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My review
The Best Pizza Crust
Flute
"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
3 h 20 m servings 78Original recipe yields 15 servings (1 pizza crust)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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
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Reviews
Read all reviews 3949 Ratings
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Most helpful positive review
2/22/2000
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...
Most helpful critical review
10/30/2010
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 ...
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Newest
2/22/2000
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...
1/19/2008
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 ma...
8/8/2002
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 peppe...
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 re...
7/21/2000
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 ...
8/19/2007
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...
10/30/2010
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 ...
4/19/2006
This turned out great. The only thing I did differently is I proofed the yeast, as I always do. Very good!