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Pizza Dough (Crispy)

45 min • 2 servings •
John S

45 min •     2 servings•

John S

Homemade pizza topped with pepperoni, mushrooms, and sausage on a baking tray, with a kitchen towel and olive oil in the background.

This is a great crispy pizza dough recipe. The secret to crispy crust: hot oven, thin uniform crust, and pre-baking. This recipe will make 2-14 inch pizzas.

Ready

  • 3 cups bread flour or high gluten flour
  • 2 teaspoons instant yeast
  • 2 teaspoons sugar
  • 1 ½ teaspoons salt
  • 1 tablespoon dry milk or nonfat dry milk
  • 1 cup water
  • 2 tablespoons olive oil

    • Set

  • Mixer with dough hook
  • 14 inch pizza pans lightly greased
  • Clean cotton dish towels
  • If using baking stone: pizza peel, lightly floured

    • Go!

  • Preheat your oven to 500°F for at least 30 minutes.
  • In small bowl, “proof” yeast by taking ¼ cup of the water (at right temperature: 110º to 115º F) and adding sugar, and yeast. Let set for a couple of minutes. It should bubble and foam. If it does not your yeast may be old. Start over with fresh yeast.
  • Place in mixing bowl of mixer with dough hook and combine the rest of the ingredients.
  • Mix until the dough comes together making a firm, supple dough. Knead for 5 minutes.
  • Remove dough from mixer and divide the dough in half. Cover each half with towel, and allow the dough to rest and relax for 15 minutes.
  • Roll out to 3/16-inch thick and approximately 14-inch in diameter. Cover the dough again, and let it rest.
  • Uncover the dough and dock (prick dough) with fork.
  • Place on lightly greased pizza pan and place in oven.
  • After 5 minutes, remove it from the oven, and top it with tomato sauce and your choice of toppings. Return the pizza to the oven; bake for an additional 10 minutes or until the crust is brown and the toppings are bubbly.

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