Betty Crocker Pizza Dough Recipe: A Delicious Homemade Pizza Base You’ll Fall in Love With

There’s something magical about homemade pizza. The smell of fresh dough, bubbling cheese, and vibrant toppings… it’s a sensory experience that makes your kitchen feel like an Italian trattoria. But the real secret? The base.

Today I’m sharing my Betty Crocker pizza dough recipe — a foolproof method for soft, flavorful, and perfectly chewy pizza crust that will transform your homemade pizza nights. Whether you’re making a classic margherita or experimenting with bold toppings, this dough delivers every time.

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Why This Betty Crocker Pizza Dough Recipe Works So Well

Betty Crocker’s recipes have always been a go-to in home kitchens for a reason — they’re simple, reliable, and delicious. This pizza dough recipe is no exception. Using basic pantry ingredients, it produces a crust that is light, airy, and crisp on the edges yet soft in the center. Plus, it’s adaptable for thin crust pizza, deep-dish pizza, or even personal pizzas.

What I love most? You don’t need hours to make it — perfect for busy weeknights or spontaneous pizza parties.

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Ingredients for Betty Crocker Pizza Dough

Here’s the table of ingredients for this recipe:

Ingredient	Measurement
All-purpose flour	4 cups (480 g)
Betty Crocker active yeast	2 ¼ teaspoons
Warm water (110°F)	1 ½ cups (355 ml)
Olive oil	2 tablespoons
Sugar	1 teaspoon
Salt	1 ½ teaspoons
Cornmeal (optional)	1 tablespoon

Pro Tip: Use high-quality olive oil for that authentic Italian flavor, and if possible, use bread flour for an even chewier texture.

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Step-by-Step Betty Crocker Pizza Dough Recipe

Making pizza dough at home isn’t intimidating — once you know the steps. Here’s my personal approach:

Step 1 — Proof the Yeast

Pour warm water into a large mixing bowl. Add sugar and Betty Crocker active yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy. This signals that the yeast is alive and ready to work its magic.

Step 2 — Mix the Dough

Add flour, salt, and olive oil to the yeast mixture. Stir until it comes together.

Step 3 — Knead

Transfer the dough to a floured surface. Knead for 8–10 minutes until smooth and elastic. If the dough is sticky, sprinkle a little extra flour.

Step 4 — First Rise

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for about 1 hour — or until it doubles in size.

Step 5 — Shape the Dough

Punch down the dough gently and transfer it to a floured surface. Divide it if making multiple pizzas. Roll out to your desired thickness. Sprinkle cornmeal on your pizza peel or baking tray to prevent sticking.

Step 6 — Pre-Bake (Optional)

For a crispier crust, pre-bake the shaped dough at 450°F (232°C) for 5–7 minutes before adding toppings.

Step 7 — Add Toppings

Spread your sauce, cheese, and toppings evenly. For the best flavor, use fresh mozzarella and homemade pizza sauce.

Step 8 — Bake

Bake at 450°F (232°C) for 12–15 minutes, or until the crust is golden brown and the cheese is bubbly.

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Tips & Tricks for Perfect Pizza Dough Every Time

1. Warm Water is Key: Too hot, and you’ll kill the yeast; too cold, and the dough won’t rise. Aim for about 110°F (43°C).

2. Don’t Overwork the Dough: Knead just enough for gluten to develop — over-kneading makes crust tough.

3. Let It Rest: Allowing the dough to rest improves texture and flavor. Overnight fermentation in the fridge is a game-changer.

4. Flour Types Matter: Bread flour gives more chew, all-purpose is softer. Experiment to find your favorite.

5. Use Cornmeal: Sprinkling cornmeal on your tray adds texture and keeps the crust from sticking.

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FAQ – Betty Crocker Pizza Dough

Q1. Can I freeze this dough?
Yes! After the first rise, punch it down, wrap tightly in plastic, and freeze for up to 3 months. Defrost in the fridge overnight before use.

Q2. How do I make thin crust pizza?
Roll the dough thinner and pre-bake for 3–5 minutes before adding toppings.

Q3. Can I use this dough for breadsticks?
Absolutely — just shape into sticks, add garlic butter, and bake.

Q4. Do I need to use Betty Crocker yeast?
No — any active dry yeast works. But Betty Crocker yeast has a proven track record and convenience.

Q5. Can I make this dough without sugar?
Yes, but sugar helps feed the yeast for a better rise and flavor. You can use honey or skip it if desired.

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Variations of Betty Crocker Pizza Dough

Here are some creative twists you can try with this base recipe:

• Garlic Herb Pizza Dough: Add 1 teaspoon of garlic powder and Italian herbs to the flour.
• Whole Wheat Pizza Dough: Substitute half of the flour with whole wheat flour for a nutty flavor.
• Cheesy Crust Pizza: Incorporate grated parmesan into the dough for a cheesy crust.

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Why This is the Best Betty Crocker Pizza Dough Recipe

After years of trial and error, this recipe became my go-to for every pizza night. It’s reliable, versatile, and delivers a crust that’s soft yet crisp — a true Italian-style base. Whether you’re making supreme pizza, margherita pizza, or veggie pizza, this dough is the perfect canvas.

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Final Thoughts – Make Pizza Night Extraordinary

Homemade pizza is one of life’s simplest pleasures. With this Betty Crocker pizza dough recipe, you’re not just making food — you’re creating a delicious memory. The scent of baking dough, the bubbling cheese, and the joy of sharing with family and friends — nothing beats it.

So grab your mixing bowl, fire up the oven, and turn your kitchen into an authentic Italian pizzeria tonight.

See Also: Best Veggie Pizza Recipe – Fresh, Flavorful & Authentic Italian Style