🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 9 (from laksa092)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa009.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.allrecipes.com\/recipe\/20171\/quick-and-easy-pizza-crust\/","crawl_time":1775785430,"first_indexed_time":1519698126,"http_code":200,"src_unparsed":"com,allrecipes!www,\/recipe\/20171\/quick-and-easy-pizza-crust\/ s443","src_root_hash":"10978891948835254209","history_drop_reason":null,"meta_title":"Easy Homemade Pizza Dough Recipe","meta_descriptions":["An easy pizza crust recipe that will hold all your favorite toppings is simple to make with basic pantry ingredients like yeast, flour, vegetable oil, sugar, and salt."],"attrs_boilerpipe_text":"Prep Time:\n10 mins\nCook Time:\n15 mins\nAdditional Time:\n20 mins\nTotal Time:\n45 mins\nServings:\n8\nYield:\n1 12-inch pizza crust\nIf you're looking for a homemade pizza crust recipe that's great for beginners, you're in luck. This top-rated recipe is super easy to throw together on a whim – and it puts the store-bought stuff to shame. Learn how to make the best pizza crust of your life with just a few ingredients, find out how to shape the dough, and get our best storage secrets.\nPizza Crust Ingredients\nYou need just five ingredients (plus some warm water) to make this super simple\npizza crust\n.\nYeast\nActive dry yeast is a leavening agent, which means it's the ingredient that causes the pizza dough to rise.\nSugar\nTo activate your yeast, you'll need to dissolve it in warm water with a teaspoon of sugar. The sugar gives the yeast something to eat and speeds up the\nactivation process\n. You'll know your yeast is active when it becomes bubbly and frothy on top.\nBread Flour\nBread flour\nis ideal for pizza crust becauseit creates chewier results than all-purpose flour. This is because it contains more protein, which helps produce lots of gluten. Gluten is what gives the crust elasticity.\nOlive Oil\nOlive oil serves a couple purposes when it comes to pizza crust: Not only does it add color and flavor, but it creates a barrier between the oil and water. This oily barrier prevents sogginess.\nSalt\nA little bit of salt goes a long way. Salt adds flavor, strengthens the gluten (creating a chewier crust), and slows down fermentation (resulting in a better rise).\nHow to Roll Out Pizza Dough\nStretching pizza dough is the most hands-on part of the pizza crust-making process. It takes a little practice, but it's as easy as pie (pun intended). To shape the dough:\nLet the Dough Come to Room Temperature\nAfter you're finished mixing the ingredients, allow your dough to rest on the counter for about 5 minutes. This will allow the gluten to relax, making the dough much easier to stretch and shape.\nPrepare Your Surface With Oil\nYou might feel inclined to prep your workspace with a big handful of flour to prevent sticking. This is a helpful step with many kinds of dough. However, in this case, too much flour can make your pizza crust tough. Instead, rub your surface (and your hands) with a few tablespoons of olive oil and\nmaybe\na little bit of flour. This will prevent sticking, encourage a crispy texture, and ensure a gorgeous golden color.\nShape the Dough\nYou have a few options when it comes to shaping the dough. Stretch it in the air, use a rolling pin, or pat it with your hands. No matter which method you choose, make sure not to overwork the dough. Working it too much will create a tough texture. When you're done, you should have an even circle that's about 10 to 12 inches wide and about ⅓-inch thick. If you get too thin, the crust may not be able to support the sauce and toppings.\nmommyluvs2cook\nHow Long Does Pizza Dough Last In the Fridge?\nThis pizza dough will last for about five days in the fridge. Store it in an airtight storage container or a bowl tightly covered with storage wrap. Allow the refrigerated dough to sit for about 30 minutes at room temperature before using.\nCan You Freeze Pizza Dough?\nYes! You can absolutely freeze pizza dough. This is a great option for people who make pizza often. Prepare the dough for freezing by rolling it into a ball and lightly coating it with oil. Place the ball in a freezer-safe container labeled with the date. Freeze for about three months.\nTo thaw the dough, simply transfer it to the fridge the night before you plan to use it.\nAllrecipes Community Tips and Praise\n\"This crust 'makes' my pizza,\" says Kandi Brooks. \"I sprinkle a bit of Parmesan cheese and Italian seasoning on the top before adding the pizza sauce. It's quick and simple and delicious!\"\n\"Super quick and very easy,\" according to Lin Snow. \"The first pizza crust I've ever made and I was surprised at how well it turned out! We didn't have a pizza pan, so we used a baking sheet. The dough was nice and chewy with a crisp crust.\"\n\"This crust is fast, easy, and good! It made my first try at pizza making a breeze,\" raves Leslie A. \"My fiancé was so surprised, as was I! We decided to make our own pizza from now on. I can't believe it's SO easy!\"\nEditorial contributions by\nCorey Williams\nKeep Screen Awake\nIngredients\n1\/2x\n1x\n2x\nOriginal recipe (1X) yields 8 servings\n1\ncup\nwarm water (110 degrees F\/45 degrees C)\n1\n(.25 ounce) package\nactive dry yeast\n1\nteaspoon\nwhite sugar\n2 ½\ncups\nbread flour\n2\ntablespoons\nolive oil\n1\nteaspoon\nsalt\nDirections\nGather all ingredients. Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan.\nPlace warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes.\nDotdash Meredith Food Studios\nAdd flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier.\nDotdash Meredith Food Studios\nLet rest for 5 minutes.\nDotdash Meredith Food Studios\nTurn dough out onto a lightly floured surface and pat or roll into a 12-inch circle.\nDotdash Meredith Food Studios\nTransfer to the prepared pizza pan.\nDotdash Meredith Food Studios\nSpread crust with sauce and toppings of your choice.\nDotdash Meredith Food Studios\nBake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving.\nAllrecipes \/ Abbey Littlejohn\nRecipe Tips\nYou can use all-purpose flour, but bread flour makes a superior crust. If you have a pizza stone, dust it with cornmeal and use it instead of a greased pizza pan.\nEditor's Note:\nNutrition data for this recipe only includes the crust ingredients. It does not include any sauces or toppings you may choose to use.\n7,018\nhome cooks made it!\nNutrition Facts\n(per serving)\n170\nCalories\n4g\nFat\n28g\nCarbs\n5g\nProtein\nNutrition Facts\nServings Per Recipe\n8\nCalories\n170\n% Daily Value *\nTotal Fat\n4g\n5%\nSaturated Fat\n1g\n3%\nSodium\n293mg\n13%\nTotal Carbohydrate\n28g\n10%\nDietary Fiber\n1g\n4%\nTotal Sugars\n1g\nProtein\n5g\n10%\nCalcium\n7mg\n1%\nIron\n2mg\n10%\nPotassium\n55mg\n1%\n* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\nAsk the Community  (14)\nAsked by Beth Ragland Stewart\nWhat can I bake the pizza on if I don't have a pizza pan?\nAsked by JoyfulBay1137\nHow can I split this into 2 days? Make the dough, leave in an oiled bowl overnight in the fridge? Do I need to let it rise before refrigerating? Do I need to let it get to room temp before shaping?\nAsked by Emily Kegel\nHow can I get the bottom of the crust to be crispy?\nAsked by Jpgoldlc\nCan you replace sugar with honey as a food source for the yeast?\nGet recipe help and connect with the community\nReviews\n(3,273)\nCheck out our\nCommunity Guidelines\nabout reviews.\nEasy Homemade Pizza Dough\nMy Rating\nRate this a 1\nRate this a 2\nRate this a 3\nRate this a 4\nRate this a 5\nMy Review\n4.7 out of 5\n4146 Ratings\n7,018\n home cooks made it!\n3273 Reviews","attrs_markdown":"\n\n[Skip to content](https:\/\/www.allrecipes.com\/recipe\/20171\/quick-and-easy-pizza-crust\/#main)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nSave\n\nRate\n\n- Please fill out this field.\n  Please fill out this field.\n- [Newsletters](https:\/\/www.allrecipes.com\/recipe\/20171\/quick-and-easy-pizza-crust\/)\n- [Sweepstakes](https:\/\/www.allrecipes.com\/sweepstakes)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nPlease fill out this field.\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n  Dinners\n  \n  - 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[The Secret to a Low-Stress DIY Pizza Night, According to an Allrecipes Allstar](https:\/\/www.allrecipes.com\/diy-pizza-night-with-leftovers-11690246)\n  - [Easy Homemade Pizza Dough](https:\/\/www.allrecipes.com\/recipe\/20171\/quick-and-easy-pizza-crust\/)\n  - [Easy Pizza Sauce](https:\/\/www.allrecipes.com\/recipe\/44975\/easy-pizza-sauce-iii\/)\n  - [Potato Pizza](https:\/\/www.allrecipes.com\/potato-pizza-recipe-11690380)\n  - [4 Flavor-Packed Ways to Turn Crispy Rice Into Dinner](https:\/\/www.allrecipes.com\/4-crispy-rice-dinner-recipes-11690267)\n  - [These 4 Easy Focaccia Recipes Make Weeknight Dinners More Exciting](https:\/\/www.allrecipes.com\/focaccia-4-ways-11690261)\n  - [The 1 Ingredient That Instantly Makes Any Soup Taste Better](https:\/\/www.allrecipes.com\/adding-butter-to-soup-11690240)\n  - [I Don't Make Lasagna Without Adding a Splash of This 1 Ingredient](https:\/\/www.allrecipes.com\/adding-balsamic-vinegar-to-lasagna-11690263)\n  - [The 1-Ingredient Upgrade for Better Vinaigrette (It's a Game-Changer)](https:\/\/www.allrecipes.com\/bacon-fat-in-vinaigrette-11690251)\n  - [French Onion Chicken Casserole](https:\/\/www.allrecipes.com\/french-onion-chicken-casserole-recipe-8672221)\n  - [Chicken Noodle Casserole](https:\/\/www.allrecipes.com\/recipe\/11864\/chicken-noodle-casserole-i\/)\n  - [Minestrone Casserole](https:\/\/www.allrecipes.com\/minestrone-casserole-recipe-8765618)\n\n- [Recipes](https:\/\/www.allrecipes.com\/recipes\/)\n- [Bread](https:\/\/www.allrecipes.com\/recipes\/156\/bread\/)\n- [Pizza Dough and Crust Recipes](https:\/\/www.allrecipes.com\/recipes\/1035\/bread\/pizza-dough-and-crusts\/)\n\n# Easy Homemade Pizza Dough\n4\\.7\n\n(4,146)\n\n3,273 Reviews\n\n950 Photos\n\nThis is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go! It yields a soft, chewy crust.\n\nSubmitted by CHEF RIDER\n\nUpdated on March 3, 2025\n\nTested by\n\n[Allrecipes Test Kitchen](https:\/\/www.allrecipes.com\/allrecipes-test-kitchen-7553892)\n\nTested by [Allrecipes Test Kitchen](https:\/\/www.allrecipes.com\/allrecipes-test-kitchen-7553892)\n\nThe Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.\n\n[Meet the Allrecipes Test Kitchen](https:\/\/www.allrecipes.com\/about-allrecipes-test-kitchen-7550983)\n\nSave\n\nRate\n\nShare\n\n![]()\n\nAdd Photo\n\n[950 ![A hand pulling a cheesy slice from a freshly baked pizza.](https:\/\/www.allrecipes.com\/thmb\/qVm-xwXXyHW02MXNXSFWY6-bHpw=\/160x90\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ALR-20171-quick-and-easy-pizza-crust-VAT-4x3-2-229693959a224d749b062d4eb8983351.jpg) ![A hand pulling a cheesy slice from a freshly baked pizza.](https:\/\/www.allrecipes.com\/thmb\/qVm-xwXXyHW02MXNXSFWY6-bHpw=\/160x90\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ALR-20171-quick-and-easy-pizza-crust-VAT-4x3-2-229693959a224d749b062d4eb8983351.jpg)](https:\/\/www.allrecipes.com\/recipe\/20171\/quick-and-easy-pizza-crust\/)\n\n[950 ![](https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2F931522bed496527e11699af021b0c9aa%2F1775615116154IMG_3874.jpeg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https:\/\/www.allrecipes.com\/recipe\/20171\/quick-and-easy-pizza-crust\/)\n\n[950 ![](https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2F931522bed496527e11699af021b0c9aa%2F17672404157027319.