutes.
- Once the yeast has started to bubble, add three cups of flour and mix using a bread hook or a sturdy spoon, until the dough no longer sticks to the sides of the bowl. Add a little more flour if needed to create a firm dough.
- Sprinkled a little flour on a cutting board or piece of parchment paper and place dough on top. Knead for 20 seconds.
- Spray the same bowl you used to mix the dough with Pam or coat with shortening. Return the mound of dough to the bowl and cover with plastic wrap or a towel. Place the bowl in a warm spot and allow the dough to rise for 20 minutes.
- After 20 minutes place the dough on your pizza pan and add the toppings. Bake at 425° for about 15 minutes.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.