Menu Enter a recipe name, ingredient, keyword...

Baking Perfect Pizza


The secret to rolling pizza dough is to let it rest for 10 minutes after it is about half the size needed. Then it will easily stretch the rest of the way.

Google Ads
Rate this recipe 0/5 (0 Votes)
Baking Perfect Pizza 1 Picture


  • 1 1/4 cups warm water
  • 1 active dry yeast
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 1 tsp salt
  • 3 1/2 cups all-purpose flour
  • 2 tsp cornmeal
  • 1 cup pizza sauce
  • Toppings
  • 2 cups shredded mozzarella cheese


Servings 2
Adapted from


Step 1

Place 1/4 cup warm water in a large bowl. Sprinkle yeast over water; stir in sugar. Let it stand 5 minutes. Add remaining water, oil and salt. Stir in flour until dough pulls away from side of bowl. Turn dough onto lightly floured surface. Knead until smooth, 8-10 minutes. Coat large bowl with cooking spray; place dough in bowl, turning to grease top. Cover loosely with plastic wrap. Let rise in warm place until almost double in size, about 45 minutes. Preheat oven to 450 degrees. Punch down dough. Coat two 12-inch pizza pans with cooking spray; sprinkle pans with cornmeal. Divide dough in half. Roll dough to fit prepared pans; press dough against edge to form rim. Bake crust to 10 minutes. Remove crust from oven and top with pizza sauce. Add the toppings and sprinkle with cheese. Bake until cheese is melted, 15-20 minutes longer.

Review this recipe