Basic Pizza Crust

Try this recipe for basic pizza crust. Use now or freeze the dough for later use.

by Dani YokhnaFebruary 18, 2009
Pizza dough

This recipe makes two 12-inch thin-crust pizzas, or one 12- to 14-inch thick crust pizza.

You can freeze the dough for future use:

  • After the resting phase, divide the dough in half, flatten each to a 6-inch disk.
  • Wrap them, airtight, in a plastic freezer bag.
  • Freeze for up to one month.
  • To use, thaw in refrigerator or at room temperature.


  • 3 to 3½ cups all-purpose flour
  • 1 package rapid-rise yeast
  • 3/4 tsp. salt
  • 1 cup very warm water (120 to 130 degrees)
  • 1 T. olive or vegetable oil

In large bowl, combine 2 cups of the flour, undissolved yeast, and salt. Add the very warm water, oil and enough remaining flour to make a soft dough. On a lightly floured surface, knead until dough is smooth and elastic, about 5 minutes.

Cover with a clean cotton dishtowel and let rest on floured surface for 10 minutes.

Lightly oil your pizza pan(s). Shape dough into a smooth ball; divide if making two thin crusts. Roll or press dough to fit pan(s). Top as desired.

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