Pizza Dough (Crispy)

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This is a great crispy pizza dough recipe. The secret to crispy crust: hot oven, thin uniform crust, and pre-baking. This recipe will make 2-14 inch pizzas.


  • 3 cups bread flour or high gluten flour
  • 2 teaspoons instant yeast
  • 2 teaspoons sugar
  • 1 ½ teaspoons salt
  • 1 tablespoon dry milk or nonfat dry milk
  • 1 cup water
  • 2 tablespoons olive oil


  • Mixer with dough hook
  • 14 inch pizza pans lightly greased
  • Clean cotton dish towels
  • If using baking stone: pizza peel, lightly floured


  1. Preheat your oven to 500°F for at least 30 minutes.
  2. In small bowl, “proof” yeast by taking ¼ cup of the water (at right temperature: 110º to 115º F) and adding sugar, and yeast. Let set for a couple of minutes. It should bubble and foam. If it does not your yeast may be old. Start over with fresh yeast.
  3. Place in mixing bowl of mixer with dough hook and combine the rest of the ingredients.
  4. Mix until the dough comes together making a firm, supple dough. Knead for 5 minutes.
  5. Remove dough from mixer and divide the dough in half. Cover each half with towel, and allow the dough to rest and relax for 15 minutes.
  6. Roll out to 3/16-inch thick and approximately 14-inch in diameter. Cover the dough again, and let it rest.
  7. Uncover the dough and dock (prick dough) with fork.
  8. Place on lightly greased pizza pan and place in oven.
  9. After 5 minutes, remove it from the oven, and top it with tomato sauce and your choice of toppings. Return the pizza to the oven; bake for an additional 10 minutes or until the crust is brown and the toppings are bubbly.

What you should know

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More pizza recipes?

Re: Pizza Dough (Crispy)

John - under “Set” you mention the baking stone, but in the directions, you say to put the dough in the oven on a lightly greased pan. Should that be ON the baking stone? If you have a baking stone, should the dough go directly on that without the pan? If so, after the first 5 minutes (the pre-baking), would the dough be firm enough to pick up again with the pizza peel? Thanks!

Re: Pizza Dough (Crispy)

Sorry about that. If you have a baking stone, place dough directly on stone. The pie pans are if you don’t have a stone. After the first five minutes carefully lift and hold edge, slide the peel underneath. Remove from oven, add toppings and return pizza unto stone.

Re: Pizza Dough (Crispy)

SO GOOD!! I LOVE this dough! It’s easy to make, you don’t have to let it rise for very long, it’s crispier than other pizza dough recipes I’ve used. I used bread flour and a pizza stone. I put the stone on the oven rack on its lowest setting and I preheated it for at least a half hour at the highest temp setting for my oven - it was around 515 F degrees. I’ve tried it with that 5 minutes pre-cooking and also without the pre-cooking. They were both good. I think I like NOT pre-cooking, though, because it means the cheese and toppings have 5 minutes more to cook and I like them cooked a bit more. This is the dough I’m always going to use…unless someone convinces me, otherwise. Thanks John!

Re: Pizza Dough (Crispy)

I cannot wait to try this. To me, a crispy crust is imperative to a good pizza. Perhaps cooking it without ingredients for 5 minutes is the secret. Question: I don’t have a mixer with a dough hook. How long should I hand knead?

Something to share: I recently had pizza with my brother, Tom, in Missouri (remember my “Battle of the Ribs” story). He introduced me to PIZZA topped with PICKLES, among other ingredients. It was delicious and I recommend it highly!

Re: Pizza Dough (Crispy)

Re: Pizza Dough (Crispy)

Perfect pizza dough.