My Favorite Homemade Pizza Crust

If I let them, E and B would eat pizza several times a week.  They love a well built pizza. In my quest to keep things as healthy as I can, and in an effort to get over my fear of using yeast, I had to learn how to make homemade crust!

I first started out making a crust using Greek yogurt and self-rising flour. It was alright, easy but not the crust I wanted.  After several attempts with different recipes, this one is my favorite.  It is so easy and forgiving.

While you can use the dough immediately, letting it proof for at least a week will add so much noticeable flavor.  The crust has a really good rise when baked so you can roll it fairly thin.  I bake the filled pizza crust in a preheated 425 degree for about 15 minutes or until cooked to desired crispness.


My Favorite Homemade Pizza Crust
Heavily Adapted from: http://www.bellalimento.com/2011/10/19/how-to-make-pizza-dough/

What you need:

• 4 cups all purpose flour
• 2 Tablespoons extra virgin olive oil
• 2 teaspoons instant dry yeast
• 1/8 teaspoon salt
• 1 1/2 - 2 cups warm water

What to do:

• In the bowl of your stand mixer add the flour, oil, yeast, salt. 
• Using the dough hook, turn mixer on low. 
• GRADUALLY drizzle the water into the flour mixture until it forms a ball. 
• If your dough is too "wet" add a little more flour. If your dough is too "dry" add a little more water.
• Continue kneading on low for approximately 10-12 minutes. The dough ball should be tacky but not sticky to the touch.
• Cover your dough ball with a kitchen towel and allow it to rise until it's twice it's size.
• Dough can be used immediately after it has risen (bake in a preheated 425 degree oven); or placed in a plastic zip bag and stored in the fridge.