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https:\/\/www.allrecipes.com\/recipe\/20171\/quick-and-easy-pizza-crust\/)\n\n[950 ![](https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2F931522bed496527e11699af021b0c9aa%2F17628183748841000004996.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https:\/\/www.allrecipes.com\/recipe\/20171\/quick-and-easy-pizza-crust\/)\n\nPrep Time:\n\n10 mins\n\nCook Time:\n\n15 mins\n\nAdditional Time:\n\n20 mins\n\nTotal Time:\n\n45 mins\n\nServings:\n\n8\n\nYield:\n\n1 12-inch pizza crust\n\nJump to Nutrition Facts\n\nJump to recipe\n\nIf you're looking for a homemade pizza crust recipe that's great for beginners, you're in luck. This top-rated recipe is super easy to throw together on a whim – and it puts the store-bought stuff to shame. Learn how to make the best pizza crust of your life with just a few ingredients, find out how to shape the dough, and get our best storage secrets.\n\n## Pizza Crust Ingredients\nYou need just five ingredients (plus some warm water) to make this super simple [pizza crust](https:\/\/www.allrecipes.com\/article\/how-to-make-pizza-dough\/).\n\n**Yeast**  \nActive dry yeast is a leavening agent, which means it's the ingredient that causes the pizza dough to rise.\n\n**Sugar**  \n To activate your yeast, you'll need to dissolve it in warm water with a teaspoon of sugar. The sugar gives the yeast something to eat and speeds up the [activation process](https:\/\/www.allrecipes.com\/article\/how-to-proof-yeast\/). You'll know your yeast is active when it becomes bubbly and frothy on top.\n\n**Bread Flour**  \n[Bread flour](https:\/\/www.allrecipes.com\/article\/difference-between-bread-flour-and-all-purpose-flour\/) is ideal for pizza crust becauseit creates chewier results than all-purpose flour. This is because it contains more protein, which helps produce lots of gluten. Gluten is what gives the crust elasticity.\n\n**Olive Oil**  \nOlive oil serves a couple purposes when it comes to pizza crust: Not only does it add color and flavor, but it creates a barrier between the oil and water. This oily barrier prevents sogginess.\n\n**Salt**  \nA little bit of salt goes a long way. Salt adds flavor, strengthens the gluten (creating a chewier crust), and slows down fermentation (resulting in a better rise).\n\n## How to Roll Out Pizza Dough\nStretching pizza dough is the most hands-on part of the pizza crust-making process. It takes a little practice, but it's as easy as pie (pun intended). To shape the dough:\n\n### Let the Dough Come to Room Temperature\nAfter you're finished mixing the ingredients, allow your dough to rest on the counter for about 5 minutes. This will allow the gluten to relax, making the dough much easier to stretch and shape.\n\n### Prepare Your Surface With Oil\nYou might feel inclined to prep your workspace with a big handful of flour to prevent sticking. This is a helpful step with many kinds of dough. However, in this case, too much flour can make your pizza crust tough. Instead, rub your surface (and your hands) with a few tablespoons of olive oil and *maybe* a little bit of flour. This will prevent sticking, encourage a crispy texture, and ensure a gorgeous golden color.\n\n### Shape the Dough\nYou have a few options when it comes to shaping the dough. Stretch it in the air, use a rolling pin, or pat it with your hands. No matter which method you choose, make sure not to overwork the dough. Working it too much will create a tough texture. When you're done, you should have an even circle that's about 10 to 12 inches wide and about ⅓-inch thick. If you get too thin, the crust may not be able to support the sauce and toppings.\n\n![closeup of an edge of a homemade pepperoni pizza](https:\/\/www.allrecipes.com\/thmb\/3KBMwNwyp3PCg4VGTywgBASOUhk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-and-Easy-Pizza-Crust2-2000-d38b79fa6b8e4a23ab9dac62dd7afff8.jpg)\n\n![closeup of an edge of a homemade pepperoni pizza](https:\/\/www.allrecipes.com\/thmb\/3KBMwNwyp3PCg4VGTywgBASOUhk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-and-Easy-Pizza-Crust2-2000-d38b79fa6b8e4a23ab9dac62dd7afff8.jpg)\n\nmommyluvs2cook\n## How Long Does Pizza Dough Last In the Fridge?\nThis pizza dough will last for about five days in the fridge. Store it in an airtight storage container or a bowl tightly covered with storage wrap. Allow the refrigerated dough to sit for about 30 minutes at room temperature before using.\n\n## Can You Freeze Pizza Dough?\nYes! You can absolutely freeze pizza dough. This is a great option for people who make pizza often. Prepare the dough for freezing by rolling it into a ball and lightly coating it with oil. Place the ball in a freezer-safe container labeled with the date. Freeze for about three months.\n\nTo thaw the dough, simply transfer it to the fridge the night before you plan to use it.\n\n## Allrecipes Community Tips and Praise\n\"This crust 'makes' my pizza,\" says Kandi Brooks. \"I sprinkle a bit of Parmesan cheese and Italian seasoning on the top before adding the pizza sauce. It's quick and simple and delicious!\"\n\n\"Super quick and very easy,\" according to Lin Snow. \"The first pizza crust I've ever made and I was surprised at how well it turned out! We didn't have a pizza pan, so we used a baking sheet. The dough was nice and chewy with a crisp crust.\"\n\n\"This crust is fast, easy, and good! It made my first try at pizza making a breeze,\" raves Leslie A. \"My fiancé was so surprised, as was I! We decided to make our own pizza from now on. I can't believe it's SO easy!\"\n\nEditorial contributions by [**Corey Williams**](https:\/\/www.allrecipes.com\/author\/corey-williams\/)\n\nKeep Screen Awake\n\n## Ingredients\n1\/2x\n\n1x\n\n2x\n\nOops! Something went wrong. Our team is working on it.\n\nThis recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.  Original recipe (1X) yields 8 servings\n\n- 1 cup warm water (110 degrees F\/45 degrees C)\n- 1 (.25 ounce) package active dry yeast\n- 1 teaspoon white sugar\n- 2 ½ cups bread flour\n- 2 tablespoons olive oil\n- 1 teaspoon salt\n### Local Offers\n\n## Directions\n1. Gather all ingredients. Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan.\n   ![Ingredients for pizza dough, including flour, yeast, water, oil, sugar, and salt, arranged on a countertop.](https:\/\/www.allrecipes.com\/thmb\/PWCpWJ0K5Qs7t1BOWCT5NTP7b8c=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-DDMFS-Step-1-cf69484242dd471bad8423280e7c7c65.jpg)\n   \n   ![Ingredients for pizza dough, including flour, yeast, water, oil, sugar, and salt, arranged on a countertop.](https:\/\/www.allrecipes.com\/thmb\/PWCpWJ0K5Qs7t1BOWCT5NTP7b8c=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-DDMFS-Step-1-cf69484242dd471bad8423280e7c7c65.jpg)\n2. Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes.\n   ![Overhead view of a bowl with blooming yeast for pizza dough](https:\/\/www.allrecipes.com\/thmb\/HShLCd3jtaqrQ4PdDpM_NiSlkI8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-step2-215-4x3-f6ccf044c65647038caf0ee7e1c78664.jpg)\n   \n   ![Overhead view of a bowl with blooming yeast for pizza dough](https:\/\/www.allrecipes.com\/thmb\/HShLCd3jtaqrQ4PdDpM_NiSlkI8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-step2-215-4x3-f6ccf044c65647038caf0ee7e1c78664.jpg)\n   \n   Dotdash Meredith Food Studios\n3. Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier.\n   ![Side angle shot of a stand mixer with a dough hook, mixing pizza dough](https:\/\/www.allrecipes.com\/thmb\/iWlF_PWaHlUKVLFEvTe1FMvedgQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-step3-216-4x3-870ed5d74fa74bdc86736041a9e5b439.jpg)\n   \n   ![Side angle shot of a stand mixer with a dough hook, mixing pizza dough](https:\/\/www.allrecipes.com\/thmb\/iWlF_PWaHlUKVLFEvTe1FMvedgQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-step3-216-4x3-870ed5d74fa74bdc86736041a9e5b439.jpg)\n   \n   Dotdash Meredith Food Studios\n4. Let rest for 5 minutes.\n   ![a top down view of pizza dough resting in a large metal mixing bowl. ](https:\/\/www.allrecipes.com\/thmb\/BmjtrPcL0a-yoN0Z7nS_CSJKwPs=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-step4-220-4x3-9f6f2fe236754e2e8cc3779fc0f8ad9f.jpg)\n   \n   ![a top down view of pizza dough resting in a large metal mixing bowl. ](https:\/\/www.allrecipes.com\/thmb\/BmjtrPcL0a-yoN0Z7nS_CSJKwPs=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-step4-220-4x3-9f6f2fe236754e2e8cc3779fc0f8ad9f.jpg)\n   \n   Dotdash Meredith Food Studios\n5. Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle.\n   ![Overhead shot of pizza dough on a floured surface being rolled with with wooden rolling pin](https:\/\/www.allrecipes.com\/thmb\/4_8MPWf_9JpMCQBiHVhxDfU0OEw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-step6-226-4x3-14feb9228539410b8a8eb9ab18fa6288.jpg)\n   \n   ![Overhead shot of pizza dough on a floured surface being rolled with with wooden rolling pin](https:\/\/www.allrecipes.com\/thmb\/4_8MPWf_9JpMCQBiHVhxDfU0OEw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-step6-226-4x3-14feb9228539410b8a8eb9ab18fa6288.jpg)\n   \n   Dotdash Meredith Food Studios\n6. Transfer to the prepared pizza pan.\n   ![Overhead shot of pizza dough pressed into a pizza pan](https:\/\/www.allrecipes.com\/thmb\/OGpyfvmlQWWJ2qQhhaQw7aN03ak=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-step7-228-4x3-31bf7c6ba38b46b2af7dba80cc6730fa.jpg)\n   \n   ![Overhead shot of pizza dough pressed into a pizza pan](https:\/\/www.allrecipes.com\/thmb\/OGpyfvmlQWWJ2qQhhaQw7aN03ak=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-step7-228-4x3-31bf7c6ba38b46b2af7dba80cc6730fa.jpg)\n   \n   Dotdash Meredith Food Studios\n7. Spread crust with sauce and toppings of your choice.\n   ![Overhead shot of a homemade pizza with sauce, cheese, and pepperoni, ready to be cooked](https:\/\/www.allrecipes.com\/thmb\/orge7iyL9scLcZvDDuwFyFZJ10Y=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-step8-229-4x3-ae83adff9a5c473789941a09b5a88978.jpg)\n   \n   ![Overhead shot of a homemade pizza with sauce, cheese, and pepperoni, ready to be cooked](https:\/\/www.allrecipes.com\/thmb\/orge7iyL9scLcZvDDuwFyFZJ10Y=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20171-quick-and-easy-pizza-crust-step8-229-4x3-ae83adff9a5c473789941a09b5a88978.jpg)\n   \n   Dotdash Meredith Food Studios\n8. Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving.\n   ![A hand pulling a cheesy slice from a freshly baked pizza.](https:\/\/www.allrecipes.com\/thmb\/1RCV_iJpbztKS2k_y3sscbIAnUc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ALR-20171-quick-and-easy-pizza-crust-VAT-4x3-2-229693959a224d749b062d4eb8983351.jpg)\n   \n   ![A hand pulling a cheesy slice from a freshly baked pizza.](https:\/\/www.allrecipes.com\/thmb\/1RCV_iJpbztKS2k_y3sscbIAnUc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ALR-20171-quick-and-easy-pizza-crust-VAT-4x3-2-229693959a224d749b062d4eb8983351.jpg)\n   \n   Allrecipes \/ Abbey Littlejohn\n\n### Recipe Tips\nYou can use all-purpose flour, but bread flour makes a superior crust. If you have a pizza stone, dust it with cornmeal and use it instead of a greased pizza pan.