Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pizza Crust Recipe
    Lost? Site Map

    Pizza Crust

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    2 hrs

    15 mins

    lynxpilot's Note:

    I've always struggled with breads, crust, and pastries, so when my wife and I noticed this one on a cooking show, we had to give it a try. My pizza crusts (as well as the ready-made boxed brands) always turned out heavy and lacked the features we enjoyed with pizza from the restaurant. This one is very simple, easy to make, hard to mess up, and was as good as any we've had from a restaurant or carry-out. It was very similar to what I've tried in the past, and one of the things I found that was absolutely irreplaceable in this recipe (NO SUBSTITUIONS!) was bread flour, as opposed to general purpose or any other type. I would suppose that the proportions may also have a great deal to do with it, so I stick with the exact measures from the show.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dry mix the flour, yeast, and salt. Add about half of the olive oil, and mix again.
    2. 2
      Coat a large bowl with the remaining olive oil.
    3. 3
      Slowly add the hot water to the flour mixture, kneading by hand or using a bread machine, or better yet with kneading attachments on a large fixed-mount mixer.
    4. 4
      When thoroughly blended, place the dough in the oil-coated bowl, roll it to coat the entire ball, and cover with plastic wrap. Allow it to double in size. This can be anywhere from one to two hours.
    5. 5
      Remove the dough, flatten it slightly and double it over several times, and put it back in the oil-coated bowl. Allow it to sit for another 15 to 30 minutes.
    6. 6
      During the last sitting, preheat the oven to its highest setting (mine was 525). You can also cook it on a pre-heated grill. I recommend using a pizza stone, and pre-heating it in the oven/grill.
    7. 7
      Using your fingertips, begin spreading the dough on a section of the parchment paper appropriately sized for your pizza. Avoid rolling it in order to preserve the natural bubbling inside the dough. Spread it thinly in the middle and allow the large crust section on the perifery to contain your sauces and toppings. Add sauce, toppings, and cheese.
    8. 8
      Transfer the pizza onto the preheated pizza stone (keeping it on top of the parchment paper) and cook to desired result.

    Browse Our Top Low Cholesterol Recipes

    Ratings & Reviews:

    • on September 29, 2011

      25

      I think something may have been wrong. My crust was so sticky that I could not hardly spread out....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2006

      35

      I did everything as written in this recipe except bake it on a stone as I do not have one. I have to say that it is a very light crust, however it was much too soft and not crispy as I would have liked. If I ever invest in a pizza stone, I will try it again and do a new review. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2006

      45

    Advertisement

    Nutritional Facts for Pizza Crust

    Serving Size: 1 (93 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 336.5
     
    Calories from Fat 100
    29%
    Total Fat 11.1 g
    17%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 587.6 mg
    24%
    Total Carbohydrate 50.1 g
    16%
    Dietary Fiber 3.3 g
    13%
    Sugars 0.1 g
    0%
    Protein 8.8 g
    17%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites