Easy Homemade Pizza Dough Recipe for Beginners

Easy Homemade Pizza Dough Recipe for Beginners

Making pizza from scratch is easier than it looks. This easy homemade pizza dough recipe for beginners uses simple pantry ingredients and basic techniques to create a soft, chewy crust with crisp edges and a lightly golden bottom.

You do not need a stand mixer, pizza oven, or advanced baking skills. The dough can be mixed by hand, kneaded in a few minutes, allowed to rise, and shaped into a homemade pizza that works with almost any topping combination.

This beginner pizza dough recipe is ideal for:

• Family pizza night
• Pepperoni pizza
• Cheese pizza
• Vegetable pizza
• Margherita pizza
• Chicken pizza
• Calzones
• Breadsticks
• Make-ahead pizza dough

Easy Homemade Pizza Dough Recipe

Prep Time: 15 minutes
Rise Time: 60–90 minutes
Bake Time: 12–16 minutes
Total Time: About 1 hour 45 minutes
Yield: 1 large pizza
Pizza Size: About 12–14 inches
Servings: 3–4 people

Homemade Pizza Dough Ingredients

Ingredient	Amount
All-purpose flour	3 cups
Warm water	1 cup
Active dry yeast	2 1/4 teaspoons
Sugar	1 tablespoon
Salt	1 teaspoon
Olive oil	2 tablespoons

You can also use bread flour instead of all-purpose flour if you want a slightly chewier pizza crust.

What Flour Is Best for Homemade Pizza Dough?

For beginners, all-purpose flour is the easiest choice.

It is:

• Easy to find
• Affordable
• Simple to work with
• Good for hand kneading
• Suitable for both thin and thicker pizza crusts

All-Purpose Flour

All-purpose flour creates a crust that is soft inside with lightly crisp edges.

It is a good choice for everyday homemade pizza.

Bread Flour

Bread flour has more protein and can create:

• More chew
• Better stretch
• A slightly stronger crust

You can substitute bread flour for the all-purpose flour in the same amount.

00 Flour

Italian-style 00 flour can also be used for pizza, particularly at very high temperatures.

However, it is not necessary for a beginner recipe.

What Type of Yeast Should I Use?

This recipe works with active dry yeast.

You can also use instant yeast.

Active Dry Yeast

Active dry yeast is traditionally mixed with warm water and sugar before being added to the flour.

This allows you to confirm that the yeast is active before making the dough.

Instant Yeast

Instant yeast can usually be mixed directly into the flour.

If using instant yeast, the rise may happen slightly faster.

Use the same amount:

2 1/4 teaspoons

which is approximately one standard packet.

How Warm Should Water Be for Pizza Dough?

The water should be warm, not hot.

Aim for approximately:

105°F to 115°F

If you do not have a thermometer, the water should feel comfortably warm on your finger.

Water that is too hot can damage the yeast.

Water that is too cold will not ruin the dough, but it may cause it to rise more slowly.

How to Make Homemade Pizza Dough

Step 1: Activate the Yeast

Pour 1 cup warm water into a large mixing bowl.

Add:

• 1 tablespoon sugar
• 2 1/4 teaspoons active dry yeast

Stir gently.

Allow the mixture to sit for approximately:

5–10 minutes

The surface should become foamy.

This is a sign that the yeast is active.

If nothing happens after 10 minutes, the yeast may be old or the water may have been too hot.

Step 2: Add Olive Oil and Salt

Once the yeast mixture is foamy, add:

• 2 tablespoons olive oil
• 1 teaspoon salt

Stir until combined.

The olive oil helps create a softer dough and contributes flavor to the crust.

Step 3: Add the Flour

Begin adding the flour gradually.

Start with approximately:

2 1/2 cups

and stir with a wooden spoon or sturdy spatula.

Add the remaining flour a little at a time until the dough begins pulling away from the bowl.

You may not need every last tablespoon of flour.

Humidity, flour brand, and measuring method can affect how much flour the dough absorbs.

What Should Pizza Dough Feel Like?

The finished dough should feel:

• Soft
• Smooth
• Slightly tacky
• Flexible

It should not feel:

• Extremely wet
• Dry and crumbly
• Hard
• Covered in loose flour

A small amount of stickiness is normal.