\n## Editor's Note:\nNutrition data for this recipe only includes the crust ingredients. It does not include any sauces or toppings you may choose to use.\n\nSave\n\nRate\n\n7,018 home cooks made it\\!\n\nI Made It\n\nSomething went wrong. Please reload and try again.\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 170 | Calories |\n| 4g | Fat |\n| 28g | Carbs |\n| 5g | Protein |\n\nShow Full Nutrition Label Hide Full Nutrition Label\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 8 |   |\n| Calories 170 |   |\n| % Daily Value \\* |   |\n| Total Fat 4g | 5% |\n| Saturated Fat 1g | 3% |\n| Sodium 293mg | 13% |\n| Total Carbohydrate 28g | 10% |\n| Dietary Fiber 1g | 4% |\n| Total Sugars 1g |   |\n| Protein 5g | 10% |\n| Calcium 7mg | 1% |\n| Iron 2mg | 10% |\n| Potassium 55mg | 1% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n\n## Ask the Community (14)\nAsked by Beth Ragland Stewart\n\nWhat can I bake the pizza on if I don't have a pizza pan?\n\nView Answers (7)\n\nTo bake the pizza you can use a sheet pan, baking stone, or a cast iron skillet. Use parchment paper or baking spray.\n\nBy Lela\n\nI use a 9x13 Pyrex baking dish\\!\n\nBy Rocky Rupple\n\nI divide in half and use 9” round pie pans\n\nBy Kate Berumen\n\nPrepare the crust on parchment paper.Pre-heat a cookie sheet and leave it in oven. If it has sides, turn it upside down so you can easily slide the parchment paper onto the hot sheet pan. To me, this works better than a pie pan because it creates a hot surface to put the crust on. I don't have a stone, so this is what I do.\n\nBy Marcella\n\nLoad More answers\n\nMy answer\n\n0\/500 characters\n\nCancel\n\nSubmit\n\nAsked by JoyfulBay1137\n\nHow can I split this into 2 days? Make the dough, leave in an oiled bowl overnight in the fridge? Do I need to let it rise before refrigerating? Do I need to let it get to room temp before shaping?\n\nView Answers (2)\n\ni usually let it rise fully for 5 hrs on the counter then refrigerate in airtight oiled container without shaping\n\nBy WobblyScone6081\n\nI rub a little olive oil on my fresh made dough and put it in a lightly oiled, air tight bowl (or use plastic wrap), then in the fridge overnight. In the morning or when I’m ready take it , rest 4 hours, then follow Allrecipes instructions for rolling. Kim Notaro\n\nBy BriefTaco1848\n\nMy answer\n\n0\/500 characters\n\nCancel\n\nSubmit\n\nAsked by Emily Kegel\n\nHow can I get the bottom of the crust to be crispy?\n\nView Answers (5)\n\nI just make the crust a bit thinner and raise the temp of the oven a bit (usually 395-400F). I prefer my crusts crisper (and I'll ask for a pizza \"well-done\" if ordering from a carryout). Also, get a perforated pizza baking sheet.\n\nBy CopperBagel8325\n\nPut plenty of oil in the bottom of the pan; most would use olive oil. Me? Bacon fat\\!\n\nBy SouthernMaster\n\nI preheat my pizza stone, and before I place any toppings on the pizza dough shaped into the thickness of pizza I prefer, I place it in my preheated oven for 2 to 3 minutes to give the bottom a bit of a start at crustiness. You have to watch for bubbles on the top and pop them when it is in there so keep an eye on it. Then just take it out and put your toppings on and back into the oven.\n\nBy Christine Gould\n\nI use a cast iron pizza \"stone\". When pizza top is done, I put on my largest burner on med for just a few minutes to crisp it up\n\nBy Brian\n\nLoad More answers\n\nMy answer\n\n0\/500 characters\n\nCancel\n\nSubmit\n\nAsked by Jpgoldlc\n\nCan you replace sugar with honey as a food source for the yeast?\n\nView Answers (2)\n\nHoney is anti-microbial, so I suspect it might not work as well as sugar... I have had success using milk & bread heels though...\n\nBy AmberOkra1747\n\nyes you can. I make wine from honey, it's called mead.\n\nBy Louie P\n\nMy answer\n\n0\/500 characters\n\nCancel\n\nSubmit\n\nLoad More questions\n\nGet recipe help and connect with the community\n\nAsk my question\n\n## Reviews (3,273)\nCheck out our [Community Guidelines](https:\/\/www.allrecipes.com\/about-us-6648102#toc-community-guidelines) about reviews.\n\nEasy Homemade Pizza Dough\n\nMy Rating\n\nRate this a 1\n\nRate this a 2\n\nRate this a 3\n\nRate this a 4\n\nRate this a 5\n\nMy Review\n\nCancel\n\nSubmit\n\n4\\.7 out of 5\n\n4146 Ratings\n\n[5 star]()\n\n3249\n\n[4 star]()\n\n687\n\n[3 star]()\n\n134\n\n[2 star]()\n\n43\n\n[1 star]()\n\n33\n\n7,018 home cooks made it\\!\n\nMost helpful positive review\n\nRobyn\n\n05\/14\/2008\n\nThe best pizza crust recipe that I have ever made! When using jarred active dry yeast, 2-1\/4 tsp. yeast = (.25 ounce) package active dry yeast.\n\nRead More\n\n3,612\n\nReply\n\nView Replies (1)\n\nLoad More replies\n\n### Featured Tweaks\nWONDERWABBIT\n\n05\/28\/2007\n\nMy cleaning lady, a dough expert, changed the instructions slightly and we ended up with a beautiful, soft dough. Instead of using the entire cup of warm water in which to dissolve the yeast, she used only a half cup, and the remaining half she added to the flour mixture. She also took time to knead the dough and let it rest. Results were amazing! I had her make some mini rounds to use as appetizers and some slightly larger ones to freeze to use as part of a quick meal or snack when needed. I'll have her make more next week! She also mentioned that, if you added more sugar (to taste), this dough would make a lovely bread.\n\nRead More\n\n162\n\nReply\n\nLisa Chesser\n\n09\/23\/2024\n\nCrowd-pleaser\n\nFamily favorite\n\nEasy to follow\n\nGreat recipe, and so easy! I preheated the oven to 450 with a lightly oiled cast-iron skillet inside, rolled out the dough and fit it inside. Pizza was perfect, and crispy on the bottom in only 10 minutes! Will definitely make again\\!\n\nRead More\n\n0\n\nReply\n\neharding728\n\n08\/30\/2015\n\nI've used half whole wheat flour and half bread flour and pre-baked my crust for 10 minutes before adding sauce\/toppings. I've also used 2 1\/4 tsp. jarred yeast in place of the packet of yeast since that's what I had on hand. The whole wheat flour and bread flour combination is totally worth it if you have both on hand! I haven't tried making it with just all-purpose flour. This recipe has been a huge life-saver ! We recently found out that my husband has an aversion to soy thanks to G6PD deficiency, so we can't have most pre-prepared frozen pizzas or pizzas from a restaurant since most crusts contain a soy ingredient. This news was devastating to me since I LOVE pizza, so I went on a hunt for an easy, delicious, versatile pizza crust recipe and I found this lovely recipe. I'd never made my own pizza from scratch before and was a little intimidated by the thought of it, but this recipe was SO easy. Thank you for sharing!\\!\n\nRead More\n\n1\n\nReply\n\nEagerSnap5670\n\n08\/26\/2024\n\nA keeper\\!\n\nCrowd-pleaser\n\nVery quick and easy dough, it was enough for 4 flatbread style pizzas. Perfect for a fun family meal. (I used 3 tsp. yeast and it was very successful) Bake times vary based on the thickness of the crust.\n\nRead More\n\n2\n\nReply\n\nYEGJenn\n\n08\/17\/2025\n\nA keeper\\!\n\nEasy to follow\n\nCrowd-pleaser\n\nGreat flavors\n\nFamily favorite\n\nSuch a great tasting and easy dough!! New family favourite 🥰 the recipe was super easy, turned out soft and chewy (my son even made a stuffed crust pizza with it!). We used cornmeal on the bottom to help it slide into the oven better and it also made the bottom crust super crispy and delicious!This is now our “go to” pizza dough\n\nRead More\n\n1\n\nReply\n\nboomer1124\n\n04\/02\/2020\n\nMy family loved how this crust came out in the cast iron pan. The crust was thick and soft. I also use this dough to make a loaf of bread. I just let it rise the second time for about an hour or so. I also add another tablespoon of oil.\n\nRead More\n\n2\n\nReply\n\nTatoun\n\n10\/17\/2024\n\nA keeper\\!\n\nSuper easy dough!!! I used 1tbsp of quick rise yeast and let it stand for about 30mins.I rolled it out to fit a 16” pan ish cause I wanted to make stuffed crust lolCame out amazing!\\!\n\nRead More\n\n0\n\nReply\n\nQuaintPho2520\n\n06\/20\/2024\n\nI make this regularly! I add a tsp of Italian Seasoning and I bake for about 10 mins prior to adding the pizza toppings\n\nRead More\n\n2\n\nReply\n\nKristin\n\n01\/30\/2025\n\nA keeper\\!\n\nEasy to follow\n\nWorth the effort\n\nI initially was going to order pizza tonight, but I decided to search for a quick pizza dough recipe instead. I just finished the pizza I made with this recipe and it’s definitely worth trying! I cut the dough into 2 pieces and half is enough to make a 12” pizza. I was able to roll it out fairly thin using a little oil on the counter and a rolling pin. A pizza stone will definitely give you better results than a pan. The stone will give a crunchiness that I have never been able to replicate with a pan. I would recommend adding some more seasoning to the dough. It does have a little more of a bread texture as expected compared to Italian pizza dough, but it is very tasty\\!\n\nRead More\n\n1\n\nReply\n\nSmartZest6023\n\n08\/24\/2024\n\nEasy to follow\n\nWorth the effort\n\nFirst time I did homemade pizza. I just eyeballed the size, rather than do 12\", I just rolled it out, with a rolling pin, until I got it to the thickness I like. Used a pizza stone sprinkled with cornmeal, flipped it a few times to make sure it wasn't too thin. Added Italian seasoning and garlic powder, flavor turned out really well. I will definitely do this recipe again.\n\nRead More\n\n1\n\nReply\n\n3273 Reviews\n\nSort\n\nsort Reviews\n\nMost Helpful\n\nMost Positive\n\nLeast Positive\n\nNewest\n\nCancel\n\nApply\n\nFilter  (0)\n\nfilter Reviews\n\nBy rating\n\n5 star\n\n4 star\n\n3 star\n\n2 star\n\n1 star\n\nBy type\n\nWith photo\n\nCancel\n\nApply\n\nfishlegs\n\n04\/08\/2026\n\nA keeper\\!\n\nGreat flavors\n\nEasy to follow\n\nCrowd-pleaser\n\nFamily favorite\n\nWorth the effort\n\n![User Photo Upload](https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2F931522bed496527e11699af021b0c9aa%2F1775615116154IMG_3874.jpeg&w=150&c=sc&poi=face&q=60&orient=true)\n\nOkay, I have made over ten different pizza crust recipes. This was the easiest one to make, work with, roll out that I’ve ever made. I’m sure if I let it rise a few times it would develop the flavor more. But honestly it was wonderful! It was a beautiful soft dough with good chew and didn’t get too crunchy on the outside and held its shape when you picked up a slice! Best recipe! Added to my cookbook already! 😊 Edited\n\nRead More\n\n0\n\nReply\n\nWann\n\n03\/19\/2026\n\nMight try again\n\nI like this quick recipe\n\nRead More\n\n0\n\nReply\n\nLimeBrew9665\n\n03\/08\/2026\n\nA keeper\\!\n\nEasy to follow\n\nWorth the effort\n\nIt was fast and easy to make even for my first time. As Nicole mentioned, use bread flour but regular flour works. I used regular flour and it was perfect. Even if you are not used to working with yeast, super recipe to learn with.\n\nRead More\n\n0\n\nReply\n\nmrssapper\n\n02\/28\/2026\n\nGreat flavors\n\nA keeper\\!\n\nEasy to follow\n\nWorth the effort\n\ni have now made 2x, using bread flour.i also add some seasoning to doughfor added flavors.i rollout on floured sheetpan for a larger pizza.\n\nRead More\n\n0\n\nReply\n\nTom\n\n02\/27\/2026\n\nCrowd-pleaser\n\nFamily favorite\n\nYummy dough\n\nRead More\n\n0\n\nReply\n\nLisa H\n\n02\/15\/2026\n\nA keeper\\!