Homemade Pizza Crust Recipe

Make this easy Homemade Pizza Crust Recipe ahead of time for a quick meal after work.

Pizza Dough Being Rolled Out

The advantage to making homemade pizza crust ahead of time is that when you’re craving pizza or just want a quick meal at the end of a long day, you don’t have to rely on take-out or store-bought frozen pizzas; you can easily take a crust out of the freezer, throw on some simple toppings, and bake.

Photo by Fotolia/Pakhay Oleksandr

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With The DIY Pantry (F+W Media, 2014), by Kresha Faber, you can break free from processed foods and learn to make healthy, delicious meals without spending hours in the kitchen or breaking the bank. This book shows you how to stock your pantry with all the ingredients you need to make your favorite meals for the entire week. Best of all, each flavorful recipe requires fewer than 30 minutes of hands-on time. This excerpt shows you a Homemade Pizza Crust Recipe for a quick and easy meal.

You can purchase this book from the Capper’s Farmer store: The DIY Pantry.

More from The DIY Pantry:

Homemade Pasta Recipe
Garlic and Dill Pickle Recipe
Homemade Hummus Recipe

Homemade Pizza Crust Recipe

This is a fantastic, reliable, everyday pizza dough. The advantage to making crusts ahead of time is that when you’re craving pizza or just want a quick meal at the end of a long day, you don’t have to rely on take-out or store-bought frozen pizzas; you can easily take a crust out of the freezer, throw on some simple toppings, and bake. In fact, if you’re really pressed for time, you can just bake one of these crusts as is, cut it into breadsticks, and dip it in your favorite Pasta Sauce. Paired with a good salad, it makes a simple yet elegant meal.

Hands-on: 20 minutes
Inactive: 1 hour
Ready in: 1 1/2 hours
Yield: Serves 8; Makes 4 12" pizza crusts
Cost Per Serving: Less than 25 cents per serving

Vegan / Vegetarian / Dairy-Free / Egg-Free

Calories: 435
Fat: 9 g
Protein: 15 g
Sodium: 891 mg
Fiber: 13 g
Carbohydrates: 80 g
Sugar: 4 g

2 1/2 cups lukewarm water
4 1/2 teaspoons (2 packages) active dry yeast
1 tablespoon salt
2 tablespoons sugar
4 tablespoons extra-virgin olive oil
7 cups all-purpose, spelt, or whole-wheat flour

1. Pour the water into a medium bowl or the bowl of an electric mixer and stir in the yeast until it dissolves. Let it sit until bubbly, about 5 minutes.

2. Add the salt, sugar, and olive oil and begin to mix on slow. Add the flour 1 spoonful at a time until all 7 cups of flour have been added. Continue to mix the dough until it is smooth and springy, 5-7 minutes.

3. Cover the bowl with a damp cloth and let rise until the dough has doubled in size, about 1 hour.

4. Punch down the dough and divide it into four pieces. Roll each piece to about 1/4" thick and separate them with pieces of parchment paper. Wrap the bunch together in foil and place them in the freezer for up to 3 months.

5. When you are ready to bake, just take a crust out of the freezer, top with your favorite toppings, and bake at 400 degrees Fahrenheit for 18-22 minutes.

Excerpted from The DIY Pantry: 30 Minutes to Healthy, Homemade Food by Kresha Faber Copyright © 2014 by F+W Media, Inc. Used by permission of the publisher. All rights reserved.  Buy this book form our store: The DIY Pantry.