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This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to use whatever toppings your family enjoys.—Marianne Edwards, Lake Stevens, Washington
Nutritional Facts 1 serving (2 slices) equals 537 calories, 19 g fat (7 g saturated fat), 40 mg cholesterol, 922 mg sodium, 64 g carbohydrate, 4 g fiber, 25 g protein.
Originally published as Homemade Pizza in Taste of Home June/July 1995, p19
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Oct. 12, 2012 by 6foreverpaws
Every Friday is pizza and a movie at my house and this recipe will be a regular. I coated the dough with melted butter and sprinkled with garlic salt before adding the ingredients. The pizza sauce is GREAT. This is a keeper..........
Reviewed on Mar. 10, 2012 by Brenda625
I've never entertained the thought of making my own crust, but now I use this crust recipe all of the time. It's very simple and fool proof.
Reviewed on Mar. 03, 2012 by sue311
I have been using a similar recipe for about 35 years. It uses no sugar and olive oil instead of canola oil. I have found that sprinkling cornmeal on the pan before placing on the dough makes it crisper on the bottom.
Reviewed on Feb. 02, 2012 by wvuosu
I've made homemade pizza since I've been married, but never been completely satisfied with the crust until now! This crust is absolutely perfect. The bottom was crispy and the bread part was soft but fully cooked through. I didn't have any problem with the crust shrinking or being soggy. I used a pizza stone--maybe that helped. I've definitely found the crust recipe I'll use from now on. Thanks!!!
Reviewed on Jan. 25, 2012 by sstetzel
Eh-KaySide note: does anyone know if i were to add italian seasoning if it would compromise the recipe? ALSO would i add it before or after rising???
You can add any seasoning before the rise. Garlic is a nice addition too.
Reviewed on Jan. 25, 2012 by Eh-Kay
LOVE this dough recipe!!! (i'm no baker) but this is almost too easy!!! Thank you taste of home for including it in the daily recipes!!!!Side note: does anyone know if i were to add italian seasoning if it would compromise the recipe? ALSO would i add it before or after rising???
LOVE this dough recipe!!! (i'm no baker) but this is almost too easy!!! Thank you taste of home for including it in the daily recipes!!!!
Side note: does anyone know if i were to add italian seasoning if it would compromise the recipe? ALSO would i add it before or after rising???
Reviewed on Jan. 25, 2012 by ReubenMom7
I like the versatility of this recipe! And it is worth the effort to make....very delicious!
Reviewed on Jan. 15, 2012 by SousChef74
My husband and I really liked this pizza. Blended flavors were just right. I cut the recipe in 1/2 because I used the bread maker for the dough and didn't want to overload it. The amount of dough was just right for a 14" pizza with a semi-thin crust thickness and would still work for a larger pizza with a thinner crust. I baked it on a pizza stone at 425 degrees about 15 or so minutes. The crust was great, except I will add more sugar next time as we like a sweeter tasting dough. I used frozen meatballs, thawed and food processed, canned mushrooms, pepperoni, mozzarella cheese, and Prego pizza sauce. The crust was done perfectly for us, crunchy, but not hard. We will definitely make this pizza again.
Reviewed on Jan. 14, 2012 by lillybow
I have to echo all the other reviews, this is a great crust recipe. Seemed like I had extra sauce, but the pizzas were fine and I will make these instead of buying frozen ones.
Reviewed on Jun. 01, 2010 by ljanks
I use this recipe just for the crust, and use my own sauce and toppings. This is the only recipe I will ever use when making homemade pizza!
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