Foolproof Step-by-Step Homemade Pizza Crust Recipe: The only pizza crust recipe you’ll ever need. Quick, easy, delicious and so much healthier than store-bought!
This recipe was developed and written by Jane Grates, an award-winning web lover and the Co-manager of some health sites like Jane’s Kitchen Miracles, Monica’s Health Mag, GearWeAre, Fishing Gadget Hub, That Sweet Gift and Fighting Report. Travel Scholar. Writer. Health Enthusiast. Food and Health Practitioner. Check her easy and foolproof homemade pizza crust recipe below!
Why Make a Homemade Pizza Crust
Recently, I faced death. In a repugnant, dire and remarkable way. While I have already recovered from the physical injuries, I am still soaked in the ordeal.
It all happened one weekend. I was quietly eating a burger while contemplating my bleak, uncertain freelancing future, and my acne. I chewed the burger and downed the bolus in my mouth. And since my enemies want to see me decimated, vanquished, and destroyed, an incoherent piece of crust decided to take a leisurely excursion and explore my respiratory system. This rebellious piece of burger surreptitiously slithered at the back of my throat, and then hastily sneaked its way into the windpipe.
I made countless prayers literally in my kitchen, asking the good man upstairs not to let me eat a burger again. But my friend told me that I should try a homemade pizza. And since a great pizza emanates from a great crust, I decided to try a homemade pizza crust. My favourite way to eat it is thick and chewy.
A homemade pizza crust may sound a bit hectic. After all, you can buy a frozen one. However, you cannot downplay the benefits of a homemade crust.
Benefits of a Homemade Pizza Crust
We all have that heart wrenching where your pizza order arrives 2 hours after ordering. The reason, delivery man was stuck in only God knows what flooded street. However, with your homemade crust, it instantaneously disembarks piping hot right from the oven, not glacial cold through the front door.
It helps you get that family time in the kitchen. You can do so by diving tasks among the family members. This is a great way of dawdling in a busy life and bonding. Smaller kids can help in rolling out dough while the older kids can help in chopping the toppings.
With a homemade pizza crust, you can choose how crusty you want it to be or otherwise. Additionally, you can travel to exotic locations (virtually of course) by adding exotic toppings. The magic does not stop there, you can add as many toppings as you want without having to worry about that extra dent in your wallet.
You are absolutely certain about the integrity of the ingredients you use and the condition they were in prior landing to your plate. This way you get a better tasting pizza which is even healthier.
Who says you have to wait for the nearest Pizza Hut to be open? You can quickly make your pizza crust and take a toll on their income way before they open.
You don’t have to tip! I am not saying that tipping is bad. But once you make your homemade pizza crust you will have avoided a lot of unnecessary spending visiting Dominos. Why not save that amount for your favourite beer during the weekend.
How to Make a Homemade Pizza Crust
Preheat your oven to 260 ° C or 500 °F (or to the highest temperature of your oven) for at least thirty minutes before making your pizza. Put the pizza stone (or a large baking tray) in the lower part of the oven.
Mix yeast and water in a bowl and thoroughly stir until the yeast is dissolved. Add the all-purpose flour and salt and continue mixing until you have a shaggy dough.
Put the dough on a clean surface and knead until all the loose flour is incorporated. Ensure that the dough is smooth, elastic and does not stick on your hands. When the dough is smooth like a bubblegum, you have your racoon.
Leave the dough for 30 minutes to rise or until it doubles in size. Cover the dough as you prepare your toppings.
You can use olive oil for the base by simply brushing a thin layer. Mushrooms, red peppers, tomatoes for the toppings. For cheese, you can use one brand or a combination of many I personally use mozzarella and fontina.
Here are some of my favorite vegetarian pizza ideas: Classic tomato mozzarella pizza with spinach and basil; Dried figs, grapes, spinach, gorgonzola, rosemary and pine seeds. Recipes for the toppings coming soon! Make sure to subscribe to my email newsletter 😉
After 30 minutes get 2 pieces of parchment paper measuring 12 inches in width. Using a bench scrapper, divide the dough into 2 pieces. One at a time, make a large disc in the middle using your fist.
Lay them flat on the parchment paper and from the middle outwards work on each piece of dough by gently pressing using the heel of your hand. Stretch them until they are approximately ¼ inch. If you are a fan of extra-thin crust continue pressing to your desired width or use a rolling pin.
Ensure that the dough is stuck on the parchment paper. This ensures that you roll it without any hitches. Don’t worry when you bake the pizza with the paper on it as you can release it from the paper while the baking is midway.
Pour a few spoons of the sauce and use the back of the spoon to spread it out throughout the whole crust up to the edges. Add all the toppings.
Using the either the back side of a baking sheet or a bread peel, slide the pizza on the baking stone. If you don’t have the stone don’t worry as you can do it on the baking sheet.
Bake your pizza for 5 minutes and then rotate and remove the parchment paper. Continue baking until it’s golden brown and the cheese is toasty.
Remove it from the oven and repeat the same process with the second pizza.
Once done, allow them to cool on a cooling rack and slice them. Indulge yourself.
Check the full recipe below:
How to Make a Homemade Pizza Crust
Ingredients
- 1 cup or 235 ml lukewarm water
- 1 teaspoon instant yeast
- 3 cups or 450 grams all-purpose flour (more for dusting)
- 1 1/2 teaspoons salt
Instructions
Prepare the pizza dough:
- Preheat your oven to 260 ° C or 500 °F (or to the highest temperature of your oven) for at least thirty minutes before making your pizza. Put the pizza stone (or a large baking tray) in the lower part of the oven.
- Mix yeast and water in a bowl and thoroughly stir until the yeast is dissolved. Add the all-purpose flour and salt and continue mixing until you have a shaggy dough.
- Put the dough on a clean surface and knead until all the loose flour is incorporated. Ensure that the dough is smooth, elastic and does not stick on your hands. When the dough is smooth like a bubblegum, you have your racoon.
- Leave the dough for 30 minutes to rise or until it doubles in size. Cover the dough as you prepare your toppings (see topping ideas above).
Make your pizzas:
- After 30 minutes get 2 pieces of parchment paper measuring 12 inches in width. Using a bench scrapper, divide the dough into 2 pieces. One at a time, make a large disc in the middle using your fist.
- Lay them flat on the parchment paper and from the middle outwards work on each piece of dough by gently pressing using the heel of your hand. Stretch them until they are approximately ¼ inch. If you are a fan of extra-thin crust continue pressing to your desired width or use a rolling pin.
- Ensure that the dough is stuck on the parchment paper. This ensures that you roll it without any hitches. Don’t worry when you bake the pizza with the paper on it as you can release it from the paper while the baking is midway.
- Pour a few spoons of the sauce and use the back of the spoon to spread it out throughout the whole crust up to the edges. Add all the toppings.
- Using the either the back side of a baking sheet or a bread peel, slide the pizza on the baking stone. If you don’t have the stone don’t worry as you can do it on the baking sheet.
Bake your pizzas:
- Bake your pizza for 5 minutes and then rotate and remove the parchment paper. Continue baking until it's golden brown and the cheese is toasty.
- Remove it from the oven and repeat the same process with the second pizza.
- Once done, allow them to cool on a cooling rack and slice them. Indulge yourself.
Notes
In conclusion
Once you realize how easy it is to make a pizza crust, and how much better it tastes than the ones you buy at the store, you will join me in advocating for the disbandment of pizza dough stores. When you make your own crust at home, it is cost-effective convenient and healthier than any other version in the market.
