<\/a>\t\t\t\t <\/a>\t\t\t\t We have gathered all types of pizza crust\u2014including thin and crispy, thick and fluffy, and veggie-laden bases\u2014so that you can have your dream pie tonight.<\/p>\n<\/p><\/div>\n I grew up on frozen pizza when the only choice was cheese or pepperoni, so discovering various types of pizza crust, not just forgettable cardboard-like ones, was eye-opening. As I traveled more and tasted different regional pizza styles<\/a>, I realized that, regardless of what you think the best pizza toppings<\/a> are, the crust is what truly defines a pizza. This collection explores the best pizza crusts, from shortcut to from-scratch, for your best pie yet.<\/p>\n Making pizza crust can be as involved or hands-off as you like, and the recipes here have options for both needs. If you want easy pizza recipes<\/a>, try one of the thin-crust pies that skip yeast or start with a store-bought dough. For a longer project, make a dough that rises twice for a thick yet airy base. Here we have pizza crusts that replicate traditional styles, from knife-and-fork Chicago deep-dish to foldable New York-style, and less classic vegetable-based crusts.<\/p>\n All the ingredients and equipment needed to make these crusts are easy to find. That doesn\u2019t mean you can\u2019t experiment with 00 flour<\/a> instead of all-purpose for a more delicate texture or pick up a dark-finish, Detroit-style pizza pan for the crispiest edges you could imagine, but it\u2019s not critical. You can always slowly pick up pizza-making tools<\/a> as you experiment and bake your way through all these delicious types of pizza crust.<\/p>\n <\/body><\/div>\n 1<\/span>\/<\/span>20<\/span><\/p>\n<\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> If you want just one all-purpose, go-to pizza dough recipe, this is it. Using easy-to-find ingredients and no special equipment, this dough can be flavored to your liking and stretched, rolled or shaped into whatever style crust you want. It\u2019s ready for all your favorite toppings.<\/p>\n <\/body>\n\t\t<\/div>\n 2<\/span>\/<\/span>20<\/span><\/p>\n \t\t<\/a>\n\t<\/div>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> Thanks to a food processor and quick-rise yeast, you can have thin pizza crust ready to top and bake in about 20 minutes. The crust will shrink and puff as it cooks. Take the time to roll it as thin and evenly as possible so it crisps in the oven.<\/p>\n<\/div><\/div>\n 3<\/span>\/<\/span>20<\/span><\/p>\n If you wish you could have Neapolitan pizza like the one in Eat, Pray, Love<\/em> at home, this recipe will guide you through the steps to get as close as possible without a professional pizza oven. The crust on the plate-sized pizza should be thin in the center with a puffed, lightly charred, chewy edge. Keep the toppings minimal to prevent the crust from getting weighed down.<\/p>\n<\/div><\/div>\n 4<\/span>\/<\/span>20<\/span><\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> When you say, \u201cLet\u2019s get a slice of pizza!\u201d you are likely imagining New York-style pizza. The iconic pie has a moderately thin crust, neither crunchy nor bready, which makes it easy to eat folded in half\u2014a New York signature move. Serve it with pepper flakes, grated Parmesan and dried oregano on the side for sprinkling onto each slice, just as it would be served at a pizzeria in New York City.<\/p>\n<\/div><\/div>\n 5<\/span>\/<\/span>20<\/span><\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> Chicago and deep-dish pizza go hand in hand. But with this recipe, you can make deep-dish at home no matter where you live. The rich, thick crust has more oil or butter than a classic pizza crust so it lightly fries against the bottom and sides of the cast-iron skillet or round pan it\u2019s baked in. Layering cheese before the sauce creates a moisture barrier, allowing the bottom of the crust to brown despite the abundance of toppings.<\/p>\n<\/div><\/div>\n 6<\/span>\/<\/span>20<\/span><\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> One of the most unique aspects of a St. Louis-style pizza crust is that it contains no yeast, only a bit of baking powder. When it\u2019s rolled thin and baked, it becomes cracker-like.<\/p>\n<\/div><\/div>\n 7<\/span>\/<\/span>20<\/span><\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> The thick yet light crust on a Detroit-style pizza rises twice, giving the dough plenty of time to fill with air bubbles. Then, cheese and pepperoni (in this version) are laid on top of the crust edge to edge. When the pizza cooks, the cheese frizzles and browns around the perimeter of the crust.<\/p>\n<\/div><\/div>\n 8<\/span>\/<\/span>20<\/span><\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> This white clam pizza is an iconic New Haven-style pizza, or \u201capizza,\u201d as it\u2019s known in Connecticut. The thin yet chewy crust is pricked with a fork and baked briefly without any toppings. This way, it stays flat and won\u2019t sog under the weight of the clams, bacon, garlic, Parmesan, oregano and mozzarella.<\/p>\n<\/div><\/div>\n 9<\/span>\/<\/span>20<\/span><\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> When you want pizza without rolling or shaping anything, a sheet-pan pizza recipe, like this easy pepperoni pie, is the answer. Dough is pressed into a rimmed baking sheet and then cooked before topping so the thick crust fully bakes through. This recipe features a quick no-cook tomato sauce for a pop of acidity against the cheese and meat. You can also pick up one of the best store-bought pizza sauce brands<\/a> to save even more time.<\/p>\n<\/div><\/div>\n 10<\/span>\/<\/span>20<\/span><\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> This flatbread pizza crust falls in between a crisp, thin crust pizza and a bready, chewy one. The dough has one short rise before being stretched into a freeform oval on a baking sheet. Keep the toppings light so the crust doesn\u2019t become wet or soggy.<\/p>\n<\/div><\/div>\n 11<\/span>\/<\/span>20<\/span><\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> This stuffed-crust pizza recipe starts with a basic dough and then uses mozzarella string cheese to create a tunnel of gooey cheese around the pizza. To keep the cheese inside the crust, fold the dough over the cheese logs and press the seams together thoroughly. The dough needs to be tacky to stick to itself, so brush any excess flour away before starting or use a dab of water to moisten it.<\/p>\n<\/div><\/div>\n 12<\/span>\/<\/span>20<\/span><\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> The two types of flour<\/a> in this dough, whole wheat and white whole wheat, give the crust a nutty taste without changing the texture too much from a classic white flour crust. Whole wheat flour hydrates slower than all-purpose or bread flour so it will be a little sticky when you start to knead. It will smooth out after a few minutes.<\/p>\n<\/div><\/div>\n 13<\/span>\/<\/span>20<\/span><\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> Gluten-free baking isn\u2019t always as simple as just swapping in a flour without gluten for a wheat flour. This gluten-free crust recipe addresses that with a few clever additions. Yeast, egg, vinegar and baking powder give chew and lift to the crust that would otherwise come from kneading and creating gluten strands in a traditional dough. These are our picks for the best gluten-free flour brands<\/a> to use in this recipe.<\/p>\n<\/div><\/div>\n 14<\/span>\/<\/span>20<\/span><\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> This easy recipe makes a thick, biscuit-style pizza crust that skips proofing time since it relies on baking powder, not yeast, for lift. Instead of a rolling pin, the soft dough is pressed into a square with your fingers before topping. The crust will be fluffier than a classic pie but still scratch that pizza itch.<\/p>\n<\/div><\/div>\n 15<\/span>\/<\/span>20<\/span><\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span> You can buy a cauliflower pizza crust (these are our picks for the best brands of cauliflower pizza crust<\/a>), but making it from scratch is super easy and you can customize the seasoning to your liking. After cooking pulverized, fresh cauliflower, squeeze out the excess liquid before adding eggs, cheese and spices. Then, bake it plain until the edges start to brown so the moisture can evaporate before adding toppings.<\/p>\n<\/div><\/div>\n 16<\/span>\/<\/span>20<\/span><\/p>\n From the Recipe Creator:<\/span> Nutrition Facts:<\/span>![\"recipes](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/10\/20-Best-Pizza-Crust-Recipes_TOHD24_250696_EricKleinberg_3_FT.jpg\")
\t\t<\/p>\t\t<\/p>![\"recipes](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/137845Gaman.png?resize=200,200\")
