Master Pizza Dough199 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“It's easy and fast to make your own pizza crust from scratch, and it tastes homemade, too.” - by Fleischmann's® Yeast
Original recipe yields 1 14-inch thick crust pizza or 2 12-inch thin crust
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 231 cal
- 5 g
- 40.1 g
Based on a 2,000 calorie diet
Reviews (199)Rate This Recipe
"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 Ri..." See morese 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!"
"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 d..." See moreelicious, 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."
"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 ..." See moresheet (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."
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