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+ servings
Breakfast Pizza Recipe from @KatrinasKitchen

Pizza Crust Recipe

Yield: 2 medium size crusts
Prep Time: 2 hrs
Total Time: 2 hrs 15 mins
The best pizza crust recipe from Test Kitchen


  • 1 3/4 cups water divided
  • 2 1/4 teaspoons dry active yeast 1 envelope
  • Pinch of sugar
  • 2 tablespoons olive oil plus extra for brushing dough
  • 4 cups bread flour
  • 1 1/2 teaspoons table salt
  • vegetable oil or cooking spray, for oiling bowl
  • semolina or cornmeal for dusting baking sheet


  • Dissolve 1 packet of dry active yeast into ¼ cup warm water with a pinch of sugar until foamy.
  • Meanwhile pulse (or mix with paddle attachment in your mixer) flour, salt and remaining 1½ cups water to combine. If using a mixer switch to the dough hook. Add yeast mixture until dough forms a rough ball. Let dough rest in the bowl for 2 minutes.
  • Turn dough onto a lightly floured surface and knead by hand for 5 minutes until a smooth round ball forms.
  • Transfer to an oiled bowl, covered with a damp cloth until doubled (1 to 1½ hours).
  • Preheat oven to 400 F with your pizza stone in the oven.
  • Turn dough out onto a lightly floured surface and divide into 2 pizzas. Using hands stretch your dough to roughly 12 inch pizzas.
  • Transfer to a baking stone that has been lightly dusted with cornmeal or semolina. Brush dough lightly with olive oil before topping.
  • Add desired toppings or bake dough as is to be used later.
  • Reduce heat to 350 F and bake for 10-15 minutes (depending on toppings).