The Best Pizza Crust Recipe That Makes Homemade Pizza Better Than Delivery

Activate the yeast – In a small bowl, combine warm water (110 degrees F), yeast, and sugar. Stir gently and let sit for 5 to 10 minutes until the mixture becomes foamy. This proves the yeast is alive and active.

Mix the dough – In a large mixing bowl, combine flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead the dough – Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add small amounts of flour if needed, but avoid adding too much or the crust will be tough.

First rise – Form the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover with a damp towel or plastic wrap. Let rise in a warm place for 1 to 2 hours until doubled in size.

Punch down and divide – Once risen, punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and divide into two equal portions for two 12-inch pizzas.

Shape into balls – Form each portion into a smooth ball by pulling the edges underneath and pinching to seal. This creates surface tension for easier shaping later.

Second rise (optional but recommended) – Let the dough balls rest for 15 to 30 minutes covered with a towel. This relaxes the gluten, making the dough easier to stretch.

Preheat oven – Place a pizza stone or baking sheet in the oven and preheat to 475 to 500 degrees Fahrenheit for at least 30 minutes. High heat is crucial for crispy crust.

Shape the dough – On a lightly floured surface or parchment paper, gently stretch one dough ball into a 12-inch round. Start from the center and work outward, leaving the edges slightly thicker for a puffy crust rim.

Add toppings – Transfer shaped dough to a piece of parchment paper or a cornmeal-dusted pizza peel. Add sauce, cheese, and toppings, leaving a small border around the edges.

Bake – Carefully transfer the pizza (on parchment or using the peel) to the preheated stone or baking sheet. Bake for 10 to 15 minutes until the crust is golden brown and cheese is bubbly.

Cool and serve – Remove pizza from the oven and let cool for 2 to 3 minutes before slicing. This allows the cheese to set slightly for cleaner cuts.