Pizza night is on regular rotation at our house. The crust is constant, but the toppings are never the same. Sometimes I have specific combinations I want to try, and other times I just clean the fridge out of various cheese, meats and veggies. I used to make my pizza crust with olive oil, but one night I found myself without and so I used butter instead. The crust was equally flavorful, with an even softer and chewier interior underneath its crispy crust. I think I’ve found a new favorite crust recipe!

My favorite thing about this recipe is that is makes 2 pizza crusts – perfect for feeding a crowd, or for an easy encore pizza night later in the week. Simply store the leftover crust in a greased covered container in the fridge for up to 5 days, or even in the freezer for up to 2 months. When ready to make your pizza, let the crust come to room temperature and then proceed.

The Best Pizza Crust

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 2 10-inch pizzas

Serving Size: 2-3 slices

The Best Pizza Crust


  • 3 1/2 - 4 cups all-purpose flour
  • 2 1/4 teaspoon (1 envelope) active-dry yeast
  • 1 teaspoon salt
  • 1 cup water
  • 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter
  • 1 tablespoon honey


  1. In bowl of stand mixer fitted with dough hook combine 2 cups of flour with yeast and salt. In small saucepan set over low heat, warm water, butter and honey until butter is melted. Remove from heat and let sit for about 5 minutes, or until 120-130°F.
  2. Add liquids to mixer and mix until combined. With mixer on low speed, add remaining flour 1/4 cup at a time, waiting until it is incorporated before adding more. Add just enough flour so that the dough clears bowl but is still slightly sticky to touch. You may not need all 4 cups of flour.
  3. Continue to knead dough with mixer on medium low speed until dough is smooth and elastic, about 5-8 minutes. Place dough in buttered bowl, cover with plastic wrap and let rise in warm spot until doubled, about 1 hour.
  4. Use your fist to gently punch down dough. Place on lightly floured surface and knead a few times. Cover with plastic wrap and let sit for 10 minutes.
  5. Cut dough in half and roll each out into a rough 10-inch circle. Transfer to sheet pan lined with parchment paper. Add toppings as desired. Bake at 500°F until crust is golden and cheese is melted, about 10 minutes.

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8 thoughts on “The Best Pizza Crust

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  1. meenakshi said:

    Hi, I am from India, i made this pizza crust using homemade butter, thanks for this recipe. The pizza crust was very delicious.Thanks once again.

  2. Curious if anyone has made this in a bread machine on the dough cycle? If so how much flour was needed? I don’t have the kind of mixer mentioned in the recipe.

    • realbutter said:

      Hi Leslie – We do not recommend making this recipe in a bread machine.

      • Leila Downie said:

        I make all kinds of dough in my bread machine and they all turn out great. I use the pierogi dough from my mother’s cookbook, and it turns out great in the bread machine dough cycle. Thanks. Have a nice day!

  3. William said:

    Sounds really good. I may give this a try. I only have Ninja Kitchen with dough hook. But i f looked right at the mozzerrella cheeze and forgot it at the store

  4. Jerline said:

    I have made this recipe twice. I have adjusted the recipe and only use 3 cups of flour and an additional 2 tbsp of water. (Makes a nice soft dough) I have made the dough in my bread machine by adding liquid,flour, and yeast as machine says in directions. I let machine form dough when my machine pauses to continue to knead dough I take dough out and hand knead it. I then put it in oiled bowl covered with saran wrap in cozy draft free oven for 1 hr. I am still Working on oven temp and timing. It is a great crunchy crispy crust.