This is my go-to yeast dough recipe — versatile, simple, and perfect for homemade pizza. The quantities below make one 14-inch thin, crispy crust. If you prefer a thicker, softer pan-style crust, increase the recipe by 1.5x. Freshly baked homemade pizza can’t be beat.
When you prebake the crust it will puff slightly and the surface will feel dry to the touch — this helps prevent soggy pizza once toppings are added.
5 from 3 ratings
Easy Pizza Crust
Created by Amber Brady
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Yields8 Servings
Ingredients
- ¾ cup (177 ml) warm water
- ½ Tbsp instant yeast
- 1 Tbsp granulated sugar
- ½ Tbsp extra virgin olive oil
- ¼ tsp salt
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
Instructions
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In a medium bowl, dissolve the instant yeast and sugar in warm water. Let sit until the mixture becomes bubbly, about 5 minutes.
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Add the olive oil, salt, and flour to the yeast mixture. Stir vigorously with a spoon for about 50 stirs until the dough pulls together into a ball and no longer sticks to the bowl. If needed, sprinkle a little extra flour while stirring. Remove the dough from the bowl, lightly coat the inside of the bowl with a nonstick spray, place the dough back in the bowl, cover with a towel, and let it rise for 30 minutes.
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After the dough has roughly doubled in size, roll it out on a greased pizza tray. Cover with a towel and let it rest for another 10–15 minutes. The longer it rests, the softer the crust will be.
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Preheat the oven to 425°F (220°C). Bake the crust for about 5 minutes to set and dry the surface slightly. This prebake helps prevent a soggy center after adding toppings.
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Add your preferred sauce, cheese, and toppings.
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Return the pizza to the oven and bake for an additional 11–12 minutes, or until the crust is golden brown and the cheese is bubbling.
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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