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A sheetpan for pizza crust that's simple, quick, and turns out crispy and wonderful every time

How To: Homemade Pizza Crust

Prep time: 4 hrs
Cook time: 10 mins
Yield: 6 people


Makes one extra-large 18- by 12-inch pizza crust
*If making a roasted vegetable pizza, make sure to add the vegetables to the preheating oven before baking the crust.


  • 1/3 cup warm water and 1 1/3 cup tap water
  • 2 teaspoons active dry yeast
  • 2 tablespoons olive oil
  • 4 cups bread flour or good-quality unbleached all-purpose flour, like King Arthur
  • 2 teaspoons fine salt
  • Vegetable cooking spray or extra olive oil and cornmeal for the pan


  • Measure 1/3 cup of warm water in a 2-cup liquid measuring cup. Whisk yeast into the water; let stand until dissolved and starts to bubble, a couple of minutes. Add remaining 1 1/3 cups of water for 1 2/3 cups total; add olive oil.
  • Pulse flour and salt in a large food processor. Pour liquid ingredients over the flour; process to form a rough, soft ball, adding a little water if dough is clay textured or a little flour if dough is soft and sticky. Continue to process to machine-knead dough until smooth, about 30 seconds longer.
  • Spray or oil an 18- by 12-inch rimmed baking sheet and dust with cornmeal to coat pan bottom. Turn dough onto a floured surface and knead a few seconds to form a smooth ball; place on prepared pan, cover with cook spray-coated plastic wrap, and let rise until dough doubles and then starts to collapse, a minimum of 4 hours and up to 8 hours.
  • When ready to bake, heat oven to 550 degrees*. Stretch relaxed dough up the sides of the rimmed baking sheet and with greased hands, press top of dough in place.
  • Bake in preheated oven until crust is golden brown, about 10 minutes. Remove from oven and continue with topping. (Crust can be cooled and frozen for a couple of months.)