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My review
Jay's Signature Pizza Crust
JASON SHARP
"This recipe yields a crust that is soft and doughy on the inside and slightly crusty on the outside. Cover it with your favorite sauce and topping to make a delicious pizza."
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Ingredients
1 h 50 m servings 119 calsOriginal recipe yields 15 servings (1 giant pizza crust)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
- Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
- Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
- Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
- Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 119 calories; 2.1 g fat; 21.6 g carbohydrates; 3.1 g protein; 0 mg cholesterol; 157 mg sodium. Full nutrition
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Reviews
Read all reviews 31454167 Ratings
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Most helpful positive review
8/9/2002
Pretty darn good! If you aren't baking on a pizza stone, you should pre-bake it a little before putting on toppings or the middle will be under-done.
Most helpful critical review
7/25/2002
Okay folks. I've got to go with MONSIEUR BOEUF on this one. This crust was just aweful. I don't understand all the great reviews either. It was tastless, didn't brown, and was so tough it wa...
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8/9/2002
Pretty darn good! If you aren't baking on a pizza stone, you should pre-bake it a little before putting on toppings or the middle will be under-done.
11/20/2004
Jay thank you so much for an EXCELLENT thick, pan type pizza crust, that was crisp on the outside and chewy/tender on the inside! The only personal perference additions I did were: I added Ital...
11/12/2002
I had been looking for a pizza crust similar to Pizza Hut pan style and this is the closest and best so far! It definitly makes 2 crusts unless you have a huge pizza pan. And the trick to gett...
8/22/2002
I made this dough in my bread machine and it came out perfectly. The crust is crunchy on the outside and soft and tender on the inside. I did bake the crust about ten minutes before adding top...
6/8/2002
My God, could there be a better pizza dough recipe out there thats as easy as this??? I have never made pizza dough from scratch before, and after the success of this pizza, I wont be buying an...
7/31/2002
I tried this crust last night and was very pleasantly surprised. I kneaded it with the dough hook on my stand mixture and left the dough slightly sticky to acheive a more tender crust. I rose be...
11/18/2002
This recipe is perfect.I made the full recipe but I seperated in half and made the 2nd off on the 2dn day. I used my pizza stone and prebaked the crust for about 10 mins. at 325. then I put the ...
9/17/2002
My husband and I enjoyed this crust very much. I added a little garlic and onion powder to the mix and put it in the bread machine. I baked it on my pizza stone and it was perfect. It was cru...