Favorite Pizza Crust Recipe

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Homemade pizza is my favorite dish to make for my family. They love this crust because it is soft yet has a little crisp to it.—Kathleen Miller, Battle Ground, Indiana
TOTAL TIME: Prep: 15 min. + rising Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + rising Bake: 15 min.
MAKES: 12 servings

Ingredients

  • 1 package (1/4 ounce) quick-rise yeast
  • 2 cups warm water (110° to 115°), divided
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 1/4 cup vegetable oil
  • 1 cup cornmeal
  • 5 cups all-purpose flour, divided

Nutritional Facts

1 serving (2 slices) equals 282 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 395 mg sodium, 51 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. Dissolve the yeast in 1/4 cup of warm water; set aside. In a large bowl, place remaining water, salt, sugar, oil, cornmeal and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 5-6 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch the dough down and divide in half. Roll dough into two 16-in. circles; place on greased pizza pans. Top with desired pizza ingredients. Bake at 400° until crust is lightly golden brown, about 15-20 minutes. Yield: 2 pizzas (16 inches each).
Originally published as Favorite Pizza Crust in Country Woman November/December 1990, p35

Nutritional Facts

1 serving (2 slices) equals 282 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 395 mg sodium, 51 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Favorite Pizza Crust

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 16, 2013

Easy to make and very tasty. I make extra and freeze uncooked for later.

MY REVIEW
Reviewed Feb. 25, 2013

Would make again, I had to use more flour.

MY REVIEW
Reviewed Sep. 14, 2011

This was easy and we liked it. Will make again. I did let mine rise for more like 45 minutes. And used all but 1/2 cup of the flour.

MY REVIEW
Reviewed Jun. 13, 2011

This crust was perfect with the chix enchilada pizza. With the cornmeal in it, I would think any Mexican/Southwest Pizza combination would be good.

MY REVIEW
Reviewed May. 17, 2011

We loved this pizza crust recipe. It had a great texture and was very tasty!

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