Search thousands of recipes reviewed by home cooks like you.

Quick and Easy Pizza Crust

Quick and Easy Pizza Crust

  • Prep

  • Cook

  • Ready In

CHEF RIDER

This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Robyn
2716
5/14/2008

The best pizza crust recipe that I have ever made! When using jarred active dry yeast, 2-1/4 tsp. yeast = (.25 ounce) package active dry yeast.

Robin F
1804
12/30/2007

We love this recipe. It's extremely easy to double and works just as well, so we usually make a double batch and put one pizza in the freezer to eat sometime later. We find this recipe to be equal to any typical rise-then-punch-then-rise crust we've made, and far superior to any frozen or refrigerated store-bought pizza crust. I usually add mixed herbs to the dough - I sometimes just do a teaspoon of ground-up "pizza spice" but if I don't have pizza spice on hand I'll just toss in a mixture of approx 1/2 tsp basil, 1/2 tsp oregano, and 1/4 tsp onion powder. (The best and easiest way to add herbs is to mix them into the olive oil before you add it to the batter - that will ensure even distribution throughout the entire dough.) Then I mix a bit of garlic powder (about 1/4 to 1/2 tsp) into the olive oil that I brush onto the edge of the crust, which gives it a touch of garlicky flavor and helps the edge turn nice and golden in the oven. Added later: I've also used this recipe to make breadsticks; I still add the herbs and garlic oil, and do everything according to the recipe. After letting the dough rise for 5-10 min, pinch off golfball-sized pieces and roll them between your hands until they're 4-5" long. Cook on a lightly greased cookie sheet, 1" apart, at 450 for 14-18 minutes. It makes 12-16 4"-5" breadsticks.

Famouscook
507
12/7/2003

Homemade pizza crust! What a treat for my and husbanad and me. I've never made dough from scratch before and this couldn't be easier. I found this recipe over the weekend and have already made it twice. To make it even easier, I cut out the step where I beat the ingredients together. I just use my hands. So easy and good! Both times I've used this dough recipe with the Classic Margharita Pizza recipe on this website. What a great combination! Try to get a pizza stone if you don't have one because it bakes perfectly. Both times my husband keeps on forgetting I made it from scratch and didn't pick it up at a gourmet restaurant. Bravo!