This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.

  • PREP: 0 hr(s). 15 min / Total: 0 hr(s). 30 min
  • PHOTOS: 1 Add your photo
  • Servings: Makes 4 crusts or 24 servings, 1 piece (43 g) each

What you need

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Make It

  • Step 1

    Mix 4 cups flour, Parmesan, yeast and salt in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 min. or until smooth and elastic, gradually adding remaining flour.

  • Step 2

    Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray each piece with cooking spray. If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.

  • Step 3

    Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray. Seal bags; refrigerate up to 2 days or freeze up to 3 months.

Kraft Kitchen Tips

Ratings & Reviews



This is the ONLY pizza dough recipe I have made and will ever make! It is so easy! I always have it ready in my freezer. Also, when I want a larger pizza, I cut into 3 portions. I would give it 6 stars if I could!!


This is an easy and yummy recipe :)


GREAT RECIPE!!!! Very easy to make. Freezes well and the frozen portion works well too. This will be my go to recipe from now on.


Totally simple, and good. The pizza crust bakes wonderful, and dosen't fall apart. Loved it.


WOW WOW Absolutely the best & easiest pizza dough ever ... to make ... to form ... to eat I made it for a luncheon yesterday for 20 crafter church ladies and not a crumb was left on any of he plates. The chicken, maple BBQ sauce, red onion, cheddar was their favourite. A definite keeper


I have made this a few times and think it is wonderful--like the fact that I can make and freeze dough for furture use--did not have olive oil so used veg oil and it did not hurt it--in my humble opinion lol--will use this all the time now and enjoy--had no problem with crust being soggy after it was cooked--froze some of leftovers and reheated in mic and ordinary oven--was still grrrrreat!!!!


This is possibly the BEST and easiest pizza dough ever! I have been cooking 40 years and will never buy nor make any other pizza dough again! It is versatile and when cut into two instead of four pieces, makes a large pizza! Wonderful!!!!


quick and easy. Not to mention that it tastes good. Freezes very well also.


Easy, delicious - makes perfect pizza crust! My husband LOVES it!


A family favourite for sure!!! We've made it several times and LOVE it!!!


This has got to one of the "BEST" Pizza Dough Recipe's that I have ever made....and I have made alot of them. My husband could not say enough about how good it was....Can hardly wait to cook the next one....ummmmmmmmmmmm good!!



After having it in the oven for over 25 minutes, the crust was still soggy on the bottom and really brown on the edges. Very oily and soggy crust. Super disappointed.


Great recipe! Easy to make, and best of all, you have extra for later! Word of warning though, the 450F for 17-18 mins was a bit long, and my pizza was overdone, I would decrease the time and watch it!!


great it was the best



I made this thin-crust pizza dough tonight and my husband and I loved it. It was really easy to make and I love the fact that I still have 2 crusts in the freezer for future use. I would love to make this for family and friends.


I found the crust to be too doughy for my liking. Maybe I did something wrong but I think next time I will bake the dough for 10 minutes or so before putting the toppings on. Maybe then I will come back and give a better score!


I thought it was very good - I did cut the recipe by 4 because I just wanted one fresh crust. Also, I didn't have yeast, so I used 1 1/3 tsp baking powder and added 1/2 tsp salt. I only wish I had added more parmesan cheese because I love cheese :) Would definately make it again.


Excellent pizza crust! It's very easy to make and it bakes up really well. I found that the parmeasan cheese really keeps the crust moist and easy to work with. I love that you can make it ahead of time and either freeze or refridgerate for use at another time.


I loved this. I made one of the 12 inch pizzas today with bacon and thinly sliced onion and ate the whole thing myself. Best pizza I've ever made. I was skeptical about putting a full cup of parmesan in the dough but it tasted fantastic. So glad I still enough dough in the fridge for the next 3 pizzas too!


I found for the amount of parmesan in the crust that I couldn't taste it as much as I should have it. It was more along the lines of a flat-crust. I did like the idea of having the other three crusts to use at another time, but I gave this recipe 2 stars because it was "just OK" but edible.


How long does it take to thaw the dough?


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Makes enough dough to make 4 (12-inch) crusts.

Nutritional Info

Total Fat 3.5g
Saturated Fat 1g
Cholesterol 5mg
Sodium 120mg
Total Carbohydrates 20g
Dietary Fiber 1g
Sugars 0g
Protein 4g
Vitamin A0%
Vitamin C0%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


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