Pizza Crust

Pizza is like a house. It all starts with a good foundation. I first learned how to build pizza houses in my high school foods class. This recipe is derived from the recipe used in that class, but with more proving tike for the dough since one class period only allows you so much time.

This recipe can be made with bread flour for a crispy crust or all purpose flour for a chewier crust. Either way you can’t fail with this super easy foundation, I mean crust recipe.


  • 3 1/2 cups flour
  • 1 1/2 teaspoon salt
  • 1 package dry active yeast
  • 1 1/2 cup warm water
  • 1 tsp sugar
  • 2 tbsp olive oil

In a medium bowl combine the yeast, water, and sugar and allow to sit for 10 minutes, or until the yeast blooms.

In a stand mixer using a dough hook or a large bowl combine the flour and salt. Add in the oil and yeast mixture and using a doigh hook and the second lowest speed on the stand mixture or knead by hand until the dough forms into a ball.

Grease a large bowl and place the dough in it covering with plastic wrap. Place it somewhere warm and allow to prove for 45 minutes or until the dough is nearly doubled in size.

Punch the air out of the dough and then turn it out and roll it out to fit the pan you’re cooking your pizza in.

Topp with sauce and toppings of your choice, the dough takes about 15-20 minutes to cook at 450 degrees.

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