The hardest part of making homemade pizza is making the crust! Just use this recipe to make lots of individual pizza crusts ahead of time and then store them in the freezer so making homemade pizza is a breeze ANYTIME!
- 1 1/2 cups warm (105–115 F) water
- 1 tablespoon sugar
- 1 tablespoon dry active yeast
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 3 1/2–4 1/2 cups all-purpose flour
- FOR BAKING
- Extra-virgin olive oil
- Garlic salt
- Desired toppings
- Whisk the sugar and yeast into the warm water and allow to stand for 10 minutes or until the mixture is frothy and has risen up considerably.
- While the yeast is proofing, whisk the salt into the flour in the bowl of a stand mixer. Right before adding the yeast mixture, add the olive oil (and then add the yeast/water mixture). Add 1 cup of flour and mix with a heavy-duty mixer until combined. Continue adding flour, 1/2 cup at a time, until the dough pulls away from the bowl and forms a ball and when you touch it, the dough barely sticks to your finger.
- Allow the dough to rise about 45 minutes or until doubled. While the dough is rising, use parchment paper from a roll to make 8 squares and brush the squares with olive oil and set aside. Spray a large parchment sheet with non-stick cooking spray. When the dough is done, transfer it to the large, sprayed parchment sheet and divide it into 8 portions (I actually weigh it first then divide it by 8 and aim roughly for that number). Flatten a portion of dough lightly with your palm and then, starting in the center and working outward, use your fingers to press the dough into a thin circle (or other shape; just get it as thin as you can without tearing the dough) on an oiled parchment sheet. Place on a baking sheet or plate (just something you won’t mind missing for a few hours while the dough freezes.) Repeat with remaining dough, stacking the dough circles on top of each other.
- When done, top with another sheet of parchment and freeze for 2-3 hours or until completely frozen. Transfer to a freezer bag or freezer-safe container and store for up to 1 month.
- When ready to bake, take desired number of dough discs from the freezer and allow to thaw for 30-45 minutes. Preheat oven to 425 (if you’re using a pizza stone, place that in the oven before preheating.)
- When the dough has thawed, prick with a fork, brush with olive oil, and sprinkle lightly with garlic salt, all the way to the edges. Bake for 7-10 minutes or until very lightly golden on top. Remove from oven and top with desired toppings (see our handy-dandy guide on this post for some idea!) Return to oven and bake for 5-7 more minutes or until the crust is golden and the cheese is bubbly. Remove from oven and allow to stand for 3-5 minutes before serving.
- You can easily double (or even triple) this recipe, just as long as your mixer can handle it! You can also use this method if you’d rather cook your pizza on the grill.
- Serving Size: 8