Prep 35 mins
Cook 25 mins
My mom makes the best pizza crust on several continents. It's fast and easy. Excellent as a white pizza or traditional red sauce, any toppings go.
- 1 (1/2 tablespoon) package yeast
- 1 teaspoon sugar
- 1 cup warm water
- 3 cups flour
- 1⁄2 teaspoon salt
- 2 tablespoons oil
- Dissolve yeast and sugar in water.
- Beat in ½ flour.
- Add salt, oil and rest of flour (add more if needed to make handle-able dough).
- Rise in oiled bowl.
- Place on greased pan.
- Add sauce, cheese, etc.
- Bake at 450 20 -25 minutes (til brown).
My husband absolutely LOVES the crust on my pizzas thanks to this recipe! It is light and crispy; not too thick, not too thin; and the taste is amazing! Sometimes I just bake the crust with some garlic butter and Parmesan cheese and we eat it like bread sticks or store some in the fridge and when we want lunch or a snack I cover a few pieces with my homemade pizza sauce (I make this ahead and keep it in a sealed jar in the fridge, too) and a few toppings to make mini-pizzas.
I've tried several pizza dough recipes over the years and this is my new favorite. It puffs up beautifully and results in a chewy crust without tasting underdone. (A lot of other homemade crusts are flat and thin, which is great for people who prefer thin crust pizza. That's not me!) I split the dough ball in half after rising around 70 minutes and it gave me two pizzas -- 16 medium size slices total. 25 minutes would've burned my two pizzas, 20 at 450 was just about right. I swapped their order on the racks half way through cooking (bottom to top, top to bottom). <br/><br/>One helpful tip for any pizza recipe: after rising, punch the dough down (and split, if you want two pizzas), reshape into a ball, then press the dough flat into a disc (it will be about 3/4" thick). Then let it rest 8-10 minutes. This will relax the dough and allow you to roll it out into a large pizza without the dough snapping back and shrinking on your cooking sheet.
Love it, turned out prefect. Thank you!!