Quick and Easy Pizza Crust
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.
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.
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
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!
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.
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.
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.
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.
This crust "makes" my pizza. I sprinkle a bit of parmesan cheese, and italian seasoning on the top before adding the pizza sauce. It's quick and simple and delicious!
WOW! Delicious, easy, quick, no waiting for it to rise (yea!) and the best pizza my hubby's ever had! The only thing I will do different next time is add some Italian herbs to the flour before mixing as per previous reviews. Did I mention it was easy?
I just made this crust tonight and it was so easy! The best part is that it's quick and still tastes better than most of the pizza to go places around here. I hate when you want to make homemade pizza and then realize it's going to take 1 hour for the crust at least (w/rise time), so you say "forget it". Now I can just use this recipe and whip up a delish pizza in only 1/2 hour. I topped mine with pineapple and prosciutto and it was so good!
Makes a wonderful crust. Dough is very, very sticky, however. I added a bit more flour, maybe 2 Tb, and although it was still sticky, it was workable. The stickiness is a big part of why it doesn't need rising like a conventional crust. With less flour in proportion to the yeast, it rises more easily and quickly when exposed to oven heat. Nice soft texture when baked. Adding 2 Tb finely grated Parmesan boosts flavor, as well as adding 1/2 tsp basil and 1/2 tsp oregano. A preheated baking stone is a necessity to ensure a crispy, well-baked crust. Just be sure to sprinkle your peel very liberally with cornmeal or flour to allow for a smooth transfer to the stone. No worries about it sticking once it bakes on the stone. It will release easily when fully baked.
I was so tickled to come across this recipe! It's such a timesaver, turned out great, & I have it memorized! Oh, I did add herbs to the dough just because I do these things:o)Thanks very much!
Wow! loved it! have made about 20 batches in the last few weeks for family gatherings. Grandchildren love making own.I use King Arthur All Purpose flour and some times sub 1 cup of King Whole Wheat. Garlic or Italian or seasonings, cheese sticks in the rim ofcrust; cheesy garlic bread sticks; make one very very thin and crisp for 1 person, thick deep dish and chewy for another, veggie toppings for one, meat toppings for others. Fresh Basil is great mixed in the dough or as a topping. I do grease the bowl and the ball of dough with shortening. Let it rest for 30 min up to 2 hours until I am ready to finish it. I do precook for 5 min before adding sauce or toppings. One grandchild particular about his food loved it and is now making his own. Another grandchild is taking the recipe to his college dorm where he has a suite and all the guys are going to be making it. :) Nice easy, fast recipe!
OMG! This was the very FIRST "from scratch" pizza I've made without buying a pre-made dough or pizza sauce. It was AWESOME! I HATE looking at reviews and reading all the changes people make......if you want to make all the changes, make your OWN recipe. I added nothing, changed nothing......just followed the recipe and cooked for 18 mins and it was the best pizza ever! I've definitely saved this in my recipe box! Thanks Chef Rider!
Much better on a pizza stone than in a metal pizza pan. I used all purpose flour and it tasted great.
Substituted rapid rise yeast and mixed all the dry ingredients ahead and put in jars with some dried italian herbs(Mrs. Dash blend) and spices, included instructions and used them in pizza gift baskets for my sisters. Included pizza cutter, pan, sauce, toppings, oven mitt, kitchen towel, & this crust mix. Worked great, they loved it and had good results! I also baked a pizza using this crust and enjoyed it.
The first time I made this crust, I rated it one star. The crust did not turn out well at all. After trying it again and adding 20 min to the rise time, the crust turned out much better. As written the crust NEEDS more time to rise, 5 min is simply not enough. I'm leaving my rating at one star, due to the original recipe. If you want a better outcome let the dough rise longer then 5 min. I also added Rosemary and Sage to the dough. AMAZING!!
Wow! This is some tasty crust! It was nice and chewy, not tough at all. I doubled the recipe for my large family and used rapid rise yeast. I added about 2 tsp italian seasoning and 1 tsp garlic powder to the oil before adding it to the dough. The smell was fabulous and just what we were looking for in a homemade pizza dough. Hubby usually leaves the crust behind, but he ate every bit this time and said he could eat more...if there were any left. ;)
This is a really good recipe for pizza crust and from a chef. You don't even need the 5 minutes like it suggests. For my third batch I used margarine instead of the olive oil. It is alot tastier. After making two batches, I baked the third at 350 degrees for about 40 minutes. It was better and the cheese was not too brown. I plan on making this again and again!!
