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Nutrition Facts
Serving Size 1 slices 74g Recipe makes 8 slices)
Calories 176
Calories from Fat 34		(19%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 292mg		12%
Potassium 59mg		1%
Total Carbohydrate 30.7g		10%
	Dietary Fiber 1.2g	4%
	Sugars 0.6g
Protein 4.4g		8%
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New Recipes For September 2007

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Easy No Rise Pizza Crust

Recipe #169571 | 25 min | 10 min prep | add private note

⁽³¹⁾ RATE IT NOW Print Recipe

By: Marie
May 24, 2006

You will not believe how easy and quick this is to make. Just stir ingredients together, let sit for ten minutes, then press into baking pan. Add your favorite toppings and bake. Pizza in no time!

8 slices (change servings and units)

Ingredients

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

Directions

1
Dissolve yeast in warm water in a medium bowl and add rest of ingredients.
2
Beat vigorously 20 strokes and let rest 10 minutes.
3
Press dough onto greased 11x17" baking sheet and add topping ingredients of your choice.
4
Bake at 425° for 15 to 20 minutes or until done.

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Featured Reviews for This Recipe

From: Queenofcamping

On Nov 7, 2009

This is my husbands favorite homemade pizza crust. The only thing I added was a bit of garlic. I also added some cornmeal to the pizza pan before putting crust on. I pre-baked crust for about 4 minutes then put topping (barbeque chicken pizza and buffalo chicken pizza) and baked for about 8 more minutes. It was perfect and soo easy.

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From: stanzacp

On Oct 7, 2009

This is so fast and easy. Great time-saver at lunch! I like to sprinkle some cornmeal on the pan after greasing. It gives any crust more texture. Thanks- we'll definitely use this again.*Edit* This pizza crust is my "go-to" crust whenever I don't have a lot of time and want something the kids like to eat. Sometimes I add dried herbs/garlic powder to the warm water with the yeast for a little extra flavor.

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From: richabby

On May 30, 2007

I used half whole wheat flour in this recipe and it turned out well. I precooked the crust for 8 minutes before adding toppings. I was not really able to stir the batter with the whole wheat mixture, seems it soaked up too much water, I simply kneaded it for about two minutes right it the bowl and ended up with good texture.

3 people found this review helpful

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From: Chef #1237829

On Apr 13, 2009

A perfect home recipe is a balancing act. It should be good and it should be simple. While many things are easily both simple and good, pizza crust is not one of those things. Well, I thought so until I had this pizza crust. This is, quite simply, the easiest and tastiest pizza crust I have ever made. For the longest time, I found homemade pizza to be a frustrating process because nothing ever seemed to turn out right. This has changed all of that. I will now look forward to making homemade pizza whenever and whereever I feel like. A caveat: I will still further experiment with crust, trying forever to reach that pinnacle of pizza crust perfection, but, let's be honest, 95% of the time, I'll use this recipe because I know it will be good. Thank you very much to the original poster. I am very appreciative.

2 people found this review helpful

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