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\n\t\t\tHomemade Pizza Dough\t\t<\/a>
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\n\t\t\tThis easy dough is the key to making an extraordinary homemade pizza. All-purpose flour does just fine here, but if you’re lucky enough to live near an Italian market or willing to purchase\u00a000\u00a0flour online, it will take your crust to the next level. You can also customize your crust by adding dried basil or oregano and by substituting garlic or onion salt for the sea salt. \u2014Josh Rink, Milwaukee, Wisconsin\n<\/p>\n
\n\t\t\t\t1 piece: 144 calories, 5g fat (1g saturated fat), 0 cholesterol, 121mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein. \t\t<\/p>\n<\/div>\nRecipes
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\n\t\t\tThin Crust Pizza Dough\t\t<\/a>
\n\t<\/h2>\n![](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Thin-Crust-Pizza-Dough_EXPS_FT23_60691_ST_1102_2.jpg?w=700\")
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\n\t\t\tMy family loves pizza, and this crust is our go-to recipe. It is healthier and less expensive than delivery and tastes so much better. \u2014Theresa Rohde, Scottville, Michigan\t\t<\/p>\n
\n\t\t\t\t1\/4 of 1 pizza crust: 139 calories, 1g fat (0 saturated fat), 0 cholesterol, 149mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 5g protein.\t\t<\/p>\n![\"recipes](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/10\/15-Types-of-Pizza-to-Know-About-Before-Your-Next-Pizza-Night_Neapolitan-Pizza_Pizza-Hero-Kristina-Vanni-scaled-1.jpg?fit=700%2C1024\")
Recipes Neapolitan Pizza<\/h2>\n
Recipes
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\n\t\t\tNew York-Style Pizza\t\t<\/a>
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\n\t\t\tThis New York-style pizza recipe makes a no-nonsense pie. Since the crust is pliable enough to fold, cut the pizza into larger pieces if you want to eat your slices in the traditional New York way. Who says pizza isn’t portable? \u2014Mariam Ishaq, Buffalo, New York\t\t<\/p>\n
\n\t\t\t\t1 slice: 254 calories, 12g fat (6g saturated fat), 24mg cholesterol, 714mg sodium, 23g carbohydrate (1g sugars, 2g fiber), 13g protein.\t\t<\/p>\nRecipes
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\n\t\t\tDeep-Dish Pizza\t\t<\/a>
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\n\t\t\tMy husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! \u2014Lynn Hamilton, Naperville, Illinois\t\t<\/p>\n
\n\t\t\t\t1 piece: 407 calories, 23g fat (9g saturated fat), 49mg cholesterol, 872mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 20g protein.\t\t<\/p>\nRecipes
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\n\t\t\tSt. Louis-Style Pizza\t\t<\/a>
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\n\t\t\tProvel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don’t forget to cut your pizza as they would in Missouri\u2014square pieces only! \u2014Taste of Home<\/i> Test Kitchen\t\t<\/p>\n
\n\t\t\t\t1 piece: 382 calories, 23g fat (10g saturated fat), 50mg cholesterol, 755mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 17g protein.\t\t<\/p>\nRecipes
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\n\t\t\tDetroit-Style Pizza\t\t<\/a>
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\n\t\t\tTopped with pepperoni and melted, ooey-gooey cheese, this traditional Detroit-style pizza is just what your pizza night needs. Don’t be surprised when it vanishes in seconds. \u2014Taste of Home<\/em> Test Kitchen\n<\/p>\n
\n\t\t\t\t1 piece: 255 calories, 12g fat (5g saturated fat), 25mg cholesterol, 564mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 12g protein.\t\t<\/p>\nRecipes
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\n\t\t\tClam Pizza\t\t<\/a>
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\n\t\t\tThis unique pizza makes a great light meal. It’s always been a big hit with our family and friends. \u2014Susan Seymour, Valatie, New York\t\t<\/p>\n
\n\t\t\t\t1 piece: 268 calories, 9g fat (3g saturated fat), 33mg cholesterol, 716mg sodium, 33g carbohydrate (1g sugars, 1g fiber), 13g protein.\t\t<\/p>\nRecipes
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\n\t\t\tPepperoni Pan Pizza\t\t<\/a>
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\n\t\t\tI’ve spent years trying to come up with the perfect pizza crust and sauce, and they’re paired up in this recipe. I fix this crispy, savory pizza for my family often, and it really satisfies my husband and sons. \u2014Susan Lindahl, Alford, Florida\t\t<\/p>\n