This dough is quick, easy and delicious. I followed the recipe exactly except for using all purpose flour and mixing the dough using my hands rather than beating it. With no extra rise time, it was easy to work and made a nice crust for a cookie sheet sized pizza. I have made this twice. I used loose active dry yeast--2.5 teaspoons equals one package. I will be making this often.
I USED to make my pizza crust via bread machine. That method took too long. I like to add the olive oil and the salt to the yeast mixture after the 10 minutes were up. I used 1 1/2 cups of wheat flour and 1 cup of regular flour. I let the dough rest anywhere between 20 to 30 minutes before rolling it out. The crust comes out perfect every time! Not soft in the center of the pizza and it holds up to the topping very well. Pizza in about 1 hour instead of 2 1/2 hrs. Thank you for sharing!
Good. Very bread-like crust. Will likely try again and possibly knead and make two crusts out of recipe.
We used almost all whole wheat flour and only 3/4 cup of all purpose flour but the result was still delicious. I was surprised that our pizza wasn't tough from all the wheat flour. Out of habit, I let the dough rise for 30 minutes. We will use this recipe again. Thank you.
We love this pizza! Great taste and so quick! It puffs up in the oven when prebaking. Make sure to poke the crust with a fork when prebaking (5 minutes or less). Another thing I do is sautee the vegetables in some oil then add the sauce and cook for a few minutes so I don't have to burn the pizza waiting for the veggies to cook. I then put the sauce with veggies on the slightly baked pizza crust with some parmesean cheese then top with mozzarella.
Very Good, I made this tonight for supper, I doubled the recipe to make two pizza's and topped with fajita chicken, onions, green peppers. The crust baked crisp on the bottom and light and soft inside. Some crusts are a little doughy but this is perfect. I will be making this my regular crust. I did let it rest for 20 minutes instead of 5 minutes, that's the only adjustment I made. Thanks for a great recipe Amanda.
This is so quick and easy I stopped buying pre-made or refrigerator crusts. I brush the dough with olive oil and italian seasoning before topping. It also makes great cheese sticks.
This crust is great! Actually I have been using this recipe for two years now and didn't really pay any attention to this site back then. It was something I had found right away and was thrilled that I finally found a terrific pizza crust recipe! I actually add about a Tablespoon of olive oil and a teaspoon of oregeno and a teaspoon of crushed rosemary. YYUUMM!! What I LOVE about this recipe is that I can make two thin crust pizza crusts or one thick crust! Everyone eats it right up!! Sorry I hadn't reviewed this earlier! It is wonderful!!
It does NOT get any easier then this folks! I did add a little garlic powder, and Italian herbs to the dough process. I used my mixer to mix the dough. Fastest pizza crust EVER. I followed the tip from another cook and I prebaked the crust (on a stone) for 8 minutes before adding toppings. Pulled crust out at 8 min - ... spread my base sauce, topped with goodies and baked another 10 minutes. It was DONE to absolute perfection!!!
Thank you for such an easy recipe!! I made just as listed ... used 1 cup whole wheat flour, 1 1/2 cup all purpose flour and 1 tsp. seasoned salt in place of regular. Also added 2 tsp Italian seasoning, 1 1/2 tsp. dry onion flakes, and 3/4 tsp garlic powder. SO YUMMY =)
This has to be one of the easiest pizza dough recipes ever. The crust was chewy without tasting like cardboard. Now I never have to buy pizza dough again. Thanks!
Pretty good for being so quick and easy.. I read through all the changes.. and was discouraged as alot of people "HAD" to change and modify it to make it worth eating... WRONG... it was easy enough for my husband to quickly put it together despite my telling him to read through all the changes.. and you know what.. Keep it the way it is. Turned out great. Thanks!
WAY BETTER THAN jays signature pizza crust from this site! loved it, ive made it alot now. Ive done it on the grill to! Great dough, in the picture I posted for this recipe, I made 2 crusts out of this, but made them Very thin, for the thin crust style. I cooked it on my pizza crisper pan and was GREAT. I love crust thin. THanks for this recipe, LOVED IT!
