Why order out when a stellar pizza can easily be made at home? With only a handful of ingredients, homemade pizza crusts can be ready in no time. I’ll give tips, tricks, and ideas to get the best homemade pizza crust from your oven!

Water

When making pizza crust, ensure the water is at the right temperature. The water needs to be between 105°F–115°F, so a thermometer is best to use.

Yeast

Once the yeast and sugar are added to the water, leave it for five minutes or until the yeast is frothy before adding the flour.

Flour

Flour is the main ingredient in pizza dough, and the type you use can significantly affect the result.

• Tipo 00 flour, a finely ground flour, is the best choice for pizza dough. Its strength and elasticity make a light and airy crust with a crispy exterior. The high gluten content lets the dough stretch easily without tearing, creating a fluffy, chewy texture.
• Bread flour, high in gluten and protein, can also be used for pizza dough. The high protein content creates chewiness in the dough. This flour is not as light and airy as Tipo 00.
• All-purpose flour also works for homemade pizza dough recipes. The lower gluten content makes the pizza crust slightly denser and crumblier.

Measure the flour correctly! Adding too much flour to any recipe is a common mistake. The best way to measure flour is by using a scale. If you don’t have one, fluff the flour with a spoon, sprinkle it into the measuring cup, and use a knife to level it off.

Kneading

Whatever pizza dough recipe you use, mix all the ingredients. Knead the dough by hand or use a stand mixer. Knead to a soft and supple dough that’s not overly sticky. If the dough isn’t coming together well, add a few teaspoons of warm water at a time.

Fermentation or Proofing

Fermentation or proofing creates gases in the dough, opening up the crumb. Place a dough ball in a lightly oiled bowl and loosely cover it with plastic wrap. Let rise until doubled in volume. After rising, test the dough by poking a finger about ¼‑inch deep in the dough. The dent should remain in the dough or fill in slowly. If the indentation springs back right away, the dough needs more fermentation time.

Aging Dough

After the dough rises, most people immediately make pizza with it. However, the best pizza is made from aged dough; place it in the refrigerator for up to 48 hours.

Stretching Dough

Pizza dough is easiest to stretch at room temperature, so if it has been cold fermented/proofed or aged in the refrigerator, then be sure to give it at least 2–4 hours out of the fridge to get back to room temperature. Never stretch cold dough.

Gently stretch the dough with your hands to protect all the air bubbles developed while resting the dough. Those bubbles are going to give the crust an airy, crispy texture. Follow the recipe instructions or watch videos to learn how to stretch out pizza by hand. Do not use a rolling pin unless you want a cracker‑like, super‑thin crust.

Pizza Stone or Steel

Cook the pizza on a preheated stone or steel. If you do not have a stone or steel, use an inverted rimmed baking sheet.

Oven Temperature

The oven temperature must be high, usually 500°F–550°F or as high as it will go. Preheat the oven with the pizza stone or steel for one hour.

Parchment Paper

Shaping and baking the pizza on parchment paper will make loading and unloading it from the oven easier. Another technique is to lightly dust the baking dish with flour or cornmeal to keep the pizza from sticking.

Oil the Crust

Brush the pizza crust with olive oil or garlic oil right before it goes in the oven to increase the flavor and crispiness.

Baking and Cooling

When baking the exact timing will depend on the size of the pizza, oven temperature, crust thickness, amount of toppings, and how browned you like the pizza. Cool the pizza on a wire rack for 1–2 minutes before slicing.

Storage

Store leftover cooked pizza in a sealable plastic baggie or place a single layer of slices on a dinner plate, top with a layer of parchment paper, wax paper, or foil and keep stacking, alternating pizza and paper until all the pizza is on the plate. Wrap the plate tightly in plastic wrap before placing it in the fridge for up to four days in the refrigerator.

Freezing

To freeze uncooked dough, divide it into pieces portioned for single pizzas. To use it, thaw it in the fridge overnight before you use it. Leftover cooked pizza should be frozen in a plastic baggie or wrapped tightly in plastic wrap and placed in a container in the freezer.

Making great pizza crust at home does take a bit more time and effort, but the results are definitely worth it! Follow these tips and you will be impressed by how good your pizza-making will become. Now that you have mastered the crust, head to the store to pick out your favorite sauce, cheese, and toppings.

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator

Sources:

• uwyoextension.org
• High Altitude Baking #B-1366