Homemade Pizza Crust | Midwest Living

Homemade Pizza Crust

Homemade Pizza Crust

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  • Yield: 4 pizza crusts
  • Prep 30 mins
  • Rise 45 mins
  • Freeze 30 mins

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  • 3 1/4 cups all-purpose flour
  • 1/4 cup semolina flour or whole wheat flour
  • 2 packages active dry yeast
  • 1 cup warm water (120 degrees F to 130 degrees F)
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon kosher salt or 1/2 teaspoon regular salt


  1. In food processor, combine flour, semolina and yeast. In a small bowl, combine water, oil, honey and salt. With processor running, pour water mixture through feed tube in a steady stream. Process until dough forms a mass and cleans sides of the bowl.
  2. Turn dough out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic, adding additional flour as needed to keep dough from sticking. Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (45 to 60 minutes).
  3. Punch dough down. Turn dough out onto a lightly floured surface.
  4. Cut dough into 4 equal portions with a serrated knife. Cover; let rest for 10 minutes. Pat each piece of dough into a disk. On a lightly floured surface, roll each dough portion out to a very thin, rough circle that measures 10 to 12 inches in diameter (don't worry if pizza is not perfectly round, that adds to the charm.)
  5. Separating each pizza dough circle with sheets of waxed paper, stack the circles on a waxed paper-lined baking sheet. Wrap and freeze dough until firm, about 30 minutes.
  6. Proceed as directed with your choice of pizza toppings. Dough may be transferred to 2-gallon freezer bags and stored in freezer for up to 1 month.


  • This dough makes delicious grilled or traditional round pizzas. Dough can be made using a bread machine, adding the liquid ingredients first, dry ingredients next, and yeast last. Put the machine on the Dough setting. Add additional liquid or flour as need to make a moderately stiff dough.


  • Italian Bread Shell Crust : Use four 12-inch (10-ounce) thin Italian bread shell (such as Boboli®). Proceed as directed in Homemade Pizza Crust, Step 6. Makes 4 pizzas.


  • Frozen Bread Dough Pizza Crust: Use 1 pound frozen whole wheat or white bread dough, thawed. Turn dough out onto a lightly floured surface. Cut dough into 4 equal portions. Roll out and proceed as directed in Homemade Pizza Crust, Step 4. Makes 4 pizzas.

Nutrition Facts

(Homemade Pizza Crust)

fiber (g) 1, sodium (mg) 81, Fat, total (g) 2, cal. (kcal) 88, iron (mg) 1, pro. (g) 2, carb. (g) 15

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