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My review
Master Pizza Dough
36
ARGO®, KARO® and FLEISCHMANN'S®
"It's easy and fast to make your own pizza crust from scratch, and it tastes homemade, too."
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Ingredients
50 m servings 231Original recipe yields 6 servings (1 14-inch thick crust pizza or 2 12-inch thin crust )
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
- Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
- Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.
Footnotes
- *To use Fleischmann's® Active Dry Yeast: Use 1 package active dry yeast, 1 cup warm water (100 to 110 degrees F) and flour, salt and oil listed above. Place 1/4 cup of the warm water in large warm bowl. Sprinkle with yeast; stir until dissolved. Add remaining water, salt, oil and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make a soft dough.
- Knead as directed. Place in a greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top and bake as desired.
- **Master Pizza Dough fits the following pans: 1 (15 x 10-inch) baking pan, 1 (13 x 9-inch) baking pan, 1 (14-inch) or 2 (9-inch) deep-dish pan(s). For individual pizzas, shape dough into 6 or 8 (7-inch) rounds and place on 2 greased baking sheets.
- Garlic and Herb Pizza Dough: add 2 teaspoons Spice Islands® Sweet Basil, Oregano (leaves), or Rosemary and 1 clove finely minced garlic along with dry ingredients.
- Cornmeal Pizza Dough: Replace 1/2 cup all-purpose flour with cornmeal.
- Whole Wheat Pizza Dough: Replace 1 cup all-purpose flour with whole wheat flour.
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Reviews
Read all reviews 481661 Ratings
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Most helpful positive review
9/26/2009
Excellent crust! It was very soft and easy to roll out, but nice and chewy once cooked. I used the footnote also for the dry active yeast. **I've also now made the recipe as written with the Ra...
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9/26/2009
Excellent crust! It was very soft and easy to roll out, but nice and chewy once cooked. I used the footnote also for the dry active yeast. **I've also now made the recipe as written with the Ra...
3/8/2010
I could not believe how wonderful this dough turned out. My husband's family has made pizza every Saturday night for decades. It usually takes between 2-2 1/2 hrs to complete a pizza. It's al...
10/2/2011
No complaints here. I made this recipe in my Kitchen Aid, using the bread hook to knead the dough. I did not use the cornmeal, only because I forgot. I spread half the dough out onto my cookie b...
12/21/2010
For a very basic dough that's easy to make and extremely soft after baking, you're definitely in the right place. I found, however, that just the plain dough was a little too ordinary, so I spic...
9/21/2009
I had never made pizza before, so I decided to try out this particular recipe. It came out absolutely delicous!! The dough tasted amazing and was crunchy on the outside, soft on the inside!! me ...
4/29/2010
A truly wonderful crust! This is the only crust recipe I have come across that has tasted anything like a restaurants! I added garlic and butter to the crust before baking.
1/12/2012
this is the only pizza dough recipe I'm using now , the crust is chewy in the middle and crispy from the outside . the only change I make is to let the dough rise for 30 min , I use air bake piz...
1/11/2011
I love this recipe. I have done "lots" of stuff to the dough, ie additions like, minced fresh garlic, roasted garlic, herbs, you name it- it takes it all and is always consistent. I found with m...