recipe

How to get the best pizza crust!

Sharing is caring!

The BEST Pizza Crust Recipe – YEP!!!  I’m throwing it out there.  I’m one of those people who thinks that pizza crust makes the pizza.  I’m sharing my favorite pizza dough recipe that I’ve perfected over the years.  If you love a thick, chewy crust then you’ll love this dough recipe.

Thick and Chewy Pizza Crust

Pizza Crust Recipe

Don’t you just want to bite into that crust?

We have homemade pizza almost every week at our home.  So I’ve had lots of years to perfect this recipe.  I’ve played around and this one is loved by all.

Favorite Pizza Crust Recipe

We’re a half Hawaiian and half Pepperoni family.

Delicious Pizza Crust Recipe

Another huge factor in getting great crust is a pizza stone.  They are a great investment.  I’ve had mine for years.  You put it in the oven while you’re preheating and when it’s piping hot you put the rolled dough on it.

Here’s my yummy pizza crust recipe.

3.67 from 3 votes

Pizza Crust

My all-time favorite homemade pizza crust!
Print Recipe
Prep Time:1 hr 30 mins
Cook Time:11 mins
Total Time:1 hr 41 mins

Ingredients

  • 1 cup very warm water
  • 1 tablespoon active yeast
  • 1/4 cup granulated sugar
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon Italian seasoning
  • 2 1/2 - 3 1/2 cups flour

Instructions

  • Pour the warm water into your mixer bowl.
  • Sprinkle the yeast, sugar and honey on top.
  • Let the yeast water sit for 5 minutes. Then mix until everything is dissolved.
  • Add oil, salt and Italian seasoning.
  • Add 2 1/2 cups of flour.
  • Add the dough hook to your mixer and mix on speed 2 (low) until combined.
  • If dough is sticking to the bowl add 1/4 cup of flour at a time. Let it combine and add more flour if needed until dough is no longer sticking to the sides.
  • When it's no longer sticking to the sides let it continue to mix on low for another 2-3 minutes.
  • Take about 1 teaspoon of olive oil to a large bowl and rub all the sides with the olive oil to coat.
  • Place the dough in the oiled bowl and let it rise until doubled in size, about 45-60 minutes.
  • Preheat your pizza stone and oven to 465 degrees.
  • Roll out your dough on a floured surface to a 12" round size. If you like a thin crust you can make 2 pizza crusts from this recipe.
  • Add your toppings.
  • Bake for 11 minutes.
  • Let it cool about 10 minutes before cutting.
Course: Main Course
Cuisine: American, Indian
Keyword: pizza
Servings: 1 large pizza dough

Thick and fluffy pizza crust

Look at that crust!  Love those air pockets!

Thick and Chewy Pizza Crust

I hope you get a chance to try my favorite pizza crust soon.

Pesto Pizza

Hawaiian Pizza Bites

Best Pizza Crust | Pizza Dough Recipe | Thick and Chewy Pizza Crust

41 Comments

  1. I love this recipe, but the website is SO FRUSTRATING!! I have use this recipe for years favorite pizza crust recipe, but the pop ups and the constant navigating back to the top of the page is so annoying. It makes me not want to use your website.

  2. We loved this recipe! I will leave the honey &/or sugar out next time just because we don’t like the sweet tastes as well. But it is a definite repeat for us!!!!

  3. 5 stars
    I have tried quite a few pizza dough recipes but none have quite giving me the doughy fluffy soft crust I like from pizzerias until now. thanks!

  4. Hi there! This recipe sounds delicious and I can’t wait to try it, but I do have one question for you…I do not own a pizza stone and having a husband and 3 teenage boys, I feel at times like I am cooking for an entire army, at least this is the way it feels at times. So, my question is…how would I be able to “tweak” your wonderful recipe so I could make pizzas off a “deeper set” cookie sheet? Thank you so much, I would appreciate ANY advice or help with my “little” dilemma of what I would like to call, “My Bottomless Pit Crisis!” Haha! Thank you, and I look forward to hearing from you. Take care, Christine Kucaba

  5. Hi there! This recipe sounds delicious and I can’t wait to try it, but I do have one question for you…I do not own a pizza stone and having a husband and 3 teenage boys, I feel at times like I am cooking for an entire army, at least this is the way it feels at times. So, my question is…how would I be able to “tweak” your wonderful recipe so I could make pizzas off a “deeper set” cookie sheet? Thank you so much, I would appreciate ANY advice or help with my “little” dilemma of what I would like to call, “My Bottomless Pit Crisis!” Haha! Thank you, and I look forward to hearing from you. Take care, Christine Kucaba

    1. I’ve baked my pizzas in a cookie sheet before. You could also use a 9×13 pan. Liberally oil your cookie sheet (one with 1″ sides at least) with olive oil. I believe it took a few more minutes to bake than on the stone. Probably closer to 15 minutes.

    1. I roll out my dough and then move it to the stone where I place the toppings on it. You can also roll out the dough on parchment paper and then move the dough and parchment paper to the stone & add your toppings.

  6. Hi, I am trying this recipe tomorrow, and was wondering if the Italian seasoning has salt? I also don’t have a pizza stone, can I make it in a cast iron instead? And how will it affect the temperature for the oven?

    1. The Italian seasoning I use does not – it’s dried basil, oregano, etc. I’ve never tried it in a cast iron skillet – I’d imagine it would give it more of a deep dish pizza look. I would think keeping the temp the same would be ok, but it might take a couple more minutes to cook??? Let me know how it turns out.

      1. It was a success!! ? My kids loved it! I made two pizzas out of the dough. It was perfect size for my cast iron pan and the crust was thick too. I have a propane stove so next time I’ll cook them for 9. To 10 minuets instead. Thank you.

  7. I love this crust! I have been searching for a really good crust recipe and this is the one.Its my favorite by far. It was easy to make and turned out delicious!

    1. Steph I’ve never tried. My guess is it would do great. If you try it let me know how it turns out.

  8. Oh… my… god!!! First try at this recipe and it is a keeper. It is absolutely perfect. Husband skipped the honey and we were worried that it wouldn’t work because of the altitude, but it did!!! Thank you!!!

  9. I have been searching for a long time trying to find a pizza dough I REALLY like and this is it!! Thanx for sharing.

    1. Deborah – I roll the dough out and then just lift it up and put it on the pizza stone. I put the pizza stone right next to the rolled dough so it doesn’t have to go far. I smooth it out once it’s on the stone – you just got to move quick because that stone is super hot and it will start baking right away.

Leave a Reply

Your email address will not be published.

Recipe Rating