The Best Pizza Crust

37 Reviews

Prep: 20 min
Cook: 25 min
Ready In: 3 hr 20 min

“This recipe will give you pizza crust that isn't too thick, but nice and soft like you would find at a pizza shop. Dress this crust up with the toppings of your choice.” - by Flute

Ingredients

1 1/4 teaspoons active dry yeast
2 cups bread flour
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon nonfat dry milk powder
1 tablespoon margarine
1/3 cup warm water (110 degrees F/45 degrees C)

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Metric US

Original recipe yields 1 pizza crust

Directions

Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.

Nutrition

Amount Per Serving (15 total)

Calories
78 cal
4%

Carbs
14.5 g
5%

Based on a 2,000 calorie diet

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Reviews (37)

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HappyHartz

Oct. 17, 2003

"The only thing with the recipe is that there is not enough water in it you need to add at least 1/4 cup more to have the dough come together. Now we don't go to the pizza shop...we don't need to with ..." See morethis recipe! It is the best!!!"

gooddealmeg

Aug. 11, 2008

"I have tried quite a few pizza crust recipes, this one is pretty good. However, it is definitely short on liquid. I had to double the water. I also am a big fan of the dough-cycle on my bread maker, s..." See moreo I made it this way and with the extra water and a dash of olive oil, it came out perfect! I do feel like this recipe should give a little more guidance as to time- on the second rise and the first bake specifically. I found them to be 30 minutes and 10 minutes, respectively. I also slid the pizza onto a broiling pan for the last 15 minutes of cooking to get a nice, crispy bottom. I will definitely use this recipe again. "

GESIKUH

Oct. 17, 2003

"This is by far the best homemade pizza dough I've ever had. We're ranting and raving over it right now as we eat it. (Ragu Old World Style sauce, fresh pressed garlic, Italian sausage, and pepperoni....." See more. Yay! Yummy!) Tip: If there's a problem with the dryness of the dough- use milk to bring it together. Go dough hook go!"

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