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Basic Pizza Crust Recipe

Read Reviews (7)
3.71 7
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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.
TOTAL TIME: Prep: 10 min. + resting Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + resting Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons canola oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2-1/2 to 2-3/4 cups King Arthur Unbleached All-Purpose Flour
  • Cornmeal
  • Pizza toppings of your choice

Nutritional Facts

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.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; cover and let rest for 10 minutes.
  2. Roll into a 13-in. circle. Grease a 12-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan, building up edges slightly. Do not let rise. Bake at 425° for 12-15 minutes or until browned. Add toppings; bake 10-15 minutes longer. Yield: 1 pizza crust (6 slices).
Originally published as Basic Pizza Crust in Best of Country Breads 2000, p39

Nutritional Facts

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.

Enjoy this recipe with a sweet red wine.

Reviews for Basic Pizza Crust(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 11, 2013

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.

MY REVIEW
Reviewed Apr. 25, 2012

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.

MY REVIEW
Reviewed Mar. 11, 2012

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!

MY REVIEW
Reviewed Apr. 13, 2011

This crust is very easy to make but I found it a bit dry and tasteless.

MY REVIEW
Reviewed Mar. 14, 2011

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!

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