Pizza Crust II

Reviews More Reviews

Most Helpful Positive Review

Oct 26, 2003

This is the best and easiest recipe I've seen for pizza crust. Just remember to make sure you have flour before you start the yeast in water. If you have kids, you might want to cut down on the oregano.

—JEN270

See full review »

Most Helpful Critical Review

Apr 22, 2005

This recipie is horrible. If you want to change the quantity, the recipie wont change so watch out for that!

—MALEAHA

See full review »

50 Ratings

Dec 23, 2006

This recipe is perfect. The crust always turns out like the Pizza places back home in New York. I make this every time I want Pizza. Best of all you get enough dough for three sheet pans. It freezes great. Just be sure to coat with olive oil before proofing in the fridge. Otherwise it will stick to the back.

—Dad

See full review »

Sep 11, 2003

This was good, but I think next time I'll use vegetable oil in place of the olive oil. But a good crust. I pre-baked and I liked the texture.

—Amy

See full review »

Feb 10, 2008

This pizza crust was great!!! We didn't want to make all the crusts at once, so we made one and froze the rest of the dough to use later. We froze it in balls and then rolled it out after it was thawed, and it worked good. Thanks for a really good recipe!

—Janelle D.

See full review »

Sep 25, 2006

This recipe was delicious, even though I overlooked and therefore did not add the margarine (I used some canola oil during the kneading, which probably helped add the necessary fat to the crust). I baked the pizzas on a preheated stone (no pre-bake) with my oven on its highest setting (broil) and topped the pizza with blended Muir Glen tomatoes (pinch of salt, pinch of sugar, pinch of oregano), fresh mozzarella, peccorino romano, fresh basil, and a little black pepper. The pizzas were absolutely divine, with crusts that were thin and perfectly crisp beneath the toppings and thick and bubbly along the edge. I highly recommend this crust!

—JENHERE

See full review »

Nov 13, 2006

Perfect crust and really easy. Use the sauce recipe that follows with this crust and you will never order out pizza again. We make enough sauce and crusts for about 10 pizzas then freeze them in serving sizes. Shred enough motz for all those pizzas and freeze in serving sizes and you can make delicious pizza to your liking more quickly than they can deliver it!

—lyfschaos

See full review »

Jul 12, 2010

We are on our 2nd half batch of this crust. I get 4 12in crust out of half a recipe. I roll out the crusts onto the pans, cover with plastic wrap and tin foil and then freeze. When we want pizza we just grab one out and put the toppings on and stick it in the oven! Halfway through cooking time I do slide the pizza off the pan and right on to the oven rack because we like a crispy curst. The crust is great and smells like pizza heaven. At first when I read the directions I thought... I don't want to put it in the fridge to rise! Then I watched a Good Eats with Alton Brown and he said the best way to let a pizza crust rise in slowly in the fridge. My dough still tripled in size in just a few short hours in the fridge!

—muggle516

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pizza Crust I

Valentino's Pizza Crust

Premium Pizza Crust

Pizza Crust Fantastico

Pizza Crust for Bread Machine

Jay's Signature Pizza Crust

Pizza Crust for the Bread Machine II

The Best Pizza Crust

Garlic Lover's Pizza Crust for the Bread Machine

Ricardo's Pizza Crust

ADVERTISE WITH US

Nutrition

Calories
103 kcal
5%

Carbohydrates
18.7 g
6%

Cholesterol
< 1 mg
< 1%

Fat
1.7 g
3%

Fiber
0.7 g
3%

Protein
2.8 g
6%

Sodium
101 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pizza Crust II

Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
** Calories: 103
** Calories from Fat: 15

% Daily Value *
** Total Fat 1.7g 3 %
** Saturated Fat 0.4g 2 %
** Cholesterol < 1mg < 1 %
** Sodium 101mg 4 %
** Potassium 34mg < 1 %
** Total Carbohydrates 18.7g 6 %
** Dietary Fiber 0.7g 3 %
** Protein 2.8g 6 %
** Sugars 0.9g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 11 %
** Thiamin 19 %
** Niacin 16 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.