Master Pizza Dough

Master Pizza Dough

324
Fleischmann's(R) Yeast 0

"It's easy and fast to make your own pizza crust from scratch, and it tastes homemade, too."

Ingredients 50 m {{adjustedServings}} servings 231 cals

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Nutrition

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  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
  2. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
  3. Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.
Tips & Tricks
Basic Flaky Pie Crust

This from-scratch pie crust is easy and foolproof.

Chef John’s Whole Wheat Ciabatta

See how to make a delicious whole-wheat version of classic ciabatta bread.

Footnotes

  • *To use Fleischmann's(R) Active Dry Yeast: Use 1 package Active Dry Yeast, 1 cup warm water (100 to 110 degrees F) and flour, salt and oil listed above. Place 1/4 cup of the warm water in large warm bowl. Sprinkle with yeast; stir until undissolved. Add remaining water, salt, oil and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make soft dough.
  • Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top and bake as desired.
  • **Master Pizza Dough fits the following pans: 1 (15 x 10-inch) baking pan, 1 (13 x 9-inch) baking pan, 1 (14-inch) or 2 (9-inch) deep-dish pan(s). For individual pizzas, shape dough into 6 or 8 (7-inch) rounds and place on 2 greased baking sheets.
  • Garlic and Herb Pizza Dough: add 2 teaspoons Spice Islands(R) Sweet Basil, Oregano (leaves), or Rosemary and 1 clove finely minced garlic along with dry ingredients.
  • Cornmeal Pizza Dough: Replace 1/2 cup all-purpose flour with cornmeal.
  • Whole Wheat Pizza Dough: Replace 1 cup all-purpose flour with whole wheat flour.
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Reviews 324

  1. 427 Ratings

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JasBradley
2/1/2010

Excellent crust! It was very soft and easy to roll out, but nice and chewy once cooked. I used the footnote also for the dry active yeast. **I've also now made the recipe as written with the Rapid Rise yeast twice and it's so easy and delicious. Since the price is the same for dry active and rapid rise, I'm now buying the rapid rise. I also made 2 batches last time and used one for breadsticks by pressing the dough into a small cookie sheet pan, scoring with a pizza cutter and brushing on olive oil, dried oregano and basil, garlic powder and salt and pepper. I baked them for about 20 minutes at 400° and they were delicious!

Amanda P
3/8/2010

I could not believe how wonderful this dough turned out. My husband's family has made pizza every Saturday night for decades. It usually takes between 2-2 1/2 hrs to complete a pizza. It's always delicious, but sometimes you need pizza faster! So I threw my hand in with this dough and it was so yummy. Crunch on the outside, soft in the middle. Make my own pizza sauce, put some garlic salt and parmesan cheese around the crust and VOILA! Very good! Will use often.

Sarah Jo
10/2/2011

No complaints here. I made this recipe in my Kitchen Aid, using the bread hook to knead the dough. I did not use the cornmeal, only because I forgot. I spread half the dough out onto my cookie baking sheet (for a thin crust) and prebaked it for 5 minutes before topping it. My boys ate two pieces each in less than five minutes. I would say it was a hit! Next time, I'll try the garlic herb version.