showing a baked pizza crust with a slice missing
Print Pin

Perfect Pizza Crust

Makes 2 - 14" crusts 
Course Main Course
Keyword crust, pizza
Prep Time 15 minutes
Cook Time 15 minutes
Rising Time 1 hour 20 minutes
Author Jessica

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.