This easy dough comes together with minimal effort, perfect for a homemade pizza night. Just mix, wait, and bake for a crispy, delicious crust that everyone will love.
In a large bowl, mix together the bread flour, all-purpose flour, rye flour, and salt. Pour in the water, olive oil, and yeast, then stir everything with a wooden spoon until you get a sticky, shaggy dough. If it feels too dry, add a tablespoon more water and mix again. Cover the bowl with plastic wrap and let the dough sit at room temperature for about 18 hours, or until it has more than doubled in size.
Once the dough has risen, turn it out onto a floured surface. Divide it in half, then take one piece and fold each edge into the center—left, top, right, and bottom—then flip it over so the seam is underneath and you have a smooth, round ball. Do the same with the other piece.
Preheat your oven to 500°F (260°C). Line a sturdy baking sheet with parchment paper and sprinkle some cornmeal over the top to keep the dough from sticking. Gently press and stretch each dough ball into a rustic round or oval shape, then add your favorite toppings.
Pop the pizzas into the hot oven and bake for 10 to 12 minutes, or until the edges turn golden and crispy. Enjoy!
- Use room temperature water to help activate the yeast faster.
- Let the dough rise in a warm, draft-free spot for the best results.
- Preheat your oven and pizza stone or baking sheet to ensure a crispy crust.
This crust is incredibly easy to make and requires minimal effort. It yields a soft, chewy texture with a crisp outside, perfect for homemade pizza nights. Plus, no kneading means less mess and less time spent in the kitchen.
Top with your favorite sauces, cheeses, and fresh vegetables or meats. This crust pairs well with classic margherita toppings or more adventurous flavor combinations like barbecue chicken or roasted veggies.
Store any leftover dough in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dough tightly wrapped for up to 3 months and thaw in the fridge before using. Cooked pizza is best eaten fresh but can be refrigerated for 2-3 days and reheated in the oven.
