Pizza critics often contend that it’s the quality of the crust that makes the pizza. Fortunately, it’s fairly easy to make an excellent pizza crust at home with a simple pizza dough recipe as long as you follow a couple of easy, yet critical, instructions to get that great crust.

They are…

1. Crank up the temperature of your oven to the highest heat it will reach. Most home ovens will not exceed 500 to 550 degrees, but that is plenty sufficient as long as you also…

2. Use a quality baking stone and give it time to reach full heat saturation. By “a quality baking stone”, I mean a thick stone with good heat retention and heat transfer qualities. If yours doesn’t fit this description, any baking stone is better than none. It doesn’t have to be expensive. Many people even find quarry tiles purchased at their local building supply store for a few dollars quite satisfactory.

The rest comes with a little practice. Once you’ve made a few pizzas, you’ll develop a good feel for the dough and for the baking characteristics of your oven and baking stone. I’m reluctant to claim that the pizza I make in my kitchen oven or outdoor grill is as good as or better than the award winning wood fired pizza available in town. So I won’t ;^). But it’s close enough that I haven’t felt the usual compulsion to buy theirs in a long time.

If you want everyone at your house to be happy, make one of these crusts, put on your favorite toppings and follow the simple baking instructions. Making exceptionally good pizza is easily within reach. I hope this video inspires you to give it a try.



Homemade Artisan Pizza
Homemade Artisan Pizza

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: Two 12-14 inch pizzas


  • 2 1/4 cups all purpose or bread flour
  • 1/2 tsp. salt
  • 1/2 tsp. instant yeast
  • 3 Tbs. olive oil
  • 3/4 cup luke warm water
  • Your choice of toppings


See video for detailed instructions.

The pizza dough I make in this video could hardly have been faster or easier. The “appreciation-to-effort ratio” on this one is excellent. In other words, you’ll chalk up some serious points with your spouse, kids and guests without knocking yourself out.

You may also want to try our grilled sourdough pizza recipe.


  • If you don’t have a pizza peel, prepare your pizza on the back of a cookie sheet spinkled with corn meal.
  • From the comments below, Ed suggests: “Try a little semolina flour in your pizza next time. It makes the crust a bit chewy and gives it a nutty flavor”. Thanks Ed!
  • Another great tip from Connie Dove’s comments below: Prepare the crusts on top of upside down cookie sheets that have been lined with parchment (works better than semolina or bread crumbs). Slide paper & pizza into oven/grill and once the pizza has been on the stone for a half minute, the parchment paper slips right out from beneath!
  • Scroll down (or click here) to the Feb. 12, 2008 post by Fonseca for some great info on converting this recipe to all whole wheat.
  • News Flash (8 Nov, 2009). Thanks to Mike Gallaher for scoring this great looking pizza dough recipe, and to “hipkip” for sharing his pizza sauce recipe just below Mike’s posting. (Clicking links will take you directly to their posts below.)

For a super thin & crispy crust:

Marty (a Breadtopia reader) has developed a method for making a cracker thin pizza crust. So if you like a thin and very crispy crust, give this a try…

Special equipment needed:

  • Dough Docker (a fork could be used but the docker really puts a lot of holes in the dough quickly)
  • Pizza screen (I use a screen, it has the advantage of being very light weight, and no peel is needed).
  • Or a Pizza stone
  • Pizza peel, if using a pizza stone.


  • Pre-heat oven to 450 degrees.
  • Roll out your favorite pizza dough, very thin.
  • Place dough on pizza screen(or a pizza peel if using a pizza stone).
  • Using the dough docker (or forks), pierce the dough, make sure there are a lot of holes!  This will keep the crust from puffing up.
  • When oven is heated up thoroughly, quickly place the dough in oven (or on stone, if using)
  • cook for 3 minutes.
  • Take crust out of the oven, and flip upside down, and return to oven, cook for 3 minutes more.
  • Take crust out of oven, the crust should be light brown and crispy.
  • Top with your favorite toppings and return to oven.
  • Continue cooking for another 5 to 8 minutes.

The crust will be thin and cracker-like and very crispy!

Homemade Artisan Pizza

Earlier Comments

242 thoughts on “Homemade Artisan Pizza

  1. I have an old baking stone but I’ve been in the market for a new one. I would love to have a brick oven installed at my house just for making pizza. I’m definitely going to try the sourdough recipe you’ve shared. Which dough is usually your most popular? Thanks for sharing!

