Recipe by Fleischmann's® Yeast
"It's easy and fast to make your own pizza crust from scratch, and it tastes homemade, too."
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2 1/2 cups
all-purpose flour, or as needed
Fleischmann's® RapidRise Yeast*
very warm water (120 degrees F to 130 degrees F)
olive or vegetable oil
Excellent crust! It was very soft and easy to roll out, but nice and chewy once cooked. I used the footnote also for the dry active yeast.
**I've also now made the recipe as written with the Rapid Rise yeast twice and it's so easy and delicious. Since the price is the same for dry active and rapid rise, I'm now buying the rapid rise. I also made 2 batches last time and used one for breadsticks by pressing the dough into a small cookie sheet pan, scoring with a pizza cutter and brushing on olive oil, dried oregano and basil, garlic powder and salt and pepper. I baked them for about 20 minutes at 400° and they were delicious!
I could not believe how wonderful this dough turned out. My husband's family has made pizza every Saturday night for decades. It usually takes between 2-2 1/2 hrs to complete a pizza. It's always delicious, but sometimes you need pizza faster! So I threw my hand in with this dough and it was so yummy. Crunch on the outside, soft in the middle. Make my own pizza sauce, put some garlic salt and parmesan cheese around the crust and VOILA! Very good! Will use often.
No complaints here. I made this recipe in my Kitchen Aid, using the bread hook to knead the dough. I did not use the cornmeal, only because I forgot. I spread half the dough out onto my cookie baking sheet (for a thin crust) and prebaked it for 5 minutes before topping it. My boys ate two pieces each in less than five minutes. I would say it was a hit! Next time, I'll try the garlic herb version.
For a very basic dough that's easy to make and extremely soft after baking, you're definitely in the right place. I found, however, that just the plain dough was a little too ordinary, so I spiced it up a bit and added some minced garlic, basil, and a little bit more salt when the dough was being made. After I put it in the pan and had all the toppings on it, I brushed the crust with some melted butter and sprinkled garlic powder and Parmesan cheese before putting it into the oven. Amazing.
A truly wonderful crust! This is the only crust recipe I have come across that has tasted anything like a restaurants! I added garlic and butter to the crust before baking.
I had never made pizza before, so I decided to try out this particular recipe. It came out absolutely delicous!! The dough tasted amazing and was crunchy on the outside, soft on the inside!! me and my boyfriend loved it. Will make it plenty of times more. For sure!
I have been looking at this recipe for a very long time. I made it for my famliy last night and they love it. To me the ture test of a good pizza is the next day cold. And, this pizza is great hot or cold. Try it!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Master Pizza Dough
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 231
** Calories from Fat: 45
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