"This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!" — CHEF RIDER
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1 (.25 ounce) package
active dry yeast
warm water (110 degrees F/45 degrees C)
2 1/2 cups
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.
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.
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.
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!
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.
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 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!
This is as easy as can be. These days, I make it every two weeks, and not for pizza -- which I've used it for, as well as calzones -- but for foccaccia bread.
I've decided to stop buying baguette, which is deadly to a single girl, and now make a double batch of this.
I *do* knead it for 5-10 minutes. I raise it an hour or two, then I cut it into 8 balls. Each portion I stick in a Ziploc sandwich bag, then freeze.
I pop it in the fridge the night before I want one, let it come to room temp for an hour after work, shape into a flatbread on a floured board, let it rise until a finger indent remains, preheat my pizza stone to 450, put olive oil, sea salt, rosemary on my flatbread, and bake until it's golden-brown and bubbly. WONDERFUL.
For a pizza bianco -- a little fresh basil, fresh mozza, sea salt (add charcuterie if you like) -- and bake until happy.
For calzone, it's fabulous.
Freezing this dough gives it time to rise and get happy. It's easy to make, will freeze for 4-6 weeks, and I highly recommend it as a way to give yourself a LITTLE incredible flatbread with a barbecued meal, salad, whatever.
Just my take. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Easy Pizza Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 37
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