Easy Pizza Crust Recipe for Thick Crust

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This is the ULTIMATE Pizza Dough Recipe! This like shooting fish in a barrel pizza crust recipe tin be made thick, thin, or personal sized with whole wheat or gluten gratis flour. You tin can make abaked pizza crust or a grilled pizza recipe. Top itwith whatever you like for the best dinner, or make a dessert pizza!

Never thought you could make HOMEMADE Pizza Dough? YOU Can NOW, with this recipe!

Table of Contents

1. How to make Pizza Dough Recipe Video
2. EASIER THAN EVER Pizza Dough Recipe
3. How to brand my Bootleg Pizza Dough Recipe
4. What kind of yeast do you lot use for pizza crust?
5. Make pizza dough with Active Dry Yeast
6. Making pizza crust with Instant Yeast
7. How to make Gluten-Free Pizza Dough
8. How to brand Whole Wheat Pizza Crust
9. Baking tips for pizza:
10. FAQ
11. The ULTIMATE Pizza Dough Recipe Recipe
12. Special tools for making homemade pizza dough

How to brand Pizza Dough Recipe Video

EASIER THAN E'er Pizza Dough Recipe

If I have one downfall in life, it's carbs. If I was stranded on a deserted island and all I had was a loaf of breadstuff and a bottle of wine, I'd be happy.

Y'all know what would exist even amend? CHEESE. Bread and cheese, and vino. And maybe a square or 2 of brownies. No joke, I could live on those few things at every meal every 24-hour interval for the rest of my life then I'd die fat but happy.

Y'all know what you lot get when yous add together bread + cheese? PIZZA. I don't fifty-fifty require sauce, but that makes information technology even meliorate.

Until I started blogging, I was terrified of yeast and making my own bread and pizza dough. Information technology was so much easier to purchase a tube of dough or a packaged already baked one, but those never tasted as good equally have-out and so I was always left wanting More. One 24-hour interval I tried making my ain pizza dough and OMG >> life irresolute.

Making this bootleg pizza dough recipe is so much easier than you think it will exist.

Go over your fear of yeast, okay? In one case you have this recipe downward, the world opens up. Pizza, flatbread, cheese breadsticks, dinner rolls…you name information technology, you lot can make information technology with this pizza dough recipe.

Plus, if you make your own pizza at home YOU control the ingredients. There will be less calories than the pizza joint down the road, and so you won't experience as greasy and guilty afterward. Exist certain to use my Homemade NO Melt Pizza Sauce recipe too!

Because y'all know y'all're gonna get for that fourth slice. Don't prevarication to me and tell me yous can stop at just 1…or ii.

How to make my Bootleg Pizza Dough Recipe

• Want awhole wheat pizza crust? Sounds good! Use white whole wheat flour instead of all purpose, or go half and half, using all purpose and regular whole wheat flour.
• Want it gluten costless? Neat! Use a one-to-one gluten gratuitous flour that yous can substitute for all-purpose.
• Want to brand a thick crust pizza? Gotcha covered – this pizza dough recipe makes ane 12″ puffy chewy chaff.
• Wait, you like sparse crust? Okay, perfect. Cut the dough into two pieces and make two 12″ thin crusts.
• Oh, hey, kids coming over for dinner? Cutting the dough into 4-6 pieces for PERSONAL pizzas!
• Want breadsticks? NO Trouble. Flatten the dough so slice into sticks. (I love cheesy ranch breadsticks!)

THE SKY IS THE LIMIT with this pizza dough.

What will YOU make with this pizza dough recipe??

What kind of yeast practise you use for pizza crust?

There are two kinds of yeast you'll find at the grocery store and you can use either i BUT the recipe is different for each.

1. Active Dry Yeast is what I've used for years. This yeast requires being "bloomed" before y'all make your dough. In essence, you'll mix the active-dry out yeast with hot water and some sugar and permit it sit down and ferment for a few minutes. And so you'll add the bubbly mixture to your dry ingredients and oil. Agile dry yeast dough requires a rising time – commonly and hour or ii – then that the dough doubles in size before baking with it.
2. Fast Acting Yeast (aka Rapid Rise Yeast or another name dependent on brand) is simply that: information technology works faster. At that place is no need to proof the yeast with the hot water; when using fast acting yeast you lot merely add information technology to the dry out ingredients. You so add the hot h2o to the dry ingredients and mix until the dough comes together. Another plus of fast-acting yeast: picayune or no rising time. Most of them merely need to remainder for about 10 minutes before rolling out.

About recipes are written for one yeast or the other because the different yeasts crave different methods. I've saved you some fourth dimension and am showing you directions for how to make pizza crust from both kinds of yeast!

