Prep 30 mins
Cook 15 mins
I found this recipe in an old church cookbook and have been using it for years now. Even though I have tried quite a few other pizza crust recipes, I always end up coming back to this one.
- 2 tablespoons yeast (or 2 pkgs)
- 2 tablespoons sugar
- 2 cups warm water (115-120 degrees)
- 2 teaspoons salt
- 1⁄4 cup oil (vegetable or olive oil)
- 1⁄2 cup oat bran (optional)
- 4 1⁄2-6 cups flour (my favorite combination is half bread flour and half whole wheat flour, but I have also used all-pur)
- cornmeal, for sprinkling pizza pans
- cooking spray
- Mix yeast and sugar and dissolve in warm water. Let stand for about 5 minutes. Add in salt, oil and oat bran, if desired.
- Mix in 4 1/2 cups of flour. Then continue to add additional flour (up to 6 cups) and knead until dough is smooth and elastic (I use my Kitchenaid with the dough hook attached--dough should clean the side of the bowl).
- Place into a greased bowl, turning once, cover and allow to rise until dough is doubled in bulk.
- Prepare 2 large (14 inch or larger) pizza pans by coating them with cooking spray and sprinkling lightly with cornmeal.
- Punch down and roll dough to fit 2 large pizza pans.
- Top as desired.
- For a crust that is crispy on the bottom, place pizza on the bottom rack in a cold oven, set the oven for 500° and bake for about 20 minutes or if the oven is already hot, bake at 500° for 10-15 minutes (watch closely).
Your favorite pizza dough may become my favorite also! This is really easy to roll out and love the multi-grain taste, using half whole-wheat flour and the added oat bran. I rolled mine out fairly thin, as we like a thinner crust. Made for a great pie! Made for Fall 2012 PAC game.
This is the best pizza dough!!! I've sampled this personally. The cook use to live in our house, before she was married. We lost a fabulous cook, but gained a great son and grandsons!