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Basic Pizza Crust Recipe

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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 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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Basic Pizza Crust

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 28, 2015

"I've made this pizza crust a number of times! The recipe is easy to prepare and the dough is easy to work with."

MY REVIEW
Reviewed Aug. 1, 2015

"It was .easy to make and so delicious . My family loved it"

MY REVIEW
Reviewed May. 19, 2014

"Make once a week. Love the simplicity and taste. My family likes this one because it's a bit thicker for a pizza stone and holds together well for the kiddos. Love it."

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."

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