This is the ULTIMATE Pizza Dough Recipe! This easy pizza crust can be made thick or thin or personal sized with whole wheat or gluten free flour. It can be baked or grilled and topped with whatever you like for the best dinner (or even dessert). If I have one downfall in life, it’s carbs. If I was stranded on a deserted island and all I had was a loaf of bread and a bottle of wine, I’d be happy.
You know what would be even better? CHEESE. Bread and cheese, and wine. And maybe a square or two of brownies. No joke, I could live on those few things at every meal every day for the rest of my life and then I’d die fat but happy. You know what you get when you add bread + cheese? PIZZA. I don’t even require sauce, but that makes it even better.
When I was growing up we lived up the street from the BEST pizza joint in the whole world. (Seriously, at random times my mouth waters thinking of it. Like now.) At least once a week my dad and I would con my mom into getting a pie and we’d devour it. As an adult, I try not to eat pizza every week but I crave it that often (and more, like every day almost).
Until I started blogging I was terrified of yeast and making my own bread and pizza dough. It was so much easier to buy a tube of dough or a packaged already baked one, but those never tasted as good as take-out so I was always left wanting MORE. One day I tried making my own pizza dough and OMG >> life changing.
It’s SO MUCH EASIER than you think it will be. Get over your fear of yeast, okay? Once you have this recipe down, the world opens up. Pizza, flatbread, breadsticks, pretzels…you name it you can make it with this dough. Plus, if you make your own pizza at home YOU control the ingredients. There will be less calories than the pizza joint down the road so you don’t feel as greasy and guilty afterward. Because you know you’re gonna go for that 4th slice. Don’t lie to me and tell me you can stop at just one…or two.
Why is this crust the ULTIMATE pizza crust recipe? Because it’s SO versatile. Want it whole wheat? Sounds good: use white whole wheat flour instead of all purpose, or go half and half with all purpose and regular whole wheat flour.
What it gluten free? Great! Use a one-to-one gluten free flour that you can substitute for all-purpose. Want to make a thick crust? Gotcha covered – this recipe makes one 12″ puffy chewy crust. Wait, you like thin crust? Okay, perfect. Cut the dough into two pieces and make two 12″ thin crusts.
Oh, hey, kids coming over for dinner? Cut the dough into 4-6 pieces for PERSONAL pizzas!
Want breadsticks? NO PROBLEM. Flatten the dough then slice into sticks.
THE SKY IS THE LIMIT with this pizza crust recipe. What will YOU do with it?
1 cup warm water (between 100°-110°F)
2 1/4 teaspoons (1 normal sized packet) active dry yeast
1/2 teaspoon granulated sugar
1 teaspoon salt
3 tablespoons olive oil
3 cups all purpose flour (approximate), see notes for alternative flours
Measure water in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it’s active and foamy.
This will happen within 5 minutes. If it doesn’t, your water may have been too hot or cold or your yeast may be old. It is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will do.
Stand mixer preparation:add salt, oil, and 2 cups of flour to the mixing bowl. Attach the dough hook to the stand mixer. Stir the flour mixture gently while adding the proofed yeast mixture.
Run the mixer on low speed until the mixture is combined and wet and then add the third cup of flour.
The mixture should come together into a ball that is just a bit sticky.
By hand preparation:stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon.
Add the third cup of flour and then stir until you can’t anymore.
Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.
Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap.
Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours.
This pizza dough can make 1 thicker crust or 2 thin crust 10-12” pizzas, or 4-6 small personal sized pizzas.
When ready to make pizza: turn out dough onto a lightly floured cutting board or a sheet of parchment paper.
Sprinkle with more flour if needed so you can stretch and flatten the dough into your desired size.
Cut parchment paper to fit the pan you’re using, hanging over just about an inch on all sides our circumference.
Preheat oven to 500°F. Place pizza pan in the oven while the oven is preheating.
Place your pizza dough on the sized parchment paper and top as desired. Once the oven is up to temperature, carefully transfer the pizza to the hot pan (be careful – pan is HOT).
Cook until the cheese is melted and crust is slightly browned.
You can find complete recipes of this THE ULTIMATE PIZZA CRUST RECIPE in crazyforcrust.com