Quick and Easy Pizza Crust

We love this recipe. It's extremely easy to double and works just as well, so we usually make a double batch and put one pizza in the freezer to eat sometime later. We find this recipe to be equal to any typical rise-then-punch-then-rise crust we've made, and far superior to any frozen or refrigerated store-bought pizza crust. I usually add mixed herbs to the dough - I sometimes just do a teaspoon of ground-up "pizza spice" but if I don't have pizza spice on hand I'll just toss in a mixture of approx 1/2 tsp basil, 1/2 tsp oregano, and 1/4 tsp onion powder. (The best and easiest way to add herbs is to mix them into the olive oil before you add it to the batter - that will ensure even distribution throughout the entire dough.) Then I mix a bit of garlic powder (about 1/4 to 1/2 tsp) into the olive oil that I brush onto the edge of the crust, which gives it a touch of garlicky flavor and helps the edge turn nice and golden in the oven. Added later: I've also used this recipe to make breadsticks; I still add the herbs and garlic oil, and do everything according to the recipe. After letting the dough rise for 5-10 min, pinch off golfball-sized pieces and roll them between your hands until they're 4-5" long. Cook on a lightly greased cookie sheet, 1" apart, at 450 for 14-18 minutes. It makes 12-16 4"-5" breadsticks.

The best pizza crust recipe that I have ever made! When using jarred active dry yeast, 2-1/4 tsp. yeast = (.25 ounce) package active dry yeast.

Delicious & Easy! I read previous reviews and also added Italian spices and onion powder. Also, let dough rise 1/2 hour. Great recipe. Will make again.

Homemade pizza crust! What a treat for my and husbanad and me. I've never made dough from scratch before and this couldn't be easier. I found this recipe over the weekend and have already made it twice. To make it even easier, I cut out the step where I beat the ingredients together. I just use my hands. So easy and good! Both times I've used this dough recipe with the Classic Margharita Pizza recipe on this website. What a great combination! Try to get a pizza stone if you don't have one because it bakes perfectly. Both times my husband keeps on forgetting I made it from scratch and didn't pick it up at a gourmet restaurant. Bravo!

This crust "makes" my pizza. I sprinkle a bit of parmesan cheese, and italian seasoning on the top before adding the pizza sauce. It's quick and simple and delicious!

WOW! Delicious, easy, quick, no waiting for it to rise (yea!) and the best pizza my hubby's ever had! The only thing I will do different next time is add some Italian herbs to the flour before mixing as per previous reviews. Did I mention it was easy?

This crust is just as it says - quick and easy. It's the first time I've made my own pizza crust. It is at least as good as most restaurant pizza crusts. Also it was easier to work with than most crust mixes I've used. Others have said it doesn't have a lot of flavor but -it's pizza crust- what do you expect. I like it and my husband likes it too.

This is a good if you're REALLY pressed for time, but it didn't turn out as well as my usual recipe that calls for a dough rise. I added Italian seasoning and garlic, and the crust still tasted somewhat bland.

I just made this crust tonight and it was so easy! The best part is that it's quick and still tastes better than most of the pizza to go places around here. I hate when you want to make homemade pizza and then realize it's going to take 1 hour for the crust at least (w/rise time), so you say "forget it". Now I can just use this recipe and whip up a delish pizza in only 1/2 hour. I topped mine with pineapple and prosciutto and it was so good!

I was so tickled to come across this recipe! It's such a timesaver, turned out great, & I have it memorized! Oh, I did add herbs to the dough just because I do these things:o)Thanks very much!