Recipe by Flute
"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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1 1/4 teaspoons
active dry yeast
nonfat dry milk powder
warm water (110 degrees F/45 degrees C)
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!!!
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...
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.
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!
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.
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.
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!
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.
This turned out great. The only thing I did differently is I proofed the yeast, as I always do. Very good!
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Pizza Crust
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 9
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