Recipe by Jody
"This is an excellent pizza crust recipe. I have found it is really good when baked on a pizza stone."
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warm water (110 degrees F/45 degrees C)
2 1/4 teaspoons
active dry yeast
2 1/2 cups
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.
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.
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.
Very good dough,your crust made my pizza perfect,Thanks for recipe
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.
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.
Wow! This is really good and super easy. I did sprinkle it with garlis powder. Thanks for sharing it! LOVE IT!
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 :)
* Percent Daily Values are based on a 2,000 calorie diet.
Valentino's Pizza Crust
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 131
** Calories from Fat: 33
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