With this recipe, you can make pizza crust that is soft and pleasant and not too thick, just like you would find at a pizzeria. Choose your preferred toppings to adorn this crust.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs 35 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 15 |
| Yield: | 1 pizza crust |
Ingredients
- 1 ¼ teaspoons active dry yeast
- 2 cups bread flour
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 tablespoon nonfat dry milk powder
- 1 tablespoon margarine
- ⅓ cup warm water (110 degrees F/45 degrees C)
Instructions
- Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
- Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
- Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
- Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.
Nutrition Facts
| Calories | 78 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 167 mg |
| Sugars | 1 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
1/3 cup of water is nowhere near enough liquid for this recipe!
Good dough but recipe is very short on liquid.
Awesome! Just what I was looking for. Not to mealy, with a nice flufly texture yet crisp.
This recipe made a great crust. I modified it by using olive oil instead of butter or margarine and half whole wheat flour.
After reading the reviews I subbed 1/2 cup whole milk for the milk powder. I also put cornmeal on the pan to help prevent sticking. I mixed it in my kitchenaid with the dough hook. The texture was great. But the taste wasn’t quite what we look for in a pizza. I don’t even know what to change to make it better. For reference I spread it as thin as possible, cooked it the first time for about 12 min, and the 2nd time for 14.
It was very good but I agree I had to add a lot more water and I also added a little olive oil I love a crust with that. One of my crusts turned out better than the other haven’t quite figured that out yet either but I think its because I put an oil based sauce on and it just drenched this dough up a little too much.
Agree with adding more water – I use a total of 3/4 cup. I take a fork and blend everything (looks like shreds of dough) and then using my hand push it all into a ball. Last couple of times I’ve added ~1 tbs of olive oil at this stage and I let it proof (rise) for at least 3 hours under a towl in a bowl. Also have had good luck exchanging the milk powder for powdered buttermilk
After having trouble with a gluey batch, I tried again and while it was still really hard to put together after adding 2/3C more water than the recipe said to add, it was pretty nice. I liked the consistency but wish I didn’t have that “Oh no, what did I do wrong?” moment.
This turned out great. The only thing I did differantly was to use real butter which I melted. I also had to use more water, between a 1/2 – 3/4 cup. I also placed the dough over the back burner of the oven and turned the oven to warm to help the dough rise. And when I cooked the dough before the toppings I did that for five minutes.
Oh dear, this just did not work out for me. I followed the recipe exactly but it was just like bread crumbs. From past recipes, I think it may be that there was not enough water. Pretty sure I won’t be trying to make this again…
I agree with the others not enough water so what I did was substitute the powder milk for 1/3 a cup regular milk. We also like a garlic bread crust so I added 1tbl spoon garlic powder. I also used this to make garlic bread sticks. After rolling out the dough into sticks and letting them rise again on the cookie sheet I brushed the top of them with a stick of butter and some garlic salt. Came out fantastic!
This recipe absolutely needed a bit more water,,, I also exchanged 1 Tbl ‘olive oil’ for the margarine which helped in the hydration and the taste. Try the first baking in a 1/2 sheet pan and this makes a great ‘ Sicilian’ style pie. Check on it during the baking and poke any bubbles that may appear.
This was good crust, and very easy to work with. I doubled the recipe, and used the bread machine to mix it up. Ended up needing another 1/3c of water. Baked up great. Thanks for a great recipe!
I’m always amazed when someone recommends cooking a pizza at 375 degrees. This is why you are having to cook the crust twice. Try at least 450. Commercial restaurants are still higher. I saw a program on “Worlds best pizza from Naples” where their oven was 1000 degrees and it took 90 seconds to fully cook the pie!
Double water, drop the milk powder and marg., add 1/2 sourdough starter – fwalla!! Very good!
This turned out well but I had to make some major changes. The dough was so shaggy and absolutely would not form even what I would call dough without adding quite a bit more water. Maybe double what I started with? It didn’t rise well at all either the first or second time. It did rise some, but not double even after 3 hours time. My husband ended up eating just the toppings off his pieces, but I didn’t think it was inedible, just not one of the better recipes I’ve made. Our teen ate nearly half the pizza and never said anything negative. Thanks, this was an easy recipe and maybe I made an error somewhere which is why I had disappointing results.
Fabulous, just need to add more water. It is a little dry
I love this crust! (It does need ¼ cup more water.) I definitely need to work on my pizza crust technique. I let my kiddies & husband make their own pizza, what a hit!! Next time I will just make a BIG pizza instead of multiple ones so I can master the crust on the outside! I used the Exquisite Pizza Sauce recipe on this site. Great combo!! Thanks for the recipe! It was awesome!!!!
I left and earlier review but wanted to add this. I made a buffalo chicken recipe with this dough and WOW was it great. The dough is so fantastic with any pizza. Thanks a lot, I will never make any other pizza dough recipe again, Ann
This crust was just about perfect. I made it in my bread machine, and the texture was perfect. However, I spread a little EVOO and garlic salt on the crust before I baked it which really added to the flavor. I would give it a 5 for texture, and a 4 for flavor. Thanks for sharing!!
I love this one so much..I’ve tried numerous pizza base recipes, and this one my taste buds the best. I gave it a 4 star because I have to add more water untill beautiful dough form…maybe becasue I used bread machine instead of kneeding it by hand…but at last it turn out soft, and definitely not dry or crumbly