Pizza Crust


My family is a not a pizza-loving family. This is probably because my mom doesn’t like cheese so she our pizza memories consisted of Cici’s Pizza where she would pick off the cheese or choose cheese-less pizza while us kids went crazy with the pepperoni and cheese.

2015-12-20_16.22.31Since my brother came home this week, I figured it would be the perfect time to make our own pizza at home. I actually made pizza last year and went a bit crazy with ingredients (think pineapple, spam, and a sunny-side egg). This time, I toned down the creativity and stuck with familiar favorites– barbecue chicken and Hawaiian. Those are actually two of our families most ordered pizza. Actually, our favorite pizza to order at Papa John’s or Cici’s is a deep dish barbecue pizza. That sweet yet tangy sauce with red onion and chicken on top is a winning combo for our southern rooted family!


For the Hawaiian, I topped the dough with a homemade tomato basil sauce. For the toppings, I went with pineapple, prosciutto, salami, spinach leaves, jalapeños, and mozzarella cheese. It was a perfect harmony of salty, spicy, and sweet. For me, it was definitely my favorite of the day.

2015-12-20_16.26.28The thick crust barbecue pizza was topped with Trader Joe’s all-natural smokey barbecue sauce. The sauce was a wee-bit sweet, but otherwise quite tangy and delicious. I cooked off some organic chicken, sliced into half inch pieces, for the pizza. I also added some more jalapeño, cilantro, red onion, and mozzarella cheese on top. The resulting pizza was the general favorite taste.

2015-12-20_16.26.28The most important part of this pizza was the chewy, flavorful crust. Letting the dough sit overnight is unbelievably important. It lets the flavors deepen and age. I advise at least a 24 hr fridge rise but longer is much better. This go around, I let the dough age for 3 days and just let come to room temperature before shaping. Remembering to knead well so that the gluten has developed and formed is the second most important part. These two steps are the key to success for an amazing pizza pie for your next lunch!2015-12-20_16.23.07

The recipe is generally quite simple. Sugar and salt can be altered according to personal preference and I used part white wheat flour in the dough for a smudge healthier option and heartier crust. The dough will rise when baked, so if you want a super crispy crust, roll the dough out to a very thin height or else it’ll be thicker than you originally hoped!

Note*** This version of the recipe is solely mine. When reposting, please cite me and my website.

Copyright january 2016 ©

Pizza Crust

Easiest chewy and hearty crust for your favorite pizza sauce and toppings
>>> Yields 12 inch crust

-Prep: 10 min
-Bake: 20 min


– 2 1/4 tsp yeast
– 1 tsp white sugar
– 1 C warm water
– 2 1/2 C AP flour (or sub 1 C for wheat flour)
– 2 tbsp oil
– 1 tsp salt


1) Dissolve yeast and sugar in warm water and set aside for 5 minutes or until bubbles appear on the surface.
2) Stir in flour, salt, and oil into the yeast mixture. Mix until a shaggy dough forms. Let the dough rest for 5 minutes.
3) Knead the dough for 5 minutes. If the dough is too sticky, add in a little flour, up to 1/4 C.
4) Let the dough rise at least 1 hr. Alternatively, let rise preferably overnight and up to 3 days in the fridge in an airtight container.
5) Punch the dough down and let come to room temperature if it rose in the fridge.
6) Roll the dough out into a 12 x 9 in rectangle or 12 inch circle of dough about 1/4 inch thick.
7) Let rest for 10 minutes.
8) Preheat the oven to 450 F.
9) Spoon on sauce and toppings onto dough.
10) Bake for 15-20 minutes until crust is well-browned and crisp.
11) Remove from oven and let sit for 5 minutes. Cut and enjoy!

Happy eats!



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