Adding too much flour can make the final pizza crust dense and dry.

Step 4: Knead the Pizza Dough

Lightly flour a clean work surface.

Transfer the dough onto the counter.

Knead for approximately:

7–10 minutes

To knead by hand:

1. Push the dough forward with the heel of your hand.
2. Fold it back over itself.
3. Rotate it slightly.
4. Repeat.

As you knead, the dough should become smoother and more elastic.

How Do You Know When Pizza Dough Is Kneaded Enough?

The dough is ready when it feels:

• Smooth
• Elastic
• Soft
• Slightly springy

A simple test is to gently press the surface with your finger.

If the indentation slowly springs back, the dough is generally ready to rise.

Can You Make Pizza Dough Without a Stand Mixer?

Yes.

This recipe is designed to be made by hand.

A stand mixer can make kneading easier, but it is not required.

If you use a stand mixer:

1. Attach the dough hook.
2. Mix the ingredients on low speed.
3. Knead for approximately 5–7 minutes.

Stop when the dough becomes smooth and pulls away from the sides of the bowl.

Step 5: Let the Pizza Dough Rise

Lightly coat a large bowl with olive oil.

Place the dough inside.

Turn it once so the surface gets a thin coating of oil.

Cover the bowl with:

• Plastic wrap
• A clean kitchen towel
• A reusable bowl cover

Place the dough in a warm area.

Allow it to rise for approximately:

60–90 minutes

or until roughly doubled in size.

Best Place to Let Pizza Dough Rise

A warm, draft-free area works best.

Good options include:

• A warm kitchen counter
• Inside a turned-off oven with the light on
• Near, but not directly on, a warm appliance

Do not place the dough somewhere extremely hot.

What If My Kitchen Is Cold?

Cold temperatures slow yeast activity.

If your kitchen is cool, the dough may need:

90 minutes to 2 hours

rather than one hour.

Watch the dough rather than relying only on the clock.

When it has approximately doubled in size, it is ready.

Step 6: Preheat the Oven

Preheat your oven to:

475°F

For best results, let the oven preheat for at least:

20–30 minutes

before baking.

If using a pizza stone or pizza steel, place it inside while the oven preheats.

A very hot baking surface helps create a crisp bottom.

Step 7: Punch Down the Dough

Once the dough has risen, gently press it down to release excess gas.

Do not aggressively flatten it.

Transfer it to a lightly floured surface.

Let it rest for:

5–10 minutes

before shaping.

The short rest helps the gluten relax, making the dough easier to stretch.

Step 8: Shape the Pizza Dough

Use your hands to press the dough into a flat disk.

Gradually stretch it outward.

Aim for approximately:

12–14 inches

in diameter.

You can use:

• Your fingertips
• Your palms
• A rolling pin

Hand stretching generally preserves more air in the outer crust.

How to Stretch Pizza Dough Without Tearing It

Start in the center.

Press gently outward while leaving approximately:

1/2 to 1 inch

around the edge slightly thicker.

Rotate the dough as you stretch.

If the dough keeps shrinking back, stop and let it rest for another:

5–10 minutes

Then continue shaping.

Step 9: Transfer the Pizza Dough

Transfer the shaped dough to:

• Parchment paper
• A lightly oiled pizza pan
• A pizza peel dusted with flour or cornmeal
• A baking sheet

If you are new to homemade pizza, parchment paper is one of the easiest options.

It makes transferring the pizza much simpler.

Step 10: Add Pizza Sauce

Spread approximately:

1/2 cup pizza sauce

over the dough.

Leave the outer edge uncovered.

Avoid using too much sauce because excess moisture can make the center of the crust softer.

Step 11: Add Cheese

Add approximately:

1 1/2 to 2 cups shredded mozzarella cheese

over the sauce.

You can also mix mozzarella with:

• Parmesan
• Provolone
• Cheddar
• Monterey Jack

depending on the pizza you are making.

Step 12: Add Your Favorite Toppings

Add toppings in a moderate layer.

Popular choices include:

Meat Toppings

• Pepperoni
• Cooked sausage
• Bacon
• Ham
• Cooked chicken
• Ground beef

Vegetable Toppings

• Mushrooms
• Bell peppers
• Onions
• Black olives
• Jalapeños
• Spinach
• Tomatoes

Finishing Toppings

• Fresh basil
• Parmesan
• Oregano
• Chili flakes
• Garlic oil

Do not overload the pizza.

