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I have been on a little adventure.
Just me, myself and I.
Just trying a bunch of pizza crust recipes.
Trying to find one that is wonderful.
Crispy on the outside with a fluffy, chewy goodness on the inside.
I have been trying these recipes out on my family for a good number of years now, my friends.
(these things can take a bit of time)
This recipe I am about to impart
to you..
this very day…
is the very best.
My family gives it seven thumbs up.
(that’s a lot of thumbs!)
Fabulous Pizza Crust
Yield: 2 -12 inch pizza crusts
Time: 5 minutes prep + 2 hours to rise + 15 minutes baking
Recipe from The Pioneer Woman
1 t yeast
1 1/2 C warm water
4 C flour
1 t salt
1/3 C olive oil
1. Sprinkle yeast over the top of your warm water.
2. Combine the flour and salt in the bottom of your mixer.
3. Pour the olive oil in and mix just just until combined.
4. Pour the yeast and water mixture into the flour.
5. Mix just until combined.
6. Cover and set aside. Let it rise until double in size. OR….and the beauty is…..you can put it in the fridge and let it rise throughout the day. Love that.
7. Punch the dough down and divide it in half. Let each piece rest on a pizza stone or sprayed cookie sheet for 5 minutes. Then stretch it out as thin or thick as you like.
Homemade Red Sauce
Yield: 2 -12 inch pizzas
Time: 5 minutes
Recipe adapted from Mel’s Kitchen Cafe
1 -14.5 oz can Italian Stewed Tomatoes
1 small can tomato paste
1 t sugar
1 t dried oregano
1 t dried basil
1/2 t garlic powder
1/2 t salt
1/2 t lemon juice
pinch red pepper flakes
1. Combine all ingredients into a small food processor and blend. No mini food processor? You could easily just use a whisk to combine it all together.
2. Spread it onto your pizza dough…top with your favorite toppings, some mozzarella and Parmesan cheese.
3. Bake your pizza at 475 degrees for about 15 minutes.
Beautiful slice! Could bake at a higher temperature if your oven goes there. Added crust quality with a pizza stone. I find I can just add the yeast to the other dry ingredients and the pizza dough rises just fine.
I made this pizza last night, dough and sauce…wow. It is SO good!!!! My husband loved it, but I did too. We got fresh mozzarella (the kind that comes in a ball) and some pepperoni and it was just perfect. I couldn't believe how good the sauce was. Just wonderful, thank you so much for sharing.
This recipe looks wonderful. Sorry but is ‘t’ tablespoon or teaspoon? Is one sachet of yeast too much?
This recipe looks wonderful. Sorry but is ‘t’ tablespoon or teaspoon? Is one sachet of yeast too much?
Hi Runi,
t means teaspoon. A packet of yeast if actually 2 1/4 teaspoons, so yes it would be more than you need. This recipe just takes 1 teaspoon. Good luck! Hope you love the recipe. 🙂
~Jamie
how long do you set the dough aside before you can use it?
I just want to let you know that I would be very sad if this pizza dough recipe ever disappeared. I use it like, once a week (got it off of pinterest) and it is fantastic, if i let it rise enough it makes breadsticks too =)
I noticed the picture of your water and yeast and it looks like you have 3C water. Did you double your recipe or is there a misprint?
Cindy,
Wow, you have a good eye. Yes, I doubled the recipe. You only need 1 1/2 cups of water for a single batch. Good luck!
~Jamie
Hi. Oh Jamie, I so love your recipes!! I am looking forward to trying this one in a few days. Have you ever made it ahead and frozen the dough?
Hi, do u bake the pizza first before u add the pizza sauce and the topping? Cuz I followed ur recipe and the crust came out white. But it was still delicious.
Tati,
It depends on how hot your oven is, you shouldn’t need to bake the crust before the toppings are added. Maybe just leave it in a little longer next time. 🙂 Good luck!
~Jamie
Hi Jamie! Have you ever made this ahead of time and frozen the dough?