Prep 20 mins
Cook 8 mins
I'm a thin crust person and I found this on a web site (not sure which one). Very easy and bakes up crispy not soggy.
- 2 1⁄4 teaspoons yeast
- 1⁄4 teaspoon sugar
- 3⁄4 cup hot water
- 1 3⁄4 cups flour
- 1⁄2 teaspoon salt
- 1 (14 ounce) jar pizza sauce
your choice of pizza toppings
- precooked bacon
- tomatoes, sliced
- green pepper
- mozzarella cheese, shredded
- chopped garlic
- Dissolve yeast and sugar in hot water.
- Let sit for 8 minutes.
- Meanwhile mix flour and salt.
- Pour yeast mixture over flour mixture and mix well with a heavy spoon.
- Turn onto floured surface and knead for 2 minutes.
- Spread into a 12-14" circle.
- (I do this directly onto a pizza stone with a marble rolling pin).
- If you roll it out on a counter top, transfer to a greased pizza pan, stretching to edges.
- Cover with sauce and desired topping.
- Bake at 500 degrees for 8-12 minutes or until edges are golden.
I really enjoyed this crust! I had to add some olive oil to make it come together, but it still tasted excellent. I baked it for 10 min before I put the toppings on. I think that helped make it super crispy. I will be making this again!
This recipe is very easy. I just used the crust and it came out great. I made a breakfast pizza with a white sauce, cheese blend, eggs, onions and ham and topped it off with parmesan cheese. It was DE-LISH. Thanks Margo.
This is very good, but I'm not sure about the instructions. If you roll this out on a room temperature stone you won't get the stone up to temperature in the short time a pizza bakes. I think a stone, or in my case a cast iron pizza pan, in the oven for about 30 minutes while the oven heats is necessary to get a nice brown crust bottom. I roll my crust out on parchment and transfer the crust on it for a 6 minute bake. I then remove the crust, it will slide right off the parchment, load the crust and return the crust to the heavy cast iron, or a stone if that's what you're using. If you make a lot of pizza and don't have a peel, look into investing in one.