Quick and Easy Pizza Crust

Quick and Easy Pizza Crust

1809
CHEF RIDER 2

"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!"
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Ingredients

30 m servings 189 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Footnotes

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

Reviews

1809
  1. 2260 Ratings

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Most helpful positive review

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.

Most helpful critical review

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...

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.

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 equ...

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 i...

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 baguet...

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 mos...

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!

WOW! Delicious, easy, quick, no waiting for it to rise (yea!) and the best pizza my hubby's ever had! The only thing I will do different next time is add some Italian herbs to the flour before m...

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...