\n\nEasy to follow\n\nGreat flavors\n\nThis was easy to make and really delicious. My family has asked if I can make it again.\n\nRead More\n\n0\n\nReply\n\nO T R\n\n02\/05\/2026\n\nA keeper\\!\n\nEasy to follow\n\nWorth the effort\n\nCrowd-pleaser\n\nThe perfect recipe for a single guy, especially during football season when all my friends are here to watch the games. So easy to make and produces a great crust too. No more store bought pizza in this house.\n\nRead More\n\n0\n\nReply\n\nLeann Rivard\n\n02\/04\/2026\n\nA keeper\\!\n\nOnly one I make\\!\n\nRead More\n\n0\n\nReply\n\nMary Minton\n\n01\/20\/2026\n\nA keeper\\!\n\nGreat flavors\n\nEasy to follow\n\nWorth the effort\n\nI’m 63 and making pizza dough for the first time ever. I’ve always simply been intimidated by the concept. Nobody wants to mess up the family pizza. When you find a trusted well rated recipe, you can’t go wrong. Trust the process. Be patient. Crust was excellent. I’d compare thickness to what Pizza Hut used to call hand tossed. Not thin but not super thick. I used a 13 inch pan. Next time I’d go with my 15 inch perforated for a thinner crispier crust. It’s a keeper. I’ll also use this dough recipe for pretzel bites (another “going into the unknown” this year).\n\nRead More\n\n1\n\nReply\n\nLoad More reviews\n\nAdd Your Photo\n\n## Photos of Easy Homemade Pizza Dough\n01 of 950\n\n![A hand pulling a cheesy slice from a freshly baked pizza.]()\n\n![A hand pulling a cheesy slice from a freshly baked pizza.](https:\/\/www.allrecipes.com\/thmb\/37zVRGd6QG9wiDoVXIWzx-PfKWw=\/0x512\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ALR-20171-quick-and-easy-pizza-crust-VAT-4x3-2-229693959a224d749b062d4eb8983351.jpg)\n\nPhoto by\n\nAllrecipes \/ Abbey Littlejohn\n\n02 of 950\n\n![]()\n\nPhoto by  fishlegs\n\n04\/08\/2026\n\nA keeper\\!\n\nGreat flavors\n\nEasy to follow\n\nCrowd-pleaser\n\nFamily favorite\n\nWorth the effort\n\nOkay, I have made over ten different pizza crust recipes. This was the easiest one to make, work with, roll out that I’ve ever made. I’m sure if I let it rise a few times it would develop the flavor more. But honestly it was wonderful! It was a beautiful soft dough with good chew and didn’t get too crunchy on the outside and held its shape when you picked up a slice! Best recipe! Added to my cookbook already! 😊\n\n03 of 950\n\n![]()\n\nPhoto by  Franko\n\n01\/01\/2026\n\nIt was very good but a bit thicker than I expected. My wife and kids loved it. The flavor was good having never tried making it with bread flour. I think I'll make it again sometime.\n\n04 of 950\n\n![]()\n\nPhoto by  Incandescent\n\n11\/10\/2025\n\nSimple recipe, reminded me of the Hut. Oil the pan well, for a crispy bottom and soft middle.\n\n05 of 950\n\n![]()\n\nPhoto by  snackslover9\n\n02\/25\/2025\n\nNeeds more flavor\n\nThis recipe was easy and came out good. We had to bake it a little longer and it lacked a little bit of flavor, making it taste kind of like a frozen pizza, but a really good base to use in the future.\n\n06 of 950\n\n![]()\n\nPhoto by  adniram00\n\n01\/23\/2025\n\nA keeper\\!\n\nGreat flavors\n\nEasy to follow\n\nWorth the effort\n\nCrowd-pleaser\n\nReally really easy. I rub the dough with olive oil once it's rolled out. Sprinkle pretty heavy with spices like garlic onion and oregano. Add toppings then a touch of more sauce. This time I made a BBQ pizza. My favorite ❤️❤️\n\n07 of 950\n\n![]()\n\nPhoto by  HerouxFamily\n\n12\/24\/2024\n\nChristmas Eve pizza is a long-standing family tradition. Despite living in a country with no American-style pizza, this recipe helped keep our family tradition alive and well. Happy Holidays from Mozambique\\!\n\n08 of 950\n\n![]()\n\nPhoto by  BlueJam1419\n\n12\/09\/2024\n\nA keeper\\!\n\nGreat flavors\n\nEasy to follow\n\nI did it as the recipe. One was extra cheese with onions, peppers, ham, tomatoes and basil and some oregano. The other one was with sausage, pepperoni, extra cheese, the crust is stuffed with cheese and some basil.\n\n09 of 950\n\n![]()\n\nPhoto by  Steve Crocker\n\n12\/04\/2024\n\nA keeper\\!\n\nGreat flavors\n\nEasy to follow\n\nWorth the effort\n\nCrowd-pleaser\n\nFamily favorite\n\nLove this recipe ❤️ I make it weekly 😋\n\n10 of 950\n\n![]()\n\nPhoto by  Savannah77\n\n11\/17\/2024\n\nEasy.. yummy (expected!!) and fast! I like this pizza dough recipe\\!\n\n1. 1\n2. [2](https:\/\/www.allrecipes.com\/recipe\/20171\/quick-and-easy-pizza-crust\/)\n3. [3](https:\/\/www.allrecipes.com\/recipe\/20171\/quick-and-easy-pizza-crust\/)\n4. [4](https:\/\/www.allrecipes.com\/recipe\/20171\/quick-and-easy-pizza-crust\/)\n5. [5](https:\/\/www.allrecipes.com\/recipe\/20171\/quick-and-easy-pizza-crust\/)\n6. 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![](https:\/\/www.allrecipes.com\/thmb\/dqf-dxd7GIx714hKuViKFdb-5W0=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/1071463-1b366e4b38544ef5ab24b580a47b89cb.jpg) Whole Wheat Pizza Dough Secret Family Recipe 29 Ratings](https:\/\/www.allrecipes.com\/recipe\/232816\/whole-wheat-pizza-dough-secret-family-recipe\/)\n\n[![Rye Pizza Dough]() ![Rye Pizza Dough](https:\/\/www.allrecipes.com\/thmb\/p9I075gzzo1eSHjdzb0AyHNTGtw=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/1702716-ea0ce55c62534b969be00d85a3fb6d77.jpg) Rye Pizza Dough 17 Ratings](https:\/\/www.allrecipes.com\/recipe\/240344\/rye-pizza-dough\/)\n\n[![spelt pizza dough cooked with toppings]() ![spelt pizza dough cooked with toppings](https:\/\/www.allrecipes.com\/thmb\/zPRS8kkw4YvcjLoVGCQGejO8TRA=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/242205-spelt-pizza-dough-chef-john-4x3-5ff0d40b531046fbac0892484ee0ec8a.jpg) Spelt Pizza Dough 30 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Ratings](https:\/\/www.allrecipes.com\/recipe\/16935\/pizza-dough-ii\/)\n\n[![Real Italian Pizza Dough]() ![Real Italian Pizza Dough](https:\/\/www.allrecipes.com\/thmb\/AehoaRztVH1qWwlMZKVWMnjIsDQ=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/9096804-81a2e91ebdb84d3a920c224408b334a1.jpg) Real Italian Pizza Dough 3 Ratings](https:\/\/www.allrecipes.com\/recipe\/283597\/real-italian-pizza-dough\/)\n\n[![]() ![](https:\/\/www.allrecipes.com\/thmb\/MpXiFJvY_xrpeq6GvcCljj8TEmE=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/2525576-fdc3abc9ab424ac3b8072b9327d3559e.jpg) Basic Pizza Dough 6 Ratings](https:\/\/www.allrecipes.com\/recipe\/273107\/basic-pizza-dough\/)\n\n[![]() ![](https:\/\/www.allrecipes.com\/thmb\/cYFWrs4Ongk1V0IUNqlHnT2lcrY=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/1210140-3ab1be2fdfcd4638b7fa7227e16ea862.jpg) Italian Pizza Crust in Bread Machine 5 Ratings](https:\/\/www.allrecipes.com\/recipe\/237915\/italian-pizza-crust-in-bread-machine\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\n[Newsletters](https:\/\/www.allrecipes.com\/recipe\/20171\/quick-and-easy-pizza-crust\/)\n\nFollow Us\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n- [Meals](https:\/\/www.allrecipes.com\/recipes\/)\n- [Ingredients](https:\/\/www.allrecipes.com\/recipes\/17567\/ingredients\/)\n- [Occasions](https:\/\/www.allrecipes.com\/recipes\/85\/holidays-and-events\/)\n- [Cuisines](https:\/\/www.allrecipes.com\/recipes\/86\/world-cuisine\/)\n- [Kitchen Tips](https:\/\/www.allrecipes.com\/kitchen-tips\/)\n- [News](https:\/\/www.allrecipes.com\/food-news-trends\/)\n- [Features](https:\/\/www.allrecipes.com\/recipes\/1642\/everyday-cooking\/)\n- [Video](https:\/\/www.allrecipes.com\/video)\n\n- [About Us](https:\/\/www.allrecipes.com\/about-us-6648102)\n- [Editorial Process](https:\/\/www.allrecipes.com\/about-us-6648102#toc-editorial-guidelines)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Product Vetting](https:\/\/www.allrecipes.com\/about-us-6648102#toc-product-reviews)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/brands\/food-drink\/allrecipes)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Contact](https:\/\/www.allrecipes.com\/about-us-6648102#toc-contact-us)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=ALR)\n- [Magazine Subscription Help](https:\/\/www.magazines.com\/customer-care)\n\nAllrecipes is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up\n\n![]()","attrs_readable_markdown":"Prep Time:\n\n10 mins\n\nCook Time:\n\n15 mins\n\nAdditional Time:\n\n20 mins\n\nTotal Time:\n\n45 mins\n\nServings:\n\n8\n\nYield:\n\n1 12-inch pizza crust\n\nIf you're looking for a homemade pizza crust recipe that's great for beginners, you're in luck. This top-rated recipe is super easy to throw together on a whim – and it puts the store-bought stuff to shame. Learn how to make the best pizza crust of your life with just a few ingredients, find out how to shape the dough, and get our best storage secrets.\n\n## Pizza Crust Ingredients\nYou need just five ingredients (plus some warm water) to make this super simple [pizza crust](https:\/\/www.allrecipes.com\/article\/how-to-make-pizza-dough\/).\n\n**Yeast**  \nActive dry yeast is a leavening agent, which means it's the ingredient that causes the pizza dough to rise.\n\n**Sugar**  \n To activate your yeast, you'll need to dissolve it in warm water with a teaspoon of sugar. The sugar gives the yeast something to eat and speeds up the [activation process](https:\/\/www.allrecipes.com\/article\/how-to-proof-yeast\/). You'll know your yeast is active when it becomes bubbly and frothy on top.\n\n**Bread Flour**  \n[Bread flour](https:\/\/www.allrecipes.com\/article\/difference-between-bread-flour-and-all-purpose-flour\/) is ideal for pizza crust becauseit creates chewier results than all-purpose flour. This is because it contains more protein, which helps produce lots of gluten. Gluten is what gives the crust elasticity.\n\n**Olive Oil**  \nOlive oil serves a couple purposes when it comes to pizza crust: Not only does it add color and flavor, but it creates a barrier between the oil and water. This oily barrier prevents sogginess.\n\n**Salt**  \nA little bit of salt goes a long way. Salt adds flavor, strengthens the gluten (creating a chewier crust), and slows down fermentation (resulting in a better rise).\n\n## How to Roll Out Pizza Dough\nStretching pizza dough is the most hands-on part of the pizza crust-making process. It takes a little practice, but it's as easy as pie (pun intended). To shape the dough:\n\n### Let the Dough Come to Room Temperature\nAfter you're finished mixing the ingredients, allow your dough to rest on the counter for about 5 minutes. This will allow the gluten to relax, making the dough much easier to stretch and shape.\n\n### Prepare Your Surface With Oil\nYou might feel inclined to prep your workspace with a big handful of flour to prevent sticking. This is a helpful step with many kinds of dough. However, in this case, too much flour can make your pizza crust tough. Instead, rub your surface (and your hands) with a few tablespoons of olive oil and *maybe* a little bit of flour. This will prevent sticking, encourage a crispy texture, and ensure a gorgeous golden color.\n\n### Shape the Dough\nYou have a few options when it comes to shaping the dough. Stretch it in the air, use a rolling pin, or pat it with your hands. No matter which method you choose, make sure not to overwork the dough. Working it too much will create a tough texture. When you're done, you should have an even circle that's about 10 to 12 inches wide and about ⅓-inch thick. If you get too thin, the crust may not be able to support the sauce and toppings.