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  • Homemade Pizza Crust

    2-5 days

    vegan

    Neapolitan style meets New York style pizza crust is what you can expect from this recipe. Letting the dough ferment in the refrigerator for 2-5 days is the key to perfect homemade pizza crust at home.

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    Homemade Pizza Crust

    Once you are comfortable making your own pizza crust, you can have homemade pizza from scratch anytime you want it. And that is a beautiful thing. We eat homemade pizza almost once a week. There is so much variety in the way you can top it that it never gets old. Plus, it can be a great way to clean out your refrigerator. As always, I encourage you to be creative.

    It took me a long time to get to a point where I feel comfortable sharing my pizza crust recipe with you. I’m talking 10 years in the making. Just this year I stumbled upon the idea of letting the dough ferment for a couple of days in the refrigerator. For us, this was a huge step up in our pizza game. We’ve always thought our homemade pizza was good, but now it’s great. The fermentation period does require some forward planning. Our preferred fermentation period is 3 days, but anywhere from 1-5 days in the refrigerator has worked for us.

    We describe this crust recipe as a cross between Neapolitan style and New York style pizza. Let us know what you think and how you would describe it. Happy pizza making!

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    Homemade Pizza Crust

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    Yield: 4 Servings
    Prep Time: 2-5 days Cooking Time: 8-10 minutes each

    Neapolitan style meets New York style pizza crust is what you can expect from this recipe. Letting the dough ferment in the refrigerator for 2-5 days is the key to perfect homemade pizza crust at home.

    Ingredients

    • 230 grams (2 cups) bread flour or 00 flour
    • 115 grams (1 cup) all-purpose flour
    • 1 1/2 teaspoons sea salt
    • 1 teaspoon active dry yeast
    • 216 grams (1 1/8 cup) warm water, 110 degrees Fahrenheit

    Instructions

    1

    Add flours, salt, and yeast to a stand mixer.

    2

    Measure out the warmed water and check to make sure the temperature is about 110 degrees Fahrenheit. Then, add the water to the stand mixer and mix until combined. You may need to help by scraping the sides with a spatula.

    3

    With a dough hook attachment, knead the dough ball for about 5 minutes at a low speed.

    4

    Transfer the dough to a large oiled bowl that will allow the dough to double in size. Let the dough rest for 1-2 hours at room temperature. The longer the better.

    5

    Punch the dough down and then move the bowl to the refrigerator where it will rest and ferment for 2-5 days.

    6

    On the day you will be using the dough, remove the dough from the refrigerator 1-2 hours before baking. Divide the dough into 4 even balls. Cover and let the dough come to room temperature (about 1-2 hours).

    7

    Preheat your oven to 500 degrees Fahrenheit. Place a pizza stone or cast-iron skillet in the oven during the preheating process.

    8

    Gently work the dough, stretching it to about 10 inches in diameter. This will be a thin crust pizza with a thicker edge.

    9

    Once the oven is preheated, remove the pizza stone or cast iron and place the stretched pizza dough on the hot surface. Add your choice of pizza toppings and then bake for 8-10 minutes.

    10

    Repeat the process with the other 3 balls of dough. You can bake simultaneously if you have space.

    Nutrition

    • Serving Size: 1 - 10 inch pizza
    • 370 Calories
    • 76g Carbohydrates
    • 0.3g Fat
    • 2.9g Fiber
    • 13.3g Protein
    • 0.1g Sugar
    Estimated per-serving amount

    Notes

    • 00 flour is the best for making pizza but can be hard to find and somewhat costly. Therefore, I oftentimes use bread flour, which makes a very nice pizza crust as well.
    • Freezer-friendly: This crust recipe can easily be stored in the freezer after baking. Reduce baking time to 5 minutes and then cool completely before placing in a freezer-friendly container. The crust can be used frozen or thawed, adjust baking time accordingly.

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