This is the basic pizza crust recipe I now use for all of our homemade pizza.
Perfect Pizza Crust
Printable recipe available in PDF format.
Ingredients
½ cup warm water (about 110˚F)
1 envelope (2 ¼ tsp) instant yeast
1 ¼ cups water, at room temperature
2 Tbsp extra-virgin olive oil
4 cups (about 22 oz) bread flour, plus more for dusting
1 ½ tsp salt
Olive oil or non-stick spray, for greasing the bowl
Olive oil and garlic salt, for brushing the crust (optional)
Directions
Begin by proofing the yeast: pour the warm water into a two-cup measuring cup and sprinkle the instant yeast over the surface. Stir briefly to combine. Wait about 5–10 minutes until the yeast has dissolved and become foamy. Once active, stir in the room-temperature water and the olive oil.
Combine the dry ingredients in the bowl of a stand mixer: add the bread flour and salt. Mix briefly on low speed with the paddle attachment to distribute the salt. With the mixer running on low, add the yeast mixture slowly so the dough comes together. When the dough forms, stop the mixer, switch to the dough hook, and knead on low to medium speed until the dough is smooth and elastic, about 5 minutes. The dough will be somewhat wet and sticky; this is normal for a high-hydration pizza dough.
Lightly oil a large bowl with olive oil or non-stick spray. Dust your hands and workspace with a little flour, shape the dough into a ball, and place it into the prepared bowl. Cover tightly with plastic wrap or a snug lid and let the dough rise in a warm, draft-free place until doubled in size, about 1½ to 2 hours. Once risen, gently punch down the dough to deflate it.
Preheat a pizza stone or baking steel by placing it on the lower third of the oven and heating the oven to 500˚F for at least 30 minutes. If your oven runs hot or you have a different setup, you may need to adjust temperature and time (see note below).
Turn the dough out onto a floured surface and sprinkle a little flour over the top. Divide the dough into two equal pieces and shape each piece into a smooth, round ball. Cover the dough balls with a clean, damp cloth and let them rest for 10–30 minutes—this short second rise makes the dough easier to stretch.
When ready to assemble, dust a pizza peel or a sheet of parchment paper with semolina or cornmeal to prevent sticking. With floured hands, stretch or roll one dough ball to your desired thickness and transfer it to the prepared peel or parchment. Brush the edge lightly with olive oil and sprinkle garlic salt if you like a garlicky crust. Add your sauce, cheese, and toppings, keeping the center light to ensure the crust bakes through evenly.
Carefully slide the pizza onto the heated stone and bake until the crust is golden and the cheese is melted and bubbly—typically 8–12 minutes at 500˚F. Baking time will vary with oven type, topping weight, and stone temperature. Remove the pizza, let it rest a minute, slice, and serve. Repeat with the remaining dough, or freeze one dough ball for later use.
Note on oven temperatures: Ovens vary. After moving to a different oven, I found excellent results by reducing the temperature to 450˚F and extending the bake time to 12–14 minutes. Adjust as needed for your equipment.
Source: Adapted from classic pizza dough recipes and tested methods from popular baking resources.