Pizza Crust

This homemade pizza crust is SO good, you really won't want to go back to ordering pizza when you can create your own!  It's BEST to use a pizza stone, but if you don't have one, that's OK...use a pan.


Start to finish, I can have pizza on the table in 40-45 minutes.  It's well worth the time!

Pizza Crust

3 cups Organic Unbleached White Flour
2 1/4 tsp. Rapid Rise Yeast (1 pkt)
1 tsp. Kosher Salt
1/2 tsp. dried Basil
1/2 tsp. Garlic Powder
2 Tbsp Extra Virgin Olive Oil
1 cup Very Warm Water (about 110 degrees)



Fluff the flour, and lightly spoon into your measuring cups (as I always told my son, we want to make bread NOT bricks, lol). Place 2 cups flour in a medium ceramic or glass bowl. Whisk in yeast, salt and spices. Pour in water and oil, stirring with a wooden spoon. Add a little bit more flour just until it pulls away from sides of bowl. Turn onto lightly floured countertop and knead 5-8 minutes or until nice and elastic; adding a little more of the remaining flour as you go to keep from sticking.  Be careful not to add too much flour, as this will give you a tough dough.

At this point, put your oven rack at the lowest point, place your stone on the rack and crank your oven up to 550!!!  Yes, that's what I meant, 550.

Drizzle a little oil on your counter and spread it a bit, roll your dough ball in it to coat all over. Invert bowl over dough, and let sit 10 minutes. Punch once, cover and let rest 5 minutes.


Remove bowl, lift dough ball and sprinkle a little flour on your surface - plop down your dough and sprinkle with a little flour. Gently press finger tips into center of dough, working your way out toward the edge, turning as you go. Keep doing this until you have achieved the desired size and shape. If you are adventurous, try tossing it!!! :)

Prepare a small flat pan, or pizza peel with a piece of parchment paper, large enough to fit on your stone.  Carefully fold your dough in half, and then in 1/2 again.  Place on parchment covered flat pan and unfold.  Spread with sauce, cheese and toppings.


When it's ready to go into the oven, here is what I do. I slide out the rack with the stone on it, just a little. I slide the pizza AND parchment onto the stone, pulling from the back. Be careful, don't drop it!  AND don't burn yourself.  You'll get the hang of this...I promise.  Close the oven, and bake for 11 minutes.  Remove stone from oven and slice...ENJOY!

Now Grab a Wooden Spoon and Get Cookin'!