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Perfect Pizza Crust

 Perfect Pizza Crust
"I have spent years trying different recipes and techniques looking for the perfect pizza crust recipe and this is it! I'm amazed that I finally found a crust recipe my family prefers over the pizza parlor's!" Lesli Dustin Nibley, Utah
8 ServingsPrep: 20 min. + rising Bake: 10 min.


  • 1 tablespoon active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 cups bread flour
  • 1-1/2 cups whole wheat flour
  • Cornmeal
  • Pizza toppings of your choice


  • In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1
  • cup bread flour and the whole wheat flour. Beat until smooth. Stir
  • in enough remaining bread flour to form a soft dough (dough will be
  • sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; roll into a 15-in. circle. Grease a 14-in. pizza
  • pan and sprinkle with cornmeal. Transfer dough to prepared pan;
  • build up edges slightly. Add toppings of your choice.
  • Bake at 425° for 10-15 minutes or until crust is golden brown and
  • toppings are lightly browned and heated through. Yield: 8 servings.

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Perfect Pizza Crust (continued)

Nutritional Facts: 1 slice (calculated without toppings) equals 193 calories, trace fat (trace saturated fat), 0 cholesterol, 149 mg sodium, 42 g carbohydrate, 4 g fiber, 8 g protein.