Jay's Signature Pizza Crust

"I found this on Allrecipes. It has almost 2000 reviews. I made some changes according to some of the reviews. First, I made it in my bread machine and used 1 tablespoon of white sugar and added 1 teaspoon each of garlic powder, onion powder and italian seasoning. I also added 1 tablespoon of flour at a time while the machine was in the mixing cycle until it formed a ball and came away from the sides. I learned this from a bread machine cookbook that I have. Just don't open the lid while it is in the rising stage."
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Ready In:




  • In a large bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.
  • Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
  • Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until doubled; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
  • Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 to 20 minutes before topping and baking it.
  • Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

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  1. I also found his on all recipes but since they now only allow you to print recipes in small fonts so they can sell cookbooks I look to other sites to find the same recipes. This one is awesome and I've been using it for years. My changes, subbing milk for water gives a more tender crust. I also add seasonings as for what Im in the mood for such as basil, fresh or powered garlic, black pepper, etc. I love this recipe and making it in the bread machine makes it all the easier.
  2. tastes like a very good NYC pizza crust and NYC has the best pizza I've ever tasted.
  3. I followed the chef's change suggestions except I reduced the garlic powder to 1/2 teaspoon because of personal taste. This makes a lot of dough. (I also used an ABM like the chef.) I made one thick cookie sized pizza for DH and one thin 10 inch pizza for myself. If you wanted medium thick pizzas you could easily make two of them. Very tasty crust. Made for Spring PAC 2010... http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0


Well it is December 20, 2009 and DH and I are sitting on our lanai having a cocktail. Just got done with eating some chicken wings, courtesy of a Recipezaar recipe. They were delicious, of course. <br>The picture above is yours truly with one of our two dogs, Fritz a Cairn Terrier. Our other pooch is Kelly, a Miniature Schnauzer. We will try and post a picture of her at a later date. <br>I should have made my name Naturelovers, because my DH is enjoying this site as much as I do! <br>We are retired and enjoy the outdoors here in FL, like boating, fishing, beaches and gardening. <br>Between us we have 6 children, 8 grandchildren and 2 great-grandsons and 1 great-granddaughter on the way. I have always enjoyed cooking and Recipezaar has really opened up new horizons. <br>I am well noted for finding a great recipe that is a big hit and then losing it. I'm hoping by joining Recipezaar, I will lose that reputation. I remember one recipe, about 48 years ago, and yes I still remember it. I found the recipe in a local newspaper and it is gone. It was for a German dish, sauerbraten, not to vinegary, no gingersnaps and served with dumplings. Oh my, was it good, but alas, gone.
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