When it comes to homemade pizza, the sky’s the limit. Seriously—you have so many more options than when you’re ordering a delivery pizza. Start with our best pizza recipes of all time! I love a good homemade pie because you not only get free reign when it comes to the sauce, types of cheese, and toppings, but you can choose the type of crust, too.
Before I started making it, I hadn’t put too much thought into how to make pizza crust—I always figured crust is crust! But, there’s a whole world of crust types out there and it really sets the canvas for the rest of your pizza, so let’s dig in.
If you’re looking for a thick crusted pizza, look no further than this recipe for Chicago-style pizza. Using a combination of all-purpose flour and cornmeal makes a thick crust that rises ever so slightly like a pie. For authentic Chicago pizza, start with a layer of cheese before adding the sauce and toppings. Then, top it off with more cheese – yes more! – and cover it tightly with aluminum foil as you bake. The result of this cooking technique creates steam inside the pan, making a super thick, pie-like pizza.
You’ll want to use a 10-inch cast iron skillet and make sure you spread the dough all the way up the sides before layering on the toppings—just like a real pie.
The key to a crispy, thin crust pizza? Don’t let the dough rise for very long! This recipe nails it, using both high-protein bread flour and super-absorbent whole wheat flour. This creates a textured gluten network that doesn’t have a lot of extra moisture. The dough only rests for 10 minutes instead of the traditional 1 hour to overnight. Then, top it with your favorite sauce, cheese, and toppings before baking away.
If you want a flexible thin crust pizza, bake it on a sheet tray lined with parchment paper. For the crispiest results, use a preheated pizza stone.
Want super chewy crust? Then you’ll want to use bread flour when making your pizza crust, like in this recipe. The bread flour has more protein than regular old all-purpose flour. This helps develop a larger gluten network, which creates a chewy, textured eating experience. For the very best results, let the dough rest overnight in the refrigerator. The next day, let it come to room temperature for an hour before shaping and baking.
I would definitely recommend a preheated pizza stone for this type so the dough will start rising as soon as it hits the hot oven.
If you’ve never made grilled pizza, then you’re missing out on one of my favorite summertime traditions. Grilled pizza crust gets an extra layer of flavor from the smokiness of the grill. Even on a propane grill, the crust gets a slightly charred flavor as it cooks up. I would recommend using a thin crust pizza dough recipe but letting it rise for an hour so it’s easier to work with, like in this recipe.
Make sure you preheat one side of your grill to its hottest setting before getting started and grease the grill grates to prevent the dough from sticking. After you’ve cooked the first side, transfer the crust to the cool side and add your toppings. Close the cover until the cheese is melted.
Any type of crust can be stuffed with cheese. The easiest way to make a stuffed crust pizza at home is by using string cheese. These tubes of mozzarella cheese stay together (instead of spilling grated cheese everywhere) and they’re easier to roll into the pizza’s crust.
This recipe walks you through the step-by-step instructions for stuffing the crust, but it’s much easier than you might think. Just roll the crust around the string cheese and pinch the seams to close.