If you’ve ever craved homemade pizza on a busy weeknight—but felt intimidated by the dough—you’re in the right place. Over the years, I’ve tested every simple pizza dough recipe out there, from traditional Italian pizza dough recipes passed down through families to trendy easy pizza dough recipes with 3 ingredients. And honestly? This pizza crust recipe is the one I keep coming back to. It’s reliable, beautifully chewy, slightly crisp on the edges, and it never fails me… even when I’m rushing to get dinner on the table for the kids.

Whether you’re learning how to make pizza for the first time or leveling up your homemade pizza nights, this dough gives you that soft, airy, golden-brown crust everyone fights for.

Why You’ll Love This Pizza Crust Recipe

Let me share a few reasons this recipe stays pinned to my fridge and on repeat in my kitchen.

Fast — only 30 minutes rise time

Thanks to instant yeast, this becomes a quick weeknight dinner.

Flexible

Make it thin, thick, crispy, or soft—whatever your family prefers.

Family-friendly

Even my kids help knead this dough. It’s that simple and forgiving.

Flavor-packed

A touch of garlic powder and basil gives it an aroma that fills the whole house.

Perfect for customizing

Pair it with your favorite pizza sauce recipe, toppings, veggies, cheeses, or even leftovers from the fridge.

Ingredients You’ll Need to make pizza crust recipe

This dough is based on four classic pizza dough ingredients—flour, yeast, water, and oil—but with a few additions for enhanced flavor and browning.

Dry Ingredients

• 2–2 ⅓ cups all-purpose flour or bread flour (250–295g)
• 1 packet instant yeast (2 ¼ tsp)
• 1 ½ teaspoons sugar
• ¾ teaspoon salt
• ⅛–¼ teaspoon garlic powder (optional)
• Dried basil (optional)

Wet Ingredients

• 2 tablespoons olive oil, plus extra for brushing
• ¾ cup warm water (175 ml)

Tools

• Mixing bowls
• Pizza pan or cast iron pan
• Rolling pin or hands
• Pizza cutter

Step-by-Step Instructions for the Best Pizza Crust Recipe

1. Mix the dry ingredients

In a large bowl, combine 1 cup flour, instant yeast, sugar, salt, and optional garlic powder and basil. Mixing these first evenly distributes the yeast.

2. Add the oil and warm water

Pour in the olive oil and warm water. Stir well with a wooden spoon until combined. The mixture will be loose and slightly sticky.

3. Add the remaining flour

Gradually add the second cup of flour. If needed, add up to an extra ⅓ cup until the dough forms a soft ball and pulls away from the sides. It should still be slightly tacky—this is what creates that airy, chewy texture.

4. Coat with olive oil and let rise

Transfer the dough to a clean, oiled bowl. Roll it around so it’s fully coated. Cover tightly with plastic wrap and let it rise for 30 minutes in a warm place. It should double in size.

5. Shape the dough

Once risen, gently deflate the dough and knead it 3–5 times until smooth. Shape into a 12-inch circle using your hands or a rolling pin. Place on a parchment-lined pizza pan. Pinch or fold the edges to form a crust.

6. Brush with olive oil and poke holes

Brush the entire dough with olive oil, including the edges. Use a fork to poke holes across the center to prevent large air bubbles.

7. Add toppings and bake

Preheat your oven to 425°F (215°C). Spread your sauce, add cheese and toppings, and bake for 13–15 minutes until golden brown. Slice and serve immediately.

Frequently Asked Questions About pizza crust recipe

What is the secret to good pizza crust?

High heat, instant yeast, and good olive oil. These three things give you that perfect crispy-meets-chewy balance.

What is 2-ingredient pizza dough?

It uses only self-rising flour and Greek yogurt. Fast, but less flavorful and not as airy as yeast dough.

What are the ingredients in crust pizza?

Classic pizza crust includes flour, water, yeast, and salt. My version adds olive oil, sugar, and optional seasonings for flavor.

What is the 55 rule for pizza dough?

It refers to 55% hydration—water weight equal to 55% of flour weight—commonly used for easier-to-handle doughs.

What is the 3/8 rule for pizza?

It describes the ideal thickness of a classic pizza: about 3/8 inch.

What do Italians use for pizza base?

Traditional Italian dough uses Tipo 00 flour, water, yeast, and salt. No oil in classic Neapolitan dough.

What are the four ingredients in pizza dough?

Flour, water, yeast, and salt.

What is the best flour for pizza crust?

Bread flour or Tipo 00 flour. Bread flour gives chew, 00 flour gives softness.

Is it better to let dough rise twice?

For artisan-style dough, yes. For quick weekday pizza with instant yeast, one rise is perfectly fine.

What makes crust pizza taste good?

Seasoned dough, olive oil, and proper browning in a hot oven.

What crust does Domino’s use?

Domino’s uses an enriched, oil-based dough with a soft, chewy interior.

How long should pizza dough sit before using?

Even resting for 15 minutes helps relax the gluten, making stretching easier.

How do I make my pizza crust more airy?

Use bread flour, higher hydration, and avoid overworking the dough. Gentle handling creates air pockets.

Should I bake pizza at 400 or 450?

Between 425–475°F is best. Lower temperatures make denser, softer crusts.

How does Gordon Ramsay make perfect pizza dough?

He uses strong flour, yeast, olive oil, water, and salt, with an emphasis on resting the dough for better flavor.

Do Italians put oil in pizza dough?

Classic Neapolitan dough does not include oil, but many modern Italian home cooks do use it.

What’s the 2-hour rule for pizza?

Never leave raw or cooked pizza out at room temperature for more than 2 hours for food safety.

Should you poke holes in pizza crust before baking?

Yes—unless making extra-thin pizza where bubbling is acceptable.

Final Tips for the Best Homemade pizza crust recipe

Use bread flour for a chewier bite.
Brush edges with garlic-infused olive oil for a pizzeria-style finish.
For the crispiest crust, preheat a cast iron pan or pizza stone.
For softer crust, add an extra tablespoon of olive oil to the dough.
For deeper flavor, refrigerate the dough overnight.

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