Perfect Pizza Crust

Perfect Pizza Crust

I have been on a mission for YEARS to create the perfect pizza crust! And it is finally here! There is just something special about any kind of homemade bread, it is just magical! Once you master these steps and get used to the procedure, it becomes second nature, and you will be able to whip this up with out even thinking twice! I promise, it is not scary and you can do it! I have mapped out and explained in great detail how to accomplish this perfect pizza crust in the recipe below. So grab your apron (if that’s how you roll) and get cooking!


yeast bloomed in mixer (pic. 1)
pic. 1
a sticky dough in mixer (pic. 2)
pic. 2
dough in the mixer, a shaggy dough ready to be kneaded (pic. 3)
pic. 3
dough before first rise (pic. 4)
pic. 4
dough after first rise (pic. 5)
pic. 5
dough balls, resting for the second time (pic. 6)
pic. 6

Pizza Marinara Sauce & Toppings

Once you have the perfect pizza crust, all you are missing is some Pizza Marinara Sauce, and toppings! Let your mind run wild, there really isn’t anything that you can’t put on a pizza! Over the years I have made well over 50 pizza flavors. Click here to get one classic, and one crazy idea for toppings!

This pizza dough can also be frozen! Can I get a hell ya! I love to have some fresh dough waiting for me in the freezer. You may be thinking, “that is the last thing I need, pizza dough in the freezer” but trust me, you need it! For those days when you still want to make a homemade meal and have no time to wait. Throw it on the counter, do your thing, and come back to your fresh dough, that is ready to be rolled out and baked! There is nothing better!

Fresh pizza crust rolled out and shaped on pizza pan

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Perfect Pizza Crust

Makes 2 – 14″ crusts 
Prep Time 15 mins
Cook Time 15 mins
Rising Time 1 hr 20 mins
Author Jessica
Course- Main Course
crust, pizza


  • 1 ½ cups Water, room temperature
  • 2 teaspoons Granulated Sugar
  • 2 teaspoons Active Dry Yeast
  • 550-600 grams Italian “00” Bread Flour, (3-4 cups) plus more for rolling out the dough
  • ½ teaspoon Kosher Salt


  • In the bowl of a stand mixer fitted with a dough hook, pour the lukewarm water into the bowl and add the sugar. Stir slightly with a spoon. Sprinkle the yeast on top and let rest for 5 minutes. This is “blooming” the yeast, if your yeast doesn’t appear frothy after 5 minutes (see pic. 1), it may be “dead”. Start over with new yeast, water, and sugar.
  • When the yeast has bloomed, add in half of the flour. Mix on low for 2 minutes until a sticky dough has formed (see pic. 2).
  • Add the salt and the rest of the flour. Mix on medium low until a soft shaggy dough forms, about 1 minute. (see pic. 3)
  • Transfer the dough to a generously floured surface. Knead for 3-5 minutes, until a soft dough ball forms. (see pic. 4)
  • Lightly oil a glass bowl with some olive oil. Place the dough in the bowl, turning it over to fully coat the dough ball. Tightly cover the glass bowl with plastic wrap and let it rise in a warm place for 1 hour, until the dough has doubled in size. (see pic. 5) Tip: some ovens have a “bread proof” setting, this is what I use to let the dough rise. It creates the perfect environment and temperature for the dough. Also, keep in mind, that loud piercing noises while the dough is rising will negatively affect the dough and may make it “fall”.
  • After the dough has risen, remove the plastic wrap and punch the dough down a few times. Transfer the dough to a generously floured surface and separate the dough into 2 dough balls. To shape a dough ball, hold the dough in one hand and using your other hand gather all of the ends or sides, pinch down while twisting the dough ball slightly until all the ends and sides have adhered, and you’ll have a perfect ball of pizza dough! (see pic. 6) Let the 2 dough balls rest uncovered for 15-20 minutes.
  • Lightly oil 2 pizza pans, and sprinkle with a few pinches of flour. This will just prevent the pizza from sticking to the pan during baking.
  • After the dough balls have rested, on a generously floured surface, roll out the dough into a 14” circle. Place the dough on a prepared pizza pan and finish shaping on the pan.
  • Add desired toppings or click here for some ideas! And set aside. (this allows the dough to rest a bit before baking)
  • Preheat your oven to 500°F, when the oven reaches 500°F, reset to 475°F and bake the pizza for 14-16 minutes until golden brown. Let the pizza rest on the pan for 5 minutes before cutting and serving.


  • You can freeze this pizza dough. To do this stop after direction 6 and wrap the dough balls tightly in plastic wrap. Store the wrapped dough balls in a zip top bag in the freezer. Remove as much air as possible from the zip top bag before placing it in the freezer. 
  • To defrost, sprinkle some flour in a bowl, and remove the dough ball from the plastic wrap. Place in the floured bowl and let sit at room temperature for 2-3 hours until fully defrosted. After the dough has fully defrosted continue at section 7 in the directions.  
  • The dough can be stored in the freezer for up to 3 months. 

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