Almost Like Papa John's Pizza Dough

"I found this via the net and am posting it in response to a request for it."
 
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photo by Heather C. photo by Heather C.
photo by Heather C.
photo by HJMcChristian photo by HJMcChristian
photo by c4m3la photo by c4m3la
photo by saintjimmy photo by saintjimmy
photo by actorstarr photo by actorstarr
Ready In:
45mins
Ingredients:
6
Yields:
1 pizza
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ingredients

  • 2 12 - 3 cups flour
  • 2 tablespoons sugar
  • 2 14 teaspoons fast rising yeast (or fast rise, 1 envelope)
  • 12 teaspoon salt
  • 1 cup very warm water (120 to 130 degrees)
  • 2 tablespoons oil
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directions

  • In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt; blend well.
  • Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed. By hand, add 1 1/2 to 2 cupa flour until dough pulls away from sides of bowl.
  • On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic. Cover loosely with plastic and let rest in a warm place for about 15 minutes.
  • Press out dough onto (2) 12-inch pizza pans. Prick randomly with a fork. Let rest again in a warm place for 10-15 minutes.
  • Brush crusts lightly with oil then prebake them in a 450 degree oven for 5 minutes.
  • Top as desired, then bake again in 450 degree oven for 4-5 minutes, or until desired doneness.

Questions & Replies

  1. I use this recipe with bread flour and make it ahead using the refrigerator as a slow rise agent.
     
  2. If I made this and didn't use it all right away, how long would it keep in the fridge? Thanks.
     
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Reviews

  1. I’ve been making this for years, it’s the only pizza crust recipe I ever use and is definitely my go-to. I made an account here just to review this recipe. Seriously, try it.
     
  2. This is a great recipe as long as you modify it some. I add onion powder, garlic powder, generic italian seasoning, oregano, corn meal and Kraft parmesan and romano cheese to the crust prior to baking it. When I pull the bare pizza crust from the oven I rub olive oil on the outer crust and layer lightly with cornmeal and garlic powder. My favourite pizza is pepperoni, bacon and feta cheese with extra sauce.
     
  3. There is nothing more important in a pizza crust recipe than the type of flour being used. It makes or breaks the entire recipe. I'm very disappointed that the ingredients list just says "flour". What kind?? All purpose? 00 Italian? Bread flour? You can't just use any old flour and expect good results. Papa John's uses a propriety high protein flour. This being the case, bread flour is probably a good bet since 00 Italian pizza crust flour is probably a bit too pricey for mass production use.
     
  4. Pretty good. Got a good crunch on it. I don't like a sweet dough, so I only used 1tbsp of sugar.
     
  5. I made this with Papa John's Pizza Sauce (#108447) and was shocked how fast my pizza's got eaten. Normally we only need 2 pizzas and still have leftovers. I doubled the recipe and made 3 large pizza's, they were gone! My mom said it was the first time in a long time pizza didn't give her heart burn. I will definitly make again! I did under cook one since it was on the bottom rack, but it crisped up nice under broil.
     
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RECIPE SUBMITTED BY

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