Tasty pizza crust! Dough may be frozen after being rolled out to use at a later date. Cover it with the toppings of your choice.

Susan
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast and sugar in 1 1/2 cups warm water. Let stand 5 to 6 minutes, until mixture is foamy.

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  • In a large bowl, mix together half the flour, remaining water, garlic powder, salt, oregano, and margarine. Add yeast mixture, and stir to combine. Work in remaining flour 1/2 cup at a time until a soft dough forms.

  • Transfer dough to a lightly floured surface, and knead for 10 minutes. Put dough in large plastic bag, and place in refrigerator. Let rise until tripled in bulk.

  • For a round pizza, break off about 2 cups of the dough. Grease a 15 inch round pan, and sprinkle lightly with corn meal. Roll out the dough to fit the pan, stretching it to fit. Brush crust with olive oil, and sprinkle with cheese. Add desired toppings.

  • Bake at 450 degrees F (230 degrees C) for 18 to 20 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

102.8 calories; 2.8 g protein; 18.7 g carbohydrates; 0.6 mg cholesterol; 101.3 mg sodium. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2003
This is the best and easiest recipe I've seen for pizza crust. Just remember to make sure you have flour before you start the yeast in water. If you have kids you might want to cut down on the oregano. Read More
(34)

Most helpful critical review

Rating: 1 stars
04/22/2005
This recipie is horrible. If you want to change the quantity the recipie wont change so watch out for that! Read More
(10)
61 Ratings
  • 5 star values: 46
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/26/2003
This is the best and easiest recipe I've seen for pizza crust. Just remember to make sure you have flour before you start the yeast in water. If you have kids you might want to cut down on the oregano. Read More
(34)
Rating: 5 stars
12/23/2006
This recipe is perfect. The crust always turns out like the Pizza places back home in New York. I make this every time I want Pizza. Best of all you get enough dough for three sheet pans. It freezes great. Just be sure to coat with olive oil before proofing in the fridge. Otherwise it will stick to the back. Read More
(33)
Rating: 4 stars
09/11/2003
This was good but I think next time I'll use vegetable oil in place of the olive oil. But a good crust. I pre-baked and I liked the texture. Read More
(24)
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Rating: 5 stars
02/10/2008
This pizza crust was great!!! We didn't want to make all the crusts at once so we made one and froze the rest of the dough to use later. We froze it in balls and then rolled it out after it was thawed and it worked good. Thanks for a really good recipe! Read More
(18)
Rating: 5 stars
09/25/2006
This recipe was delicious even though I overlooked and therefore did not add the margarine (I used some canola oil during the kneading which probably helped add the necessary fat to the crust). I baked the pizzas on a preheated stone (no pre-bake) with my oven on its highest setting (broil) and topped the pizza with blended Muir Glen tomatoes (pinch of salt pinch of sugar pinch of oregano) fresh mozzarella peccorino romano fresh basil and a little black pepper. The pizzas were absolutely divine with crusts that were thin and perfectly crisp beneath the toppings and thick and bubbly along the edge. I highly recommend this crust! Read More
(13)
Rating: 5 stars
07/12/2010
We are on our 2nd half batch of this crust. I get 4 12in crust out of half a recipe. I roll out the crusts onto the pans cover with plastic wrap and tin foil and then freeze. When we want pizza we just grab one out and put the toppings on and stick it in the oven! Halfway through cooking time I do slide the pizza off the pan and right on to the oven rack because we like a crispy curst. The crust is great and smells like pizza heaven. At first when I read the directions I thought... I don't want to put it in the fridge to rise! Then I watched a Good Eats with Alton Brown and he said the best way to let a pizza crust rise in slowly in the fridge. My dough still tripled in size in just a few short hours in the fridge! Read More
(12)
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Rating: 5 stars
11/13/2006
Perfect crust and really easy. Use the sauce recipe that follows with this crust and you will never order out pizza again. We make enough sauce and crusts for about 10 pizzas then freeze them in serving sizes. Shred enough motz for all those pizzas and freeze in serving sizes and you can make delicious pizza to your liking more quickly than they can deliver it! Read More
(12)
Rating: 1 stars
04/22/2005
This recipie is horrible. If you want to change the quantity the recipie wont change so watch out for that! Read More
(10)
Rating: 5 stars
09/17/2005
I am a serious pizza lover and this is the best crust recipe I have ever had I will search no more. I cut the recipe to 10 servings which made one deep dish pizza. I doubled the oregano garlic and salt. Also a trick I learned from a friend who worked at a pizzaria is to brush the dough with oil before you put it in the fridge not the healthiest but yummy and looks nice and browned. Thank you for this amazing recipe! Read More
(10)