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The Best Pizza Crust

The Best Pizza Crust

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    3 h 20 m
Flute

Flute

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
  3. Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
  4. Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.
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Reviews

HappyHartz
66

HappyHartz

10/17/2003

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 this recipe! It is the best!!!

gooddealmeg
57

gooddealmeg

8/11/2008

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, so 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
44

GESIKUH

10/17/2003

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... 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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