Basic Pizza Crust
Total TimePrep: 10 min. + resting Bake: 25 min.
Makes1 pizza crust (6 slices)
- 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
- 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.
Nutrition Facts1 slice: 236 calories, 5g fat (1g saturated fat), 0 cholesterol, 100mg sodium, 41g carbohydrate (2g sugars, 2g fiber), 6g protein.
Apr 4, 2020
Since we are social distancing during Co-vid and not ordering to go meals, I made this crust for the first time tonight. It is an easy recipe and tasted great. It makes a think bread that is very flavorful. I used instant yeast and adjusted the amount to 1 and 3/4 teaspoons. I also used olive oil instead of canola oil. I suggest you give it a try.
Sep 26, 2018
I've made this crust twice, and I can't stop raving about it! I use olive oil and a bit more salt than the recipe calls for. It's so quick and easy.
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.
Aug 1, 2015
It was .easy to make and so delicious . My family loved it
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.
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.
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.
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!
Apr 13, 2011
This crust is very easy to make but I found it a bit dry and tasteless.
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!