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Ranch Pizza Crust

Prep Time15 mins
Cook Time15 mins
Total Time2 hrs
Servings: 2 12" crusts


  • 1 cup warm water (105-110 degrees F)
  • 1 envelope active dry yeast (not instant) (1/4 oz)
  • 1 Tablespoon honey (optional)
  • 1 Tablespoon extra virgin olive oil
  • 1 oz ranch seasoning mix (one pouch) (approx 2.5 Tablespoons)
  • 3 cups all-purpose flour (approximately)
  • yellow cornmeal for dusting


  • In a large mixing bowl combine the water, yeast, honey, and olive oil. Stir to combine and let it sit until it starts to foam, approximately 5 minutes.
  • Add the ranch seasoning mix to the yeast mixture. Add 1 1/2 cups of the flour, mixing gently until incorporated. Add the flour a little at a time until the dough is a little sticky and smooth. You will likely not need all of the flour.
  • Remove the dough and knead on a floured surface for 3-5 minutes until the dough is still a little tacky but smooth. You will know it is done when you press on the dough and it bounces back. You can also stretch it while holding it up, and you should be able to make it very thin where you can see light through it without it breaking.
  • Cover the inside of the large mixing bowl with some more olive oil. Put the dough in the oiled bowl and turn dough to coat with the oil. Keep the dough in the bowl and cover with plastic wrap. Let sit in a warm place for approximately 90 minutes until the dough is doubled in size.
  • When you are ready to start making the pizza, place your pizza stone (or a large baking sheet) in the oven on the center rack. Preheat to 450F.
  • Dust your pizza peel with some cornmeal. The cornmeal will give the crust a great texture and bite while also preventing it from sticking to the surface you are working on. Cut the dough in half for two thin crust pizzas.
  • Roll out one piece of the dough to your desired size, approximately 12" is what I aim for, on the pizza peel and make sure that the size and shape will fit onto your stone or cooking sheet that is in the oven.
  • Using a fork or knife, poke holes in the dough everywhere except for the crust edge. This will allow air to escape and prevent the dough from bubbling up too much.
  • Make sure that the dough is loose on the pizza peel by shaking it gently. The dough should move around. If the dough is sticking anywhere, pull up that area and throw some more cornmeal under it until nothing is sticking.
  • When the oven is done preheating and you are at 450F, open the oven door and throw some cornmeal onto the stone or sheet. Use the pizza peel to shimmy the dough onto the stone/sheet. If you have the cornmeal under the dough, this should be rather easy to do.
  • Blind bake the dough (without toppings or sauce) for approximately 5 minutes. Pull out the crust using your pizza peel when the dough is not soft to the touch anymore and it is just barely starting to get some color on it.
  • Brush the crust edge with some olive oil and sprinkle with some garlic salt, parmesan, and/or oregano to give it some flavor.
  • Add your sauce and toppings. Put the pizza back in the oven and cook approximately 10-12 minutes longer until the cheese is melting and starting to brown. Let the pizza rest just a couple minutes before serving.


Remember that the exact cooking times will vary based on your oven, so watch the dough along the way to make sure that it is not getting too dark or is too raw.
I do not add salt because there is salt in the ranch seasoning mix.  If your mix does not have salt, add 1 teaspoon of salt.