Easy-Peasy Pizza Crust

Though not a gluten-free recipe, this one is a keeper. Nothing beats a homemade pizza crust but so many recipes can be time consuming requiring kneading, kneading and kneading, right?  Once again, we can let our mixers do the work for us.  Sit back, have a tea, and watch it all happen.  Leave your bicep workouts for the gym.  No manual kneading required!

As my followers know well, I am not a dough fan but when I can use my mixer with dough hook attachment my fears of kneading become a thing of the past. This recipe is perfect for me and will be for you too!

All the ingredients are mixed in your mixing bowl and kneaded only a few minutes with your dough hook. The dough is then brushed with some oil and left to rise right in that same bowl. After the rising stage is over, punch down and press into your pizza pan. Clean up is a cinch.

If you like a chewy crust then bake the pizza on a pan. If you prefer a crispier crust, try using a pizza stone or bake it right on your oven rack. We love chewier so I bake it on my aluminum (un-greased) pizza pan. If you like, sprinkle some cornmeal on your pan before pressing though dough into place. Adds a nice texture.

Honestly, this is the easiest pizza crust I have ever made and tastes amazing. You have to try it!  You will be so proud of yourself for making pizza from scratch and will be thrilled with the results. Your relationship with your local pizza parlor may come to an abrupt end as a result. As Martha would say " It's a Good Thing".  Yes, it is.



2 1/2 cups all purpose flour
1 package rapid rise yeast
2 teaspoons sugar
2 teaspoons salt
1 cup water at room temperature or slightly warm to to the touch
2 tablespoons grapeseed oil
1 teaspoon grapeseed oil (to coat the dough for rising)


IN BOWL OF STAND MIXER, fitted with dough hook,  stir together flour, yeast, sugar and salt. ADD  in water and 2 tablespoons of grapeseed oil
KNEAD on low speed for 4 minutes
WITH HANDS, smooth dough into a ball and coat with 1 tablespoon oil
LEAVE dough in mixing bowl, cover with a clean tea towel and place in a warm area
LET RISE 45 minutes

PREHEAT oven to 450F
PUNCH DOWN dough and stretch out in your pizza pan
COVER top with your preferred sauce and toppings
BAKE 15-20 minutes until crust is golden brown and cheese (if using) is bubbling



  1. OMG that pizza crust looks wonderful!

  2. Looks great! What do you suppose would happen if I used whole grain flour and honey instead of sugar? Any thoughts?

    1. give it a shot! you may end up with a heavier crust so perhaps a bit longer baking time will be required. and don't over-knead!

  3. I will try it out of course I don't have grapeseed oil but I'll try it with olive oil instead. I think this will be dinner tomorrow night.

    1. Olive oil will work just as well, Dawn. Enjoy !

  4. This looks amazing! Thanks so much for sharing at Mix it up Monday :)

  5. Oh thank the Gods! An EASY pizza crust! I miss pizza. There are pizzerias doing gluten free crusts but they use corn meal and I am corn intolerant as well as gluten intolerant. I'm grateful my yeast came back so tomorrow we are having pizza for dinner! Maybe tonight, I'm impatient!

  6. I am going to try your crust, Linda. It looks fantastic, and I love making homemade pizza. Happy to be following you and your wonderful food blog.

    1. Great to have you as a follower, Maureen!


Thank you for your comments!

Linda @ Lemon Drop