Prep 15 mins
Cook 15 mins
This is an excellent crust that requires no time to rise. Why order out when you can just throw this pizza together?
- 7.08 g package yeast (2 1/4 teaspoons)
- 236.59 ml water
- 591.47 ml flour
- 9.85 ml olive oil
- 4.92 ml sugar
- 4.92 ml salt
- Combine yeast and warm water.
- Stir until dissolved.
- Add remaining ingredients and mix well.
- Let rest 5 minutes.
- Roll out to size and shape you need.
- (I have used this same size recipe in jelly roll pans and on round baking stones.) Bake at 450* for 15 minutes or until golden.
- A couple tips: Sometimes I omit the sugar.
- Instead, I add several good shakes of Italian seasoning mix (just dried herbs).
- Use your imagination, this is hard to mess up.
I've been using this recipe for a couple years now and we currently have home-made pizza night every Friday :) I try other recipes for pizza dough from time to time but I always come back to this one. I was very skeptical about making this recipe very first time because I had so many disaster pizza making experiences in the past but I really liked the idea of being able to make the pizza right away without the hour and a half rising time it usually takes. I'm so glad I tried this, and it has turned out wonderful from the first attempt... and every time since! I often add a dash of garlic powder to the dough, sometimes a pinch of oregano or basil too. I've used this to make one big single pizza by pressing the dough out into large pizza pan or pressing into a 9x13 inch glass baking dish (which makes a nice thick crust). No matter how thick or thin you roll it out it always turns out excellent! I NEVER pre-bake the crust and it's always perfect! I've been on the Weight Watchers plan on and off and have been using this recipe as a low point option by taking 1/6 of the dough and rolling it out really thin. This gives me a huge, thin crust pizza crust for only 4 points. I top with low fat options and bake for 12 minutes at 400 degrees. I make the rest into 1 or 2 additional pizzas for DH and DD. This dough also works really well for calzones. It makes 4 giant calzones, which I bake at 425 degrees for 20 minutes. Edit: I forgot to mention that I almost always let this sit for quite a bit longer than 5 minutes. What I do is make up the dough and then prep all my other stuff (toppings, my homemade sauce, etc.) and then roll out the dough when I'm ready. The nice thing is that I can be as quick OR as long as I want and the dough is ready and waiting for me :) Thank you for this great recipe!
i've only made this maybe 20 times. i suppose i should rate it now. This is my go-to pizza crust. i love how it's a yeast crust that doesn't have to rise. Perfect! i've actually baked the crust for 10 mins and then frozen it for later use. i just take it out later and decorate it with toppings and then cook the whole thing. Actually, i think the crust even tastes better when it's cooked from frozen (if that's possible). Thanks for the recipe!!
My grandparents owned a pizza restraunt for 20 yrs. It was extremely successfull in our little neck of the woods in Arkansas. They used this exact recipe (scaled up of course lol) for their pizzas!! Its such a simple yet Fabulous crust great for thin crusts as well as thick if you let it raise for just a few minutes. I've done this as a stuff crust, thin crust and thick crust pizza and it always turns out great. I have since moved to England and can never remember how to scale it down and change it back from weight to cups lol so thanks!!!