Too many toppings can release moisture and make the center difficult to bake evenly.

Step 13: Bake the Pizza

Bake at:

475°F

for approximately:

12–16 minutes

The exact time depends on:

• Crust thickness
• Amount of toppings
• Baking surface
• Oven temperature

The pizza is ready when:

• The cheese is melted
• The crust edges are golden brown
• The bottom is lightly browned
• The center is fully baked

Step 14: Let the Pizza Rest

Remove the pizza from the oven.

Allow it to rest for:

3–5 minutes

before slicing.

This lets the cheese set slightly and makes slicing easier.

Step 15: Slice and Serve

Cut into approximately:

8 slices

and serve immediately.

Optional toppings after baking include:

• Fresh basil
• Grated Parmesan
• Crushed red pepper
• Garlic powder
• Oregano

Homemade Pizza Dough Recipe Card

Ingredients

• 3 cups all-purpose flour
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions

1. Add warm water, sugar, and yeast to a bowl.
2. Let sit for 5–10 minutes until foamy.
3. Stir in olive oil and salt.
4. Gradually add flour.
5. Mix until a soft dough forms.
6. Knead for 7–10 minutes.
7. Place in an oiled bowl.
8. Cover and rise for 60–90 minutes.
9. Preheat oven to 475°F.
10. Punch down dough and rest for 5–10 minutes.
11. Stretch into a 12–14-inch circle.
12. Add sauce, cheese, and toppings.
13. Bake for 12–16 minutes.
14. Rest for 3–5 minutes.
15. Slice and serve.

Homemade Pizza Dough Measurements in Grams

For more consistent results, you can weigh the ingredients.

Ingredient	Approximate Metric Amount
All-purpose flour	360–375 g
Warm water	240 ml
Active dry yeast	7 g
Sugar	12–15 g
Salt	5–6 g
Olive oil	30 ml

Flour weight can vary slightly depending on the brand and how it is measured.

How to Measure Flour Correctly

If using measuring cups, avoid scooping flour directly from the bag and packing it tightly.

Instead:

1. Fluff the flour with a spoon.
2. Spoon it into the measuring cup.
3. Level the top with a knife.

This helps prevent accidentally adding too much flour.

Why Does Pizza Dough Need to Rise?

Yeast produces gas as the dough rests.

That gas creates air pockets and helps the crust become:

• Light
• Puffy
• Chewy
• Less dense

The rise also develops flavor.

Skipping the rise generally produces a flatter and denser crust.

Can I Let Pizza Dough Rise Longer?

Yes.

A slower rise can improve flavor.

After mixing and kneading, you can refrigerate the dough and let it rise slowly.

A cold rise works particularly well when preparing dough ahead of time.

Overnight Pizza Dough

For more developed flavor, prepare the dough the day before.

After kneading:

1. Lightly oil the dough.
2. Place it in a covered container.
3. Refrigerate overnight.
4. Remove it approximately 45–60 minutes before shaping.
5. Allow it to warm slightly.
6. Shape and bake normally.

The dough can develop a deeper flavor during the refrigerator rise.

Can You Make Pizza Dough Ahead of Time?

Yes.

Homemade pizza dough is excellent for meal preparation.

You can make it:

• Earlier the same day
• One day ahead
• Several days ahead
• Freeze it for later

How Long Does Pizza Dough Last in the Refrigerator?

Homemade pizza dough can generally be refrigerated for approximately:

2–3 days

in a tightly covered container.

The dough will continue developing flavor during refrigeration.

If it expands significantly, gently release some gas before closing the container again.

Can You Freeze Homemade Pizza Dough?

Yes.

Pizza dough freezes well.

How to Freeze Pizza Dough

1. Prepare the dough.
2. Let it complete its first rise.
3. Gently press out excess air.
4. Shape into a ball.
5. Lightly coat with olive oil.
6. Place in a freezer-safe bag or container.
7. Freeze.

For best texture, use within approximately:

2–3 months.

How to Thaw Frozen Pizza Dough

Move the frozen dough to the refrigerator the night before you want to use it.

