Felicia’s Pizza Crust - Prepare from Scratch

      Photo by Joann Pai

      This pizza crust recipe offers a delightful combination of chewiness and crispness, making it suitable for any season. You can opt to create either one family-sized pizza or four individual pies with this dough, providing a versatile base that is both enjoyable and customizable.

      Makes 1 large crust or 4 small crusts

      Recipe adapted from Felicia’s Home Restaurant

      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, optional

      2 teaspoons (12 grams) fine sea salt

      1 teaspoon (4 grams) granulated sugar, optional

      4 cups (500 grams) “00” flour, plus additional for dusting

      Pizza sauce, fresh mozzarella cheese, and fresh basil, for serving

      Pour 1¼ cups (300 ml) of water into a large bowl, sprinkle the yeast on top, and allow it to sit until it becomes foamy. Whisk in the oil (if using), salt, and sugar (if using). Add the flour and mix until a sticky dough forms, then lightly knead it until it comes together. Cover with plastic wrap and let it sit in a warm, draft-free area until it has puffed up, approximately 1 hour.

      Transfer the dough to a lightly floured surface and gently knead it once or twice, shaping it into a round. Place it in a lightly oiled large bowl and let it rest at room temperature for around 6 hours. You can use it as is for one large pizza or divide it into four equal portions (about 208 grams each) for smaller pizzas.

      Position the oven rack in the lower third of the oven and preheat to 450°F (230°C). Place a pizza stone in a cold oven to preheat for at least 1 hour or heat an upside-down rimmed baking sheet for at least 20 minutes.

      On a lightly floured piece of parchment paper or a pizza peel, stretch the dough into a 14-inch circle for a large pizza or a 6-inch circle for small ones. Spread your preferred pizza sauce on the surface, leaving a 1-inch border. Top with freshly sliced mozzarella cheese. Carefully transfer the pizza onto the stone or baking sheet in the oven.

      Bake until the crust is crisp and golden brown, about 15 to 20 minutes. If desired, garnish with fresh basil.

      Note: Felicia uses just a rounded ½ teaspoon (2 grams) of active dry yeast during the summer.

      We would love to hear how it turned out!