Does anyone have the recipe for homemade pizza crust?

Answer 1

Here's a really good recipe for crust I love. It also includes the recipe for "pizza four ways" which is four different ways to top the pizza. Hope you like it :)

Crust:
3 cups all-purpose flour
1 envelope fast-rising dry yeast
2 teaspoons sugar
1 teaspoon salt
1 cup very warm water (115 degrees to 120 degrees F)
2 tablespoons olive oil
Seasoned Tomato Sauce:
1/2 cup no-salt-added tomato sauce
1 clove garlic, minced
1/4 teaspoon dried Italian herb seasoning

Herbed Ricotta:
3/4 cup ricotta cheese
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1/4 teaspoon salt

2 tablespoons cornmeal, for pan
Pepperoni and Red Pepper Topping:
8 mini presliced pieces pepperoni
4 thin strips bottled roasted red pepper
1/2 cup shredded mozzarella

Mushroom and Black Olive Topping:
4 large white mushrooms, stemmed and sliced
4 pitted black olives, sliced

Artichoke and Fontina Topping:
1/2 cup shredded fontina
2 whole canned artichoke hearts, drained and quartered

Ham and Onion Topping:
1/2 cup diced cooked ham (about 3 ounces)
3 onion slices
1/2 cup shredded mozzarella
8 fresh basil leaves
4 scallions, green part only

Position oven rack in lowest position. Heat oven to 450 degrees F.
Crust: Mix flour, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes. Cover; let rest 20 minutes.

Tomato Sauce: Combine tomato sauce, garlic and Italian seasoning in small bowl.

Herbed Ricotta: Combine ricotta, parsley, basil and salt in small bowl.

Sprinkle pizza pan (15 3/4-inch) with cornmeal. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge. Lightly score dough into quarters. Spread half of the Herbed Ricotta on each of 2 opposite quarters, and then half of the Seasoned Tomato Sauce on each of the other 2 quarters.

Pepperoni and Red Pepper Topping: Top 1 ricotta quarter with pepperoni and roasted red peppers, and then mozzarella.

Mushroom and Black Olive Topping: Sprinkle mushrooms and olives over a tomato quarter.
Artichoke and Fontina Topping: Sprinkle fontina and artichokes over other tomato quarter.

Ham and Onion Topping: Sprinkle ham and onion slices over other ricotta quarter. Top with mozzarella.

Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown. Arrange basil over Mushroom and Black Olive Topping. Separate quarters with scallion greens.

Pepperoni and Red Pepper Pizza
Crust:
3 cups all-purpose flour
1 envelope fast-rising dry yeast
2 teaspoons sugar
1 teaspoon salt
1 cup very warm water (115 degrees to 120 degrees F)
2 tablespoons olive oil
Seasoned Tomato Sauce:
1/2 cup no-salt-added tomato sauce
1 clove garlic, minced
1/4 teaspoon dried Italian herb seasoning

Herbed Ricotta:
1 1/4 cups ricotta cheese
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt

Pepperoni and Red Pepper Topping:
32 mini presliced pieces pepperoni
16 thin strips bottled roasted red peppers
2 cups shredded mozzarella cheese (8 ounces)

Position oven rack in lowest position. Heat oven to 450 degrees F.
Crust: Mix flour, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes. Cover; let rest 20 minutes.

Sprinkle pizza pan (15 3/4-inch) with cornmeal. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.

Combine ricotta, parsley, basil and salt in small bowl. Spread over crust. Cover with the topping. Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.

Mushroom and Black Olive Pizza
Crust:
3 cups all-purpose flour
1 envelope fast-rising dry yeast
2 teaspoons sugar
1 teaspoon salt
1 cup very warm water (115 degrees to 120 degrees F)
2 tablespoons olive oil
Seasoned Tomato Sauce:
1 can (8 ounces) no-salt-added tomato sauce
2 cloves garlic, minced
2 teaspoons dried Italian herb seasoning

Mushroom and Black Olive Topping:
12 small white mushrooms, sliced
16 pitted black olives, sliced
25 fresh basil leaves

Position oven rack in lowest position. Heat oven to 450 degrees F.
Crust: Mix flour, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes. Cover; let rest 20 minutes.

Sprinkle pizza pan (15 3/4-inch) with cornmeal. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.

Combine tomato sauce, garlic and Italian seasoning in small bowl. Spread over crust. Cover with the topping.
Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.
Arrange basil over Mushroom and Black Olive Topping.

