If I ever moved to Italy, my ass would be the size of a station wagon. I love anything related to wine, cheese, bread, and pasta. Without a doubt, pizza is one of my favorite foods on. the. planet. Apparently, I am not an island in this thought process. A 2016 study showed that about 15% of Americans chose pizza as their favorite comfort food.

However, with the boatloads of grease that usually accompany commercial pizzas, the Man Friend and I started making them at home several years ago. They were okay...my kitchen in Texas was an anti-yeast bread blackhole. I found a recipe I liked best out of alllll the ones I tried and it was reliable and fairly tasty.

However, once we purchased a ceramic barbecue pit (we have the Vision brand), pizza have become a gourmet event in this house. Crispy crust on the outside, chewy dough on the inside, and a delicious wood-fire charred flavor makes a huge difference in how we make pizzas. Add in this super simple dough recipe and you're going to want to eat pizza multiple times a week.

The best news? This recipe makes enough for two crusts. Wooooot woooooot! More pizza is the best kind of pizza.

homemade pizza crust

prep time: 10 minutes | wait time: 30-60 minutes | cook time: 5-8 minutes (grill), 18-20 (oven)

experience level: easy peasy | specialty: breads

3/4 + 3 tbsp warm water (between 110° and 115° Fahrenheit)
1 packet active dry yeast
1 tsp granulated sugar
2 cups flour (see notes*), plus more for kneading and rolling
1 tsp olive oil
1 tsp salt

Stir warm water together with yeast and sugar. Allow to proof (or get all bubbly and happy) for 5-7 minutes. While the yeast is proofing, stir flour and salt together in a large plastic or glass bowl. Don't use a metal bowl, as there is a chemical reaction that can inhibit the yeasty happy dance, which results in tough, chewy dough. Drizzle the olive oil on top of the flour. Once the yeast is ready to go, pour it on top of the flour.

Using your hands, work the dough together until the ingredients are mixed. Turn out the contents onto a floured surface. Continue to knead the dough (adding sprinkles of flour as needed). Work the dough just until it starts to come together and isn't super sticky.

Clean out the glass or plastic bowl you used to mix the dough together. Spray the inside with nonstick cooking spray or coat the bowl with olive oil. Place the dough in the bottom, then mist the top with additional oil. Cover the top of the bowl with a light towel or loose plastic wrap. Allow to sit for 30-60 minutes, or until doubled in size.

When you're ready to eat, punch down the dough and split into half. On a floured surface, roll out the dough with a rolling pin until it fits the pan of your choice.

On The Grill: Bake at 600°F for 5-8 minutes

In The Oven: Bake at 425°F for 18-20 minutes.

Pro Tip: If you want an exceptional pizza crust, swap your plain old all-purpose flour for "00" Caputo grade flour. Essentially, it's powdery-fine flour that make a HUGE difference in the quality of your homemade pizza and pasta. It's not cheap, but it's one of those ingredients that can rock your world. Get it on Amazon here.