The Best Pizza Crust Recipe - Allrecipes.com
The Best Pizza Crust Recipe
  • READY IN 3+ hrs

The Best Pizza Crust

Recipe by  

"This recipe will give you pizza crust that isn't too thick, but nice and soft like you would find at a pizza shop. Dress this crust up with the toppings of your choice."

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Ingredients Edit and Save

Original recipe makes 1 pizza crust Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    3 hrs 20 mins

Directions

  1. Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
  2. Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
  3. Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
  4. Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2003

The only thing with the recipe is that there is not enough water in it you need to add at least 1/4 cup more to have the dough come together. Now we don't go to the pizza shop...we don't need to with this recipe! It is the best!!!

 
Most Helpful Critical Review
Nov 01, 2010

Oh dear, this just did not work out for me. I followed the recipe exactly but it was just like bread crumbs. From past recipes, I think it may be that there was not enough water. Pretty sure I won't be trying to make this again...

 
Aug 11, 2008

I have tried quite a few pizza crust recipes, this one is pretty good. However, it is definitely short on liquid. I had to double the water. I also am a big fan of the dough-cycle on my bread maker, so I made it this way and with the extra water and a dash of olive oil, it came out perfect! I do feel like this recipe should give a little more guidance as to time- on the second rise and the first bake specifically. I found them to be 30 minutes and 10 minutes, respectively. I also slid the pizza onto a broiling pan for the last 15 minutes of cooking to get a nice, crispy bottom. I will definitely use this recipe again.

 
Oct 17, 2003

This is by far the best homemade pizza dough I've ever had. We're ranting and raving over it right now as we eat it. (Ragu Old World Style sauce, fresh pressed garlic, Italian sausage, and pepperoni... Yay! Yummy!) Tip: If there's a problem with the dryness of the dough- use milk to bring it together. Go dough hook go!

 
Oct 11, 2005

This made the best home made pizza we've ever made. Only one thing wrong. It absolutely requires extra water. Probably 2/3 C. instead of 1/3. That's where I'll start next time. Thanks for the recipe.

 
Oct 17, 2003

I made this crust and divided into small balls for some kids to make individual pizzas. It was very easy for them to work with and they really liked it. Also, I made this dough while my dad was gone and then made pizza for dinner. I always use a another recipe and this time he asked me what kind of crust it was. He loved it, and that's really a compliment coming from him!

 
Aug 19, 2007

It's been eons since I've made homemade pizza, and the crust has always been the issue. I'm always looking for that pizza parlor flavor and texture. Yeasty flavor, crispy outside, chewy inside. This crust has a great texture, and made a nice thick crust which browned beautifully; it held up to the toppings I heaped on it and wasn't at all doughy. Prebaking it is absolutely inspired, and I think it made all the difference in the end product. This recipe may be a little more work than others at, but in my estimation, it's worth it.

 
Apr 19, 2006

This turned out great. The only thing I did differently is I proofed the yeast, as I always do. Very good!

 

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Nutrition

  • Calories
  • 78 kcal
  • 4%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 1 g
  • 2%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 167 mg
  • 7%

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

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