Make pizza dough with Active Dry Yeast

When yous're using active dry yeast y'all need to proof it get-go, and so the procedure goes like this:

1. Rut the h2o to 110-115°F and add the sugar and yeast to the water, stir. Let it sit down to activate (or bloom) for about 5 minutes.
2. Stir together the flour, salt and oil.
3. In one case the yeast is bubbly, add together it to the dry ingredients and mix or knead with a stand mixer (or by hand) until the dough is gluey just not wet.
4. Knead it on a lightly floured surface, then add it to a bowl and cover with plastic wrap.
5. Permit information technology rise until doubled in size (most 1-2 hours).
6. And then you can make your pizza!

Making pizza crust with Instant Yeast

Instant yeast (aka Rapid Rising Yeast, if you're using Fleischmann's) is my FAVORITE to use because it takes all the guesswork out of it. I HIGHLY recommend using Instant Yeast in this recipe.

There'southward no proofing and less ascent time when you're using instant yeast!

1. Whisk the dry ingredients together (1 cup of flour, sugar, salt and the yeast – no proofing, remember!)
2. Heat the water to between 120°-130°F and add the oil, then add it to the wet ingredients.
3. Mix or knead with the dough hook to moisten, and so add the rest of the flour and run the mixer until the dough forms a loose and slightly viscous ball.
4. Plough out the dough onto a floured surface and knead until the dough forms a ball and, when touched with 2 fingers, the dough bounces dorsum.
5. REST for 10 minutes – that's it!
6. Make your pizza.

How to make Gluten-Gratis Pizza Dough

You tin can bandy out the all-purpose flour for the one:ane gluten-gratuitous AP flour. Bob's Red Factory is my favorite kind, it's a light blue purse.

If you're making this gluten-free, know that the dough is non going to rising. I permit mine sit, but the gluten doesn't form, because, apparently. Then instead you just press the dough into the pan instead of rolling information technology out. The end result is more similar a crunchy chaff/chewy cracker.

How to brand Whole Wheat Pizza Crust

To brand this whole wheat, you have a few options:

• Utilise the same corporeality white whole wheat flour instead of all purpose.
• Apply i cup whole wheat flour and the rest all-purpose.

Baking tips for pizza:

• It'due south very important that yous have your oven preheated very hot, and that y'all preheat your pan, especially if you want a crunchy crust.
• Put the pan in the oven to preheat while the oven heats. Make your pizza on a parchment newspaper and then carefully transfer information technology to the hot pan (on the parchment). It'll sear the bottom to give it a browned and crunchier feel than if yous merely put the dough on the pan and bake information technology.
• Make thin crust pizza past cut the dough in half to make TWO pizzas.
• Make thick crust pizza by using the dough for only one pizza.
• Make Breadsticks by flattening them and using my Cheesy Ranch Breadstick topping!

FAQ

What's the secret to crispy pizza crust?

To make a thin or crispy chaff divide the dough in half before forming. That style it's non equally puffy and volition crisp up better.

How practice I make the bottom of my pizza crust crispy?

Either split the dough in half to brand a thin crust or bake the dough for v minutes earlier calculation the toppings.

Can I brand pizza chaff ahead of fourth dimension?

Make this pizza dough up to 24 hours alee of time and store in the refrigerator covered with plastic wrap. Or you can freeze it!

What yeast is best for pizza dough?

Information technology just depends on how much fourth dimension you have for rising. Y'all can use active dry yeast or instant yeast – this recipe shows both ways.

How to freeze homemade pizza dough

Place it in an airtight container or gallon size sealable pocketbook. Freeze for up to 1 calendar month.

How to thaw homemade pizza dough

Thaw in the fridge overnight, and then let to residue for 30 minutes at room temperature.

Tin I flavour my pizza dough?

If y'all desire to make your pizza dough taste even better add some dried herbs (up to 1 teaspoon of your favorite) to the dough while mixing.

How do y'all stretch out pizza dough?

I like to employ my easily to stretch it as much every bit possible and press it into the size I desire. You lot tin can also use a rolling pin.

Pizza Recipes to live past:

• Easy Homemade Pizza Sauce
• BBQ Craven Pizza
• Cheesy Bacon Ranch French Staff of life Pizza
• Hawaiian Pizza
• Onion Pesto Flatbread
• Breakfast Pizza
• Peanut Butter Cookie Dough Grilled Pizza
• Corn and Avocado Pizza

Have you made this recipe?

