World's Best Pizza Crust

"My mom makes the best pizza crust on several continents. It's fast and easy. Excellent as a white pizza or traditional red sauce, any toppings go."
photo by gailanng photo by gailanng
photo by gailanng
photo by Rachel M. photo by Rachel M.
photo by Isabeau photo by Isabeau
Ready In:
1 pizza




  • Dissolve yeast and sugar in water.
  • Beat in ½ flour.
  • Add salt, oil and rest of flour (add more if needed to make handle-able dough).
  • Rise in oiled bowl.
  • Place on greased pan.
  • Add sauce, cheese, etc.
  • Bake at 450 20 -25 minutes (til brown).

Questions & Replies

  1. Is this dough freezable? Was a bit thick for our taste but figured of froze half the ball would be perfect.


  1. My husband absolutely LOVES the crust on my pizzas thanks to this recipe! It is light and crispy; not too thick, not too thin; and the taste is amazing! Sometimes I just bake the crust with some garlic butter and Parmesan cheese and we eat it like bread sticks or store some in the fridge and when we want lunch or a snack I cover a few pieces with my homemade pizza sauce (I make this ahead and keep it in a sealed jar in the fridge, too) and a few toppings to make mini-pizzas.
  2. I just made this today. After mixing the ingredients it seemed a little dry because not all of the flour was fully incorporated. Nevertheless, I left it to rise for about an hour and it seemed to do the trick. I spread it out in a pizza pan and was then worried that some spots seemed a bit too thin. I did a blind bake as well for 10 mins and then brushed the entire crust with an egg to help brown it. Once the egg had dried, about a minute, I put my toppings on and baked it for another 10 mins or so. WOW! It is huge which I was not expecting. It rose in the oven quite well. It sort of reminds me of Godfather's pizza crust, it's really good compared to some of the others i have used and I will probably use it for mini pizzas in the future.
  3. Not the world's best, but not bad. I have been making pizza from scratch once a week for many years so I am always on the hunt for new crust recipes. This one is OK. We like crust on the thin side, so I divided the dough and froze 1/2. The other I baked blind for 10 minutes before topping. I think 1/2 teaspoon salt is not enough because the taste was flat. If I make this again I would increase to 3/4 to 1 tsp. I also kneaded the dough for about 3 to 5 minutes by hand. The recipe does not call for this but I think good pizza dough should feel like the love of your ear when it is ready to rise. Mixed according to the recipe this did not, but it did with minimal kneading. I topped with pesto, peppers, onions, mushrooms, olives, pepperoni and parmesean. It was OK.
  4. I've tried several pizza dough recipes over the years and this is my new favorite. It puffs up beautifully and results in a chewy crust without tasting underdone. (A lot of other homemade crusts are flat and thin, which is great for people who prefer thin crust pizza. That's not me!) I split the dough ball in half after rising around 70 minutes and it gave me two pizzas -- 16 medium size slices total. 25 minutes would've burned my two pizzas, 20 at 450 was just about right. I swapped their order on the racks half way through cooking (bottom to top, top to bottom). <br/><br/>One helpful tip for any pizza recipe: after rising, punch the dough down (and split, if you want two pizzas), reshape into a ball, then press the dough flat into a disc (it will be about 3/4" thick). Then let it rest 8-10 minutes. This will relax the dough and allow you to roll it out into a large pizza without the dough snapping back and shrinking on your cooking sheet.
  5. Love it, turned out prefect. Thank you!!



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