Felicia’s Pizza Crust
This chewy yet crisp pizza crust recipe is adaptable and perfect for any time of year. Whether you choose to make one family-size pizza or four personal pies with this dough, you can create a base that’s both satisfying and customizable.
Felicia’s Pizza Crust
Makes 1 large crust or 4 small crusts
Recipe adapted from Felicia’s Home Restaurant
Ingredients
1¼ cups (300 ml) warm water (110°F/43°C to 115°F/46°C)1½ teaspoons (5 grams) active dry yeast (see Note)1 tablespoon (14 grams) extra-virgin olive oil, optional2 teaspoons (12 grams) fine sea salt1 teaspoon (4 grams) granulated sugar, optional4 cups (500 grams) “00” flour, plus more for dustingPizza sauce, fresh mozzarella cheese, and fresh basil, to serve
Instructions
Pour 1¼ cups (300 ml) water into a large bowl; sprinkle with yeast and let stand until foamy.
Whisk in oil (if using), salt, and sugar (if using). Add flour, and stir until a sticky dough forms, lightly kneading until dough comes together. Cover with plastic wrap, and set aside in a warm, draft-free place until dough has puffed, about 1 hour.
Turn out onto a lightly floured work surface, and gently knead 1 or 2 times, forming a round. Place in a lightly oiled large bowl, and let rest at room temperature for about 6 hours. Use or store as is for 1 large pizza, or divide into 4 equal portions (about 208 grams each) for small pizzas.
Position oven rack in bottom third of oven. Preheat oven to 450°F (230°C). Place a pizza stone in cold oven to preheat for at least 1 hour. Alternatively, heat an upside-down rimmed baking sheet for at least 20 minutes.
On a lightly floured sheet of parchment paper or a pizza peel, stretch dough into a 14-inch circle for large pizza or 6-inch circle for small. Spread desired pizza sauce on surface, leaving a 1-inch border. Top with sliced fresh mozzarella cheese. Carefully slide pizza onto stone or baking sheet in oven.
Bake until crust is crisp and golden brown, 15 to 20 minutes. Garnish with fresh basil, if desired.
Notes
Note: Felicia uses only a rounded ½ teaspoon (2 grams) active dry yeast during the summer.
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