Sunday, November 21, 2010

Pizza Crust Recipe

2 1/2 c warm water
1 Tbsp yeast
2 Tbsp sugar
2 tsp salt
Approx 6-7 cups flour

Put the first 4 ingredients in the bowl of a mixer.  Mix in 2 or 3 cups of the flour, until it's like thick batter.  If you haven't already, fit a dough hook onto the mixer to knead in more flour, until the dough is cleaned from the side of the bowl.  Knead until smooth and elastic, about 4 or 5 minutes.  It doesn't require as much kneading as bread.  (Can also mix the first part by hand with a fork or spoon, then hand-knead the rest of the flour in.)

Divide dough into 4 pieces and shape into balls on parchment paper.  Spray each mound with Pam and let rest for at least 10-15 minutes. (Make sauce and cut toppings during this time.)  After the rest, flatten and spread the dough from centers out trying to keep a consistent circular shape, into approx 14" rounds with a slightly raised lip on the outer edge.  Trim parchment close to edge of pizza crusts.   Top with your choice of sauce, toppings, and cheese.  (Recipes for our favorites coming at a later date.) The faster you bake the topped pizzas, the thinner the crust.  The longer they sit, the puffier they'll get.


  1. Great to see some photos of the finished crusts and how you shape them. That looks like the easist crust recipe I've seen. Going to try it soon!

  2. I have tried other crusts...Some that take a couple days. I can't tell the difference in taste or texture, so this quick one works fine for me. Easy is my favorite. :-)

  3. Yea Pizza, its got a crust so it also qualifies as pie!

  4. I'll get to real pies eventually, I promise...


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