Pizza Dough and Crust Recipes

A quick, easy, and delicious recipe for thin-crust pizza.

This recipe yields a crust that is soft and doughy on the inside and slightly crusty on the outside. Cover it with your favorite sauce and topping to make a delicious pizza.

A friend gave me this recipe for pizza dough. It is quick, easy and delicious!

Ready in a snap and my kids love it! This can be used for pizza dough too. My dear chef friend Darrin Gleason shared this recipe with me over ten years ago while attending college. It has been a go-to recipe for my family for all these years and I thought I should share it with my cooking community.

This is a great easy recipe for anyone to try with just basic ingredients. If you love a good thin crust that still has a nice chew to it, this recipe is for you.

You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings.

This is a great bread machine pizza dough. It is quick, easy, and yummy. You can add any spices to increase the flavor, but I like to add basil and rosemary.

It's easy and fast to make your own pizza crust from scratch, and it tastes homemade, too.

A pizza crust made from chicken? Yes, and it's great-tasting, too! Ideal if you're on the keto diet. Choose as many toppings as you want or just top with more cheese and more fresh basil.

I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

The 'ancient grain' spelt is related to modern wheat, but it's actually an entirely different species. From what I hear, it's easier to digest, higher in protein and fiber, and to me at least, has a much better flavor and texture than other whole-wheat flours. Top with favorite pizza toppings!

My home-made pizza dough; I make it 3 to 4 times a week.

A really wet, sticky pizza dough that bakes up to perfection! Simple ingredients and technique in this dough make your pizza crust authentic, crispy and chewy just like your favorite NY brick oven joint. This recipe makes enough for three 10- to 12-inch pizzas, two 12- to 14-inch pizzas, one 16- to 18-inch pizza, or 6 to 8 small single serving stromboli.

If you'd never heard about pizza before and someone served this to you, I think you'd really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I'll be doing further experiments to be sure.

This is a double-rise dough typical of Neapolitan pizza. Two different rise methods are provided, one overnight in refrigerator and the other with a sponge.

A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). The dough can also be frozen for longer storage.

This crust puts a healthy twist on a traditional classic. Use this recipe for all your pizza creations! Add your favorite toppings and bake for an additional 10 minutes or until preferred doneness is reached.

Great sourdough pizza dough to top with your favorites.

Pizza dough as it is made in Italy. When I first moved to Italy, I was surprised to see that deciding to eat a pizza for dinner meant whipping up pizza dough with a few common ingredients a couple of hours before. Using fresh, compressed yeast, it rises in an hour. Stretchy, chewy, and so full of flavor, there's no need to order out. This dough works for calzone as well as focaccia, and the recipe doubles perfectly!

Easy thin-crust pizza dough recipe handed down from my Italian grandmother.

This recipe is for a crust that can be used for pizza or flatbreads. After 2 years of being GF, this is the best pizza crust/flatbread recipe I have. It is based on trial and error in an effort to improve other recipes. My kids say this is better than our homemade wheat flour crusts.

Soft stretchy dough you'll think came straight from Brooklyn, NY.

This is a tasty change up from the predictable fast-ball delivery pizza.

There is no need to cook the broccoli since it will cook in the oven. These pizza crusts can be eaten alone or with sauce and toppings.