Pizza Crust II

Pizza Crust II


"Tasty pizza crust! Dough may be frozen after being rolled out to use at a later date. Cover it with the toppings of your choice."


servings 103 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Dissolve yeast and sugar in 1 1/2 cups warm water. Let stand 5 to 6 minutes, until mixture is foamy.
  2. In a large bowl, mix together half the flour, remaining water, garlic powder, salt, oregano, and margarine. Add yeast mixture, and stir to combine. Work in remaining flour 1/2 cup at a time until a soft dough forms.
  3. Transfer dough to a lightly floured surface, and knead for 10 minutes. Put dough in large plastic bag, and place in refrigerator. Let rise until tripled in bulk.
  4. For a round pizza, break off about 2 cups of the dough. Grease a 15 inch round pan, and sprinkle lightly with corn meal. Roll out the dough to fit the pan, stretching it to fit. Brush crust with olive oil, and sprinkle with cheese. Add desired toppings.
  5. Bake at 450 degrees F (230 degrees C) for 18 to 20 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 57 Ratings


This is the best and easiest recipe I've seen for pizza crust. Just remember to make sure you have flour before you start the yeast in water. If you have kids, you might want to cut down on the ...

This recipe is perfect. The crust always turns out like the Pizza places back home in New York. I make this every time I want Pizza. Best of all you get enough dough for three sheet pans. It fre...

This was good, but I think next time I'll use vegetable oil in place of the olive oil. But a good crust. I pre-baked and I liked the texture.

This pizza crust was great!!! We didn't want to make all the crusts at once, so we made one and froze the rest of the dough to use later. We froze it in balls and then rolled it out after it w...

This recipe was delicious, even though I overlooked and therefore did not add the margarine (I used some canola oil during the kneading, which probably helped add the necessary fat to the crust)...

Perfect crust and really easy. Use the sauce recipe that follows with this crust and you will never order out pizza again. We make enough sauce and crusts for about 10 pizzas then freeze them in...

This recipie is horrible. If you want to change the quantity, the recipie wont change so watch out for that!

We are on our 2nd half batch of this crust. I get 4 12in crust out of half a recipe. I roll out the crusts onto the pans, cover with plastic wrap and tin foil and then freeze. When we want pizza...

I am a serious pizza lover and this is the best crust recipe I have ever had, I will search no more. I cut the recipe to 10 servings which made one deep dish pizza. I doubled the oregano, garl...