The next day:

1. Remove it from the refrigerator.
2. Let it sit at room temperature for approximately 45–60 minutes.
3. Shape the pizza.
4. Add toppings.
5. Bake.

The dough should be soft and flexible before stretching.

Easy Pizza Sauce for Homemade Pizza

You can use store-bought pizza sauce or make a quick sauce at home.

Ingredients

• 1 cup tomato sauce
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• Pinch of salt
• Pinch of black pepper

Mix everything together.

No cooking is necessary for a quick pizza sauce.

How Much Pizza Sauce Should I Use?

For one 12–14-inch pizza, use approximately:

1/2 cup sauce

Use slightly less for a crispier pizza.

Too much sauce can make the crust soggy.

How Much Cheese Goes on a Homemade Pizza?

Use approximately:

1 1/2 to 2 cups shredded mozzarella

for one large pizza.

If you prefer a lighter pizza, use closer to 1 cup.

Best Cheese for Homemade Pizza

Low-moisture mozzarella is one of the easiest cheeses to use because it:

• Melts well
• Browns nicely
• Does not release as much water as fresh mozzarella

Other cheeses that work well include:

• Parmesan
• Provolone
• Cheddar
• Fontina

Easy Pepperoni Pizza

For a classic pepperoni pizza, use:

• 1 pizza dough
• 1/2 cup pizza sauce
• 1 1/2–2 cups mozzarella
• Pepperoni
• Parmesan
• Oregano

Bake according to the recipe instructions.

Easy Cheese Pizza

For a simple cheese pizza:

• Pizza dough
• Pizza sauce
• Mozzarella
• Parmesan

This is one of the easiest homemade pizzas for beginners because there are no extra toppings releasing moisture.

Easy Vegetable Pizza

Try:

• Pizza sauce
• Mozzarella
• Bell peppers
• Mushrooms
• Onions
• Olives

Slice vegetables relatively thinly so they cook during the short pizza baking time.

Margherita-Style Pizza

Use:

• Tomato sauce
• Mozzarella
• Fresh tomato
• Fresh basil
• Olive oil

Add some of the fresh basil after baking for brighter flavor.

Homemade Chicken Pizza

Use fully cooked chicken.

A simple combination is:

• Pizza sauce
• Mozzarella
• Cooked chicken
• Red onion
• Bell pepper

Never place raw chicken directly onto a pizza that has only a short baking time unless it has been safely pre-cooked.

How to Make Thin Crust Pizza

For a thinner crust:

1. Divide the dough or stretch it to approximately 14–16 inches.
2. Keep the center thin.
3. Use a lighter layer of toppings.
4. Bake until crisp and golden.

Thin pizza may bake faster than a thicker crust.

Start checking it after about:

10–12 minutes.

How to Make Thick Crust Pizza

For thicker crust:

1. Shape the dough into approximately 10–12 inches instead of 14.
2. Leave the edge thicker.
3. Let the shaped dough rest for about 10 minutes before topping.
4. Bake until the center is completely cooked.

A thicker crust may need several additional minutes.

Sheet Pan Pizza Dough

This dough can also be used for a rectangular sheet-pan pizza.

Lightly oil a baking sheet.

Press the dough into the pan using your fingertips.

If the dough keeps shrinking, let it rest for 5–10 minutes and continue pressing.

Add sauce and toppings, then bake until golden.

Pizza Stone Instructions

A pizza stone can help produce a crispier bottom.

How to Use It

1. Put the pizza stone in a cold oven.
2. Preheat the oven to 475°F.
3. Let the stone heat for at least 30 minutes.
4. Transfer the pizza onto the hot stone.
5. Bake until browned.

Never place a cold stone into an already extremely hot oven unless the manufacturer’s instructions specifically allow it, because sudden temperature changes can damage some stones.

Pizza Steel Instructions

A pizza steel transfers heat very quickly and can produce an especially crisp bottom.

Preheat it inside the oven for approximately:

30–45 minutes

before baking.

Because the steel gets extremely hot, monitor the bottom of the pizza carefully.

Can I Bake Pizza on a Baking Sheet?

Yes.

You do not need a pizza stone.

A standard baking sheet works well.

