I’m sharing what I think is the best pizza crust recipe plus hints for making the best pizza.
My son recently told a friend that his favorite pizza is the one we make at home on our build-your-own-pizza nights. That kind of compliment is why I’ve refined this pizza crust recipe and gathered tips for making great pizza at home. The crust recipe here is adapted from Baking Illustrated by America’s Test Kitchen, with a few minor adjustments based on my own experience.
As I make pizza more often, I keep tweaking techniques to improve the crust. For toppings, I set out bowls so everyone can customize their pie. Sometimes we use tomato sauce; other times I brush the crust lightly with melted butter infused with fresh garlic. Our usual toppings include two protein options (chicken, pepperoni, sausage, bacon), a selection from the deli olive bar (olives, artichoke hearts, roasted red peppers, sun-dried tomatoes) and seasonal fresh vegetables like bell peppers, onions, mushrooms or broccoli.
For cheese I shred a large ball of mozzarella—vacuum-sealed grocery-store mozzarella works well. I prefer shredding cheese fresh rather than using pre-shredded bags; freshly shredded cheese melts better and tastes fresher.
Each person gets a sheet of parchment and a ball of dough to shape and top. We bake the pizzas on a preheated baking stone—this helps create a crisp, evenly baked crust. It’s not a fast process, but making pizza together is a fun activity for family nights or gatherings with friends.
PIN THIS RECIPE
Pizza Crust
Ingredients
- 1 1/2 cups warm water 105 – 110 degrees F
- 1 envelope quick rise yeast
- 4 cups bread flour plus more for dusting
- 1 1/2 tsp salt
- 2 tbsp extra virgin olive oil
Instructions
- Sprinkle the yeast over the warm water and let rest at least 5 minutes until foamy. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour and salt. With the mixer on low speed, pour in the yeast mixture and the olive oil. Mix until a cohesive dough forms, then knead on low speed until smooth and elastic, about 5 minutes.
- Turn the dough onto a lightly floured surface and finish by hand if desired. If the dough sticks, add a little more flour and knead until it forms a smooth ball.
- Place the dough ball in a lightly oiled bowl, turning once to coat. Cover with a clean towel and let rise until doubled, at least 1 hour.
- Punch down the dough and transfer to a floured surface. Divide into four equal pieces and shape each into a smooth ball. Cover with a damp cloth and let relax 10 to 30 minutes.
- Preheat the oven with a pizza stone on the center rack to 500°F (260°C) for at least 30 minutes. Place each ball on a piece of parchment and shape into a circle with lightly floured hands. Add toppings as desired. Slide each pizza, parchment and all, onto the pizza stone. After about 5 minutes of baking, carefully remove the parchment so it doesn’t scorch, then continue baking until the crust and cheese are golden, about 10–15 minutes total.
CREATIVE PIZZA RECIPES:
Supreme Mashed Potato Pizza
Ballpark Brat Pizza
Ultimate Pizza Dip