Pizza Crust II

Pizza Crust II

46 Reviews 6 Pics
Susan
Recipe by  Susan

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 crusts

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Directions

  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.

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Reviews (46)

Rate This Recipe
JEN270
33

JEN270

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 oregano.

Dad
30

Dad

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 freezes great. Just be sure to coat with olive oil before proofing in the fridge. Otherwise it will stick to the back.

Amy
23

Amy

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.

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Nutrition

Amount Per Serving (60 total)

  • Calories
  • 103 cal
  • 5%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 18.7 g
  • 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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