Perfect Homemade Pizza Crust

kitty | March 21, 2023 SKIP TO RECIPE

It makes me shudder to remember my first attempt at homemade pizza dough. It was my husband’s birthday and I had planned a special family dinner as a homemade pizza party. It was fun and everyone liked how the pizzas turned out, but I am really critical about homemade breads. I just knew it could have been better. It tasted too yeasty, it was tough, but not in the nice crusty/chewy way that pizza gets. To say the least, I was disappointed. I can just see Paul Hollywood tearing into that crust then tearing into me telling me it’s “overworked and under-proofed.” I still get intimidated by bread to this day, but I’ve dabbled a bit here and there and have successfully made some great white bread loaves and breadsticks, but still no perfect pizza.

I finally decided to conquer my fears and have another go at it. I needed redemption. It’s almost like getting revenge on myself for that last bad attempt. I am so glad I did, because this is the perfect pizza crust I have been dreaming of pulling out of my own humble oven. Its got the perfect crusty outside that cracks with ease as you bite into it, with the amazing chew and bubbles of airy lightness on the inside. Even more amazing, this crust held up to whatever toppings I threw on it; no sogginess or flopping at all ("great undercarriage btw"). It nearly brought a tear to my eye as I squished that beautiful crust and watched it bounce back with its perfect sponge. I didn’t even need to use special bread flour, a pizza stone, or peel; although I would advise using a stone and peel for ease of transferring the dough and baking. Just regular old AP flour and simple baking sheets. Even though it takes a good bit of time to make this crust, it is definitely worth the wait–this is a secret weapon type of recipe. The proofing process and cold fermentation overnight is absolutely critical to developing the dough into the ideal crust. The yeast has the chance to proof properly and slowly to ensure a beautiful rise during baking.

This will be my go-to plan-ahead pizza crust for cozy weeknight meals or for wowing at special occasion dinners. Now I’m looking for an excuse to have another party just so I can redeem my own imagined previous pizza party disappointment with this beauty. It’ll feel like bringing your hot new date to a party you know your former flame will be at. It’s the revenge pizza dough I’ve always dreamed of. It’s that good.

INGREDIENTS

1 ¼ cups warm water, 105-110°F
½ teaspoon active dry yeast
1 teaspoon honey
½ teaspoon sea salt
3 ⅓ cups all-purpose flour

INSTRUCTIONS

Make the Pizza Dough

In a small bowl, stir together water, honey, and salt. Sprinkle the yeast on top and let it sit for 5 minutes then stir.
Add flour to a large mixing bowl, make a well in the center, pour yeast mixture into the center, then stir with a firm spatula or wooden spoon until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
Once the dough has doubled in size, transfer it to a floured surface, turn to coat lightly in flour, then divide it in half. Fold each piece of dough in half 8 times, gently pulling the sides over the center, turning the dough each time.
Form a ball in your hands. Place the ball back onto the floured surface, cup it in your hands and drag it across the surface to create some tension and smooth out the seam on the underside. Transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (about 18 hours) or up to 1 week.

Form the Pizza Crust

Remove the dough 1 hour before using to allow it to come to room temperature. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 500˚F. Lightly flour a pizza peel or cookie sheet and prep toppings.
Transfer one piece of dough to a floured surface, turning to lightly coat in flour. Pat the center of the dough gently with fingertips, being careful not to pop any bubbles.
Make two fists, and lift the dough over both knuckles and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles, allowing it to stretch out and leaving a thicker crust at the edge. Continue working the dough until it has reached 10-12” in size. Place the dough on a lightly floured pizza peel or cookie sheet. Shake the pizza peel to make sure the pizza is not sticking.
Top the crust with sauce, cheese, and toppings of choice. Slide pizza onto the preheated pizza stone or baking sheet and bake for 12 minutes or until the crust is golden and crisp.

Pizza made with the Perfect Homemade Pizza Crust

Slices of pizza made with the Perfect Homemade Pizza Crust

Pizza made with the Perfect Homemade Pizza Crust closeup

Perfect Homemade Pizza Crust

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