Artichoke and Fontina Pizza
Crust:
3 cups all-purpose flour
1 envelope fast-rising dry yeast
2 teaspoons sugar
1 teaspoon salt
1 cup very warm water (115 degrees to 120 degrees F)
2 tablespoons olive oil
Seasoned Tomato Sauce:
1 can (8 ounces) no-salt-added tomato sauce
2 cloves garlic, finely chopped
2 teaspoons dried Italian herb seasoning

Artichoke and Fontina Topping:
2 cups shredded fontina cheese (8 ounces)
8 whole canned artichoke hearts, drained and quartered

Position oven rack in lowest position. Heat oven to 450 degrees F.
Crust: Mix flour, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes. Cover; let rest 20 minutes.

Sprinkle pizza pan (15 3/4-inch) with cornmeal. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.

Combine tomato sauce, garlic and Italian seasoning in small bowl.
spread sauce evenly over the whole crust. Cover with the Artichoke and Fontina Topping.
Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.

Ham and Onion Pizza
Crust:
3 cups all-purpose flour
1 envelope fast-rising dry yeast
2 teaspoons sugar
1 teaspoon salt
1 cup very warm water (115 degrees to 120 degrees F)
2 tablespoons olive oil
Herbed Ricotta:
1 1/4 cups ricotta cheese
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt

Ham and Onion Topping:
2 cups diced cooked ham (about 9 ounces)
12 onion slices
2 cups shredded mozzarella cheese (8 ounces)

Position oven rack in lowest position. Heat oven to 450 degrees F.
Crust: Mix flour, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes. Cover; let rest 20 minutes.

Sprinkle pizza pan (15 3/4-inch) with cornmeal. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.

Combine ricotta, parsley, basil and salt in small bowl. Spread evenly over the whole crust. Cover with the Ham and Onion Topping.

Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.

Answer 2

I have been making this pizza crust since I was little, for about 30 years. I use a Kitchenaid mixer with a dough hook but you can mix by hand--use a flat stiff spatula. This makes 2 pizzas.

1 cup warm water (test it with your fingers--too hot and you kill the yeast, too cold and the yeast doesn't grow)
1 packet or 2 1/4 teaspoons yeast. Bread machine yeast or whatever kind, doesn't matter.
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
Flour (amount varies)
Spices (optional--garlic powder, oregano, crushed red pepper)
Spray olive oil or Pam

Preheat your oven to its LOWEST setting (usually around 170 degrees) and SHUT OFF when heated. Leave oven door open slightly.

Dissolve the yeast in the warm water in the mixing bowl. Add olive oil and salt. If you wish to spice the crust, add a 1/2 teaspoon or so of each spice to the mixture now. Add in flour 1/2 cup at a time, *fully mixing* in between each addition. When dough forms a solid, only slightly sticky ball and cleans the sides of the bowl, it's finished. If dough falls apart in dry clumps you've added too much flour too fast. Add a little olive oil and mix some more.

Spray the top of the dough lightly with olive oil or pam and let rise in the warm oven for about half an hour. Punch it down and let rise again for 15-20 minutes. Remove from oven

Preheat oven to 450 degrees (shut the oven door!) Make sure the oven racks are in the proper position.

Separate into 2 sections, roll out or stretch by hand on a well-floured board. Spray pan or stone with oil before placing dough. Spray finished crust with olive oil (including the rolled crust edges) or brush with olive oil. Add sauces, spices, cheese, meat, veggies. Cook at 450 degrees for around 15 minutes. Halfway through, switch the top and bottom pizza for even cooking. Cheese should be fully melted and just starting to brown.

Answer 3

I have made this very easy and simple recipe for years and it is called crazy crust pizza and is always delicious without all the fuss.

1 cup of plain flour
1 teaspoon of salt
1/8 teaspoon of pepper
2/3 cups of milk
1 teaspoon of oregano
2 eggs
Heat oven to 425 degrees and lightly grease and dust with flour pizza pan so batter will run over the pan to all edges.

Put whatever you want on top of the crust (make sure you brown any hamburger you might want to add) and bake for 10 to 15 minutes until crust edge is brown.

Answer 4

I took theThe Frugal Gourmets copy of Pizzaria Unos recipe for deep dish crust from Chicago, and made some changes of My own and this is what has worked best for Me when I make thin crust. For deep dish add 1/4 cup vegetable oil. 2 and 1/2 cups Bread flour, Not all purpose flour. 1/2 cup corn meal 1 tablespoon instant yeast, or one pakage quick rise yeast. 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons Extra virgin olive oil 1 cup warm water, about 90 to 100 degrees Mix dry ingredients then add olive oil and work it in untill the lumps are small. Then add warm water and knead for about 5 minuets or until smooth. Make a ball, coat with a little flour and place in a bowl covered with plastic wrap. Keep in a warm place for one hour. This is enough for 2 thin crust pizzas. For best results roll the dough out on a pizza stone coated with olive oil.

