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Ricardo's Pizza Crust
SUBMITTED BY:
Richard Maloy
PHOTO BY:
Chef4Six
"This is a magnificent Italian flavored crust for the bread machine."
RECIPE RATING:
Read Reviews
(104)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
1 Hr 15 Min
Original recipe yield 1 - 16 inch crust
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons olive oil
3 tablespoons white sugar
1 teaspoon salt
2 1/2 cups bread flour
2 teaspoons minced garlic
2 1/4 teaspoons active dry yeast
1/2 teaspoon dried oregano
1/2 teaspoon dried basil leaves
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DIRECTIONS
Combine water, olive oil, sugar, salt in pan of bread machine Add flour, then sprinkle garlic on flour. Lastly add yeast.
Turn machine on dough cycle. As the dough mixes, sprinkle on oregano and basil until it suits you for color and taste. Let mix for about 15 to 30 minutes. Let the dough rest from 5 to 30 minutes. The longer it rests, the thicker and more tasty the crust. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
Roll out dough on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings.
Bake in preheated oven until golden brown, about 12 to 15 minutes.
FOOTNOTE
Although making pizza is simple, there are
few tricks
that will help ease the process along.
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REVIEWS
Reviewed on Oct. 29, 2002 by MIHAELA
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MIHAELA
Oct. 29, 2002
This is a great recipe, easy to make and full of flavor. The only thing I had trouble with was that despite having floured the pizza peel I couldn't slide the pizza onto the stone. The dough is very soft and if you load it with toppings (as I like to do with my pizzas), good luck sliding it onto something else. I ended up having to bend it all around and push it onto the not-yet-hot stone, fact which prevented the dough from becoming crusty on the outside. If anyone has ideas on how to overcome the problem I had, I'd like to hear them.
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19 users found this review helpful
This is a great recipe, easy to make and full of flavor. The only thing I had trouble with was...
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Reviewed on May 29, 2007 by
opal~/~dragonfly
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opal~/~dragonfly
May 29, 2007
We have been on a homemade pizza craze here. I have tried 3 pizza crusts from this site so far. This one was good---but it was a little too sweet I thought! Might cut down on the sugar next time? It did make a beautiful crust, very 'deep dish' like. Also, I baked at 400 and it was fine. Came out very nice.
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11 users found this review helpful
We have been on a homemade pizza craze here. I have tried 3 pizza crusts from this site so...
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Reviewed on Apr. 10, 2006 by HEATHERLING
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HEATHERLING
Apr. 10, 2006
This is the perfect amount of dough for a large pizza pan making a thin crust in the middle and nice medium thick edges. I decreased the sugar to 1 TB and it was the best I have ever made and I have made lots! Baked it 6 minutes on the lowest rack possible before adding other ingredients. Kept it on low rack to help ensure crispy crust. This is a must try. For those having yeast problems: Bury your yeast in the middle of your flour without letting it touch the liquid. It will work.
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6 users found this review helpful
This is the perfect amount of dough for a large pizza pan making a thin crust in the middle...
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Reviewed on May 2, 2003 by JLAHERA
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JLAHERA
May 2, 2003
Very tasty recipe. I added a little parmesan to the dough and it was great. Maybe a quarter cup.
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6 users found this review helpful
Very tasty recipe. I added a little parmesan to the dough and it was great. Maybe a quarter cup.
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Reviewed on Jan. 6, 2003 by HOLLYMAMMA
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HOLLYMAMMA
Jan. 6, 2003
Very good crust. I must say that my favorite crust uses a sponge-starter...takes a total of 3 days to make and is well worth the effort! However, this is a quick alternative that I use in a pinch. I have a tip for "MIHAELA" who said his crust won't slide easily off his peel...use parchment paper! Take a piece large enough to fit your stone (and pizza), spray it with a little cooking spray, and then make your pizza right on the parchment. Pull the parchment rather quickly to get it on your peel and then slide the whole thing on your stone...you may need to use your hand to pull at the back corner of the parchment to get it on the stone. When the pizza is finished, slide your peel under the pizza (minus the parchment)...you may need to put on an oven mit to help push the pizza on the peel. Then, just take the parchment out of the oven and throw it away! Easy and problem-free!!! I hope this helps.
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6 users found this review helpful
Very good crust. I must say that my favorite crust uses a sponge-starter...takes a total of 3...
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Reviewed on Jan. 6, 2003 by SIRYN
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SIRYN
Jan. 6, 2003
This is the best recipe for a bread machine I've ever tried! I've also made bread sticks and cheese sticks using this recipe!
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5 users found this review helpful
This is the best recipe for a bread machine I've ever tried! I've also made bread sticks and...
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Reviewed on Mar. 17, 2006 by
TUNISIANSWIFE
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TUNISIANSWIFE
Mar. 17, 2006
THIS CAN BE MADE WITHOUT USING A BREAD MACHINE. I love trying different dough recipes and this is my favorite! If making without a bread machine, add yeast, sugar, and water (105-115 degrees) and let bud for 10 minutes. Add EVOO, and 1 cup flour and stir. Add second cup of flour w/the salt(salt directly added to yeast can kill it) It was more like a batter with the second cup but I didn't use bread flour, using A-Purp. unbleached flour instead(read a review for a chewier crust use unbleached and it works well) I took the 1/2 cup and poured the dough onto a board and kneaded it in but needed more flour so probably added another 3/4 cup. I guess I got so nervous w/the consistency of the dough at first that I forgot to add the herbs/garlic. I wasn't worried since it did have sugar/salt/EVOO in the crust. I let it rise in warm place for 1 hour. It rose nicely! Punched down and let it rest for 5 minutes. Rolled it out into pan and didn't prebake or anything..just proceeded from there. The crust is how I like it personally; chewy and just a nice brown. It had the best flavor even without the herbs. I can't imagine how good it is w/adding the herbs! Will make again.
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4 users found this review helpful
THIS CAN BE MADE WITHOUT USING A BREAD MACHINE. I love trying different dough recipes and...
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Reviewed on Jun. 28, 2008 by
Nandabear
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Nandabear
Jun. 28, 2008
I love the taste of the herbs in this. I reduced the sugar by 1 tbs. but would either reduce more or leave it out completely next time. It yielded two pizzas. The only thing is that my oven is electric... I don't know why but even though I set the timer for only 12 minutes the first one burned. The second one was better. We liked it a lot.
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3 users found this review helpful
I love the taste of the herbs in this. I reduced the sugar by 1 tbs. but would either reduce...
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Reviewed on Feb. 9, 2008 by
ButtercupBento
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ButtercupBento
Feb. 9, 2008
This is the first pizza base recipe I have tried to make from scratch in my bread machine and it was so easy to do, won't try another. Cut the sugar down to 1.5 tablespoons as recommended and didn't find it too sweet but made the crusts tasty. Also used 6g yeast as that is the size packets you get here in the UK, rose well. Topped with the sauce from the "Pizza Sauce and Dough" recipe, mozzarella, chili peppers and mixed veggies which worked really well. Came out slightly soggy in the centre of the base using a baking (cookie?) tray so have invested in a pizza stone and will blind bake for 5-8 mins prior to topping. Brushed the edges with olive oil before baking and came out lovely, golden and crisp.
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3 users found this review helpful
This is the first pizza base recipe I have tried to make from scratch in my bread machine and...
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Reviewed on Sep. 25, 2007 by
3monkeys