This was awful. Ended up eating the topping and throwing the crust away. It did not rise and was chewy and doughy after 20 minutes in the oven.
This is so quick and easy for a crust, and I love that it doesn't have to rise because I'm not always good at planning ahead. I have made this dozens of times and will continue to. I like to brush the crust with some olive oil mixed with Italian seasoning, a little red pepper, and some garlic. Also, it seems to turn out better if I bake it for about 5 minutes before adding the toppings. Yum!!
It was pretty good, but I think I need to go to a pizza-making class because forming the pizza crust was VERY difficult for me (my kitchen looks like a flour sack exploded :). Overall, we enjoyed it, however, I might stick the crust in the oven for a few minutes before adding toppings next time as we like our crust a little crisper.
This was such a quick and easy recipe...it worked really well for my calzones! :)
This crust is so easy and quick!! It turns out perfect every time. Have substituted honey for sugar, works perfect. I have surrendered all my other pizza crust recipes to the trash can. This is the only one I use. Thanks!
This is such a great pizza dough & so easy. I just use my kitchenaid mixer with the metal dough hook. I think this is better than the pampered chef in a box mix. I make this on average 3 times a month. I have pre-mixed the dry ingredients and stored them in individual ziplocks to make preparation quicker; works great! I like making this in Friday or Saturday with leftovers from the week. We've tried lots of different pizza variations! Friends love my home made pizza & I have this recipe to thank for that!
Really great easy pizza crust recipe. I love that you don't have to wait long for it to rise. Per previous reviews, I also added some Italian Seasonings to the dough. Everyone loved it! Thanks!
I like this recipe, because it's super quick, and quite easy. The changes I made are: adding herbs, and onion/garlic powder to the dough, and I brushed the crust lightly with butter, after 10 minutes in the oven, and sprinkled with parmesan. I liked a review that I read, about making flatbread out of the recipe! sounds good -- I'll have to try that! What I would do differently in the future, is let the dough rise for 30 min., instead of 5... and I might add a touch more olive oil, or something to the crust, to make it a bit less dry. :-) What I loved most about this recipe was, is that I had EVERYTHING in the house already, and didn't need to go out and buy any extra ingredients. Thank you!
This turned out just beautifully! I always put off making pizza because I always forget to put the dough up to proof, but now I can procrastinate and still have dinner on the table! The mix was a bit sticky, so I added another 1/3 cup flour to make it easier to handle. I only made one very large pizza, but you could easily split this into two thinner crusted large pizzas. My family of four devoured this faster than take out, so I am gonna have to divide it into two next time for sure. Thanks so much for this, its now on the rotation!
This is an easy and great pizza crust, I did not believe it would turn out as good as it did. Thanks for sharing it.
Excellent recipe! Very easy to make and tastes great!
THE BEST!!! I can't express enough how happy I am that I tried this recipe!! The convenience of it can't be beat! I always used to use another recipe on here for pizza crust and always had to wait for it to rise which prevented us from having pizza last minute. This one, however, is so quick and easy! I doubled the recipe (which doubled nicely) and used all-purpose flour (didn't have bread flour). I am hooked and there will be no need to look at any other pizza crust recipe; this is IT!! Thank you so much!
This crust totally lived up to it's name. I do think that next time I will try some seasonings as in; oregano, basil, onion & garlic powders, & romano cheese, because it did lack some flavor, but it did bake up nicely. I can't believe how easy this was, I don't find it necessary to go back to store bought crusts again. Thanks Amanda!
I was looking for a quick and easy pizza dough recipe that I did not have to make time for rising when I was in a hurry..or simply forgot. I am a mom of 3 life happens. This was perfect! I did not have bread flour and used A/P and it came out just fine. I did add 1/2 tsp more salt, 1/2 tsp garlic powder and 1/2 tsp of onion powder to give it more flavor that my family enjoys. This recipe makes 2 14in pizzas with a hand tossed thickness. For my cheesy bread sticks I added a 1/2 of grated Parmesan cheese to the dough and it was again wonderful. Thank you for such a great and easy recipe.
OMG we make this at least once a week. Truly excellent. Very versatile and allows you to add a reasonable amount of extra herbs--Yum!
