Simple and Quick 12-Inch Pizza Crust Recipe (2024)

FAQs

How much pizza dough to make a 12-inch pizza? ›

A 12-inch pizza requires about 255 grams or 285 grams of dough. Additionally, it is helpful to have some idea of the dimensions of your pizza pan. A 12-inch pizza will fit nicely in a 13 x 9-inch baking pan, while a 14-inch pizza will fit in a 15 x 10-inch pan.

As a general rule of thumb, a standard 12-inch frozen pizza typically takes around 10-15 minutes to cook at 425°F (218°C). If you are cooking a homemade pizza or a pizza with a different size or crust type, the cooking time may vary.

If you want a good starting point, go with 1-ounce of dough per inch of diameter for any size up to 16 inches.

The secret to great dough isn't kneading or throwing . . .

“Pizza dough made at home should be 50 percent water. Pizza needs to cook longer in a home oven, which means the dough needs to be more hydrated.” But don't let it to get soggy . . .“It's important to spread the dough very well and very evenly,” explains Falco.

If you're looking for a general rule of thumb, we'd suggest starting with about 6 oz for a 12'' pizza or 9 oz for a 14'' pizza. Remember, no one ever regretted putting too much cheese on a pizza—only too little.

Heat capability – The ideal temperature for a pizza oven is around 750 degrees, with a cook time of about 3-5 minutes. This limited exposure to high heat ensures a crispy crust with chewy, gooey goodness. Heat retention and consistency – Pizza ovens don't just get hot; they stay hot.

On an electric stove, a temperature of 400 to 450 degrees Fahrenheit is ideal for cooking pizza (204 and 232 Celsius). Some individuals like to cook their pizza on a gas stove since it distributes heat evenly. As a result, you'll always get delicious pizzas!

Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). Pizza ovens cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better.

The secret to making pizza crust thinner is by rolling out as thin as you can without tearing the dough. This can be achieved by using a rolling pin and about ½ to ¾ of 1 dough ball for this recipe.

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza.

How to make pizza crust crispy? ›

As you are rolling out and topping your first pizza, switch your oven to broil. Right before you launch, swtich your oven back to bake or convection bake 500F. The idea is to get your Steel even hotter than 500 F for this thin crust bake. It really helps crisp up that bottom.

Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.

A one pound (454g) ball of dough will make a single large pizza or two smaller thin crust pizzas.

Small pizza (10 inches in diameter): serves one to two people. Medium pizza (12 inches in diameter): serves three to four people. Large pizza (14 inches in diameter): serves three to five people. Extra-large pizza (16 inches in diameter): serves five to six people.

The dough weight for a personal pizza (about the size of a dinner plate) is usually between 240 and 290 grams. 70% hydration works well, a little more or less depending on whole grain content, and this is modifiable during hand kneading.