This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

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  • Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

  • Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Essential Tools for this Recipe

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Nutrition Facts

169.8 calories; protein 4.8g 10% DV; carbohydrates 28.1g 9% DV; fat 4g 6% DV; cholesterolmg; sodium 292.8mg 12% DV. Full Nutrition

Reviews (2816)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/14/2008
The best pizza crust recipe that I have ever made! When using jarred active dry yeast, 2-1/4 tsp. yeast = (.25 ounce) package active dry yeast. Read More
(3498)

Most helpful critical review

Rating: 3 stars
10/25/2003
This is a good if you're REALLY pressed for time, but it didn't turn out as well as my usual recipe that calls for a dough rise. I added Italian seasoning and garlic, and the crust still tasted somewhat bland. Read More
(131)
3636 Ratings
  • 5 star values: 2827
  • 4 star values: 623
  • 3 star values: 118
  • 2 star values: 40
  • 1 star values: 28
Rating: 5 stars
05/14/2008
The best pizza crust recipe that I have ever made! When using jarred active dry yeast, 2-1/4 tsp. yeast = (.25 ounce) package active dry yeast. Read More
(3498)
Rating: 5 stars
12/30/2007
We love this recipe. It's extremely easy to double and works just as well, so we usually make a double batch and put one pizza in the freezer to eat sometime later. We find this recipe to be equal to any typical rise-then-punch-then-rise crust we've made, and far superior to any frozen or refrigerated store-bought pizza crust. I usually add mixed herbs to the dough - I sometimes just do a teaspoon of ground-up "pizza spice" but if I don't have pizza spice on hand I'll just toss in a mixture of approx 1/2 tsp basil, 1/2 tsp oregano, and 1/4 tsp onion powder. (The best and easiest way to add herbs is to mix them into the olive oil before you add it to the batter - that will ensure even distribution throughout the entire dough.) Then I mix a bit of garlic powder (about 1/4 to 1/2 tsp) into the olive oil that I brush onto the edge of the crust, which gives it a touch of garlicky flavor and helps the edge turn nice and golden in the oven. Added later: I've also used this recipe to make breadsticks; I still add the herbs and garlic oil, and do everything according to the recipe. After letting the dough rise for 5-10 min, pinch off golfball-sized pieces and roll them between your hands until they're 4-5" long. Cook on a lightly greased cookie sheet, 1" apart, at 450 for 14-18 minutes. It makes 12-16 4"-5" breadsticks. Read More
(2481)
Rating: 5 stars
12/07/2003
Homemade pizza crust! What a treat for my and husbanad and me. I've never made dough from scratch before and this couldn't be easier. I found this recipe over the weekend and have already made it twice. To make it even easier, I cut out the step where I beat the ingredients together. I just use my hands. So easy and good! Both times I've used this dough recipe with the Classic Margharita Pizza recipe on this website. What a great combination! Try to get a pizza stone if you don't have one because it bakes perfectly. Both times my husband keeps on forgetting I made it from scratch and didn't pick it up at a gourmet restaurant. Bravo! Read More
(635)
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Rating: 5 stars
08/01/2011
This is as easy as can be. These days, I make it every two weeks, and not for pizza -- which I've used it for, as well as calzones -- but for foccaccia bread. I've decided to stop buying baguette, which is deadly to a single girl, and now make a double batch of this. I *do* knead it for 5-10 minutes. I raise it an hour or two, then I cut it into 8 balls. Each portion I stick in a Ziploc sandwich bag, then freeze. I pop it in the fridge the night before I want one, let it come to room temp for an hour after work, shape into a flatbread on a floured board, let it rise until a finger indent remains, preheat my pizza stone to 450, put olive oil, sea salt, rosemary on my flatbread, and bake until it's golden-brown and bubbly. WONDERFUL. For a pizza bianco -- a little fresh basil, fresh mozza, sea salt (add charcuterie if you like) -- and bake until happy. For calzone, it's fabulous. Freezing this dough gives it time to rise and get happy. It's easy to make, will freeze for 4-6 weeks, and I highly recommend it as a way to give yourself a LITTLE incredible flatbread with a barbecued meal, salad, whatever. Just my take. :) Read More
(527)
Rating: 5 stars
07/09/2012
This recipe makes homemade pizza a simple dinner any night of the week. I usually double it to make two big pizzas. The only thing I change is the cooking method. I heat the oven to 450, put the dough on a big cookie sheet, pop it into the oven on the lowest rack, turn it up to 500, and let it bake for 5 minutes. Then I pull it out, turn the heat down to 450 again, spread on sauce, cheese and toppings, and put it back into the oven until the cheese is melted. This always gives a perfectly brown crust that is crispy on the edges and bottom. Even with my cheap oven and no pizza stone, baking this way gives great results! Read More
(374)
Rating: 5 stars
05/28/2007
My cleaning lady, a dough expert, changed the instructions slightly and we ended up with a beautiful, soft dough. Instead of using the entire cup of warm water in which to dissolve the yeast, she used only a half cup, and the remaining half she added to the flour mixture. She also took time to knead the dough and let it rest. Results were amazing! I had her make some mini rounds to use as appetizers and some slightly larger ones to freeze to use as part of a quick meal or snack when needed. I'll have her make more next week! She also mentioned that, if you added more sugar (to taste), this dough would make a lovely bread. Read More
(155)
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Rating: 5 stars
12/03/2003
Delicious & Easy! I read previous reviews and also added Italian spices and onion powder. Also, let dough rise 1/2 hour. Great recipe. Will make again. Read More
(143)
Rating: 4 stars
06/27/2003
This crust is just as it says - quick and easy. It's the first time I've made my own pizza crust. It is at least as good as most restaurant pizza crusts. Also it was easier to work with than most crust mixes I've used. Others have said it doesn't have a lot of flavor but -it's pizza crust- what do you expect. I like it and my husband likes it too. Read More
(138)
Rating: 3 stars
10/25/2003
This is a good if you're REALLY pressed for time, but it didn't turn out as well as my usual recipe that calls for a dough rise. I added Italian seasoning and garlic, and the crust still tasted somewhat bland. Read More
(131)