So easy! Never thought I would make a pizza from scratch. Thank you!
This crust came out very dry for me. It was edible but certainly not good. It has no flavor so I brushed melted butter and herbs on the edges. There was still a piece left over so I know my Hubby really hated it. It was so solid I think I could have used it as a doorstop!
This is exactly the same as regular dough and tastes the same, it's just denser because it hasn't had a chance to poof up. This recipe works in a pinch if you're short on time, but I think we'd rather go with regular dough that has risen if we can. It didn't crisp up as well as regular dough.
Perfect for quick pizza. Just made it and loved it so much I emailed the recipe to friends. I sprinkled with garlic and Parmesan for extra flavor. Used red. oil and plain flour as I was out of everything else. Hubby had 3 helpings and claimed it a winner. Will definitely make again.
This was pretty good. I baked the crust for 5 minutes alone with the tomato sause and then added the rest of the ingredients and baked for 15 minutes.
Have you actually tied this with all perpose flour? It was the messiest gooiest "dough" ever. It was more like a batter, and we followed directions to a tee.And, we basically poured this sticky batter onto our pizza pan. So thanks a lot.
Great crust, quick & easy to fix as promised. Be sure to use the right pan for a right crust. My air-bake cookie sheet made a firm light brown crust; the heavy aluminum pan made a soft 'white' crust. Great recipe ... son-in-law thought it was carryout!
This is a great quick recipe. I happen to like a thinner crust so I cut the recipe in half for one large pizza and roll it out to fit my pizza stone. Add basil and garlic with olive oil for sauce, a little cheese, fresh toms, onion and spciy thai chicken. Comes out great in 20mins.
This is the best pizza crust recipe if you need a pizza asap. I have tried others on this site, and this one consistently performs.
This was easy & delish. I used all purpose flour. I have a smaller sized round pizza pan, (? not a 12 in. pan I don't think) so it came out thicker, so I pre-baked it for 5 min. then topped it before baking another 15 min. or so. I could have easily gotten 2 thin crusts out of it. This will be great for free-form pizzas on the grill come summertime. thanx chef rider!
This is the best pizza crust recipe if you need a pizza asap. I have tried others on this site, and this one consistently performs.
Easy and tasty!
My dough was raw after I followed the directions to a tee. I even used bread flour and a pizza stone.
GREAT!!!! So fast and easy...Have made this 3 times and always make 2 pizzas at a time. The dough hook for my kitchenaid mixer gets a weekly use now! Highly recommend!
This recipe makes a thick crust for you pizza. It's very good, and requires very little resting time. We'll use it again!
This crust comes out wonderfully soft and chewy, but still sturdy enough to support a loaded up pie. My seven-year-old (who is very particular about his pizza) has asked for my "special pizza" twice this week. It makes awesome breadsticks, too. I added some basil, oregano, parsley, and thyme (no idea how much, just till it looked right -- I learned to cook from my grandmother, who never measured anything :) to the dough, then rolled it into sticks and baked them for about 10 minutes. Brush the hot sticks with a little garlic butter and dust with parmesan cheese, and it's better than anything you can buy at a pizza joint!
This is awesome!!!!!! I like to make four personal pizzas out of it. You can shape into four equal parts, top, then bake at 450 for 12-15 minutes. You can even just bake the crust bare for 8 minutes, then save the crust (like a premade crust, that you would buy) and just put some toppings on and pop in the oven for 5-8 minutes. Even make it in the microwave, the crust is already cooked! Great and fast, healthier for kids too! I used white wheat flour!
5 STARS! I made it in two separate batches, as I wasn't sure how much I'd need. I also let them sit longer than 5 minutes, but stayed with the recipe other than that. We wanted individual pizzas, so I bought some cheap foil pie pans and sprayed them with butter flavor Crisco spray then lightly dusted them with cornmeal. We used no more than a baseball sized dough in each. Then we brushed lightly with olive oil, topped with toppings and baked them on the very bottom rack. When they were starting to get done, I took them out of the pie pans and put them directly on the oven rack to crisp the bottoms. To say they were good is an understatement! I used the Exquisite sauce recipe on this site (with a few tweaks) and turkey pepperoni & mushrooms. For the last two, we brushed liberally with margarine and topped with a mixture of 1/3 cup sugar & 1/2 tsp cinnamon and cut them into sticks after baking (leaving them in the pan the whole time because of the butter). We used a bought vanilla glaze to drizzle over them. Not a single bite was left of pizza or cinnamon sticks! The mini pizzas were easy to work with on browning the bottoms because I used a wide spatula to insert and remove from the oven. It was a bit of work because I had 2 pizzas in the oven continuously, while making more, and I had to keep an eye on them. But the finished result was worth it. 2 batches of dough made eight 8 1/4" pie pan size pizzas/sticks. SO GOOD!
