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My aunt shared this recipe quite a few years ago. I like to double the recipe and keep one baked crust in the freezer for a quick snack or meal later.
Nutritional Analysis: 1 wedge (calculated without toppings) equals 236 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 100 mg sodium, 41 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Basic Pizza Crust in Best of Country Breads , p39
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Apr. 11, 2013 by Vergenutrition.com
Love this basic recipe. "Basic"as in use, this as a base to add things and adjust to taste. Helpful tips: For bulk yeast users like myself, 2 1/4 tsp = 1 dry yeast package. I use olive oil, and bread flour. I add spices to the dough before it sits for 10 minutes. I also brush the dough with olive oil before the first bake. Bake 8 min to avoid dryness.
Reviewed on Apr. 25, 2012 by meganshakes
I make pizza once a week and this the crust I use. It's awesome! I do exchange some of the flour for whole wheat and use bread flour instead of all-purpose. I bake is up on a large sheet pan instead of a pizza pan. I used to use my pizza stone but we like a softer crust. I also only bake the crust for eight minutes for the first bake. Any longer results in a dry crust. I love that I can have fresh pizza in an hour from start to finish. My family loves it! And, it reheats really well. I might even say it is better the next day.
Reviewed on Mar. 11, 2012 by bethanyrenee
this is the perfect basic crust! Although I do let mine rest MUCH longer that what is required and you get a really thick crust. Love it!
Reviewed on Apr. 13, 2011 by kelly1376@msn.com
This crust is very easy to make but I found it a bit dry and tasteless.
Reviewed on Mar. 14, 2011 by banslug001
I read the other reviews (all 2 of them) and have to disagree. First, it took almost no work to make this dough. I made it in my stand mixer and tried it both with the kneading hooks and the regular beaters and both worked perfectly fine. The dough was a bit sticky so I needed to add in a bit more flour, but otherwise it came out great. I made an extra one, baked it for the first bake of 10 mins or so, then cooled and froze it; we used it the next day (I let it sit at room temp for 10 mins) and it came out wonderful. My kids loved it, as did I!
Reviewed on Sep. 29, 2010 by spastilong
Tastes like cardboard, I'm not impressed. For all the work this recipe requires, the taste is not worth it.
Reviewed on Apr. 21, 2010 by esqbill
I tried this to see if avoiding a full rise would work for a good pizza crust; I was disappointed. While it baked up OK, I found the result dry, not chewy as I like. It also lacked the full flavor of fully risen dough. The speed of preparation fails to offset the mediocre texture and taste.
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