\n\nmommyluvs2cook\n\n## How Long Does Pizza Dough Last In the Fridge?\nThis pizza dough will last for about five days in the fridge. Store it in an airtight storage container or a bowl tightly covered with storage wrap. Allow the refrigerated dough to sit for about 30 minutes at room temperature before using.\n\n## Can You Freeze Pizza Dough?\nYes! You can absolutely freeze pizza dough. This is a great option for people who make pizza often. Prepare the dough for freezing by rolling it into a ball and lightly coating it with oil. Place the ball in a freezer-safe container labeled with the date. Freeze for about three months.\n\nTo thaw the dough, simply transfer it to the fridge the night before you plan to use it.\n\n## Allrecipes Community Tips and Praise\n\"This crust 'makes' my pizza,\" says Kandi Brooks. \"I sprinkle a bit of Parmesan cheese and Italian seasoning on the top before adding the pizza sauce. It's quick and simple and delicious!\"\n\n\"Super quick and very easy,\" according to Lin Snow. \"The first pizza crust I've ever made and I was surprised at how well it turned out! We didn't have a pizza pan, so we used a baking sheet. The dough was nice and chewy with a crisp crust.\"\n\n\"This crust is fast, easy, and good! It made my first try at pizza making a breeze,\" raves Leslie A. \"My fiancé was so surprised, as was I! We decided to make our own pizza from now on. I can't believe it's SO easy!\"\n\nEditorial contributions by [**Corey Williams**](https:\/\/www.allrecipes.com\/author\/corey-williams\/)\n\nKeep Screen Awake\n\nIngredients\n\n1\/2x\n\n1x\n\n2x\n\nOriginal recipe (1X) yields 8 servings\n\n- 1 cup warm water (110 degrees F\/45 degrees C)\n- 1 (.25 ounce) package active dry yeast\n- 1 teaspoon white sugar\n- 2 ½ cups bread flour\n- 2 tablespoons olive oil\n- 1 teaspoon salt\n\n## Directions\n1. Gather all ingredients. Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan.\n2. Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes.\n   Dotdash Meredith Food Studios\n3. Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier.\n   Dotdash Meredith Food Studios\n4. Let rest for 5 minutes.\n   Dotdash Meredith Food Studios\n5. Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle.\n   Dotdash Meredith Food Studios\n6. Transfer to the prepared pizza pan.\n   Dotdash Meredith Food Studios\n7. Spread crust with sauce and toppings of your choice.\n   Dotdash Meredith Food Studios\n8. Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving.\n   Allrecipes \/ Abbey Littlejohn\n\n### Recipe Tips\nYou can use all-purpose flour, but bread flour makes a superior crust. If you have a pizza stone, dust it with cornmeal and use it instead of a greased pizza pan.\n## Editor's Note:\nNutrition data for this recipe only includes the crust ingredients. It does not include any sauces or toppings you may choose to use.\n\n7,018 home cooks made it\\!\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 170 | Calories |\n| 4g | Fat |\n| 28g | Carbs |\n| 5g | Protein |\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 8 |   |\n| Calories 170 |   |\n| % Daily Value \\* |   |\n| Total Fat 4g | 5% |\n| Saturated Fat 1g | 3% |\n| Sodium 293mg | 13% |\n| Total Carbohydrate 28g | 10% |\n| Dietary Fiber 1g | 4% |\n| Total Sugars 1g |   |\n| Protein 5g | 10% |\n| Calcium 7mg | 1% |\n| Iron 2mg | 10% |\n| Potassium 55mg | 1% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n\n## Ask the Community (14)\nAsked by Beth Ragland Stewart\n\nWhat can I bake the pizza on if I don't have a pizza pan?\n\nAsked by JoyfulBay1137\n\nHow can I split this into 2 days? Make the dough, leave in an oiled bowl overnight in the fridge? Do I need to let it rise before refrigerating? Do I need to let it get to room temp before shaping?\n\nAsked by Emily Kegel\n\nHow can I get the bottom of the crust to be crispy?\n\nAsked by Jpgoldlc\n\nCan you replace sugar with honey as a food source for the yeast?\n\nGet recipe help and connect with the community\n\n## Reviews (3,273)\nCheck out our [Community Guidelines](https:\/\/www.allrecipes.com\/about-us-6648102#toc-community-guidelines) about reviews.\n\nEasy Homemade Pizza Dough\n\nMy Rating\n\nRate this a 1Rate this a 2Rate this a 3Rate this a 4Rate this a 5\n\nMy Review\n\n4\\.7 out of 5\n\n4146 Ratings\n\n7,018 home cooks made it\\!\n\n3273 Reviews","meta_canonical":null}

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Boilerpipe Text	Prep Time: 10 mins Cook Time: 15 mins Additional Time: 20 mins Total Time: 45 mins Servings: 8 Yield: 1 12-inch pizza crust If you're looking for a homemade pizza crust recipe that's great for beginners, you're in luck. This top-rated recipe is super easy to throw together on a whim – and it puts the store-bought stuff to shame. Learn how to make the best pizza crust of your life with just a few ingredients, find out how to shape the dough, and get our best storage secrets. Pizza Crust Ingredients You need just five ingredients (plus some warm water) to make this super simple pizza crust . Yeast Active dry yeast is a leavening agent, which means it's the ingredient that causes the pizza dough to rise. Sugar To activate your yeast, you'll need to dissolve it in warm water with a teaspoon of sugar. The sugar gives the yeast something to eat and speeds up the activation process . You'll know your yeast is active when it becomes bubbly and frothy on top. Bread Flour Bread flour is ideal for pizza crust becauseit creates chewier results than all-purpose flour. This is because it contains more protein, which helps produce lots of gluten. Gluten is what gives the crust elasticity. Olive Oil Olive oil serves a couple purposes when it comes to pizza crust: Not only does it add color and flavor, but it creates a barrier between the oil and water. This oily barrier prevents sogginess. Salt A little bit of salt goes a long way. Salt adds flavor, strengthens the gluten (creating a chewier crust), and slows down fermentation (resulting in a better rise). How to Roll Out Pizza Dough Stretching pizza dough is the most hands-on part of the pizza crust-making process. It takes a little practice, but it's as easy as pie (pun intended). To shape the dough: Let the Dough Come to Room Temperature After you're finished mixing the ingredients, allow your dough to rest on the counter for about 5 minutes. This will allow the gluten to relax, making the dough much easier to stretch and shape. Prepare Your Surface With Oil You might feel inclined to prep your workspace with a big handful of flour to prevent sticking. This is a helpful step with many kinds of dough. However, in this case, too much flour can make your pizza crust tough. Instead, rub your surface (and your hands) with a few tablespoons of olive oil and maybe a little bit of flour. This will prevent sticking, encourage a crispy texture, and ensure a gorgeous golden color. Shape the Dough You have a few options when it comes to shaping the dough. Stretch it in the air, use a rolling pin, or pat it with your hands. No matter which method you choose, make sure not to overwork the dough. Working it too much will create a tough texture. When you're done, you should have an even circle that's about 10 to 12 inches wide and about ⅓-inch thick. If you get too thin, the crust may not be able to support the sauce and toppings. mommyluvs2cook How Long Does Pizza Dough Last In the Fridge? This pizza dough will last for about five days in the fridge. Store it in an airtight storage container or a bowl tightly covered with storage wrap. Allow the refrigerated dough to sit for about 30 minutes at room temperature before using. Can You Freeze Pizza Dough? Yes! You can absolutely freeze pizza dough. This is a great option for people who make pizza often. Prepare the dough for freezing by rolling it into a ball and lightly coating it with oil. Place the ball in a freezer-safe container labeled with the date. Freeze for about three months. To thaw the dough, simply transfer it to the fridge the night before you plan to use it. Allrecipes Community Tips and Praise "This crust 'makes' my pizza," says Kandi Brooks. "I sprinkle a bit of Parmesan cheese and Italian seasoning on the top before adding the pizza sauce. It's quick and simple and delicious!" "Super quick and very easy," according to Lin Snow. "The first pizza crust I've ever made and I was surprised at how well it turned out! We didn't have a pizza pan, so we used a baking sheet. The dough was nice and chewy with a crisp crust." "This crust is fast, easy, and good! It made my first try at pizza making a breeze," raves Leslie A. "My fiancé was so surprised, as was I! We decided to make our own pizza from now on. I can't believe it's SO easy!" Editorial contributions by Corey Williams Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 8 servings 1 cup warm water (110 degrees F/45 degrees C) 1 (.25 ounce) package active dry yeast 1 teaspoon white sugar 2 ½ cups bread flour 2 tablespoons olive oil 1 teaspoon salt Directions Gather all ingredients. Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan. Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes. Dotdash Meredith Food Studios Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. Dotdash Meredith Food Studios Let rest for 5 minutes. Dotdash Meredith Food Studios Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle. Dotdash Meredith Food Studios Transfer to the prepared pizza pan. Dotdash Meredith Food Studios Spread crust with sauce and toppings of your choice. Dotdash Meredith Food Studios Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving. Allrecipes / Abbey Littlejohn Recipe Tips You can use all-purpose flour, but bread flour makes a superior crust. If you have a pizza stone, dust it with cornmeal and use it instead of a greased pizza pan. Editor's Note: Nutrition data for this recipe only includes the crust ingredients. It does not include any sauces or toppings you may choose to use. 7,018 home cooks made it! Nutrition Facts (per serving) 170 Calories 4g Fat 28g Carbs 5g Protein Nutrition Facts Servings Per Recipe 8 Calories 170 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 3% Sodium 293mg 13% Total Carbohydrate 28g 10% Dietary Fiber 1g 4% Total Sugars 1g Protein 5g 10% Calcium 7mg 1% Iron 2mg 10% Potassium 55mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Ask the Community (14) Asked by Beth Ragland Stewart What can I bake the pizza on if I don't have a pizza pan? Asked by JoyfulBay1137 How can I split this into 2 days? Make the dough, leave in an oiled bowl overnight in the fridge? Do I need to let it rise before refrigerating? Do I need to let it get to room temp before shaping? Asked by Emily Kegel How can I get the bottom of the crust to be crispy? Asked by Jpgoldlc Can you replace sugar with honey as a food source for the yeast? Get recipe help and connect with the community Reviews (3,273) Check out our Community Guidelines about reviews. Easy Homemade Pizza Dough My Rating Rate this a 1 Rate this a 2 Rate this a 3 Rate this a 4 Rate this a 5 My Review 4.7 out of 5 4146 Ratings 7,018 home cooks made it! 3273 Reviews
