Best pizza crust

Update May 2019, I found an even better pizza crust.  Look for a new post soon!

This recipe ends our search for the perfect pizza crust.  It's from King Arthur and is just right!  We had a vegan pizza with potatoes, onions, and fresh herbs (it was great, but needed more herbs) and a red pizza with eggplant (yum!).  Next time, we might try a little whole wheat flour.  The recipe is nearly identical to the KAF recipe, but if you prefer the original, check it out here.  This makes enough to have plenty of leftovers OR you can freeze the dough in portions.  We wrap it in plastic wrap and then put it in a ziplok bag for safe freezing.

Pizza Dough
makes 3 large pizzas or 4 mediums

2 cups lukewarm water
1 tablespoon sugar
1 tablespoon active dry yeast or instant yeast; or 1 packet active dry yeast
1 tablespoon salt
2 tablespoons olive oil
5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour


Dissolve the sugar, yeast, and salt in the lukewarm water and olive oil.

Add the flour, starting with 5 1/2 cups flour and adding more as necessary to make a soft, smooth dough.

Knead the dough (with your hands, a mixer, or your bread machine set on the dough cycle) until it's smooth and elastic, about 7 to 10 minutes.

Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours.

Gently deflate the dough, and divide it into 3 or 4 pieces. Roll each piece, on a floured surface, with a floured rolling pin.

Place the dough on pizza pans; on baking sheets; or, if you have a pizza stone in your oven, on parchment.

Preheat your oven to 450°F and create your pizza with toppings.

Bake for 15-20 minutes.