Answer 5

Homemade Pizza
by Doris Swords


Pizza is always a family pleaser, but it's even better when you make it yourself!


1 package cake yeast
½ cup lukewarm water
2 cups Bisquick
2 pounds ground beef
1 pound pork sausage
2 small or 1 large clove garlic
1 can tomato paste
1 can pizza sauce
1 large chopped onion
1 large chopped bell pepper
3 packages grated mozarella cheese (or amount you prefer)
salt and pepper to taste




Dissolve yeast in warm water. Add Bisquick. Divide into 2 parts, roll paper thin, about ¼ inch thick.

Cook ground beef and pork sausage until done and drain well. Add garlic that has been divided small. Add salt and pepper. Let simmer for about 15 minutes. Set aside.

Mix together tomato paste and pizza sauce. Spread over dough rolled thin. Mix together chopped onion and pepper, then sprinkle over top. Then sprinkle meat over top. Finally, sprinkle cheese on top and bake at 425 degrees for 20-25 minutes. Makes 2 large pizzas.




You can add your favorite toppings to this pizza. If people in your family like different toppings, this 2-pizza recipe is a great way to satisfy everyone!

Answer 6

Homemade Pizza Crust Recipe

1 pkg. active dry yeast
1 1/4 cups warm water
3 1/2 to 4 cups sifted flour, divided
1/2 teaspoon salt
1/2 teaspoon sugar

Sprinkle yeast over warm water; stir to dissolve. Add 2 cups flour, salt and sugar. Beat thoroughly, then stir in remaining flour. Turn onto lightly floured board and knead until smooth elastic, about 10 minutes, adding more flour as needed to keep dough from sticking.Place in greased bowl and turn dough over to grease top. Cover and let rise in warm place until doubled, about 30 minutes. Punch down, turn onto board and knead just long enough to force out bubbles. Divide in half. Roll each half; pat and stretch over an oiled 12-inch round pizza pan. Add your favorite pizza toppings and cheese.Bake pizza in 450° oven about 15 minutes or until cheese topping has melted and crust edges have browned.

Answer 7

6 Cups flour
2 cups lard or solid shortening
1 egg combined with enough water to make 2 cups liquid
1 TBS baking powder
1 TBS sugar
1tsp ground nutmeg

mix all dry ingreds. add shortening and cut into flour till shortening is the size of small peas
(that is what makes the crust flake)
add liquid and just mix with a fork till all flour is damp.
Don't mix too much or the crust will get tough

Press together into a ball and roll out onto floured board

I use a cloth, then I can fold it over and flop it into the pan easier

Brush the top crust with milk and sprinkle with sugar and it will bake to a golden brown

Answer 8

1 tablespoon yeast
1 pinch sugar
1 cup hot water (105 degrees)
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
3 1/2 cups flour
1 tablespoon vegetable oil
Sprinkle yeast in hot water, add a pinch of sugar.
Let stand for 5 minutes.
Mix in vegetable oil, flour, sugar and salt.
Stir to make stiff dough.
Knead 8 minutes.
Place dough in a lightly oiled bowl, turn, let rise to double in a warm place (I like to do this in the oven turned to the very lowest setting.) Punch down.
Divide.
Each will line a pizza pan.
Brush with 1-tablespoon oil Cover.
Let rest 5 minutes.
Heat oven to 425 degrees.
Bake 15 minutes, remove from the oven and add your sauce,cheese and meats and then bake another 15 minutes.

Answer 9

This recipe has been used in my family for generations.

3 1/2 C. flour (may need less depending on humidity) start w/3C.
1 C. just warm water(too warm will kill the yeast)
1 packet of yeast
3 Tbs. oil
1 Large Tbs. sugar

Dissolve the yeast in the water and add the sugar and oil. Stir the water until all is dissolved. Mix well until it forms a ball. Flour your hands and knead dough for five minutes. Don't over knead or the dough will turn tough. Put dough in a greased bowl and cover to rise until it is at least double in size.

Enjoy!!!

Answer 10

1 pkg.active dry yeast
2 tbsp. warm water
1 tsp. salt
2 tbsp. oil
1 egg
2 cups white flour
1 cup whole wheat flour
1 cup cold water

Dissolve yeast in warm water. Mix in remaining ingredients. Knead 2-3 minutes. Divide dough in half. Roll each half into circle to fit pizza pan. Add topping and bake 400 degrees F. for 15 minutes. You can also just use white flour if you choose.

Answer 11

Sorry, too involved, I prefer to take the short cut and put all the work and flavor on top of the pizza.
Frozen bread dough works well when thawed, or make a spaghetti pie with cooked noodles, parmesan cheese, spices and egg. You can top it with the same toppings as pizza, it's like a deep dish.