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Basic Pizza Crust

 Basic Pizza Crust
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.
6 ServingsPrep: 10 min. + resting Bake: 25 min.


  • 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


  • 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.
  • 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).
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.

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Basic Pizza Crust (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.