Pizza Crust for Home Baking



Bread flour

3 cups unsifted


2 Tsp


1 ½ Tbsp

Yeast (active dry)

1 package

Water (warm/100°F)

1 cup


2 Tbsp



  1. Suspend yeast in the water, add a pinch of sugar and stir well. Set aside to activate for 10 minutes.
  2. Place flour, salt, and sugar in a mixing bowl.  Stir the yeast suspension and add to the ingredients in the mixing bowl.
  3. Using a wooden spoon, stir the mixture for 1 minute.  Add the oil and continue mixing (stirring) until the dough becomes too thick to stir with the wooden spoon (generally 2-4 minutes).
  4. Cover the bowl with foil, waxed paper, or a damp towel and set aside to ferment for 1 to 1 ½ hours.  Punch the dough down as necessary to keep it in the bowl.
  5. Turn the dough out onto a floured bench or counter top.  Knead the dough by hand for about 2 minutes.  Oil the mixing bowl, and place the dough back into the bowl for 15 to 30 minutes.
  6. Turn the dough out again onto a lightly floured bench or counter top.  Using a knife or bench scraper, divide the dough into 3 equal pieces.
  7. Lightly flour each dough piece and roll out thin.  Makes a 10 to 11-inch diameter crust.  If the dough tends to shrink back after rolling, set it aside for 10 minutes on a floured surface, and roll or stretch it by hand to fit a 10 to 11-inch pizza pan or stone.