Valentino's Pizza Crust Recipe -
Valentino's Pizza Crust Recipe
  • READY IN 35 mins

Valentino's Pizza Crust

Recipe by  

"This is an excellent pizza crust recipe. I have found it is really good when baked on a pizza stone."

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Ingredients Edit and Save

Original recipe makes 1 -12 to 16 inch crust Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
  2. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 28, 2003

This recipe was very good,I added Italien seasoning to the toppings.I also tried doubling this recipe and made a few smaller pizza's to freeze for the kids,it worked great.

Most Helpful Critical Review
Jun 19, 2007

This is just a regular old pizza recipe that you can find anywhere. How about using some real flour, like Durum, Semolina, or a high gluten flour. Try experimenting with the flour and the liquid(v-8 makes an interesting dough) to find the one you like best.

Aug 24, 2003

This is a great simple pizza crust recipe. I make mine in a mixer with a bread hook, but be careful not to over mix and the crust will be tough. I didn't prebake mine any and it came out perfect.

Apr 14, 2003

Very good dough,your crust made my pizza perfect,Thanks for recipe

Oct 28, 2009

So far this produced the thinnest crust pizza, which is what we were looking for. I used this recipe and made two pizzas with it. With the first pizza I prebaked the crust for 10 minutes on the middle rack (on a pizza stone) then added the toppings. It was thin but the middle of the pizza could have been crispier. With the second pizza, I prebaked it for ten minutes on the lowest rack in the oven, added the toppings and returned it to the lowest rack to finish. This made a BIG difference. This was incredibly easy to make. *****Update*****I've made this several times now and have gotten my technique down on how to get it nice and thin and CRISPY! :) I divide the dough in half and use one half per pizza. After spreading it on my stone, I bake it for 10 minutes on the lowest rack at 500 degrees. Then I lower the temp to 450, add the toppings and bake til the cheese is bubbly. When you bite into the crust you can actually hear it crunch! SO so so happy I tried this recipe :)

Apr 14, 2003

This is the best crust recipe i've found so far. It was pretty good, though it was a little too much like a biscuit.

Apr 14, 2003

I get all kinds of compliments on this pizza crust. It is so quick and easy. It is the best! I love the fact that it does not have to sit and rise.

Jan 25, 2004

Wow! This is really good and super easy. I did sprinkle it with garlis powder. Thanks for sharing it! LOVE IT!


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  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 21.2 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 195 mg
  • 8%

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

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