The most Perfect Pizza Crust you could possibly think of. Chewy on the inside, lightly crisp on the outside.
It’s Friday again. A whole week has passed, the weekend is here, and most importantly…..Friday night pizza! Are you ready to relax, enjoy the weekend, and spend time with your friends and family? I am! So to kick off this weekend, I want to post the most Perfect Pizza Crust you could possibly think of. It’s not your normal water, yeast, flour, and salt pizza crust, but it’s not much more effort for a lot better taste. Trust me!
This Perfect Pizza Crust has the perfect texture and is a delightful golden brown color which makes your pizza look great!
If you have a bread machine, go ahead and use it for this recipe. Add the ingredients in the order suggested by the manufacturer, use the dough setting and go relax a little bit. You just made your Perfect Pizza Crust recipe even easier.
First part is simple. Just put the water and yeast into a bowl. Let it sit for about 5 minutes. This allows the yeast to activate. One tip I might add is that your water should be warm, but not hot. Hot water could kill the yeast.
Next, add your sugar, salt, olive oil, cornmeal, flour, baking powder, onion powder, and garlic powder.
Another tip: If you use your stand mixer, use the paddle attachment to mix the ingredients initially, just until mixed. Then switch to the dough hook and knead for about 10 minutes on medium speed.
Cover over with plastic wrap and let rise in a warm place for about 30 minutes or until doubled in size. I like to either just barely warm the oven for a little warm spot, or set it wherever the sun shines in. Spread the dough in your favorite pizza pan. Top with my Perfect Pizza Sauce and whatever toppings make you happy.
Cheese makes me happy. My pizza can never have too much cheese.
It bakes for about 14 minutes at 500 degrees.
Relax with your family and unwind from the week while you enjoy this “better than delivery” pizza!
Happy Weekend!
Perfect Pizza Crust
Ingredients
- 1 1/3 cups warm water
- 2 teaspoons granulated sugar
- 1 1/4 teaspoons salt
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 3 cups bread flour
- 1 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 teaspoons Red Star Platinum Instant Yeast
Instructions
- Put warm water and yeast together in a bowl. Let it sit for 5 minutes or until the yeast has activated.
- Add in the sugar, salt, olive oil, cornmeal, flour, baking powder, garlic powder, and onion powder.
- In your stand mixer, mix them with the paddle attachment just until combined. Then put on the dough hook and knead for about 10 minutes.
- Cover with plastic wrap and let rise in a warm place for 30 minutes or until doubled.
- Roll out on a floured surface and place in a pizza pan.
- Top with desired pizza toppings.
- Bake at 500 degrees for about 14 minutes.
Laura says
This pizza crust DOES look perfect, and it just so happens that I am making pizza for my family tonight, so I am going to use your recipe. But I do have a question: Do you bake the pizza crust before you add your toppings and then bake it again once the toppings are on? Or do you just bake it once at 500 degrees for 14 minutes with all of the toppings already on it? Thank you so much!
[email protected] says
Glad you found the recipe! No, I do not bake the crust before putting the toppings on. Just spread out the dough in your pizza pan (we like to put a little oil on the bottom of the pan first to make it “pan pizza”-ish). Put toppings on and bake! We bake ours on the bottom rack of the oven. Hope you enjoy the pizza tonight!
Laura says
I have already made your Perfect Pizza Crust twice! Last week I made a double recipe, and we had two beautiful thick-crust pizzas. My family really likes thin-crust pizza, so today I made just one recipe, but I made two pizzas out of it. They were perfect thin-crust pizzas. Definitely the best pizza crust I’ve ever made. Thank you so much for sharing your recipe!
[email protected] says
Thanks so much! It was hard finding the right recipe!
Alison Wood says
Wow! I can’t wait to try this! We are living in Southeast Asia as missionaries and it is SOOOO hard to find a good pizza. This is definitely on the “To make” list for my family. Pinned!
[email protected] says
That is so cool that you are missionaries. That is something I have been interested in for a while and I am hoping to go on a missions trip soon. thanks for checking out my blog!
Tony says
Yummy! That looks so good. I like to cook my pizzas on a stone to get the crust evenly baked and crispy. That’s what makes the perfect pizza.
Lizzy T says
I agree! Thank you, Tony!
Wanda Joan Woodworth says
What did I do wrong….i preheated the oven to 500 and at 13 minutes my eese was starting to burn but the crust isn’t quite cooked, (not browned on the bottom.)
Julie Clark says
Hmmmm…I’m not sure. What type of pan were you using?
BB says
Question: recipe calls for 2 teaspoons of ” yeast” , however, there is active yeast, and breadmaker yeast. Variable, if i am using a breadmaker, how much active yeast shoud i use? And what yeast are you referring to in this recipe?
Julie Clark says
I use instant yeast or active dry yeast. They can be used interchangeably.
Laura says
This is my favourite crust recipe! Have you ever made the pizza and frozen? Then baked from frozen? If you have do you know how long and what temp?
Julie Clark says
I haven’t tried that, but it would be a great idea!
karafree says
Love this recipe, definitely chewy on the inside crunchy on the outside. Like a very good Italian bread, just what I was searching for! I will be using this recipe for now on! thank you!
Tanya says
I am literally making this right now. I thought I would stop while my dough is rising and say thank you for the recipe!
Jean says
Just curious, why the baking powder in addition to yeast?
Thanks!
Julie Clark says
Just for a little extra rise 🙂
Judith says
Can I use all purpose flour?
Julie Clark says
Sure!
Christina says
Is there a substitute for the corn meal in this pizza dough recipe? Should I just leave it out, sub with more flour? And what is the purpose of adding the corn meal…what am I going to be missing out on? Thanks! Looking forward to giving this a try!
Julie Clark says
It just adds a little bit of texture. You can leave it out if you’d like.