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Classic Pizza Crust
Traci Jeff Poole2
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14 inch crusts
active dry yeast
tablespoon cooking oil
In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix.
Next, add the water and oil.
Beat on low speed for 30 seconds.
Scrape the sides of the bowl and continue to beat on high speed for 3 minutes.
By hand, stir in enough flour to make the dough stiff.
Knead until smooth which can take up to 10 minutes.
Place in a well greased bowl and turn the dough until it is lightly greased.
Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and chill for 2 hours.
Cut the dough in half.
On a floured surface, roll the halves into 12 inch circle and about 1/8 inch thick.
Brush the surfaces of the dough with olive oil and add the toppings of your choice. Cook at 425* for 25 minutes.
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