Valentino’s Pizza Crust

I have made this crust several times. It is easy to make. My kids and I really like the crust.

I LOVE this crust!! My first job in high school was putting sauce on pizzas at Valentino’s in Omaha, NE.

I don’t even know how many years I have been using this recipe for pizza crust. I have tripled it, halved it and used it for many other Italian recipes like Calzone, etc. I usually don’t add as much olive oil into the dough, but when I am spreading it out, I dip my fingers into the oil and it absorbs it that way too. I also add the salt with the flour, as I don’t like getting salt near yeast when I’m baking bread, so I just use the same thought with the pizza crust.

Excellent recipe! We’ve been making this for years. It is quick, easy and consistently great. I’ve also used this recipe to make calzones and cheese sticks. I most often use a pizza stone or stone cookie sheet, though metal pizza pans work well too.

I have used this recipe for years it has never failed me and makes the best original style cracker bottom crust (oil your stone with evoo and add a dusting of cornmeal)I also add sweet basil or Italian seasoning to the dough Add all your favorite toppings as long as it’s not too much weight or too wet you will have a pizza thats the best you’ve ever had. My family requested this often it’s better than any pizza from a shop.

Came out perfect. I rolled mine so that the crust was a little thick. Great texture. Next time I will add some herbs to the dough. All I did was add salt this time.

Very good and easy to make! I won’t need or want to buy the store bought dough anymore! Thank you for sharing!!

My “Go To” pizza crust! So delicious and tastes great either as a thick or thin crust. I switched out the sugar for honey but made no other changes!

Not sure what I did wrong here, tried to roll out for a pizza stone , dough was a sticky mess. Even after adding corn meal and more flour, I could not get this to rough into a pizza shape, way too sticky. Lucky for me I had a backup Pillsbury pizza crust in the fridge.

Go to easy pizza dough recipe. I like to sub 1 cup whole wheat pastry flour for one of the cups of flour. Gives it a nutty flavor, use pesto instead of tomato pizza sauce, green chile strips or green Chile white cheese (melts well) some spinach leaves, precooked Italian sausage crumbles, artichoke hearts ( squeeze dry with paper towel if using from can), with wm son0ma pizza seasoning, and freshly grated cheese. If can’t find green Chile cheese like combo of mozzarella with sharp cheddar. Use a pizza stone or metal pizza pan with premodern holes punched in it to let moisture out so crust very crunchy. Pair with a nice red and have fun!

I’ve used this recipe for many years, it even works great in a cast iron pan and makes a pan pizza like the old Pizza Hut ones I remembered from my youth. (Add extra olive oil to the pan) I’ve made it on metal pans & pizza stones too, it works best if you pre bake for 5 minutes before adding sauce and toppings.

This recipe is my go to and I’ve tried many dough recipes. I make as-is but add garlic powder to the dough before adding the sauce.

I used part whole wheat flour, and substituted a half cup cornmeal for part of the flour to add some crunch. It was amazing!

I was pleased at how fast and easy the dough was to make. We prefer thin crust, so i made two 12″ round hamburger pizzas with this recupe.

Best homemade crust I’ve ever made hands down!

****Update from my first review **** The second time I made this I added in about 2 tbsp of fresh rosemary and thyme, as well as garlic powder. The crust is soooo much better. I also just made the regular recipe, and since I don’t have a pizza stone, put it with a little cornmeal on a cookie sheet with roasted chicken, slice red onions, peppers and tomatoes. I ate tooooooo much. First revew: I have a mixed review for this, partially because of my choices, partially because I think it can be made better. First, I made this for 18 portions, and it was just too much crust. I would have liked it better if it were thinner. This is a conversation my hubby and I go through all the time. He prefers a deep dish, and I prefer a thinner crust. I also thought the flavor was bland, and the second time added garlic powder, fresh thyme and rosemary from my garden, and a bit more salt. That was better. I am currently looking for the best pizza crust, as I live in Guatemala and finding good pizza is a lost cause unless it is from my oven.

This was a very good recipe.

This was a quick, easy, tasty, incredibly versatile, and reliable pizza crust recipe. It only took me about 45 minutes for 2 Lg. pizzas. I doubled the recipe & made 1 round & 1 rectangular; I used *sifted* all purpose flour (and did need to add a bit more (+/- 1/4 cup) as they were a bit too sticky to work with); 1 seasoned with cracked pepper, garlic powder, & Parmesan 1 plain; with simple jarred sauce, mozzarella, pepperoni, & ham. I The only changes were: accidentally leaving a few minutes for the yeast to proof a bit, and adding a bit more flour, which resulted in me needing to ‘work’ it a bit more. ** Its important to SIFT the flour & add it a LITTLE AT A TIME.** I believe, akin to bread making, by leaving the yeast to proof a bit, and working it a bit more (due to extra flour), that’s why it came out so incredibly tasty and airy. This is based my own experience with other “easy, quick” recipes, and a few reviews that said it was “bland”. My advice is to allow the yeast to proof only couple-three minutes; add the extra flour (+/- 1/4 cup) instead of cutting the liquid; and knead or work it just a little, until it sticks to your finger a little, but comes off easy with a “nudge”. Regardless of any small changes I had to make, I LOVE this recipe! It has inspired me to make homemade crust again on homemade pizza nights! ENJOY!

Perfect crispy crust! Used a large cast iron pizza pan pre-heated in 500° oven. Rolled dough between parchment and removed top parchment, brushed with pesto and garlic salt on edges and pre-baked 10 minutes on parchment on cast iron pizza pan. Reduced heat to 450°, removed and peeled off parchment and added toppings and baked until cheese melted and slightly browned. Perfect crust with crispy bottom and raves from everyone.

An easy delicious crust making the recipe as written!

This is a pretty good pizza crust. I exchanged 1C of AP flour for 1C semolina just because I had it. I also prebaked it for 10 min at 500 on the bottom shelf as suggested by someone else. I did think it was a bit bland and would probably toss some seasonings in the dough next time. Normally pizza is an eat out night for us, but in these times of staying home, I was missing pizza and this worked. I will make it again.