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Pizza Dough Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp salt
- 1 cup warm water
- 1 tbsp olive oil
Instructions
- Mix flour, yeast, and salt in a bowl.
- Add warm water and olive oil, then mix until a dough forms.
- Knead for 8-10 minutes until smooth.
- Let rise for 1 hour, covered.
Classic Pizza: The Perfect Crispy Crust at Home
There’s something magical about homemade pizza—the aroma of fresh dough baking, the rich tomato sauce simmering, and the final bite that delivers a perfect crunch. Over the years, I’ve tested countless methods to perfect a crispy yet chewy crust and a balanced, flavorful sauce. This recipe combines simple ingredients with tried-and-true techniques, so you can achieve pizzeria-quality pizza in your own kitchen.
Why This Recipe Works
- Cold Fermentation Option – Letting the dough rest overnight enhances the flavor.
Equipment
What each of these actually changes about the result. Links go to Amazon and earn this site a commission at no cost to you — more on that here.
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A cup of flour can vary by 20% depending on how it was scooped, which is enough to move a dough from 72% to 62% hydration. Weighing is the single change that makes bread recipes repeatable.
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Stainless takes a warm water bath to hold dough temperature and goes in the fridge without cracking. The set nests, which matters more than it sounds like when three recipes need four bowls.
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Lets you move and divide slack dough without deflating it, and cleans a floured counter in one pass. Cheap enough that there is no reason to improvise with a spatula.
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Baking steel$$$
Steel conducts heat into the base of a pizza roughly twenty times faster than a stone does, which is the closest a home oven gets to a deck oven. Expensive and heavy, and the only thing that fixes a pale, floppy crust.