To make the pizza dough, in a large bowl mix together 3 cups of flour, 1 teaspoon sugar, 1 teaspoon salt, and ½ teaspoon instant yeast.

Make a well in the flour and pour in 2 tablespoons olive oil and 1 1/3 cups warm water heated to 105-115 degrees Fahrenheit. Make sure water is the correct temperature; too cold and the yeast won’t activate, too hot and it will kill the yeast. Stir to combine wet and dry ingredients until and sticky dough forms and flour is thoroughly incorporated.

Add extra flour to flat counter or surface, then transfer dough to counter and knead on a floured surface (to prevent from sticking) for 5-10 minutes until dough springs back when touched. To knead: fold dough in half, then press palm of hand into dough firmly. Turn dough a quarter of a turn and repeat.

Rub a small amount (about a teaspoon) of olive oil over the surface of the dough and place back in the large bowl. Cover with a towel and allow to rise in a warm place for 1-2 hours, until dough doubles in size. Option: If you’d like a more traditional New York-style crust, place dough in refrigerator and allow to rise up to 5 days.

When ready to bake, pre-heat oven to 500 degrees. For a crispier crust, use a pre-heated baking stone to cook pizza: place stone in oven while it preheats and keep stone in oven 1 hour at 500 degrees for stone to pre-heat.

Once dough has risen, divide dough in two. Stretch each half of dough to form two separate pizza crusts: use fingers to press dough from the middle outward to form the desired shape. If using pan, prepare dough directly on pan; if using baking stone, prepare pizza on parchment paper on top of baking sheet to transfer pizza to stone to bake.

Prepare pizza toppings and arrange on crust as desired. Add sauce, then 1/2 of cheese, then toppings, then additional 1/2 of cheese (to help toppings stay in place).

For inspiration, here are a few of our favorite topping combinations:

• olive oil base + mozzarella + artichoke hearts + olives + feta cheese

• Margherita: olive oil base + fresh tomatoes + fresh mozzarella slices + fresh basil + drizzle of balsamic vinegar

• tomato sauce base + mozzarella + traditional toppings (pepperoni, green peppers, mushrooms, sausage, black olives, etc.)

• olive oil base + mozzarella + fried eggplant slices + goat cheese

• Dessert pizza: reduced berries with oat crumble OR cooked orange slices (cooked until reduced)

If using baking stone, transfer pizza on parchment paper to hot baking stone and place in oven; if using baking sheet, place directly in oven. Bake pizza 8-10 minutes until bubbly and golden brown. Allow to rest 2-3 minutes before cutting each pizza into 8 slices with a pizza cutter. I recommend to serve with Cucumber Tomato Summer Salad. Yummy!

Are you exploring more bread-baking techniques and recipes? Check out my Artisan Sourdough Bread Recipe, Ooey-Gooey Sourdough Cinnamon Rolls, or this Simple No-Knead Sourdough Sandwich Bread.

Before you go, drop a comment with your favorite pizza toppings – and let me know if you try your hand at this recipe by tagging me @peasandhoppiness with your photo on Instagram or Facebook!

Happy pizza night!!

Ann from Peas and Hoppiness

Recipe for Homemade Pizza Crust

Ingredients

• 3 cups all-purpose flour (plus more for kneading)

• 1 tsp sugar

• 1 tsp salt

• ½ tsp instant yeast

• 2 tbsps olive oil

• 1 1/3 cups warm water (105-115 degrees)

Toppings

• 1 cup tomato sauce

• 4 cups shredded mozzarella cheese

• Toppings as desired (see instructions for inspiration)

Instructions

1. In a large bowl mix together flour, sugar, salt, and yeast. Make a well in the flour and pour in olive oil and warm water. Stir to combine wet and dry ingredients until a sticky dough forms and flour is thoroughly incorporated.

2. Add extra flour to flat counter or surface, then transfer dough to counter and knead on a floured surface (to prevent from sticking) for 5-10 minutes until dough springs back when touched. To knead: fold dough in half, then press palm of hand into dough firmly. Turn dough a quarter of a turn and repeat.

3. Rub a small amount (about a teaspoon) of olive oil over the surface of the dough and place back in the large bowl. Cover with a towel and allow to rise in a warm place for 1-2 hours, until dough doubles in size. Optional: place dough in refrigerator and allow to rise up to 5 days to develop flavor.

4. Pre-heat oven to 500 degrees. If using a baking stone, place stone in oven while it preheats and keep stone in oven 1 hour at 500 degrees for stone to pre-heat.

5. Once dough has risen, divide dough in two. Stretch each half of dough to form two separate pizza crusts: use fingers to press dough from the middle outward to form the desired shape. If using pan, prepare dough directly on pan; if using baking stone, prepare pizza on parchment paper on top of baking sheet to transfer pizza to stone to bake.

6. Prepare pizza toppings and arrange on crust as desired. Add sauce, then 1/2 of cheese, then toppings, then additional 1/2 of cheese (to help toppings stay in place). Topping inspiration:

   1. olive oil base + mozzarella + artichoke hearts + olives + feta cheese

   2. Margherita: olive oil base + fresh tomatoes + fresh mozzarella slices + fresh basil + drizzle of balsamic vinegar

   3. tomato sauce base + mozzarella + traditional toppings (pepperoni, green peppers, mushrooms, sausage, black olives, etc.)

   4. olive oil base + mozzarella + fried eggplant slices + goat cheese

   5. Dessert pizza: reduced berries with oat crumble OR cooked orange slices (cooked until reduced)

7. If using baking stone, transfer pizza on parchment paper to hot baking stone and place in oven; if using baking sheet, place directly in oven. Bake pizza 8-10 minutes until bubbly and golden brown. Allow to rest 2-3 minutes before cutting each pizza into 8 slices with a pizza cutter.

Prep time:  2-2.5 hrs // Cook time: 10 min // Total time:  2.5-3  hrs – Serves 8 – Serving Size: 2 slices pizza (sauce + cheese included in nutrition analysis) – Nutrients per serving:  361 calories — 15g total fat — 6g saturated fat — 0g trans fat — 40mg cholesterol — 678mg sodium — 38g total carbohydrates — 2g fiber — 5g sugar — 19g protein

Printable Recipe