Pizza Crust

No fail pizza dough. Easy to make and great to make extra and freeze for your next pizza night.


  • 1 cup warm water
  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon honey (or sugar)
  • 2 teaspoons salt
  • 2 tablespoons olive oil (or vegetable)
  • 3 cups bread flour (give or take ½ cup)

In a stand mixer add yeast and honey into warm water.

Let sit for 2-3 minutes or until bubbles form and mixture starts to foam.image

Pour in salt, oil and 2 cups flour, mix well. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.


Needs more flour…


Mixture needs to be more firm

Knead for 6 minutes on medium speed. The dough should be smooth and eas to work with. And the bowl should be clean!

Lightly grease a large bowl & the dough so it doesn’t stick to the edges or get too dry and cover with tea towel, let it rise 1 hour or until doubled in size.

**If freezing the dough do so before letting it rise. Place into an airtight Ziploc bag. When you are ready to use it, take out of freezer and let it thaw at room temperature. Once thawed, place into a greased bowl and let rise. Can take a total of 6-8 hours.

Place dough in a greased 9×13 pan.


Great for cheesy garlic bread too!


Crust should be moldable and not sticky

Preheat oven to 425 degrees and top to your liking. Bake for 20-30 minutes until lightly brown and fully cooked.

  1. Put about 1 TBSP dehydrated onion, 1 tsp Italian Seasonings, and 1/4 tsp garlic powder in your dough. Use olive oil instead of canola, and you’ll have a wonderful pizza crust. You can also throw parmesan cheese into this dough. This is the way I make it. Your recipe is very good, I use one very similar to make my regular bread.

    Love you

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