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Nutrition Facts
Serving Size 1 pizza crust 575g Recipe makes 1 pizza crust)
Calories 1254
Calories from Fat 111		(8%)
Amount Per Serving		%DV
	Total Fat 12.4g	19%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2340mg		97%
Potassium 477mg		13%
Total Carbohydrate 245.4g		81%
	Dietary Fiber 9.9g	39%
	Sugars 5.0g
Protein 35.0g		70%
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Meals for 22nd - 29th May

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New Recipes For February 2008

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Beth's Pizza Crust

Recipe #13546 | 30 min | 15 min prep | add private note

⁽¹⁵⁰⁾ RATE IT NOW Print Recipe

By: gwenrk
Oct 31, 2001

This is an excellent crust that requires no time to rise. Why order out when you can just throw this pizza together?

1 pizza crust (change servings and units)

Ingredients

1 (1/4 ounce) package yeast (2 1/4 teaspoons)
1 cup water
2 1/2 cups flour
2 teaspoons olive oil
1 teaspoon sugar
1 teaspoon salt

Directions

1
Combine yeast and warm water.
2
Stir until dissolved.
3
Add remaining ingredients and mix well.
4
Let rest 5 minutes.
5
Roll out to size and shape you need.
6
(I have used this same size recipe in jelly roll pans and on round baking stones.) Bake at 450* for 15 minutes or until golden.
7
A couple tips: Sometimes I omit the sugar.
8
Instead, I add several good shakes of Italian seasoning mix (just dried herbs).
9
Use your imagination, this is hard to mess up.

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Featured Reviews for This Recipe

From: tatumis

On Nov 8, 2009

So easy I made it with my class. So good I made it for myself.

0 people found this review helpful

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From: Miss Lucky

On Sep 29, 2009

We Loved this crust. I always make my own and when I fell short on time I decided to give this a try. I omited the sugar and added garlic powder and Italian seasoning. Made one tasty deep dish pizza. I cannot believe I've been spendng so much time making dough when all I had to do was throw it all in the mixer. I needed for a few minutes and rested for about 10 minutes. Thak you for sharing this gem of a recipe!

0 people found this review helpful

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From: spaceoops

On Dec 30, 2004

Very easy, quick recipe. I ended up with two thin 16" round and one thick 9"x13" crusts from doubling the recipe. I baked the crusts before adding toppings for 5 min at 450F to make sure it would be done in the middle. When baking the pizza, the edges tended to brown far before the middle. I used foil to protect the edges from burning and left the temp at 450F until the middle was golden brown. To make them crispy, I sprinkled cornmeal onto olive-oiled pans before spreading the crust.

25 people found this review helpful

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From: Susie in Texas

On Sep 11, 2004

This recipe worked perfectly. I am thinking that maybe the reviewer who rated this recipe one star could have measured the water incorrectly because this dough does not come out like paste. It is a bit sticky(as most doughs are), but I kneaded it on a floured surface for just a few minutes and let it rest for 10 minutes afterwards. It worked very well on my 16-inch baking stone. I used recipe # 90229 for my topping. The crust rose slightly and browned very nicely. It tasted much better than any I have had from a pizza shop. This one is definitely a keeper for me. (This is a revised review to correct the recipe # for the topping I used)

20 people found this review helpful

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