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.
- 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).
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!!
I was looking for a great pizza crust recipe and was sceptical. My mother in law always made her own pizza crust that she was known for and I knew my husband would be comparing. It turned out great and I think even better than my mother in laws. I added a little more sugar to make it a little more like my mother in laws (she puts in quite a bit). I have a small piece of dough to my 2.5 year old son to make his own pizza. He rolled his very thin and it still tastes great!