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Rating: 4.26 stars
39 Ratings
  • 5 star values: 20
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix 4 cups flour, Parmesan, yeast and salt in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 min. or until smooth and elastic, gradually adding remaining flour.

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  • Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray each piece with cooking spray. If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.

  • Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray. Seal bags; refrigerate up to 2 days or freeze up to 3 months.

Choose Your Toppings

Not sure what to put on your crust? Have some fun by creating your own combination of pizza toppings by mixing and matching toppings as desired.

Note:

Since this recipe makes enough dough for 4 crusts, you can always have some dough on hand in your fridge or freezer for a quick pizza. Or, you can use all four right away for a huge pizza party!

How to Thaw Pizza Dough:

Thaw dough in refrigerator overnight before using as directed.

Nutrition Facts

132 calories; protein 4.4g; carbohydrates 19.9g; fat 3.8g; cholesterol 4.2mg; sodium 120.5mg. Full Nutrition
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Reviews (33)

Read More Reviews
39 Ratings
  • 5 star values: 20
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
09/07/2011
I reduced the recipe to 6 servings and made one pizza, following the instructions exactly. I baked it for 20 minutes at 400F. The dough came together and rolled nicely. However, it did not rise. When I left it to rest 15 minutes, it stayed inert. When I cooked it, the bottom crisped up, but the rest stayed thin and doughy. I'm not sure if it was the requirement of cold water that did it... doesn't yeast (even instant yeast) usually need warm water to grow? Maybe I'll try this again with warm water. Read More
(29)
Rating: 5 stars
07/14/2012
This is such an unbelievable, probably best tasting pizza dough I have yet made. With some minor modifications this can be one of your favorite pizza dough recipes as well. I didn't have instant rise yeast so I used a package of rapid rise yeast instead, since I did this alternation I used warm water instead of the cold. I added a teaspoon of garlic powder to the dry ingredients and after kneading the dough I covered and let rise for about 2-3 hours until the dough doubled. I then divided into 4 balls and refrigerated remaining dough I wasn't going to use. When I have baked this at a 525 degree oven for 10 min my white pizza came out better than an authentic brick oven pizzeria (thats what my husband said). Overall just amazing! I never tried parmesan pizza dough before and now it will probably be my all time fav!! A must for a white pizza recipe!!! Try!! Read More
(14)
Rating: 4 stars
12/21/2013
Good recipe but the directions are vague. For anyone new to cooking, Quick-Rise instant yeast is the same as Fast-Rising, Rapid-Rise and/or Bread Machine Yeast. Also, the directions don't tell you to pre-bake the crust before you add the toppings. I pre-baked the crust for 5 minutes at 400*F, topped the pizza and then baked an additional 8-10 minutes. I didn't taste the parmesan cheese, so that could be eliminated if you don't have any or need to make it milk free. It's a good recipe for when you want pizza but don't have the hours to spend waiting for your dough to rise. I will definitely make this again. Read More
(10)
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Rating: 5 stars
10/20/2012
Thanks for sharing the recipe. My pizza dough never turns out. I followed this recipe without making any changes and it was perfect. My family loved it Read More
(6)
Rating: 5 stars
07/18/2012
This recipe IS a "keeper" I too DID NOT have INSTANT YEAST...Iused RED STAR RAPID RISE YEAST and used WARM WATER mixed all ingredients in my food processor..allowed dough to REST for 10 min. (This way the crust stayed THIN which We prefer)It rolled out perfectly Baking it on on a preheated pizza baking stone at oven temp. 450! LOVE the added parmesan taste in the crust!!!!!! Read More
(5)
Rating: 5 stars
01/03/2013
It is a great recipe but I altered it slightly to suit my needs. I have made this recipe three times already and I used normal yeast (no such thing as instant or rapid in my local shop) and so I used warm water and let it rise for a couple of hours. I also came to the conclusion that other types of cheese (emental cheddar etc.) are equally good. I found this out when I ran out of parmesan and I was too lazy to go buy just the parmesan when I had other great cheeses at home. Read More
(2)
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Rating: 5 stars
03/23/2018
Delicious! I added an additional 1 cup of flower; 1/4 cup granulated garlic; 1 tsp+ each of dried basil, oregano, rosemary, and thyme; and a 1/2 tsp sugar. Split the dough in half, rolled both out to about 1/4" thick. I put one on a lightly greased pizza pan and let it proof for about 45 minutes, then baked it at 350' for about 10 minutes, took out and cooled. We added our cheese and toppings and then cooked at 350' for about 10 minutes and at 450' for an additional 4 minutes. I sprinkled about 1 cup of shredded mozzarella on 3/4 of the other dough round, then rolled it up tightly (starting at the end with cheese on) into a log, then I cut the log in 2" pieces and set them out on a pan with lightly greased parchment (I wasn't taking any chances on these sticking), so they looked like cinnamon buns or pinwheels. I let those proof for about 45 minutes and then baked at 350' for about 18 minutes. Whole family loved this pizza dough! Read More
(2)
Rating: 4 stars
06/07/2012
I cut this recipe in half and used warm water instead of cold. Then I let the dough rise for about an hour before I rolled it out. It was good. The Parmesan adds nice flavor. Read More
(1)
Rating: 5 stars
12/10/2012
I loved this recipe. Probably the best pizza dough recipe I have found. My family loves it! Read More
(1)