How To Make The Perfect Pizza Crust At Home

I’ve served pizza, made with this recipe, to so many people and they have all given me such wonderful feedback.

I used to make pizza with another crust recipe for years and I thought it was the best ever. But then I tried this one and I haven’t gone back since! I guarantee, if you give this one a go you won’t be disappointed. Choose your favorite toppings and maybe add some homemade tomato sauce – you’ll get a pizza that is better than at your local Italian restaurant!



2 1cups Gold Medal flour (all-purpose, or combined with whole wheat)

1 (1/4 ounce) package active dry yeast

1teaspoon salt

1 cup warm water

12-1 Tbsp Bertolli olive oil

cornmeal, for sprinkling



Mix a pinch of sugar into the warm water and sprinkle the active yeast on top. Wait for a few minutes or until it gets foamy.

Pour the yeast water into a large bowl, then add flour, salt and olive oil. Mix until well combined.

Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic. Cover the bowl and let the dough rest for 30 minutes.

Spray two 12-inch pizza pans with nonstick spray and sprinkle with a some cornmeal.

Divide dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan. Try to make it thicker around the edge.

You can pre-bake the crust at 425 F for a few minutes, if you’d like. This will make the crust even crispier. Then spread with pizza sauce and use the toppings of your choice.

Bake at 425 F for 10-20 minutes longer or until bubbly and hot.




Quick tip: You can freeze the dough and bake it later! Take a portion of the dough and from into a ball. Rub olive oil over it and place it in a freezer bag. Allow to thaw before using.

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