Make delicious, chewy pizza crust from scratch with this simple, 6-ingredient recipe. It is fast enough for a weeknight meal and perfect for beginners.
Author:michaelcarter
Prep Time:15 min
Cook Time:15 min
Total Time:1 hour 45 min
Yield:2 medium pizzas 1x
Category:Dinner
Method:Mixing and Kneading
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups warm water (105°F to 115°F)
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
3 3/4 cups all-purpose flour, plus more for dusting
2 teaspoons salt
2 tablespoons olive oil, plus more for the bowl
Instructions
Combine the warm water, yeast, and sugar in a large bowl. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture.
Mix with a wooden spoon or stand mixer until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead the dough for 5 to 7 minutes until it becomes smooth and elastic. If using a stand mixer, use the dough hook for 5 minutes on medium-low speed.
Lightly coat a large bowl with olive oil. Place the dough in the bowl and turn it over to coat the top with oil.
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Punch the dough down gently to release the air. Divide the dough into two equal pieces for two medium pizzas, or use as one piece for a large pizza.
Shape the dough into your desired pizza base and bake according to your favorite pizza recipe.
Notes
For a deeper flavor, you can let the dough rise slowly in the refrigerator for 24 to 72 hours after the initial rise. Bring it to room temperature for 1 hour before shaping.
This recipe yields enough dough for two 12-inch pizzas or one large sheet pan pizza.
If you prefer a crispier crust, use bread flour instead of all-purpose flour.