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You just mix it and allow it to rest for 5 minutes and then it's ready to go! It yields a soft, chewy crust. Submitted by CHEF RIDER Updated on March 3, 2025 Tested by [Allrecipes Test Kitchen](https://www.allrecipes.com/allrecipes-test-kitchen-7553892) Tested by [Allrecipes Test Kitchen](https://www.allrecipes.com/allrecipes-test-kitchen-7553892) The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. [Meet the Allrecipes Test Kitchen](https://www.allrecipes.com/about-allrecipes-test-kitchen-7550983) Save Rate Share ![]() Add Photo [950 ![A hand pulling a cheesy slice from a freshly baked pizza.](https://www.allrecipes.com/thmb/qVm-xwXXyHW02MXNXSFWY6-bHpw=/160x90/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/ALR-20171-quick-and-easy-pizza-crust-VAT-4x3-2-229693959a224d749b062d4eb8983351.jpg) ![A hand pulling a cheesy slice from a freshly baked pizza.](https://www.allrecipes.com/thmb/qVm-xwXXyHW02MXNXSFWY6-bHpw=/160x90/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/ALR-20171-quick-and-easy-pizza-crust-VAT-4x3-2-229693959a224d749b062d4eb8983351.jpg)](https://www.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/) [950 ![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2F931522bed496527e11699af021b0c9aa%2F1775615116154IMG_3874.jpeg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https://www.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/) [950 ![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2F931522bed496527e11699af021b0c9aa%2F17672404157027319.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https://www.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/) [950 ![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2F931522bed496527e11699af021b0c9aa%2F17628183748841000004996.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https://www.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/) Prep Time: 10 mins Cook Time: 15 mins Additional Time: 20 mins Total Time: 45 mins Servings: 8 Yield: 1 12-inch pizza crust Jump to Nutrition Facts Jump to recipe If you're looking for a homemade pizza crust recipe that's great for beginners, you're in luck. This top-rated recipe is super easy to throw together on a whim – and it puts the store-bought stuff to shame. Learn how to make the best pizza crust of your life with just a few ingredients, find out how to shape the dough, and get our best storage secrets. ## Pizza Crust Ingredients You need just five ingredients (plus some warm water) to make this super simple [pizza crust](https://www.allrecipes.com/article/how-to-make-pizza-dough/). Yeast Active dry yeast is a leavening agent, which means it's the ingredient that causes the pizza dough to rise. Sugar To activate your yeast, you'll need to dissolve it in warm water with a teaspoon of sugar. The sugar gives the yeast something to eat and speeds up the [activation process](https://www.allrecipes.com/article/how-to-proof-yeast/). You'll know your yeast is active when it becomes bubbly and frothy on top. Bread Flour [Bread flour](https://www.allrecipes.com/article/difference-between-bread-flour-and-all-purpose-flour/) is ideal for pizza crust becauseit creates chewier results than all-purpose flour. This is because it contains more protein, which helps produce lots of gluten. Gluten is what gives the crust elasticity. Olive Oil Olive oil serves a couple purposes when it comes to pizza crust: Not only does it add color and flavor, but it creates a barrier between the oil and water. This oily barrier prevents sogginess. Salt A little bit of salt goes a long way. Salt adds flavor, strengthens the gluten (creating a chewier crust), and slows down fermentation (resulting in a better rise). ## How to Roll Out Pizza Dough Stretching pizza dough is the most hands-on part of the pizza crust-making process. It takes a little practice, but it's as easy as pie (pun intended). To shape the dough: ### Let the Dough Come to Room Temperature After you're finished mixing the ingredients, allow your dough to rest on the counter for about 5 minutes. This will allow the gluten to relax, making the dough much easier to stretch and shape. ### Prepare Your Surface With Oil You might feel inclined to prep your workspace with a big handful of flour to prevent sticking. This is a helpful step with many kinds of dough. However, in this case, too much flour can make your pizza crust tough. Instead, rub your surface (and your hands) with a few tablespoons of olive oil and maybe a little bit of flour. This will prevent sticking, encourage a crispy texture, and ensure a gorgeous golden color. ### Shape the Dough You have a few options when it comes to shaping the dough. Stretch it in the air, use a rolling pin, or pat it with your hands. No matter which method you choose, make sure not to overwork the dough. Working it too much will create a tough texture. When you're done, you should have an even circle that's about 10 to 12 inches wide and about ⅓-inch thick. If you get too thin, the crust may not be able to support the sauce and toppings. ![closeup of an edge of a homemade pepperoni pizza](https://www.allrecipes.com/thmb/3KBMwNwyp3PCg4VGTywgBASOUhk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-and-Easy-Pizza-Crust2-2000-d38b79fa6b8e4a23ab9dac62dd7afff8.jpg) ![closeup of an edge of a homemade pepperoni pizza](https://www.allrecipes.com/thmb/3KBMwNwyp3PCg4VGTywgBASOUhk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-and-Easy-Pizza-Crust2-2000-d38b79fa6b8e4a23ab9dac62dd7afff8.jpg) mommyluvs2cook ## How Long Does Pizza Dough Last In the Fridge? This pizza dough will last for about five days in the fridge. Store it in an airtight storage container or a bowl tightly covered with storage wrap. Allow the refrigerated dough to sit for about 30 minutes at room temperature before using. ## Can You Freeze Pizza Dough? Yes! You can absolutely freeze pizza dough. This is a great option for people who make pizza often. Prepare the dough for freezing by rolling it into a ball and lightly coating it with oil. Place the ball in a freezer-safe container labeled with the date. Freeze for about three months. To thaw the dough, simply transfer it to the fridge the night before you plan to use it. ## Allrecipes Community Tips and Praise "This crust 'makes' my pizza," says Kandi Brooks. "I sprinkle a bit of Parmesan cheese and Italian seasoning on the top before adding the pizza sauce. It's quick and simple and delicious!" "Super quick and very easy," according to Lin Snow. "The first pizza crust I've ever made and I was surprised at how well it turned out! We didn't have a pizza pan, so we used a baking sheet. The dough was nice and chewy with a crisp crust." "This crust is fast, easy, and good! It made my first try at pizza making a breeze," raves Leslie A. "My fiancé was so surprised, as was I! We decided to make our own pizza from now on. I can't believe it's SO easy!" Editorial contributions by [Corey Williams](https://www.allrecipes.com/author/corey-williams/) Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings - 1 cup warm water (110 degrees F/45 degrees C) - 1 (.25 ounce) package active dry yeast - 1 teaspoon white sugar - 2 ½ cups bread flour - 2 tablespoons olive oil - 1 teaspoon salt ### Local Offers ## Directions 1. Gather all ingredients. Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan. ![Ingredients for pizza dough, including flour, yeast, water, oil, sugar, and salt, arranged on a countertop.](https://www.allrecipes.com/thmb/PWCpWJ0K5Qs7t1BOWCT5NTP7b8c=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-DDMFS-Step-1-cf69484242dd471bad8423280e7c7c65.jpg) ![Ingredients for pizza dough, including flour, yeast, water, oil, sugar, and salt, arranged on a countertop.](https://www.allrecipes.com/thmb/PWCpWJ0K5Qs7t1BOWCT5NTP7b8c=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-DDMFS-Step-1-cf69484242dd471bad8423280e7c7c65.jpg) 2. Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes. ![Overhead view of a bowl with blooming yeast for pizza dough](https://www.allrecipes.com/thmb/HShLCd3jtaqrQ4PdDpM_NiSlkI8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-step2-215-4x3-f6ccf044c65647038caf0ee7e1c78664.jpg) ![Overhead view of a bowl with blooming yeast for pizza dough](https://www.allrecipes.com/thmb/HShLCd3jtaqrQ4PdDpM_NiSlkI8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-step2-215-4x3-f6ccf044c65647038caf0ee7e1c78664.jpg) Dotdash Meredith Food Studios 3. Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. ![Side angle shot of a stand mixer with a dough hook, mixing pizza dough](https://www.allrecipes.com/thmb/iWlF_PWaHlUKVLFEvTe1FMvedgQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-step3-216-4x3-870ed5d74fa74bdc86736041a9e5b439.jpg) ![Side angle shot of a stand mixer with a dough hook, mixing pizza dough](https://www.allrecipes.com/thmb/iWlF_PWaHlUKVLFEvTe1FMvedgQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-step3-216-4x3-870ed5d74fa74bdc86736041a9e5b439.jpg) Dotdash Meredith Food Studios 4. Let rest for 5 minutes. ![a top down view of pizza dough resting in a large metal mixing bowl. ](https://www.allrecipes.com/thmb/BmjtrPcL0a-yoN0Z7nS_CSJKwPs=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-step4-220-4x3-9f6f2fe236754e2e8cc3779fc0f8ad9f.jpg) ![a top down view of pizza dough resting in a large metal mixing bowl. ](https://www.allrecipes.com/thmb/BmjtrPcL0a-yoN0Z7nS_CSJKwPs=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-step4-220-4x3-9f6f2fe236754e2e8cc3779fc0f8ad9f.jpg) Dotdash Meredith Food Studios 5. Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle. ![Overhead shot of pizza dough on a floured surface being rolled with with wooden rolling pin](https://www.allrecipes.com/thmb/4_8MPWf_9JpMCQBiHVhxDfU0OEw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-step6-226-4x3-14feb9228539410b8a8eb9ab18fa6288.jpg) ![Overhead shot of pizza dough on a floured surface being rolled with with wooden rolling pin](https://www.allrecipes.com/thmb/4_8MPWf_9JpMCQBiHVhxDfU0OEw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-step6-226-4x3-14feb9228539410b8a8eb9ab18fa6288.jpg) Dotdash Meredith Food Studios 6. Transfer to the prepared pizza pan. ![Overhead shot of pizza dough pressed into a pizza pan](https://www.allrecipes.com/thmb/OGpyfvmlQWWJ2qQhhaQw7aN03ak=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-step7-228-4x3-31bf7c6ba38b46b2af7dba80cc6730fa.jpg) ![Overhead shot of pizza dough pressed into a pizza pan](https://www.allrecipes.com/thmb/OGpyfvmlQWWJ2qQhhaQw7aN03ak=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-step7-228-4x3-31bf7c6ba38b46b2af7dba80cc6730fa.jpg) Dotdash Meredith Food Studios 7. Spread crust with sauce and toppings of your choice. ![Overhead shot of a homemade pizza with sauce, cheese, and pepperoni, ready to be cooked](https://www.allrecipes.com/thmb/orge7iyL9scLcZvDDuwFyFZJ10Y=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-step8-229-4x3-ae83adff9a5c473789941a09b5a88978.jpg) ![Overhead shot of a homemade pizza with sauce, cheese, and pepperoni, ready to be cooked](https://www.allrecipes.com/thmb/orge7iyL9scLcZvDDuwFyFZJ10Y=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20171-quick-and-easy-pizza-crust-step8-229-4x3-ae83adff9a5c473789941a09b5a88978.jpg) Dotdash Meredith Food Studios 8. Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving. ![A hand pulling a cheesy slice from a freshly baked pizza.](https://www.allrecipes.com/thmb/1RCV_iJpbztKS2k_y3sscbIAnUc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/ALR-20171-quick-and-easy-pizza-crust-VAT-4x3-2-229693959a224d749b062d4eb8983351.jpg) ![A hand pulling a cheesy slice from a freshly baked pizza.](https://www.allrecipes.com/thmb/1RCV_iJpbztKS2k_y3sscbIAnUc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/ALR-20171-quick-and-easy-pizza-crust-VAT-4x3-2-229693959a224d749b062d4eb8983351.jpg) Allrecipes / Abbey Littlejohn ### Recipe Tips You can use all-purpose flour, but bread flour makes a superior crust. If you have a pizza stone, dust it with cornmeal and use it instead of a greased pizza pan. ## Editor's Note: Nutrition data for this recipe only includes the crust ingredients. It does not include any sauces or toppings you may choose to use. Save Rate 7,018 home cooks made it\! I Made It Something went wrong. Please reload and try again. ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 170 \| Calories \| \| 4g \| Fat \| \| 28g \| Carbs \| \| 5g \| Protein \| Show Full Nutrition Label Hide Full Nutrition Label \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 8 \| \| \| Calories 170 \| \| \| % Daily Value \* \| \| \| Total Fat 4g \| 5% \| \| Saturated Fat 1g \| 3% \| \| Sodium 293mg \| 13% \| \| Total Carbohydrate 28g \| 10% \| \| Dietary Fiber 1g \| 4% \| \| Total Sugars 1g \| \| \| Protein 5g \| 10% \| \| Calcium 7mg \| 1% \| \| Iron 2mg \| 10% \| \| Potassium 55mg \| 1% \| \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \\ Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ## Ask the Community (14) Asked by Beth Ragland Stewart What can I bake the pizza on if I don't have a pizza pan? View Answers (7) To bake the pizza you can use a sheet pan, baking stone, or a cast iron skillet. Use parchment paper or baking spray. By Lela I use a 9x13 Pyrex baking dish\! By Rocky Rupple I divide in half and use 9” round pie pans By Kate Berumen Prepare the crust on parchment paper.Pre-heat a cookie sheet and leave it in oven. If it has sides, turn it upside down so you can easily slide the parchment paper onto the hot sheet pan. To me, this works better than a pie pan because it creates a hot surface to put the crust on. I don't have a stone, so this is what I do. By Marcella Load More answers My answer 0/500 characters Cancel Submit Asked by JoyfulBay1137 How can I split this into 2 days? Make the dough, leave in an oiled bowl overnight in the fridge? Do I need to let it rise before refrigerating? Do I need to let it get to room temp before shaping? View Answers (2) i usually let it rise fully for 5 hrs on the counter then refrigerate in airtight oiled container without shaping By WobblyScone6081 I rub a little olive oil on my fresh made dough and put it in a lightly oiled, air tight bowl (or use plastic wrap), then in the fridge overnight. In the morning or when I’m ready take it , rest 4 hours, then follow Allrecipes instructions for rolling. Kim Notaro By BriefTaco1848 My answer 0/500 characters Cancel Submit Asked by Emily Kegel How can I get the bottom of the crust to be crispy? View Answers (5) I just make the crust a bit thinner and raise the temp of the oven a bit (usually 395-400F). I prefer my crusts crisper (and I'll ask for a pizza "well-done" if ordering from a carryout). Also, get a perforated pizza baking sheet. By CopperBagel8325 Put plenty of oil in the bottom of the pan; most would use olive oil. Me? Bacon fat\! By SouthernMaster I preheat my pizza stone, and before I place any toppings on the pizza dough shaped into the thickness of pizza I prefer, I place it in my preheated oven for 2 to 3 minutes to give the bottom a bit of a start at crustiness. You have to watch for bubbles on the top and pop them when it is in there so keep an eye on it. Then just take it out and put your toppings on and back into the oven. By Christine Gould I use a cast iron pizza "stone". When pizza top is done, I put on my largest burner on med for just a few minutes to crisp it up By Brian Load More answers My answer 0/500 characters Cancel Submit Asked by Jpgoldlc Can you replace sugar with honey as a food source for the yeast? View Answers (2) Honey is anti-microbial, so I suspect it might not work as well as sugar... I have had success using milk & bread heels though... By AmberOkra1747 yes you can. I make wine from honey, it's called mead. By Louie P My answer 0/500 characters Cancel Submit Load More questions Get recipe help and connect with the community Ask my question ## Reviews (3,273) Check out our [Community Guidelines](https://www.allrecipes.com/about-us-6648102#toc-community-guidelines) about reviews. Easy Homemade Pizza Dough My Rating Rate this a 1 Rate this a 2 Rate this a 3 Rate this a 4 Rate this a 5 My Review Cancel Submit 4\.7 out of 5 4146 Ratings [5 star]() 3249 [4 star]() 687 [3 star]() 134 [2 star]() 43 [1 star]() 33 7,018 home cooks made it\! Most helpful positive review Robyn 05/14/2008 The best pizza crust recipe that I have ever made! When using jarred active dry yeast, 2-1/4 tsp. yeast = (.25 ounce) package active dry yeast. Read More 3,612 Reply View Replies (1) Load More replies ### Featured Tweaks WONDERWABBIT 05/28/2007 My cleaning lady, a dough expert, changed the instructions slightly and we ended up with a beautiful, soft dough. Instead of using the entire cup of warm water in which to dissolve the yeast, she used only a half cup, and the remaining half she added to the flour mixture. She also took time to knead the dough and let it rest. Results were amazing! I had her make some mini rounds to use as appetizers and some slightly larger ones to freeze to use as part of a quick meal or snack when needed. I'll have her make more next week! She also mentioned that, if you added more sugar (to taste), this dough would make a lovely bread. Read More 162 Reply Lisa Chesser 09/23/2024 Crowd-pleaser Family favorite Easy to follow Great recipe, and so easy! I preheated the oven to 450 with a lightly oiled cast-iron skillet inside, rolled out the dough and fit it inside. Pizza was perfect, and crispy on the bottom in only 10 minutes! Will definitely make again\! Read More 0 Reply eharding728 08/30/2015 I've used half whole wheat flour and half bread flour and pre-baked my crust for 10 minutes before adding sauce/toppings. I've also used 2 1/4 tsp. jarred yeast in place of the packet of yeast since that's what I had on hand. The whole wheat flour and bread flour combination is totally worth it if you have both on hand! I haven't tried making it with just all-purpose flour. This recipe has been a huge life-saver ! We recently found out that my husband has an aversion to soy thanks to G6PD deficiency, so we can't have most pre-prepared frozen pizzas or pizzas from a restaurant since most crusts contain a soy ingredient. This news was devastating to me since I LOVE pizza, so I went on a hunt for an easy, delicious, versatile pizza crust recipe and I found this lovely recipe. I'd never made my own pizza from scratch before and was a little intimidated by the thought of it, but this recipe was SO easy. Thank you for sharing!\! Read More 1 Reply EagerSnap5670 08/26/2024 A keeper\! Crowd-pleaser Very quick and easy dough, it was enough for 4 flatbread style pizzas. Perfect for a fun family meal. (I used 3 tsp. yeast and it was very successful) Bake times vary based on the thickness of the crust. Read More 2 Reply YEGJenn 08/17/2025 A keeper\! Easy to follow Crowd-pleaser Great flavors Family favorite Such a great tasting and easy dough!! New family favourite 🥰 the recipe was super easy, turned out soft and chewy (my son even made a stuffed crust pizza with it!). We used cornmeal on the bottom to help it slide into the oven better and it also made the bottom crust super crispy and delicious!This is now our “go to” pizza dough Read More 1 Reply boomer1124 04/02/2020 My family loved how this crust came out in the cast iron pan. The crust was thick and soft. I also use this dough to make a loaf of bread. I just let it rise the second time for about an hour or so. I also add another tablespoon of oil. Read More 2 Reply Tatoun 10/17/2024 A keeper\! Super easy dough!!! I used 1tbsp of quick rise yeast and let it stand for about 30mins.I rolled it out to fit a 16” pan ish cause I wanted to make stuffed crust lolCame out amazing!\! Read More 0 Reply QuaintPho2520 06/20/2024 I make this regularly! I add a tsp of Italian Seasoning and I bake for about 10 mins prior to adding the pizza toppings Read More 2 Reply Kristin 01/30/2025 A keeper\! Easy to follow Worth the effort I initially was going to order pizza tonight, but I decided to search for a quick pizza dough recipe instead. I just finished the pizza I made with this recipe and it’s definitely worth trying! I cut the dough into 2 pieces and half is enough to make a 12” pizza. I was able to roll it out fairly thin using a little oil on the counter and a rolling pin. A pizza stone will definitely give you better results than a pan. The stone will give a crunchiness that I have never been able to replicate with a pan. I would recommend adding some more seasoning to the dough. It does have a little more of a bread texture as expected compared to Italian pizza dough, but it is very tasty\! Read More 1 Reply SmartZest6023 08/24/2024 Easy to follow Worth the effort First time I did homemade pizza. I just eyeballed the size, rather than do 12", I just rolled it out, with a rolling pin, until I got it to the thickness I like. Used a pizza stone sprinkled with cornmeal, flipped it a few times to make sure it wasn't too thin. Added Italian seasoning and garlic powder, flavor turned out really well. I will definitely do this recipe again. Read More 1 Reply 3273 Reviews Sort sort Reviews Most Helpful Most Positive Least Positive Newest Cancel Apply Filter (0) filter Reviews By rating 5 star 4 star 3 star 2 star 1 star By type With photo Cancel Apply fishlegs 04/08/2026 A keeper\! Great flavors Easy to follow Crowd-pleaser Family favorite Worth the effort ![User Photo Upload](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2F931522bed496527e11699af021b0c9aa%2F1775615116154IMG_3874.jpeg&w=150&c=sc&poi=face&q=60&orient=true) Okay, I have made over ten different pizza crust recipes. This was the easiest one to make, work with, roll out that I’ve ever made. I’m sure if I let it rise a few times it would develop the flavor more. But honestly it was wonderful! It was a beautiful soft dough with good chew and didn’t get too crunchy on the outside and held its shape when you picked up a slice! Best recipe! Added to my cookbook already! 