Very easy to make and delicious. I used 1 teaspoon of yeast because I buy yeast in bulk and not in packages. Thanks!
Pretty good, I'd try again when I'm in a hurry, but I'm going to try other regular crusts first
This was my first pizza dough from scratch. Quick and easy for sure. Baked mine on a pizza stone. It's a good basic recipe and made a tasty pizza.
This is a really good recipe. It tasted great even when I forgot to add my usual crushed basil and garlic powder to the dough.
Oh Yum! What a delicious crust this was! My kids even said it was better than the pizza ordered out :) Thank you very much! I'm without a doubt keeping this one and btw...I froze 8 individual size pizza crusts (using double the recipe) w/wax paper in between each and as mentioned in other reviews this works wonderfully :) 1/2 tsp italian seasoning 1/4 tsp onion powder 1/2 tsp garlic powder 1/4 tsp cayenne pepper (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.) Next time I'm going to add the olive oil and garlic pwdr and or cayenne to the edges of the crust and sprinkle the pan with cornmeal (jiffy) to give it that perfect crisp bottom. I forgot this time but normally do that. However I will say this crust recipe is awesome and cooking it as it is I'm sure would still be just as great the seasonings just add another wonderful flavor dimension to the already great recipe :) Update: I make this pizza crust regularly in my house and it always is a hit. My family loves it and it is a permanent staple in our house :) TY again for such a wonderful recipe.
My husband thinks I'm some kind of genius! "You made the crust...from scratch?" This is the first time I've made a yeast pizza crust and this was, as advertised, quick and easy. I used all-purpose flour, but otherwise stuck to the recipe. I am pretty lame with a rolling pin, but found this dough quite easy to roll out to fit my pizza pan. I had a little trouble getting it onto the pan, but easily pushed it back into shape. I baked for 20 minutes on the lowest oven rack and the crust came out crispy--I used an AirBake pizza pan dusted with cornmeal. If you want to get a home-made pizza on the table in less than an hour, give this a try!
This was awesome! I doubled the recipe and added some seasonings like others recommended. I made one pizza with red sauce, mozz and mushrooms and another with garlic and olive oil, parm and mozz cheeses, basil, and tomato. They were both outstanding! We will definitely be making pizza at home instead of ordering out. Thanks!
This pizza dough/crust is FABULOUS!!! I tried another "easy" dough, but it came out flat and hard. I made it twice, and both times gave the same result. This recipe, however, comes out thick, slightly crisp, and chewy. JUST as good as making the dough using the "normal" process of kneading/rising/beating etc. Using a standard baking sheet/jelly roll pan, it comes out perfectly. I use this, with an easy sauce (tomato paste, tomato sauce, garlic powder, onion powder, etc. - it's on this website) and top it with pepperoni, ground beef and mozzarella. It sounds so simple but it is to DIE FOR. We've been eating it once a week, ever since I found this crust recipe. You MUST try it!
Truly a wonderous recipe! I wanted to use whole wheat flour instead of bread flour though. In order to compensate I added 1/2 cup more water and I substituted the oil with 2 TBSP of canola oil and used only 1 TBSP olive oil. I've had nothing but great reviews. Thank you!
