Recipe // Pizza Crust

I can’t even begin to tell you how excited I am to share this simple recipe with y’all.
I have searched for a long time (we’re talking years) for a great,
no fail PIZZA CRUST recipe.
I found it.
I could tell it was going to be good the moment 
I touched the dough after it had been kneaded.
It bounced right back and wasn’t sticky at all,
yet it wasn’t dry from too much flour.
This crust was easy to manipulate into a pizza shape (umm… a circle).
I melted some butter and mixed in a little garlic powder.
I dipped my fingers in the butter mixture as I patted my dough in the pizza shape
so it had a nice, subtle garlic butter flavor.
We aren’t fancy pizza eaters.
I love a good veggie or supreme,
but we usually do cheese (NOT pre-shredded, please
and hamburger at home.
The trick is to let the oven and baking stone get
piping hot in the oven before sliding the parchment paper and pizza in the oven.
The bottom will be crispy, but the top will be chewy- perfection!
I hope you love this pizza crust as much as I do.
Make sure you comment if you try it!
I would love to know what you thought of it.

Pizza Crust: 
Yields 2 12-inch pizza crusts
 I snatched this amazing recipe from Lauren’s Latest.
Click HERE for a printable version


1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {make sure you use BREAD flour}


In a large mixing bowl (I use my mixer), stir yeast and honey into warm water.
Let it sit for 5-10 minutes or until you see that the yeast is doing its job.
Pour in salt, oil and half the flour and mix.
Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.
Once you reach this stage, knead for 6 minutes.
Lauren says 6 minutes is the magic number,
and I don’t argue with her expertise… so 6 minutes exactly!!!
The dough should be smooth and easy to work with.
And the bowl should be clean! 
 Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours.

After you have let it rise, divide the dough into two equal pieces,
 lay parchment paper on your counter and create your pizza on the paper.
In a 425 degree oven (preheated with a HOT baking stone inside),
slide your pizza (still on the parchment paper) onto the HOT stone.
Bake 12-15 minutes, or until it is done how you like.
Repeat with second pizza.

-Freezing Pizza Dough-
**You can freeze this dough if you’d like.  I usually make two batches so I can bake two pizzas for now and freeze the other ball of dough for two pizzas later.  I simply place the dough into a labeled freezer bag after it has been mixed, but before it has risen.  When I need to use it, I let it rise on the counter for 6-8 hours and it’s ready to go!**

This might seem like a lot, but it is soooo easy.  I promise!
Bon Appetite!

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  1. Thank you for this recipe! I have tried many a pizza dough crust and said I was done trying after the last one didn’t turn out. I gave this a whirl last minute today. Didn’t have any more than 15 minutes to let the dough rise and also just had all purpose flour. It turned out beautifully and tasted delicious. Next time I’ll let it rise more. This was super simple and now I don’t have to give up on it.

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