For a slightly crispier crust:

1. Preheat the baking sheet.
2. Carefully transfer the pizza and parchment onto the hot pan.

You can also bake on a lightly oiled room-temperature pizza pan.

Should I Pre-Bake Homemade Pizza Dough?

For this standard wheat pizza dough, pre-baking usually is not necessary.

The raw dough can bake at the same time as the sauce, cheese, and toppings.

However, you may choose to pre-bake for approximately:

4–5 minutes

if:

• You are using many wet toppings
• You want an extra firm crust
• Your oven does not get very hot
• You are making a very thick pizza

How to Make Pizza Crust Crispy

Use a Hot Oven

Bake at approximately:

475°F

Preheat the Baking Surface

A pizza stone, pizza steel, or hot baking sheet helps cook the bottom quickly.

Do Not Use Too Much Sauce

A thin, even layer works best.

Avoid Overloading the Pizza

Too many toppings trap moisture.

Use Low-Moisture Mozzarella

Fresh mozzarella releases more liquid.

Stretch the Center Thinly

Leave most of the thickness around the outer edge.

How to Get a Soft and Chewy Crust

For a soft, chewy pizza:

• Do not add too much flour
• Knead until smooth
• Allow the dough to rise fully
• Do not overbake
• Use olive oil
• Leave the outer edge slightly thick

Bread flour can also create additional chew.

Why Is My Pizza Dough Too Sticky?

A little stickiness is normal.

If the dough is extremely wet, add flour:

1 tablespoon at a time

while kneading.

Do not pour in a large amount at once.

The dough often becomes less sticky naturally as you knead it.

Why Is My Pizza Dough Too Dry?

Dry dough usually means too much flour was added.

If the dough feels crumbly or hard, add:

1 teaspoon of water at a time

and knead until it softens.

Why Does My Pizza Dough Keep Shrinking?

The gluten is probably too tight.

Stop stretching and let the dough rest for:

5–10 minutes.

The gluten will relax, making the dough easier to shape.

Why Didn’t My Pizza Dough Rise?

Common causes include:

Old Yeast

Yeast can lose strength after long storage.

Water Was Too Hot

Hot water can kill yeast.

Kitchen Was Too Cold

Cold dough rises slowly.

Too Much Salt

Excessive salt can slow yeast activity.

Not Enough Time

Some kitchens simply require a longer rise.

What If My Yeast Doesn’t Foam?

If active dry yeast does not produce any foam after approximately 10 minutes, it may not be active.

For best results, start again with fresh yeast.

Can I Make Pizza Dough Without Sugar?

Yes.

The dough can still rise without added sugar because yeast can feed on carbohydrates in the flour.

However, a small amount of sugar helps the yeast start quickly and can improve browning.

Can I Make Pizza Dough Without Olive Oil?

Yes, but the texture will change slightly.

Oil contributes:

• Softness
• Flavor
• Browning
• Easier handling

If you remove it, you may need a small amount of extra water.

Can I Use Whole Wheat Flour?

Yes, but replacing all the flour with whole wheat flour can produce a denser crust.

For beginners, try:

50% all-purpose flour + 50% whole wheat flour

This provides some whole-grain flavor while keeping the dough easier to stretch.

Can I Double This Pizza Dough Recipe?

Yes.

For two pizzas, use:

• 6 cups flour
• 2 cups warm water
• 4 1/2 teaspoons yeast
• 2 tablespoons sugar
• 2 teaspoons salt
• 4 tablespoons olive oil

After the dough rises, divide it into two equal balls.

Can I Divide the Dough Into Smaller Pizzas?

Yes.

Divide one batch into:

• 2 medium pizzas
• 3 smaller pizzas
• 4 personal pizzas

Smaller pizzas usually bake faster.

Homemade Personal Pizzas

Divide the dough into four equal pieces.

Shape each into approximately:

6–8 inches

Allow everyone to add their own:

• Sauce
• Cheese
• Meat
• Vegetables

Bake until the crust is golden and the cheese is melted.

How Many People Does This Pizza Dough Serve?

One 12–14-inch pizza generally serves approximately:

3–4 people

depending on appetite and side dishes.

For a larger group, double or triple the recipe.

