This recipe will give you pizza crust that isn't too thick, but nice and soft like you would find at a pizza shop. Dress this crust up with the toppings of your choice.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.

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  • Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.

  • Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.

  • Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.

Nutrition Facts

78.2 calories; 2.5 g protein; 14.5 g carbohydrates; 0.1 mg cholesterol; 166.6 mg sodium. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/17/2003
The only thing with the recipe is that there is not enough water in it you need to add at least 1/4 cup more to have the dough come together. Now we don't go to the pizza shop...we don't need to with this recipe! It is the best!!! Read More
(66)

Most helpful critical review

Rating: 1 stars
11/01/2010
Oh dear this just did not work out for me. I followed the recipe exactly but it was just like bread crumbs. From past recipes I think it may be that there was not enough water. Pretty sure I won't be trying to make this again... Read More
(13)
50 Ratings
  • 5 star values: 22
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
10/17/2003
The only thing with the recipe is that there is not enough water in it you need to add at least 1/4 cup more to have the dough come together. Now we don't go to the pizza shop...we don't need to with this recipe! It is the best!!! Read More
(66)
Rating: 4 stars
08/11/2008
I have tried quite a few pizza crust recipes this one is pretty good. However it is definitely short on liquid. I had to double the water. I also am a big fan of the dough-cycle on my bread maker so I made it this way and with the extra water and a dash of olive oil it came out perfect! I do feel like this recipe should give a little more guidance as to time- on the second rise and the first bake specifically. I found them to be 30 minutes and 10 minutes respectively. I also slid the pizza onto a broiling pan for the last 15 minutes of cooking to get a nice crispy bottom. I will definitely use this recipe again. Read More
(59)
Rating: 5 stars
10/17/2003
This is by far the best homemade pizza dough I've ever had. We're ranting and raving over it right now as we eat it. (Ragu Old World Style sauce fresh pressed garlic Italian sausage and pepperoni... Yay! Yummy!) Tip: If there's a problem with the dryness of the dough- use milk to bring it together. Go dough hook go! Read More
(45)
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Rating: 4 stars
10/11/2005
This made the best home made pizza we've ever made. Only one thing wrong. It absolutely requires extra water. Probably 2/3 C. instead of 1/3. That's where I'll start next time. Thanks for the recipe. Read More
(33)
Rating: 5 stars
10/17/2003
I made this crust and divided into small balls for some kids to make individual pizzas. It was very easy for them to work with and they really liked it. Also I made this dough while my dad was gone and then made pizza for dinner. I always use a another recipe and this time he asked me what kind of crust it was. He loved it and that's really a compliment coming from him! Read More
(24)
Rating: 4 stars
08/19/2007
It's been eons since I've made homemade pizza and the crust has always been the issue. I'm always looking for that pizza parlor flavor and texture. Yeasty flavor crispy outside chewy inside. This crust has a great texture and made a nice thick crust which browned beautifully; it held up to the toppings I heaped on it and wasn't at all doughy. Prebaking it is absolutely inspired and I think it made all the difference in the end product. This recipe may be a little more work than others at but in my estimation it's worth it. Read More
(18)
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Rating: 5 stars
04/19/2006
This turned out great. The only thing I did differently is I proofed the yeast as I always do. Very good! Read More
(13)
Rating: 1 stars
11/01/2010
Oh dear this just did not work out for me. I followed the recipe exactly but it was just like bread crumbs. From past recipes I think it may be that there was not enough water. Pretty sure I won't be trying to make this again... Read More
(13)
Rating: 2 stars
04/11/2003
it didn't work that well. maybe i did something wrong... Read More
(12)