Homemade Pizza Crust
The best Homemade Pizza Crust, and I’ve tried many! Made with bread flour for a chewy yet crispy crust. Skip delivery and make your own!
I’ve only tried making homemade pizza dough once, and it didn’t turn out well. I used the wrong type of yeast, partly because I wasn’t well versed in yeast, and partly because our store didn’t sell instant yeast. (If you’re new to yeast, check out this guide; I found it very helpful!)
A lot of the pizza dough recipes out there call for a Kitchen Aid mixer to knead the dough, or knead by hand ((shudder)), but this one from Cook’s Illustrated can be made in a food processor! I have an awesome Kitchen Aid food processor and was excited to try this out.
We invited my BFF Kathleen over for a pizza party and movie night at the beginning of April (you may notice my posts are never in order!) The recipe makes 3 medium pizzas or 2 large pizzas. I just divided the dough into 3 portions, and each of us shaped and ‘decorated’ our own little pizzas. We had plenty leftover – this makes a lot of dough. But as Chelle suggested, you can freeze half of it for another time. I am so happy with this recipe, and it really couldn’t be simpler.
Although Cook’s Illustrated says it must be made in a food processor that holds 11 cups or more, it worked just fine in my 9-cup one. Apparently the bread flour is the key to this dough’s crispy crust – although you may sub all-purpose for a less crisp crust. The dough is so nice and smooth and easy to press out. It bakes up crispy yet chewy and didn’t stick to the pan. I highly recommend this recipe!
For our pizza party, we used browned sweet Italian turkey sausage, turkey pepperoni, chopped onions, 2% mozzarella cheese, and pizza seasoning. Yum!
UPDATE: I now make this dough using a pizza stone, parchment paper, and a pizza peel, so I’ve updated the recipe to reflect those changes. I’m still working on making a gluten free version of this and will add my notes when I have a good recipe for it!
Want more Homemade Pizza Ideas?
- 1/2 cup warm water (~110F)
- 1 envelope (~2 1/4 teaspoons instant yeast AKA Rapid Rise)
- 1 1/4 cups water (room temperature)
- 2 tablespoons extra virgin olive oil
- 4 cups bread flour (22 ounces, plus more for dusting work surface and hands)
- 1 1/2 teaspoons salt
- olive oil or nonstick cooking spray for greasing bowl
- corn meal (for dusting pan)
Make the dough:
- Fill a 2-cup liquid measuring cup with warm water and sprinkle yeast on top. Allow to sit until yeast dissolves and swells – ~5 minutes. Meanwhile, add flour and salt to food processor and pulse a few times to combine.
- Add room temperature water and oil to the yeast/water mixture, and stir to combine. While pulsing flour mixture, pour the liquid through the feed tube, reserving a few tablespoons. If the dough has not formed a ball, add the rest of the liquid and pulse. Process for ~30 seconds until the dough is smooth and elastic.
- Turn dough out onto a lightly floured surface and knead by hand a few turns, shaping the dough into a smooth, round ball.
- Place the dough ball into a deep, oiled bowl and cover with plastic wrap. Let rise until doubled in size, 1 1/2 to 2 hours.
Bake the crust:
- Preheat a pizza stone for at least 30 minutes, 60 minutes if possible.
- Press the dough to deflate it. Divide dough into desired portions, and place them back in the bowl, covered with a damp cloth to allow dough to rest for at least 10 but no more than 30 minutes.
- Press dough out into a round pizza onto a piece of parchment paper. Brush lightly with extra virgin olive oil. Using a pizza peel or a baking sheet, transfer dough on the parchment to the pizza stone and prebake for around 5 – 7 minutes or until crust just starts to turn golden.
- Remove crust/parchment paper and top pizza as desired. Bake pizza for another 5 – 10 minutes, or until crust is golden and toppings are heated through.