Homemade Pizza Dough Nutrition

Nutrition varies depending on:

• Flour brand
• Oil
• Pizza size
• Number of slices

The crust itself mainly provides carbohydrates from flour, along with some fat from olive oil and a smaller amount of protein from the flour.

The final pizza nutrition depends much more heavily on:

• Cheese amount
• Meat toppings
• Sauce
• Additional oil
• Serving size

Frequently Asked Questions

Is homemade pizza dough easy for beginners?

Yes. Pizza dough requires only a few basic ingredients and simple techniques. The most important steps are measuring carefully, kneading until smooth, and allowing enough rising time.

What ingredients do I need for pizza dough?

This recipe uses flour, warm water, yeast, sugar, salt, and olive oil.

How much yeast do I need for homemade pizza dough?

Use 2 1/4 teaspoons active dry yeast, approximately one standard packet.

How long should pizza dough rise?

Allow approximately 60–90 minutes, or until the dough has roughly doubled in size.

How long do you knead pizza dough?

Knead by hand for approximately 7–10 minutes.

What temperature should I bake homemade pizza?

Bake at approximately 475°F.

How long does homemade pizza take to bake?

A 12–14-inch pizza generally takes approximately 12–16 minutes at 475°F.

Do I need a pizza stone?

No. A standard baking sheet or pizza pan works well.

Is bread flour better for pizza dough?

Bread flour can create a slightly chewier crust, but all-purpose flour is easier and works very well for beginners.

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount. Instant yeast can usually be mixed directly with the flour.

Why is my pizza dough sticky?

A slightly sticky dough is normal. Avoid adding too much flour because it can make the crust dry.

Why is my pizza dough tough?

Common causes include too much flour, insufficient rising time, or overbaking.

Why won’t my pizza dough stretch?

Let it rest for another 5–10 minutes. The gluten often needs time to relax.

Can I make pizza dough the night before?

Yes. Refrigerate the dough overnight in a covered container and bring it closer to room temperature before shaping.

How long does homemade pizza dough last in the fridge?

Approximately 2–3 days when stored properly.

Can pizza dough be frozen?

Yes. Freeze after the first rise and use within approximately 2–3 months for best quality.

Should pizza dough be room temperature before baking?

It is generally easier to stretch when it is not refrigerator-cold. Allow refrigerated dough to sit out for about 45–60 minutes before shaping.

Can I make pizza dough without a mixer?

Yes. This recipe can be completely mixed and kneaded by hand.

Can I make thin crust with this recipe?

Yes. Stretch the dough wider and thinner and reduce the baking time slightly.

Can I make thick crust with this recipe?

Yes. Shape the dough into a smaller diameter and bake a little longer.

Should pizza dough be pre-baked?

Usually not. Standard pizza dough can bake with the toppings from the beginning. A short pre-bake is optional for thick or heavily topped pizzas.

How much sauce do I need for one pizza?

Approximately 1/2 cup for a 12–14-inch pizza.

How much cheese should I use?

Approximately 1 1/2 to 2 cups shredded mozzarella.

How do I know when homemade pizza is done?

The cheese should be melted, the crust edge should be golden brown, and the bottom should be lightly browned and firm.

Easy Homemade Pizza Dough Recipe Summary

This easy homemade pizza dough recipe for beginners requires only six basic ingredients:

• 3 cups all-purpose flour
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil

Start by activating the yeast in warm water and sugar for approximately 5–10 minutes. Add olive oil and salt, gradually mix in the flour, and knead the dough for 7–10 minutes until smooth and elastic.

Let the dough rise in a covered, lightly oiled bowl for approximately 60–90 minutes, or until doubled in size.

Preheat the oven to 475°F, stretch the dough into a 12–14-inch pizza, and add approximately 1/2 cup pizza sauce, 1 1/2 to 2 cups mozzarella, and your favorite toppings.

Bake for approximately 12–16 minutes, until the crust is golden and the cheese is melted.

The recipe makes one large homemade pizza and can easily be doubled, refrigerated, frozen, or divided into smaller individual pizzas.

For beginners, the most important advice is simple: do not add too much flour, give the dough enough time to rise, and bake the pizza in a thoroughly preheated hot oven. Those three steps go a long way toward producing a soft, chewy, crisp-edged homemade pizza crust.