AMAZING CRUST!!!!!! It was soft yet slightly crispy at the same time. i did let it rise 30+ minutes while i was preparing the sauce. Rather than baking at 450 degrees, i baked it at 350 degrees for approx. 15 min. it turned out absolutely delicious! the sauce was good too (i used the "exquisite pizza sauce" recipe) but the crust MADE the pizza. Thank you Chef Rider!***UPDATE*** I made naan(flatbread) using this crust, tasted kinda "pizza-ish" but very quick and yummy. :)
I was honestly suprised as to how good this pizza dough was! I added some italian seasonings to the dough mixture. It came out nice and thick! I used all purpose flour. Toppings....fresh grated moz cheese, sweet italian sausage and mushrooms! Should have made more :)
I got two 12-inch pies from this recipe. Use half, then froze half. You have to let it thaw a day or so in the fridge before using, then set it on the counter to "relax' before it will stretch easily, but it was even better the second time. Made a nice thin crust, chewy with crisp bottom and edges (on pizza stone preheated to 500). 2nd use was to make Brown Eyed Baker's 'Portobello Pesto Pizza' from her blog, and was it ever delicious! - would add a bit of thyme and garlic powder while sauteing the mushrooms next time though.
Title says it all. Quick and easy. Added 1/2 cup of whole wheat flour but kept everything else as is. Let dough rise in covered bowl while I cleaned the counter and prepped the toppings. Made two large thin crust pizzas with this recipe.
You will love this quick & easy to make dough for your pizza. I added the cornmeal on the bottom of the pizza pan as well as some with some herbs around the outside of the dough. Very tasty. You can tell however, that it didn't have that real 'yeasty' taste that in the dough that we have made from scratch in the past. But for a quick dough, it was great.
This was a great recipe Amanda. I loved how quick and easy this was. I added a teaspoon of oregano, basil, marjoram, garlic and onion powders to the flour to give the dough some extra flavor. My pizza turned out perfect. I used this with the "Buffalo Style Chicken Pizza" recipe. Had I known how easy this was, I would have been making homemade pizzas a long time ago. Many thanks.
This is a good standard recipe. Turn your oven all the way up! Mine goes to 550 degrees, that's the proper way to cook a pizza.
I used this basic recipe but subbed about 1/2+ of the flour with ww bread flour. Also I let it rise to double then patted it out on the pan. After letting it rest for 15 min. I baked it for 5 min at 450 then made the black bean spinach pizzza on this site. The crust was great. thanks
This is a great versatile recipe. Try changing out a cup of white flour for wheat or adding garlic salt instead of regular salt. I have also added 1 tsp of basil and oregano or a quarter cup of grated parmesan (adjust the salt a little as the cheese can be salty).
I tried 50/50 KA. AP. flour and KA. Bread flour. That being the Only modification. Turned out wonderful, fluffy, and crispy! I've used it for sweet and savory fried dough, and pizza. I've tried two other recipes and they're very labor intensive and the end result is mediocre at best. Love this RECIPE!
This is the first time I made homemade crust and it was so easy, will never buy pizza crust in a package again! Probably will never order pizza again when using this crust with other pizza recipes from this website, like Gourmet Chicken Pizza...excellen!!
This pizza was fantastic. It could not have turned out any more perfect. I added 1 tsp of Italian Seasoning and 1/2 tsp of onion powder to the olive oil and kneaded it into the bread. After using a rolling pin and getting it quite thin and circular I brushed on olive oil and garlic powder on the the top but you have to be very careful to not make it soggy. I put a very thin layer on it and it was great. I constructed the pizza (pizza sauce, mushrooms, green peppers, pepperoni, and mozzarella cheese)on top of parchment paper and transferred that right onto the preheated pizza stone in the oven. I baked it at 450 degrees for about 16 minutes. The parchment made for easy removal and cleaning. The pizza was devoured by my boyfriend and his two roommates and we all loved it. I will never make my crust any different.
I used regular all purpose flour and it seemed to work fine. I took the suggestion of adding some seasonings to the oil and also brushing the crust with some garlic powder and olive oil. I think I overdid it on the seasonings, though. All in all, this was a good crust that was easy to work with but I think I'm still on the hunt for the perfect homemade crust.
Very good and extremely easy. I ended up with more than enough for a 12 in pizza so I decided to roll up the crust around the edges over some cheddar cheese (the ones that come in a stick) so that we could have stuffed crust pizza. I brushed the dough with olive oil infused with garlic poder and basil and baked 5 min before adding the rest of the toppings.
