pioneer woman pizza crust recipe

Written BySheba G Updated On
pioneer woman pizza crust recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best pioneer woman pizza crust recipe

I started making this pizza crust on Friday nights because ordering out was getting expensive and the pizza was never as hot as I wanted it by the time it reached my door. The dough comes together with flour, yeast, warm water, oil, and salt, and it needs a short rest before you stretch it out. That is it.

My kids stand on stools at the counter and fight over who gets to punch the dough down, and my youngest has decided that sprinkling the cornmeal on the pan is her job. I like that I can start it after work and still have pizza on the table before anyone gets too hungry. What keeps it in our rotation is how forgiving it is.

If the dough feels stiff, a splash more water fixes it. If the kitchen is cold and it is taking forever to rise, I set the bowl near the oven and go fold laundry. I have stretched it thin for a crispy crust and left it thicker for a chewy one depending on who is eating.

It works for a Tuesday when nobody wants to cook and it works for a birthday party where I set out bowls of toppings and let everyone build their own. The dough also freezes well, so I make a double batch and pull one out when the week gets away from me. The reason I stopped buying the refrigerated tubes is control.

I know exactly what is in this crust, and it is five basic ingredients I can pronounce. Homemade pizza also lets me load the top with whatever vegetables are in the drawer, cut back on the cheese if I want to, and skip the pool of grease that shows up under delivery pizza. My kids eat more spinach and peppers on pizza than they would on a plate, and I count that as a win.

It is not a health food and I do not pretend it is. It is just real food I made myself, and that is enough for me.

Pioneer Woman Pizza Crust Recipe

Pioneer Woman Pizza Crust Recipe

4.8 from 1299 votes

A soft, chewy homemade pizza crust made with pantry staples and a simple yeast dough that rises while you prep the toppings. It mixes up in one bowl, stretches easily by hand, and bakes into a crisp-edged, tender-centered base for any pizza night.

Prep Time20 mins
Cook Time18 mins
Resting Time0 mins
Total Time1 hr 40 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Dough

1 1/2 cups warm water (105°F to 115°F)
2 1/4 tsp active dry yeast (one packet)
1 tsp granulated sugar
4 cups all-purpose flour, plus more for dusting
1 1/2 tsp kosher salt
3 tbsp olive oil, plus more for the bowl

For Assembling

1 cup pizza sauce or crushed tomatoes
2 cups shredded low-moisture mozzarella
1/2 tsp dried oregano
2 tbsp grated Parmesan

👨‍🍳Directions

1Pour the warm water into a large bowl and sprinkle the yeast and sugar over the surface.
2Let it sit 5 to 10 minutes, until the mixture looks foamy and smells yeasty.
3If nothing happens after 10 minutes, the water was likely too hot or the yeast is spent, so start again with a fresh packet.
4Stir in 2 cups of the flour, the salt, and the olive oil.
5Mix with a wooden spoon until a loose, sticky batter forms, about 1 minute.
6Add the remaining flour a half cup at a time, stirring between additions, until the dough pulls away from the sides of the bowl and forms a shaggy ball.
7Stop adding flour once the dough is tacky but no longer wet.
8Turn the dough out onto a lightly floured counter and knead 6 to 8 minutes, until smooth and elastic.
9Press a finger into the dough; the indentation should spring back slowly.
10Lightly oil the bowl, return the dough to it, and turn once to coat.
11Cover the bowl with a clean towel or plastic wrap and let it rise in a warm spot for 60 to 75 minutes, until doubled in size.
12The dough is ready when a gentle poke leaves a dent that stays put.
13Punch the dough down and divide it into two equal pieces for two 12-inch crusts, or leave it whole for one thick 14-inch crust.
14Let the pieces rest on a floured surface for 10 minutes so the gluten relaxes and the dough stretches without fighting back.
15Set an oven rack in the lower third of the oven and preheat to 475°F.
16If using a pizza stone, place it on the rack while the oven heats, for at least 20 minutes.
17Lightly oil a baking sheet or dust a pizza peel with flour and cornmeal.
18Press and stretch one piece of dough into a 12-inch round, working from the center outward and leaving a slightly thicker rim.
19Transfer it to the prepared sheet or peel and prick the center all over with a fork to keep it from bubbling.
20Spread about a half cup of sauce over the dough, leaving a one-inch border, then scatter with half the mozzarella, a pinch of oregano, and a tablespoon of Parmesan.
21Bake 12 to 15 minutes, until the crust is deep golden at the edges and the cheese is bubbling and spotted brown.
22Slide the pizza onto a cutting board, rest 2 minutes, and slice.
23Repeat with the second piece of dough, or refrigerate it for up to 2 days and bake later.

🔧Equipment

Large mixing bowl
Liquid measuring cup
Whisk
Wooden spoon or stand mixer with dough hook
Clean kitchen towel or plastic wrap
Rolling pin
Baking sheet or pizza stone
Pizza cutter

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 7g💛Saturated Fat: 2g❤️Cholesterol: 5mg🧂Sodium: 480mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 9g

📝Notes

Tips: Warm water should feel like a comfortable bath—too hot and it kills the yeast, too cool and the dough rises sluggishly. For a crisper bottom, bake on a preheated stone or invert a second baking sheet under the first. Dough can be made ahead and refrigerated after the first rise for up to 2 days; let it come to room temperature for 30 minutes before stretching. Leftover crusts freeze well for up to 2 months when wrapped tightly. Nutrition values are estimates and will vary with toppings and portion size.

This pizza crust recipe fits any occasion because it is simple to make and works well for family gatherings.

Everyone can choose their own toppings, which keeps picky eaters happy and makes the meal feel relaxed.

I keep coming back to it because it holds up whether I am feeding a crowd or just my own family on a busy weeknight.

❓ Frequently Asked Questions About Pioneer Woman Pizza Crust

1. How long does the dough need to rise before I can shape it?

Most versions of the recipe call for a rise of roughly one to two hours, or until the dough has visibly doubled and looks puffy. If your kitchen runs cool, set the bowl in an oven that’s off with just the light on, and give it extra time rather than rushing it. Dough that hasn’t risen enough will spring back when you try to stretch it.

2. Can I make the dough ahead of time or let it rise overnight?

Yes. After the first rise, punch the dough down, cover the bowl tightly, and refrigerate it for up to a day or two. Cold dough develops flavor but also firms up, so pull it out 30 to 45 minutes before you plan to shape it and let it come back toward room temperature. Chilled dough fights back less if you give it that rest.

3. Can I freeze the pizza dough?

Freeze it after the first rise, either as a single ball or divided into portions, wrapped tightly and bagged. Move it to the refrigerator the night before you want to use it, then let it finish warming on the counter until it’s soft enough to stretch. Use frozen dough within about a month for the best texture.

4. Why did my crust come out tough or dense instead of chewy?

The usual culprits are too much flour worked into the dough, water that was too hot and killed the yeast, or skipping the rest period before stretching. Add flour gradually and stop as soon as the dough pulls away from the bowl — it should still feel slightly tacky. Also preheat the oven fully, since a hot oven gives the crust a fast lift before it sets.

5. Do I need a pizza stone, or can I bake it on a regular pan?

A stone or a preheated cast iron skillet gives you a crisper bottom, but a standard sheet pan works fine. Lightly oil the pan, stretch the dough to fit, and bake it at a high temperature so the crust sets quickly. For a firmer base, prebake the crust for a few minutes before adding sauce and toppings.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts