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The Perfect Pizza Crust

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The Perfect Pizza Crust - so quick and easy! @ AVirtuousWoman.org

I have only made homemade pizza dough a few times over the years. But, it wasn’t until I found this recipe that I decided that homemade pizza’s would be a mainstay in our house! This crust is so easy, so quick and perfect for freezing – so make a double or triple batch! I found this recipe here.

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The Perfect Pizza Crust

  • 2 tsp. active dry yeast
  • 1/4 tsp. granulated sugar
  • 3/4 cup 110 degree water
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp. salt

Dissolve yeast and sugar in water; allow to rest for 8 minutes. In a separate bowl, combine flour and salt. Pour yeast mixture over flour mixture and mix well with a heavy spoon. Turn dough onto a floured surface and knead for 2 minutes. (I actually kneaded my dough right in the bowl. I simply dusted with flour as needed. Easy clean up!) Working from the edges to the center, press dough into a 12″ circle. (I did this right on my greased pizza pan instead of on the counter.) Place dough on a lightly greased pizza pan and stretch dough to edges.

Spread sauce over crust and top with cheese and desired toppings. Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

Freezer Method: After you have mixed the dough, place in a freezer bag. To use, thaw in refrigerator for several hours, bring to room temperature, then stretch to fit your pizza pan. Add toppings and bake following the directions above.

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4 Comments

  1. Any idea how this would work in a bread machine's dough cycle? As far as I can see it should so fine, but I know not all will transfer successfully. Also in case no one has thought of it before, for quick and easy bread sticks, I use roll out pizza dough (will probably start using this dough instead though) roll it out and cut into the strips and top with either garlic butter or butter and Cinnamon sugar (this one can be rolled up for cin rolls also just add some nuts of your choice) then bake quick and easy.
  2. a question about the yeast - is that really 2 Tbsp? That's at least twice what I've see in other recipes that make 2 crusts...

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