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Prep Time xx minutes

Cook Time 10 minutes

Ascent Time i hour

Full Fourth dimension 1 hour 30 minutes

• i loving cup warm water
• 2 1/4 teaspoons 1 normal sized packet active-dry or fast-acting yeast see instructions for different baking directions
• 1/2 teaspoon granulated sugar
• 1 teaspoon salt
• 3 tablespoons olive oil
• 3 cups all purpose flour approximate, see notes for alternative flours

If using ACTIVE DRY YEAST:

• Measure warm water (between 100°-110°F) in a measuring cup, then add the yeast and saccharide. Stir gently, and so let sit until it'south agile and foamy. This will happen within five minutes. If it doesn't, your water may have been likewise hot or common cold or your yeast may be old. Information technology is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will practice.

• Stand mixer preparation: add salt, oil, and 2 cups of flour to the mixing basin. Attach the dough hook to the stand up mixer. Stir the flour mixture gently while calculation the proofed yeast mixture. Run the mixer on low speed until the mixture is combined and moisture and then add the third cup of flour. The mixture should come up together into a brawl that is just a chip sticky.

• Past mitt grooming: stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you become, using a wooden spoon. Add the third cup of flour and and so stir until you lot can't anymore. Remove the spoon and then apply your easily to work the dough into a ball that is slightly sticky.

• Spray a second large basin with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and comprehend tightly with plastic wrap. Place in a warm area of the kitchen and allow rising until doubled in size, about 1-two hours.

If using FAST-Interim YEAST:

• Mix 1 cup flour with salt, carbohydrate, and yeast in the bowl of a stand up mixer. Set aside. If doing this by paw, merely mix it in a large bowl.

• Measure warm water (between 120°-130°F) in a measuring loving cup. Add together the oil. Add the liquid ingredients to the dry out ingredients and mix with dough hook, scraping the sides of the bowl as needed, until a wet mixture forms. Add i more cup flour and go on mixing, so add equally much flour as y'all need for the dough to come together in a ball (about 3/4 loving cup – 1 cup). If doing this by hand, utilise a wooden spoon until y'all can't anymore and then become your easily in the bowl.

• Turn out dough onto a floured surface. Knead for just a few minutes, or until the dough comes together and springs dorsum when pressed with two fingers. Cover and let residual for 10 minutes.

When you're ready to bake:

• Notation: this pizza dough can make one thicker crust or 2 thin crust x-12" pizzas, or 4-6 pocket-sized personal sized pizzas.

• When ready to make pizza: turn out dough onto a lightly floured cut board or a sheet of parchment paper. Sprinkle with more than flour if needed so yous tin can stretch and flatten the dough into your desired size.

• Cut parchment paper to fit the pan you're using, hanging over just about an inch on all sides our circumference. Preheat oven to 500°F. Place pizza pan in the oven while the oven is preheating. Identify your pizza dough on the sized parchment paper and superlative equally desired. Once the oven is up to temperature, carefully transfer the pizza to the hot pan (be careful – pan is HOT). Cook until the cheese is melted and chaff is slightly browned, 10-20 minutes depending on thickness, size, and toppings.

Whole wheat pizza crust: Use white whole wheat flour instead of all purpose, or go half and one-half, using all purpose and regular whole wheat flour.

Gluten free? Smashing! Employ a 1-to-one gluten complimentary flour that you tin can substitute for all-purpose. The dough won't rise and will have a slightly unlike texture.

Thick crust pizza: this pizza dough recipe makes one 12″ puffy chewy crust.

Thin crust: Cutting the dough into 2 pieces and make two 12″ thin crusts.

Cut the dough into 4-6 pieces for PERSONAL pizzas!

Breadsticks? NO PROBLEM. Flatten the dough then piece into sticks.

Fast acting yeast is called by unlike names depending on brand. Fleischmann's Yeast calls it Rapid Rise, for example.

Serving: 1 slice | Calories: 211 kcal | Carbohydrates: 35 g | Poly peptide: 5 g | Fatty: 5 g | Saturated Fat: one one thousand | Sodium: 285 mg | Fiber: 2 g | Sugar: ii g

Nutritional information not guaranteed to be accurate

Do yous need special tools for making bootleg pizza dough? No you don't, but it tin can brand things go faster. Some things that brand it easier:

• I like using an instant read thermometer to make certain my water is the right temperature. If you don't have one, think hot bathwater when you bear on it.
• A stand up mixer makes the dough come together hands when you apply the dough hook. Using a stand up mixer merely means y'all'll have less kneading time by mitt.
• I like using a pizza pan or pizza stone for baking my pizza. Merely you can simply apply a big cookie canvas too.

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Learn how to brand the ULTIMATE Pizza Dough recipe! This bootleg pizza chaff is easy to make for Any pizza recipe – y'all tin can make it regular, whole wheat or even gluten free pizza! Learn every pace so that information technology'south across easy to make your own pizza at home.

Last Updated on May 26, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and ever served with a piece of life.

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