The Best Pizza Crust

Servings: 8 people (makes 2, 10-12 inch crusts) 1 1/4 cups warm water, 105-110˚F 1/2 tsp active dry yeast 1 tsp honey 1/2 Tbsp fine sea salt 3 1/3 cups all-purpose flour, (measured correctly) plus more to dust*


PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. Before forming the pizza crust, fully preheat your oven so pizza can be baked right away.


Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550˚F. Also, lightly flour a pizza peel and prep toppings. When dough is about room temperature and oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly coat in flour.

Pat the center of the dough gently with fingertips. DO NOT pop any bubbles present. Lift the dough over both knuckles and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles and leaving a thicker crust at the edge. Continue working the dough until a 10-12” pizza has formed. I

It will shrink slightly so make it a little bigger than you think. Place the dough down on a lightly floured pizza peel. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking. Spread on desired pizza sauce and toppings. 

Give the pizza another jolt to make sure it slides on the pizza peel (you don’t want it to stick while transferring it into the oven). Slide pizza onto the preheated pizza stone and bake at 550˚F for 8-10 minutes or until crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust. ENJOY