😊 Edited Read More 0 Reply Wann 03/19/2026 Might try again I like this quick recipe Read More 0 Reply LimeBrew9665 03/08/2026 A keeper\! Easy to follow Worth the effort It was fast and easy to make even for my first time. As Nicole mentioned, use bread flour but regular flour works. I used regular flour and it was perfect. Even if you are not used to working with yeast, super recipe to learn with. Read More 0 Reply mrssapper 02/28/2026 Great flavors A keeper\! Easy to follow Worth the effort i have now made 2x, using bread flour.i also add some seasoning to doughfor added flavors.i rollout on floured sheetpan for a larger pizza. Read More 0 Reply Tom 02/27/2026 Crowd-pleaser Family favorite Yummy dough Read More 0 Reply Lisa H 02/15/2026 A keeper\! Easy to follow Great flavors This was easy to make and really delicious. My family has asked if I can make it again. Read More 0 Reply O T R 02/05/2026 A keeper\! Easy to follow Worth the effort Crowd-pleaser The perfect recipe for a single guy, especially during football season when all my friends are here to watch the games. So easy to make and produces a great crust too. No more store bought pizza in this house. Read More 0 Reply Leann Rivard 02/04/2026 A keeper\! Only one I make\! Read More 0 Reply Mary Minton 01/20/2026 A keeper\! Great flavors Easy to follow Worth the effort I’m 63 and making pizza dough for the first time ever. I’ve always simply been intimidated by the concept. Nobody wants to mess up the family pizza. When you find a trusted well rated recipe, you can’t go wrong. Trust the process. Be patient. Crust was excellent. I’d compare thickness to what Pizza Hut used to call hand tossed. Not thin but not super thick. I used a 13 inch pan. Next time I’d go with my 15 inch perforated for a thinner crispier crust. It’s a keeper. I’ll also use this dough recipe for pretzel bites (another “going into the unknown” this year). Read More 1 Reply Load More reviews Add Your Photo ## Photos of Easy Homemade Pizza Dough 01 of 950 ![A hand pulling a cheesy slice from a freshly baked pizza.]() ![A hand pulling a cheesy slice from a freshly baked pizza.](https://www.allrecipes.com/thmb/37zVRGd6QG9wiDoVXIWzx-PfKWw=/0x512/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/ALR-20171-quick-and-easy-pizza-crust-VAT-4x3-2-229693959a224d749b062d4eb8983351.jpg) Photo by Allrecipes / Abbey Littlejohn 02 of 950 ![]() Photo by fishlegs 04/08/2026 A keeper\! Great flavors Easy to follow Crowd-pleaser Family favorite Worth the effort Okay, I have made over ten different pizza crust recipes. This was the easiest one to make, work with, roll out that I’ve ever made. I’m sure if I let it rise a few times it would develop the flavor more. But honestly it was wonderful! It was a beautiful soft dough with good chew and didn’t get too crunchy on the outside and held its shape when you picked up a slice! Best recipe! Added to my cookbook already! 😊 03 of 950 ![]() Photo by Franko 01/01/2026 It was very good but a bit thicker than I expected. My wife and kids loved it. The flavor was good having never tried making it with bread flour. I think I'll make it again sometime. 04 of 950 ![]() Photo by Incandescent 11/10/2025 Simple recipe, reminded me of the Hut. Oil the pan well, for a crispy bottom and soft middle. 05 of 950 ![]() Photo by snackslover9 02/25/2025 Needs more flavor This recipe was easy and came out good. We had to bake it a little longer and it lacked a little bit of flavor, making it taste kind of like a frozen pizza, but a really good base to use in the future. 06 of 950 ![]() Photo by adniram00 01/23/2025 A keeper\! Great flavors Easy to follow Worth the effort Crowd-pleaser Really really easy. I rub the dough with olive oil once it's rolled out. Sprinkle pretty heavy with spices like garlic onion and oregano. Add toppings then a touch of more sauce. This time I made a BBQ pizza. My favorite ❤️❤️ 07 of 950 ![]() Photo by HerouxFamily 12/24/2024 Christmas Eve pizza is a long-standing family tradition. Despite living in a country with no American-style pizza, this recipe helped keep our family tradition alive and well. Happy Holidays from Mozambique\! 08 of 950 ![]() Photo by BlueJam1419 12/09/2024 A keeper\! Great flavors Easy to follow I did it as the recipe. One was extra cheese with onions, peppers, ham, tomatoes and basil and some oregano. The other one was with sausage, pepperoni, extra cheese, the crust is stuffed with cheese and some basil. 09 of 950 ![]() Photo by Steve Crocker 12/04/2024 A keeper\! Great flavors Easy to follow Worth the effort Crowd-pleaser Family favorite Love this recipe ❤️ I make it weekly 😋 10 of 950 ![]() Photo by Savannah77 11/17/2024 Easy.. yummy (expected!!) and fast! I like this pizza dough recipe\! 1. 1 2. [2](https://www.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/) 3. 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Readable Markdown	Prep Time: 10 mins Cook Time: 15 mins Additional Time: 20 mins Total Time: 45 mins Servings: 8 Yield: 1 12-inch pizza crust If you're looking for a homemade pizza crust recipe that's great for beginners, you're in luck. This top-rated recipe is super easy to throw together on a whim – and it puts the store-bought stuff to shame. Learn how to make the best pizza crust of your life with just a few ingredients, find out how to shape the dough, and get our best storage secrets. ## Pizza Crust Ingredients You need just five ingredients (plus some warm water) to make this super simple [pizza crust](https://www.allrecipes.com/article/how-to-make-pizza-dough/). Yeast Active dry yeast is a leavening agent, which means it's the ingredient that causes the pizza dough to rise. Sugar To activate your yeast, you'll need to dissolve it in warm water with a teaspoon of sugar. The sugar gives the yeast something to eat and speeds up the [activation process](https://www.allrecipes.com/article/how-to-proof-yeast/). You'll know your yeast is active when it becomes bubbly and frothy on top. Bread Flour [Bread flour](https://www.allrecipes.com/article/difference-between-bread-flour-and-all-purpose-flour/) is ideal for pizza crust becauseit creates chewier results than all-purpose flour. This is because it contains more protein, which helps produce lots of gluten. Gluten is what gives the crust elasticity. Olive Oil Olive oil serves a couple purposes when it comes to pizza crust: Not only does it add color and flavor, but it creates a barrier between the oil and water. This oily barrier prevents sogginess. Salt A little bit of salt goes a long way. Salt adds flavor, strengthens the gluten (creating a chewier crust), and slows down fermentation (resulting in a better rise). ## How to Roll Out Pizza Dough Stretching pizza dough is the most hands-on part of the pizza crust-making process. It takes a little practice, but it's as easy as pie (pun intended). To shape the dough: ### Let the Dough Come to Room Temperature After you're finished mixing the ingredients, allow your dough to rest on the counter for about 5 minutes. This will allow the gluten to relax, making the dough much easier to stretch and shape. ### Prepare Your Surface With Oil You might feel inclined to prep your workspace with a big handful of flour to prevent sticking. This is a helpful step with many kinds of dough. However, in this case, too much flour can make your pizza crust tough. Instead, rub your surface (and your hands) with a few tablespoons of olive oil and maybe a little bit of flour. This will prevent sticking, encourage a crispy texture, and ensure a gorgeous golden color. ### Shape the Dough You have a few options when it comes to shaping the dough. Stretch it in the air, use a rolling pin, or pat it with your hands. No matter which method you choose, make sure not to overwork the dough. Working it too much will create a tough texture. When you're done, you should have an even circle that's about 10 to 12 inches wide and about ⅓-inch thick. If you get too thin, the crust may not be able to support the sauce and toppings. mommyluvs2cook ## How Long Does Pizza Dough Last In the Fridge? This pizza dough will last for about five days in the fridge. Store it in an airtight storage container or a bowl tightly covered with storage wrap. Allow the refrigerated dough to sit for about 30 minutes at room temperature before using. ## Can You Freeze Pizza Dough? Yes! You can absolutely freeze pizza dough. This is a great option for people who make pizza often. Prepare the dough for freezing by rolling it into a ball and lightly coating it with oil. Place the ball in a freezer-safe container labeled with the date. Freeze for about three months. To thaw the dough, simply transfer it to the fridge the night before you plan to use it. ## Allrecipes Community Tips and Praise "This crust 'makes' my pizza," says Kandi Brooks. "I sprinkle a bit of Parmesan cheese and Italian seasoning on the top before adding the pizza sauce. It's quick and simple and delicious!" "Super quick and very easy," according to Lin Snow. "The first pizza crust I've ever made and I was surprised at how well it turned out! We didn't have a pizza pan, so we used a baking sheet. The dough was nice and chewy with a crisp crust." "This crust is fast, easy, and good! It made my first try at pizza making a breeze," raves Leslie A. "My fiancé was so surprised, as was I! We decided to make our own pizza from now on. I can't believe it's SO easy!" Editorial contributions by [Corey Williams](https://www.allrecipes.com/author/corey-williams/) Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 8 servings - 1 cup warm water (110 degrees F/45 degrees C) - 1 (.25 ounce) package active dry yeast - 1 teaspoon white sugar - 2 ½ cups bread flour - 2 tablespoons olive oil - 1 teaspoon salt ## Directions 1. Gather all ingredients. Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan. 2. Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes. Dotdash Meredith Food Studios 3. Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. Dotdash Meredith Food Studios 4. Let rest for 5 minutes. Dotdash Meredith Food Studios 5. Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle. Dotdash Meredith Food Studios 6. Transfer to the prepared pizza pan. Dotdash Meredith Food Studios 7. Spread crust with sauce and toppings of your choice. Dotdash Meredith Food Studios 8. Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving. Allrecipes / Abbey Littlejohn ### Recipe Tips You can use all-purpose flour, but bread flour makes a superior crust. If you have a pizza stone, dust it with cornmeal and use it instead of a greased pizza pan. ## Editor's Note: Nutrition data for this recipe only includes the crust ingredients. It does not include any sauces or toppings you may choose to use. 7,018 home cooks made it\! ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 170 \| Calories \| \| 4g \| Fat \| \| 28g \| Carbs \| \| 5g \| Protein \| \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 8 \| \| \| Calories 170 \| \| \| % Daily Value \* \| \| \| Total Fat 4g \| 5% \| \| Saturated Fat 1g \| 3% \| \| Sodium 293mg \| 13% \| \| Total Carbohydrate 28g \| 10% \| \| Dietary Fiber 1g \| 4% \| \| Total Sugars 1g \| \| \| Protein 5g \| 10% \| \| Calcium 7mg \| 1% \| \| Iron 2mg \| 10% \| \| Potassium 55mg \| 1% \| \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \\ Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ## Ask the Community (14) Asked by Beth Ragland Stewart What can I bake the pizza on if I don't have a pizza pan? Asked by JoyfulBay1137 How can I split this into 2 days? Make the dough, leave in an oiled bowl overnight in the fridge? Do I need to let it rise before refrigerating? Do I need to let it get to room temp before shaping? Asked by Emily Kegel How can I get the bottom of the crust to be crispy? Asked by Jpgoldlc Can you replace sugar with honey as a food source for the yeast? Get recipe help and connect with the community ## Reviews (3,273) Check out our [Community Guidelines](https://www.allrecipes.com/about-us-6648102#toc-community-guidelines) about reviews. Easy Homemade Pizza Dough My Rating Rate this a 1Rate this a 2Rate this a 3Rate this a 4Rate this a 5 My Review 4\.7 out of 5 4146 Ratings 7,018 home cooks made it\! 3273 Reviews
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