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The Best Homemade Pizza with a Perfect Crust

Split image showing the airy crumb structure of homemade pizza crust and a slice of finished homemade pizza.
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Make restaurant-quality pizza at home using this straightforward dough recipe and high-heat baking method for a crisp exterior and tender interior.

Ingredients

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  • 1 1/2 cups warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 3 3/4 cups bread flour
  • 2 teaspoons fine sea salt
  • 2 tablespoons olive oil, plus more for the bowl
  • 1/2 cup pizza sauce (low moisture recommended)
  • 1 1/2 cups low-moisture mozzarella cheese, shredded
  • Your favorite toppings

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5 to 10 minutes until foamy. This confirms your yeast is active.
  2. Mix the dough: Add the bread 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.
  3. Knead: Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. If using a mixer, use the dough hook for 6 to 8 minutes.
  4. First rise: Lightly oil a clean bowl. Place the dough in the bowl and turn it to coat. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm spot for 1 to 1.5 hours, or until doubled in size. For better flavor, you can refrigerate the dough for 12 to 24 hours after the initial rise.
  5. Preheat the oven: Place a pizza stone or steel on the middle rack of your oven. Preheat the oven to the highest setting it can reach, usually 500°F or 550°F, for at least 45 minutes. High-CPC phrases: preheat pizza stone.
  6. Shape the dough: Gently punch down the risen dough. Divide it in half for two medium pizzas. On a lightly floured surface, gently stretch or roll one piece into a 12 to 14-inch circle. Avoid pressing the air out of the outer edge if you want a puffy crust.
  7. Assemble: Carefully transfer the dough to a pizza peel dusted heavily with cornmeal or semolina flour to prevent sticking. Spread half of the pizza sauce evenly over the dough, leaving a 1-inch border. Top with half of the mozzarella and your chosen toppings.
  8. Bake: Slide the pizza quickly from the peel onto the preheated stone or steel. Bake for 8 to 12 minutes, rotating halfway through if necessary, until the crust is golden brown and the cheese is bubbly and slightly browned.
  9. Finish: Remove the pizza from the oven. Let it rest for 2 minutes before slicing and serving immediately. Repeat with the remaining dough.

Notes

  • For a crispier bottom crust, place your pizza stone on the lowest rack during preheating.
  • Use low-moisture mozzarella; fresh mozzarella contains too much water and can make your pizza soggy.
  • If you do not have a pizza stone, use an inverted heavy baking sheet preheated in the oven.

Nutrition

Find it online: https://kitchenslang.com/homemade-pizza-best-pizza-crust/