Pizza Crust: 7 Secrets to the Best Homemade Dough

Measure warm water (between 100°-110°F) in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it’s active and foamy, about 5 minutes.

For stand mixer: add salt, oil, and 2 cups of flour to the mixing bowl. Attach the dough hook and stir while adding the proofed yeast mixture. Mix on low speed until combined, then add the third cup of flour.

For hand preparation: stir salt, oil, and 2 cups flour in a large bowl, adding the yeast mixture as you go. Add the third cup of flour and stir until you can’t anymore, then use your hands to form a slightly sticky ball.

Spray a second large bowl with nonstick cooking spray, add the pizza dough ball, spray the top lightly, and cover with plastic wrap. Let rise in a warm area until doubled in size, about 1-2 hours.

Mix 1 cup flour with salt, sugar, and yeast in a bowl. Set aside.

Measure warm water (between 120°-130°F) in a cup. Add the oil and mix liquid ingredients with dry ingredients until a wet mixture forms.

Knead the dough on a floured surface for a few minutes until it comes together and springs back when pressed. Cover and let rest for 10 minutes.

This dough can make 1 thicker crust or 2 thin crust 10-12” pizzas, or 4-6 small personal sized pizzas.

When ready, turn out dough onto a floured surface. Stretch and flatten into desired size.

Preheat oven to 500°F. Place parchment paper on the pan and top with dough. Cook until cheese is melted and crust is browned, about 10-20 minutes.