\n\t\t\t\t2 pieces: 460 calories, 23g fat (10g saturated fat), 56mg cholesterol, 1096mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 25g protein.\t\t<\/p>\nRecipes
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\n\t\t\tFlatbread Pizza\t\t<\/a>
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\n\t\t\tI have been making this recipe for years to make homemade calzones, pizza and grilled flatbread pizza. It always comes out perfectly and doubles and triples well. This batch will make one large pizza or two to three calzones. \u2014Patricia Prescott, Manchester, New Hampshire\t\t<\/p>\n
\n\t\t\t\t1 piece: 261 calories, 13g fat (3g saturated fat), 11mg cholesterol, 346mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 7g protein.\t\t<\/p>\nRecipes
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\n\t\t\tCheese Crust Pizza\t\t<\/a>
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\n\t\t\tString cheese is the secret to success for this popular stuffed-crust pizza. Prebaking the crust before you add the toppings assures that the cheese inside will melt completely. \u2014Terri Gonzalez, Roswell, New Mexico\n<\/p>\n
\n\t\t\t\t1 slice: 343 calories, 17g fat (8g saturated fat), 44mg cholesterol, 976mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 20g protein. \t\t<\/p>\nRecipes
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\n\t\t\tWhole Wheat Pizza Dough\t\t<\/a>
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\n\t\t\tPizza, egg pockets, stromboli\u2014this make-ahead whole wheat pizza dough has endless potential for quick and impressive breakfasts, lunches or dinners. \u2014Taste of Home<\/em> Test Kitchen\n<\/p>\n
\n\t\t\t\t1\/4 of 1 pizza crust: 260 calories, 5g fat (1g saturated fat), 0 cholesterol, 296mg sodium, 46g carbohydrate (3g sugars, 8g fiber), 11g protein.\t\t<\/p>\nRecipes
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\n\t\t\tGluten-Free Pizza Crust\t\t<\/a>
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\n\t\t\tAfter having to remove gluten from my diet several years ago, I made it my mission to try to re-create my favorite foods as gluten-free. This crust is a family favorite and great for classic and even dessert pizzas! I use Bob’s Red Mill Gluten-Free 1:1 flour blend that contains xanthan gum, but if you use another flour blend that doesn’t contain the ingredient, you’ll need to add 1 teaspoon. \u2014Courtney Stultz, Weir, Kansas\n<\/p>\n
\n\t\t\t\t1 piece: 440 calories, 19g fat (3g saturated fat), 31mg cholesterol, 506mg sodium, 62g carbohydrate (1g sugars, 2g fiber), 6g protein.\t\t<\/p>\nRecipes
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\n\t\t\tNo-Yeast Pizza Dough\t\t<\/a>
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\n\t\t\tOur recipe for no-yeast pizza dough is a fantastic option for a tasty and filling pizza that’s ready fast. For a heartier and healthier crust, make the dough with 1 cup whole wheat flour and 1 cup all-purpose flour. \u2014Nancy Mock, Southbridge, Massachusetts\n<\/p>\n
\n\t\t\t\t1 slice: 441 calories, 22g fat (3g saturated fat), 3mg cholesterol, 851mg sodium, 53g carbohydrate (2g sugars, 2g fiber), 8g protein.\t\t<\/p>\nRecipes
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\n\t\t\tCauliflower Pizza Crust\t\t<\/a>
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\n\t\t\tMake your next pizza night a little healthier with this recipe. The herbs and cheese add a ton of flavor to the pizza crust! \u2014Taste of Home<\/em> Test Kitchen\n<\/p>\n
\n\t\t\t\t1 piece: 71 calories, 4g fat (2g saturated fat), 32mg cholesterol, 316mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 5g protein. Diabetic Exchanges<\/b>: 1 vegetable, 1 medium-fat meat.\t\t<\/p>\nRecipes
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\n\t\t\tZucchini Pizza Crust\t\t<\/a>
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\n\t\t\tMy mother-in-law shared the recipe for this unique pizza with me. It’s just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. \u2014Ruth Denomme, Englehart, Ontario\t\t<\/p>\n
\n\t\t\t\t1 piece: 142 calories, 7g fat (4g saturated fat), 22mg cholesterol, 386mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 11g protein. Diabetic Exchanges<\/b>: 2 lean meat, 2 vegetable, 0.500 fat.\t\t<\/p>\n