Easy Pizza Crust is homemade pizza crust dough that can be topped and baked with your favorite pizza fixings and then is brushed with garlic butter. Use this crust for Pickle Pizza!
EASY PIZZA CRUST
This easy pizza crust was tested in my kitchen until it was easy enough AND delicious enough to hold all of your favorite pizza toppings. It is about 1/4-inch in thickness, which was perfect for the crispiness that I was going for in a thinner crust. And, in addition to the crust, I added garlic butter to brush around the outside of the crust after it has been baked.
PIZZA CRUST INGREDIENTS
Yeast: I used active dry yeast in this recipe. It does need to sit in warm water (110°F-115°F) for about 10 minutes to activate the yeast. Water temperature is important here; if the water is too cold, the yeast will not be activated. On the other hand, if the water is too hot, it will kill the yeast.
Bread Flour: For flour, I used bread flour. Bread flour has a higher protein than other kinds of flour (above 12%). It gives the crust a crispier texture. If you do use all-purpose flour in the crust, it will be softer.
Olive Oil: Olive oil is used in the pizza crust dough. In addition to the dough, you will need to brush a bowl with a little bit of oil for the bread to rest.
Garlic Butter: This is not an ingredient in the dough, but something I add to most pizza crusts after it has baked. It greats a gourmet pizza-like experience!
HOW TO MAKE A PIZZA CRUST
There is no need to go out and buy a pre-made pizza crust when you see how easy and delicious this recipe turns out. To get started, activate the yeast in warm water. This takes about 10 minutes. After the yeast has been activated, add it to a large bowl with the bread flour, oil, salt, and sugar.
Mix the dough with a wooden spoon. Then, continue to mix it with your hands until it comes together. If the dough is too dry, add a little bit of water. If the dough is too sticky, add a little more flour. Once the mixture is the correct consistency, knead the dough by hand for 5-10 minutes.
After kneading the dough, place it into a bowl that has been brushed with olive oil. Cover the bowl (and dough) and set it in a warm area to rise. It should double in size in about 30 minutes.
When ready, preheat the oven and roll out the dough onto a floured surface. It will be enough for a 10-12 inch pizza crust. Add your pizza toppings and bake for 15-18 minutes. Near the end of baking time, mix together the ingredients for the garlic butter. Immediately after removing the pizza from the oven, brush the garlic butter around the outside of the crust. Let the pizza rest for 5-10 minutes before cutting it into pizza slices.
HOW TO MAKE THE DOUGH IN A FOOD PROCESSOR
I prefer mixing the dough by hand for the best results, but you could also use a food processor to make the pizza crust dough. To do this, add the flour, oil, salt, and sugar to your food processor that is fitted with a dough blade (it is not sharp) attachment. Turn the food processor on to mix the ingredients and slowly add the activated yeast to the flour mixture.
Continue to mix the dough for about 2 minutes, or until it comes together. Then, let the food processor run for an additional 30 seconds to a minute. Place the dough in an oiled bowl, cover, and let rise. Continue with the instructions as written.
CAN I FREEZE THE DOUGH?
Yes! Pizza crust dough freezes well. Be sure you freeze it after it has had time to rise and is ready to be used. To freeze the dough, first, wrap it tightly in a freezer-safe plastic bag. Next, make sure all the air has been let out. Finally, place it in the freezer for up to 2 months.
When ready to use the dough, let it thaw overnight in the refrigerator (or for at least 12 hours). Take the thawed dough out of the refrigerator to let it rest for at least 30 minutes at room temperature before rolling it out. Then, make your favorite kind of pizza!
Pizza Crust Dough
- 2¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm water, 110°F-115°F
- 2 cups bread flour, plus extra for flouring rolling surface
- 2 tablespoons olive oil, plus 1 teaspoon for brushing bowl for dough
- 1 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 teaspoon salt
- ¼ teaspoon garlic powder
In a small bowl, add yeast and water. Stir and set aside until foamy (10 minutes).
In a large bowl, add flour, oil, salt, sugar, and the yeast mixture. Mix with a wooden spoon and then your hands until the dough comes together. If the dough is too dry, add water (1 tablespoon at a time). If the dough is too sticky, add more flour (1 tablespoon at a time).
After the dough has been thoroughly mixed, knead it by hand for 5-10 minutes.
Brush a bowl with olive oil. Add the dough to the bowl. Cover and set in a warm area to rise until doubled (about 30 minutes).
When ready, preheat the oven to 475°F.
Turn the dough out onto a well-floured surface. Roll out the dough into a 10-12 inch circle, about ¼-inch thick.
Add toppings and bake 15-18 minutes, or until golden brown.
Near the end of the baking time, make the garlic butter. In a microwave-safe bowl, melt the butter. Mix in the salt and garlic powder.
After the pizza has baked, immediately brush the garlic butter on the crust.
Let the pizza rest for about 5 minutes before cutting and serving.