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Basic Pizza Crust

SUBMITTED BY: Beverly Anderson      PHOTO BY: LolitaGDL

"My aunt shared this recipe quite a few years ago. I like to double the recipe and keep one baked crust in the freezer for a quick snack or meal later."
PREP TIME  10 Min
COOK TIME  25 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees to 115 degrees)
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • Cornmeal
  • Pizza toppings of your choice

DIRECTIONS

  1. In a large mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; cover and let rest for 10 minutes.
  2. Roll into a 13-in. circle. Grease a 12-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan, building up edges slightly. Do not let rise. Bake at 425 degrees F for 12-15 minutes or until browned. Add toppings; bake 10-15 minutes longer.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2006 by Kristen
It was great. I used regular all-purpose flour instead of cornmill since that was alll I had. I had to use more than 2 1/2 cups of flour though b/c the dough was too sticky.

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2006 by karicita50
Super-easy! I love it.

3 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2007 by ILove2Ck
Very easy and quick pizza crust. This made 1 large (15") pizza. I did not prebake mine and just cooked it on the top rack for 16 minutes. My son really enjoyed this pizza. Not crispy and crunchy, this was foldable just like my son likes. This worked out great for our needs. I will keep this handy for future reference when I need a fast crust without a rise time. Thanks Beverly, this was just what I needed.

2 users found this review helpful


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