-
-
My review
Quick and Easy Pizza Crust
42
CHEF RIDER
"This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 170Original recipe yields 8 servings (1 12-inch pizza crust)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
- Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
You might also like
Footnotes
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2k3758 Ratings
-
-
-
-
-
Most helpful positive review
5/14/2008
The best pizza crust recipe that I have ever made! When using jarred active dry yeast, 2-1/4 tsp. yeast = (.25 ounce) package active dry yeast.
Most helpful critical review
2/3/2002
This is a good if you're REALLY pressed for time, but it didn't turn out as well as my usual recipe that calls for a dough rise. I added Italian seasoning and garlic, and the crust still tasted...
Most helpful
Most positive
Least positive
Newest
5/14/2008
The best pizza crust recipe that I have ever made! When using jarred active dry yeast, 2-1/4 tsp. yeast = (.25 ounce) package active dry yeast.
12/11/2005
We love this recipe. It's extremely easy to double and works just as well, so we usually make a double batch and put one pizza in the freezer to eat sometime later. We find this recipe to be equ...
1/4/2002
Homemade pizza crust! What a treat for my and husbanad and me. I've never made dough from scratch before and this couldn't be easier. I found this recipe over the weekend and have already made i...
8/1/2011
This is as easy as can be. These days, I make it every two weeks, and not for pizza -- which I've used it for, as well as calzones -- but for foccaccia bread. I've decided to stop buying baguet...
7/9/2012
This recipe makes homemade pizza a simple dinner any night of the week. I usually double it to make two big pizzas. The only thing I change is the cooking method. I heat the oven to 450, put ...
5/28/2007
My cleaning lady, a dough expert, changed the instructions slightly and we ended up with a beautiful, soft dough. Instead of using the entire cup of warm water in which to dissolve the yeast, sh...
10/28/2002
Delicious & Easy! I read previous reviews and also added Italian spices and onion powder. Also, let dough rise 1/2 hour. Great recipe. Will make again.
10/21/2002
This crust is just as it says - quick and easy. It's the first time I've made my own pizza crust. It is at least as good as most restaurant pizza crusts. Also it was easier to work with than mos...
2/3/2002
This is a good if you're REALLY pressed for time, but it didn't turn out as well as my usual recipe that calls for a dough rise. I added Italian seasoning and garlic, and the crust still tasted...