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Pizzeria Style Pizza Crust

Calories: 120kcal
Author: Stacey Weichelt, RDN, CD


  • 1 1/4 cups warm water
  • 1 1/4 ounces package yeast Active Dry
  • 1 1/2 teaspoons sugar
  • 3 1/2 cups "00" flour
  • 1/2 tablespoon salt
  • 1 teaspoon garlic powder
  • 1/2 tablespoon dried basil
  • 1/4 cup olive oil
  • cornmeal for dusting


  • Combine warm water and sugar into a glass bowl. Stir until the sugar is completely dissolved. Add yeast and stir. Let sit for 2 minutes. A foam should start to form on the top. This means the yeast is working.
  • Combine flour, salt, garlic powder and basil in a large bowl and mix together.
  • Create a well in the center the flour mixture and add the yeast mixture and oil. Stir the wet ingredients into the dry ingredients. When you can no longer mix with a spoon, switch to mixing with your hands. Do this until the dough pulls away from the bowl. Transfer dough onto a floured surface and knead, while adding as much flour until it no longer sticks to your hands. Place dough in a lightly oiled bowl and cover with a towel. Let sit for 1 1/2 - 2 hours in a warm spot in your house.
  • Once it has doubled in size, punch it down. Form into two even balls of dough. If you are making this dough ahead, this is the time the dough could be refrigerate for the next day or frozen for a later date. If you decide to store the dough, make sure the dough gets to room temperature before using.
  • Cover the dough with a towel and let it set for 15 - 20 minute.
  • Now start stretching the dough. It can be helpful to use a large floured work surface. Stretch the dough to you desired thickness of crust. Try not to over work the dough.
  • Before placing the dough on the pan, sprinkle cornmeal onto the pan to prevent sticking. Press the dough to fit your pan. To get a nice crispy crust, try heating your pan in a 450F oven before adding the dough.
  • Assemble your pizza with your desired toppings and bake in a 450F oven for 5-10 minutes.
  • *If you want to freeze your homemade pizza, bake your crust first, then add your toppings. I will wrap in cling wrap followed by freezer paper.


If you are having troubles stretching the dough, let the dough rest for a minute, then try again.