Total Time
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.

Ingredients Nutrition

  • 2 tablespoons yeast (or 2 pkgs)
  • 2 tablespoons sugar
  • 2 cups warm water (115-120 degrees)
  • 2 teaspoons salt
  • 14 cup oil (vegetable or olive oil)
  • 12 cup oat bran (optional)
  • 4 12-6 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


  1. Mix yeast and sugar and dissolve in warm water. Let stand for about 5 minutes. Add in salt, oil and oat bran, if desired.
  2. 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).
  3. Place into a greased bowl, turning once, cover and allow to rise until dough is doubled in bulk.
  4. Prepare 2 large (14 inch or larger) pizza pans by coating them with cooking spray and sprinkling lightly with cornmeal.
  5. Punch down and roll dough to fit 2 large pizza pans.
  6. Top as desired.
  7. 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).
Most Helpful

5 5

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.

5 5

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!