Wednesday, February 8, 2012

Perfect Pizza Crust Recipe

I love pizza, so I am always on the lookout for "the perfect" home-made pizza crust recipe. For me, that would be a crispy edge, fluffy crust, and a chewy but well done and not overly thick center. That's not too much to ask right? Well, I have a recipe for a thin crust pizza dough, and I've tried one for a thick crust pizza dough. They are both good, but this one is better! This one is somewhere in between thick and thin, and is my new favorite. My motto is that the crust should not be thicker than the toppings, and this one fits the bill. It's also relatively quick to make by pizza standards, so that makes it even more appealing. Enjoy!

John's Pizza Dough Recipe


2 ½ to 3 cups flour
2 tablespoons white sugar
2 ¼ teaspoons or one envelope fast rising yeast
½ teaspoon salt
1 cup warm water (about 110°F)
2 tablespoons oil (I used canola)


Combine 1 cup flour, sugar, yeast, and salt, blending well. Add oil and water gradually, until well moistened, and then stir until a smooth batter is created. Add additional flour by hand until the dough pulls away from the sides of the bowl.

Turn out onto a floured surface and knead in more flour until a smooth, elastic dough is created. Cover loosely with plastic and allow to rest about fifteen minutes in a warm place.

Preheat oven to 450°F.

Press dough into large pizza pan and prick with a fork. Allow to rest for ten to fifteen minutes in a warm place.

Brush crusts with oil and prebake for five minutes.

Top as you wish, then bake again until crust is crisp and cheese is melted.

(Makes 1 large pizza or 2 medium pizzas)

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