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All-Star Pizza Recipe

Thick crust, or thin? This pizza dough is an "all-star" when it comes to versatility, as well as taste and texture.

At a glance

Prep
Bake
Total
Yield
two pizzas, 9" to 12" depending on thickness

Ingredients

Choose your measure:

Instructions

  1. To make the dough: Mix and knead all of the ingredients together — by hand, mixer, or using the dough cycle on a bread machine — to make a smooth, soft dough.
  2. Allow the dough to rise, covered, for 45 minutes. For an extra-flavorful crust with delightful crisp-chewy texture, refrigerate the dough for 4 hours (or up to 36 hours).
  3. Divide the dough in half. Shape each half into a 9" to 12" round (thicker or thinner crust), and place each on a piece of parchment paper cut to fit.
  4. Cover the dough, and let it rest while you heat your oven to 500°F.
  5. After about 30 minutes (or longer, for a taller, lighter-textured crust; or if dough has been refrigerated), use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone. Or place the pizzas and parchment on a pan, and place the pan on the middle rack of your oven.
  6. Bake for 4 minutes, then remove from the oven.
  7. Top with your favorite toppings, return to the lowest rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.