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.
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!
Sep 29, 2010
Tastes like cardboard, I'm not impressed. For all the work this recipe requires, the taste is not worth it.
Apr 21, 2010
I tried this to see if avoiding a full rise would work for a good pizza crust; I was disappointed. While it baked up OK, I found the result dry, not chewy as I like. It also lacked the full flavor of fully risen dough. The speed of preparation fails to offset the mediocre texture and taste.
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