Everyone loves pizza, and this homemade Pizza Crust is a super easy way to make your own custom pizza at home. No need to order takeout from any of the local delivery places. Simply whip up this delicious dough in no time, and then you can top with your favorite pizza toppings.
The ingredients needed for this No Rise Pizza Dough are the following: water, yeast, all purpose flour, and optional seasonings.
Every good pizza crust recipe starts with a bit of water, yeast, salt and flour. This is no exception, and is in fact a simple recipe that will work wonderfully for anyone. It is literally nearly impossible for this pizza crust recipe to fail. As long as you have good yeast, you have a delicious pizza crust in no time.
You can use a stand mixer to make this dough using a dough hook for kneading, or you can alternately knead this dough by hand until it is elastic and forming a ball easily. Once it has formed into a ball, you simply have to divide it in half to make enough crust for two pizzas. You don’t even have to let this dough rest! It can be used right away, and that is great for a busy mom like myself.
If you double this homemade pizza crust recipe it is enough to make 3 large sized pizzas. We use a basic tomato basil sauce or pesto then top with our favorite toppings. Sausage, hamburger and pepperoni are always popular, but you can also customize with grilled chicken, spinach, sundried tomatoes and a bit of feta cheese for a delicious spin that is healthier and full of amazing flavors adults will love.
I will often make a double batch and bake 2 pizzas for dinner. The third homemade pizza crust I will par-bake, cool and wrap in saran wrap to freeze for a meal later. To use the frozen crust I will pull it out of the freezer and top and bake as normal adding an additional 5-10 minutes.
Optional Mix-ins For Your Basic Pizza Dough Recipe
My family does enjoy the basic pizza dough recipe as written, especially when I’m in a hurry but one of the things I love so much about pizza night is how easy it is to customize it, that includes the pizza dough! I’ve played around with a lot of mix-ins for pizza dough and below are some of our favorites. You can easily do a single addition or a combination.
- Italian seasonings
- Parmesan cheese and black pepper
- Teaspoon of olive oil helps “loosen” the dough to be worked with
- Crushed Red Pepper
- Brush the top of your pizza dough with melted butter
- A touch of honey to sweeten your dough
- Teaspoon of sugar to sweeten your dough
- Asiago cheese
Homemade Pizza Crust FAQS
Here are some of the most frequently asked questions about homemade pizza crust:
How do you stretch pizza dough?
Start with your pizza dough in a ball. On a lightly floured surface start working the dough with your hands trying to maintain the shape of your pan, often times a circle. Work from the center of your dough to the outside to keep your thickness even. Make sure to rotate your dough often to keep it from sticking to your the surface you’re working on.
How do you make pizza dough?
Making your own homemade pizza dough starts with very basic ingredients: flour, water, salt and yeast. Combining these ingredients together leaves you with an easy pizza crust that doesn’t even need to rise! You can easily make your pizza dough more complex with additions listed above.
Can you freeze pizza dough?
Yes! You have the option to freeze your pizza dough before or after you have rolled out your dough. I have frozen the pizza dough both ways and each way has it’s advantage. To freeze your dough without shaping it first you can simply roll it into a ball and wrap well in plastic wrap. I then store these balls in a Ziploc bag. Remember when freezing air is your enemy. To use I will take a ball or two our of the freezer in the morning and let them thaw on the counter or in the fridge until dinner time, then roll out and bake as directed. Freezing your pizza crust in a ball saves space.
My favorite way is to actually freeze my pizza dough ready to be topped. I will roll out my pizza crust like I’m going to top it and par-bake it for 5 minutes. I will then pull my dough out of the oven and allow it to cool completely, once cooled I will wrap well in plastic wrap and freeze individually, once frozen solid I will put them all into an extra large ziploc bag. When I’m ready to use I will take out of the freezer and allow to thaw for about 15 minutes. I will then top and bake as usual adding a couple of extra minutes to the bake time. I actually prefer this method because I don’t have to make the mess of rolling the pizza dough out at dinner time.
HELPFUL TOOLS TO MAKE THE BEST PIZZA DOUGH
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A Kitchen Aid Stand Mixer makes quick work of kneading the dough! It’s not an absolute must but it really does make it easier and can be used for so many other things!
A pizza stone really helps your pizza cook evenly and gives you that crisp outer crust we all crave. I own several Pampered Chef stones but bought this one for my parents and they love it. I let my stone preheat with my oven for 15-30 minutes while I make my dough.
Parchment paper is a lifesaver for me because I can par-bake my crusts for 5 minutes and then easily take them out of the oven while leaving my stone in to stay hot, then transfer them right back to the oven. I can also easily press out my pizza crust right on the parchment sheet I’m going to bake it on.
How To Make Pizza Dough At Home
It’s hard to believe you can have your homemade pizza in the oven within a half an hour, but it is possible with this basic pizza dough recipe. This pizza crust recipe is so versatile, can be frozen and tastes amazing! 4 basic ingredients turn into a family favorite no rise pizza dough that is sure to become part of your weekly menu plan.
If your family loves this pizza dough recipe as much as mine don’t forget to give it 5 stars!
- 1 cup warm water
- 1 package yeast or 2 1/4 teaspoons
- 1 teaspoon salt
- 2-3 cups flour
- Combine yeast and warm water. Let sit for 1 minute.
- Add salt and flour and mix.
- Knead until elastic or with a kitchen aid until dough pulls away from sides of bowl.
- Let rest 15-30 minutes in a warm draft free location. I usually shoot for 20 minutes.
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