I changed the sugar to a tablespoon, made this with half all-purpose flour and half "light" flour (White Lily all purpose light white flour), and let it rise a half hour. I did have to knead in more flour to make it less sticky. Then I greased a large pie plate with olive oil, formed the crust in it, and then oiled the top of the crust again before I topped it. It made a wonderful fluffy deep dish pizza. Not too doughy, not chewy, and crunchy on top. I've been looking for a recipe like this for a long time.
I've been trying to make pizza for a few years now and it's always been good...but could always be a lot better. This pizza crust is exactly what it says: quick and easy. And delicious! I love that you don't have to let it rise before forming on the pan (though I did let it sit to the side for about 10 minutes while I cut up veggies and mix my sauce. I don't think it makes too much of a difference). It came out exactly how I love my crust; not thin but not super bready. A very good happy medium. It's also by far the best crust I've ever made. The only thing I did different was I let it bake in the oven without toppings for about 5-8 minutes. I pulled it out and let it cool for a bit. After that I kind of pressed down on any "bubbly" areas to make sure it was even. After that I spread the sauce and topped with lots of cheese, peppers, onions, feta, and fresh tomatoes. So awesome!!
Awesome! Like others said, not super flavorful but still good. Tender inside, crusty outside. My only alterations were to add herbs to the dough- garlic, rosemary, thyme, basil and oregeno- brushing the crust with olive oil, kneading it a little (it's not really hard or time consuming, so I said why not?) and halving the recipe. That made a super tasty 8 inch pizza. The dough got pretty thick even though I spread it out pretty thin- but I loved it anyways. THANKS!
Also great if you add 2 tablespoons of italian seasoning.
This crust was SO easy to make and tasted GREAT! I made mine a thin crust by using 1 recipe to make 2 pizza's and it turned out PERFECT! I would recommend this recipe to anyone!
I've made many pizza doughs but this one is by far the best and simple to make too. It never sticks and is just so wonderful to work with.
This by far the quickest, easiest pizza dough recipe I have ever tried (and I've made LOTS of pizza in my time!) While it doesn't have all the subtle nuances of a traditional dough (that is allowed to rise)it certainly beats store bought and even most pizza places. This one is definitely a winner!
I made this crust this evening and it was excellent. I added 1 TBSP italian dipping herbs to the flour. Topped it with some organic sauce, left over ham, onion & mushrooms. Paired it with my favorite Hawaiian lager. Oh yeah! Will definitely be making this again.
Wonderful!! I used occident flour, and I also added italian seasoning,garlic, and onion powder.This crust was perfect, and didn't have to wait for hours for it to rise. No more take out!!
giving this 5 rating for being exactly what recipe states....quick and easy. Hubby wanted pizza and I didn't have time to rise the dough so found this. I did add 1 tbsp. of roasted chopped garlic, a little more sugar to the crust. I did let it rest for 15 minutes then spread it on the pan with a spatula. It was more of a 'pourable' consistency. It was a fluffy consistency. Made 1 large round pie. I am not sure what mix or store bought crust tastes like so don't have anything to compare it to, but in a pinch this is a great recipe that is no-fail. Of course it does not have the taste of a dough that has gone through a rising, but all the same is very good and would recommend especially for busy moms or when the family wants pizza 'now'. ***I would recommend pre-baking this one. I had it in for 22 minutes and it was a little light on the bottom near the middle of the pan so just stuck it back in for another 7 minutes and it was fine.***
This is great! I always throw in some herbs and use whole wheat flour! It's great for homemade pizza nights ^_^
I've made this pizza 2 ways. First as it was intended, I made it for my kids one saturday afternoon because I needed something quick. It was just fine for that. Last night though, I let it rise for an hour in the bowl with oil and a warm damp towel over it. I then put it in the pan spread it out and covered it for another hour. I cooked it at 500 for 9 minutes, and then did the broiler on high for about 45 seconds or so, watching it most of the time in the oven. This pizza the second way with the rise and cooked at 500 was as close to the big national pizza chain as I could get. I also add pizza dough flavoring from King Arthur Flours website. This is the ONLY pizza dough I will ever us again period. It came together so quick in the bowl, I kneaded it for a short time and it was perfect. I also will never cook another pizza at anything lower than 500.
super quick, super easy; added rosemary and ground sage and pre-baked until just golden; perfect for 11 x 15 jelly roll pan