"This recipe yields a crust that is soft and doughy on the inside and slightly crusty on the outside. Cover it with your favorite sauce and topping to make a delicious pizza." — JASON SHARP
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2 1/4 teaspoons
active dry yeast
1 1/2 cups
warm water (110 degrees F/45 degrees C)
3 1/3 cups
Pretty darn good! If you aren't baking on a pizza stone, you should pre-bake it a little before putting on toppings or the middle will be under-done.
Okay folks. I've got to go with MONSIEUR BOEUF on this one. This crust was just aweful. I don't understand all the great reviews either. It was tastless, didn't brown, and was so tough it was hard to chew. Yuk! I can cook, so I don't believe it was my error. I will not make this again.
Jay thank you so much for an EXCELLENT thick, pan type pizza crust, that was crisp on the outside and chewy/tender on the inside!
The only personal perference additions I did were: I added Italian Seasoning, garlic powder and onion powder along with the salt/oil. And I baked them for 10 minutes prior to adding the toppings in a 12 inch cake pan and 12 inch cast iron skillet, that were both olive oiled WELL, and dusted with yellow cornmeal. They came out of the pan very easy onto the cutting board.
It was easy to make this. Just have to adjust weather and flour consistency to the stickiness of the dough. Some days need less, some days need MUCH more. Adding about a 1/2 cup grated parmasean cheese to the dough is great with the seasonings. I never roll the dough out, I just use my hands and flatten it in the bottom of the pans, working up the sides Also sometimes string cheese rolled in the crust makes the kids happy too.
I had been looking for a pizza crust similar to Pizza Hut pan style and this is the closest and best so far! It definitly makes 2 crusts unless you have a huge pizza pan. And the trick to getting a crisp bottom on your crust is to bake it on a lower rack in your oven so your crust bakes before your toppings burn.
I made this dough in my bread machine and it came out perfectly. The crust is crunchy on the outside and soft and tender on the inside. I did bake the crust about ten minutes before adding toppings and divided the dough to make smaller pizzas.
My God, could there be a better pizza dough recipe out there thats as easy as this??? I have never made pizza dough from scratch before, and after the success of this pizza, I wont be buying another premade pizza again! WOW that was easy and tasted AWESOME. I just melted butter garlic and poured it on the pizza and added cheese, it was a great addition to my italian dinner without the hassle of baking a loaf of bread. I cant imagine how good that pizza could be with all the toppings! If you are thinking about this recipe, dont hessitate, add this to your recipe box now and get it over with!
I tried this crust last night and was very pleasantly surprised. I kneaded it with the dough hook on my stand mixture and left the dough slightly sticky to acheive a more tender crust. I rose beautifully and was very easy to stretch into two medium pizzas. I baked the pizzas on a pizza stone preheated for an hour at 500 degrees. They baked in about 8 minutes. The bottom of the crust was very crunchy (but not burnt) and the edges were nice and soft. I've had problems with tough crusts in the past, but this one was nice and tender. I will make it again!
This recipe is perfect.I made the full recipe but I seperated in half and made the 2nd off on the 2dn day. I used my pizza stone and prebaked the crust for about 10 mins. at 325. then I put the toppings on. The crust needs a little something so i brushed it the second day with an mixture of olive oil and garlic powder. It rises amazing! and it tastes like real pizza crust. My husband loved it and I think from now on I will make my own dough because it is sooo easy and much cheaper than buying the frozen ones. I can't wait to make it again! Thanks JAY!
* Percent Daily Values are based on a 2,000 calorie diet.
Jay's Signature Pizza Crust
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 19
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