  2. Angela

    I was wondering …if i make extra dough, can i freeze it or refrigerate it? If so, how long will it last in an air tight container in the fridge without going too sour?!

    • Hi Angela,

      Yes, you can. Up to a few months if frozen. Probably a few days in the fridge. I’m not so sure about “too sour”.

  3. pat rosselli

    Is it possible to over proof in the refrigerator?. I work and would like to make bread and pizza dough the night before and then take it out about 2 or 3 o’clock to bake that night . Would this work? Thanks!

    • Hi Pat,

      This can be worked out with some experimentation. I think you might be better off mixing the dough up at night and putting it straight away into the fridge. Then taking it out in the morning on your way out the door. If you use a small enough amount of starter, it shouldn’t over proof too much by the time you’re ready to use it

  4. Agnes Rusiecki

    Would you have a bread machine pizza and bread receive recommendation ?
    Thank you.

  5. Chelsea

    Hello when you list your ingredients should I measure them out by weight instead of volume in a measuring cup? so that the starter would be weighed as 12 oz as well as the flour? thanks!

    • Hi Chelsea,

      You can convert the ingredients to weight measurements if you’d like.

  6. Move your rack and pizza stone to the top third of your oven for baking. The top and bottom will cook at the same rate and give you a correctly baked pizza. If you think about the professional pizza ovens the pizza sits roughly five inches from the top of the oven. I got this tip from America’s Test Kitchen. It works.

    • Elaine

      Made the sour dough pizza along with “hipkips” sauce and it was amazing! It was so good that my his has forbid me from making it more than once a week because he’s on a diet. The only tiny change that I made was to use rice flour directly on the peel and throw it in the oven that way. I like that rice flour isn’t as course as cornmeal. Thanks SO much for sharing this recipe. I don’t think we’ll ever order out again!

  7. Jen

    Can you premake dough and freeze?

    • Yes. It’s a great way to go. When you’re making up a big batch of pizza dough, take some of the pre proofed dough, divide it up into balls and freeze it. I think there’s a limit of something around a few months that it’s good in the freezer, but anytime you want to use them, just let them thaw and proof and you’re ready for more pizza with a lot less effort.

  8. Margaret

    I have had my starter going for not quite a week. It is bubbling beautifully so yesterday I decided to try making your rye bread – I think it had spelt in it, which I didn’t have so just used white bread flour, wholemeal and rye. I put it in the fridge as instructed and goodness me, I was a bit afraid it might go right over the top of my large bowl overnight. However, I managed to follow instructions, took it out and gave it a light kneading to get it into shape for my small loaf tins and then put it in to bake this afternoon. Bliss. I cannot believe how easy it is and how delicious. Now I am trying sour dough roasted pizza.

    I do have to confess while staying with my daughter and partner in France I attempted to get a starter going but oh, what failures I had. I am still living it down. I am taking lots of photos which I am going to send over to them just to prove it is not impossible!!

  9. Madelyn

    OMG Pizza #3 perfection! We’re never going out for pizza again!

    I used a little less flour, water, yeast and salt so my batch of dough was just a little smaller so I could roll it out really thin.

  10. Madelyn

    Instant vs Active yeast…For the recipe above calling for instant yeast I bought Fleischman’s RapidRise yeast. It’s labeled ‘highly active yeast’ easily confused with active yeast if you haven’t read up on the types of yeast. In very fine print on the back of the package it says “instant yeast is faster rising if used by” such and such date. The key though if you don’t see that fine print is it’s instant yeast if it says add to dry ingredients. Active yeast is started in warm water.

    It’s much quicker to use instant yeast! But as I learned in the super market it is not necessarily clearly labeled “instant yeast”.

  11. Madelyn

    Thanks for the great video. I was inspired to make pizza having recently puchased a stone baking tray. Your video helped me get past the trepidation of trodding into untread cooking territory.

    I was grateful, too, for the suggestion that it can be rolled out on parchment paper. I don’t have a peel but the parchment was perfect.

    I didn’t have instant yeast, and my jar of active yeast was apparently dead! Luckily i had my trusty starter (nee 2009). The gotcha was I wanted pizza that evening and the rise wasn’t happening fast enough so I put my oven on Rapid Proofing, which I’ve never used before. That did the trick. My starter is a rye starter, but it was just fine. My first Pizza was a success and hubby kowtowed in appreciation.

    Thanks again. Love your site, though been away for a while.

    BTW ran out this morning and made sure my pantry had fresh supply of instant and active yeast!

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