Maltese Pizza Crust
(38)
  • Number of Servings: 8
Ingredients
1/2 cup warm water1-1/2 tbsp olive oil2-1/4 tsp yeast (2.5 oz. packet)1 tbsp sugar1 tsp salt1-1/2 cup flour
Directions
In large bowl, stir yeast into warm water.
Add sugar and stir briefly, then let sit till bubbly (about 5 minutes); stir in olive oil.
Add salt and flour (for a smoother dough, beat in the first 1/2 cup flour with a mixer).
Knead on floured surface till smooth and elastic dough forms, adding additional flour as needed (usually takes 7 to 10 minutes).
Return dough to bowl and coat lightly with a little more olive oil.
In a warm, draft-free place let dough rise until doubled in size (usually takes 45 minutes to an hour).
Punch dough down and roll out for 1 large thin crust pizza or two smaller thick crust pizzas.
Prebake the dough at 400 degrees F for 5 minutes before topping.

This is a very basic bread dough recipe with many applications. If you wish, you can make a loaf of bread out of the dough by placing it in a greased loaf pan after punching down; let it rise again for about 45 minutes and bake at 375 degrees for about 40 minutes till golden brown (or till it sounds hollow when tapped).

Number of Servings: 8

Recipe submitted by SparkPeople user DAMIENDUCKS.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 124.5
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 305.7 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.2 g

Member Reviews
  • KATYMOUSE
     I doubled the recipe, put the water, yeast, oil and sugar in the bread machine for 5 minutes, then added the dry ingredients and used the dough cycle. I then gave each of the kids a ball of dough and let them make Pizza w/toppings of their choice. They all loved it! - 11/10/07
  • MRSMUSCAT2B
     Use it almost weekly!! - 8/8/09
  • STACYCHAMB
     awesome! i added fresh, crushed rosemary and oregano. perfect! - 3/12/09
  • HANDSFUL08
     Sounds like my crust recipe, except I use whole wheat, sometimes adding some Italian herbs, crushed garlic, & maybe flax seed. Always comes out perfect cooked on stone. - 1/24/09
  • AZMOMXTWO
     so easy and taste great I made it into a loaf of bread for my family I will make this often thanks for sharing - 1/22/11
  • MEDIUMRED
     I sure would try it..might even have a wedge with
    srambled egg white and veggies for breakfast.. - 1/22/11
  • BARBIEL_62
     This is the same way I make my pizza dough too..LOL - 1/22/09
  • JDKTIGGER
     Sounds good, I have never made my own crust, or pizza for that matter. - 1/19/09
  • YVONNE2001
     Sounds great. Has anyone used gluten free flours? How have you adjusted it? - 1/19/09

    Reply from DAMIENDUCKS (8/1/09)
    I've used besam (chickpea) flour and it comes out a little more dense, but otherwise quite tasty--esp. if you do a very thin crust.

  • MM7232
     Sugar in yeast doughs is necessary to provide nutrition for the yeast cells. Sweet dough recipes will additional sugar so that there is some remaining for sweetness after the yeast metabolism is complete. If you're wondering about the amount of sugar in this dough, do a
    recipe search. - 1/18/09
  • PATDOLL3
     this is good but I never put the sugar in it only to make sweet roles.It is the same one my mother used making bread when I was a little girl - 1/18/09
  • TEACHERMAMA2
     I have this recipe and love it, but I put a little less sugar in. I'm going to try it with whole wheat next. - 1/18/09
  • CSMITHRN04
     I'm not sure what I did wrong. It was really dry, hard & didn't rise much. My ingredients were all brand new so I'm not sure what happened. I will try again though. - 1/18/09
  • MERABKLEIN
     I love this recipe. I use only WW flour though, no white. Turns out perfect for me every time! - 6/26/07
  • PUALANI1
     No need for 1 Tbsp sugar! Cut to 1/2 tsp. Substitute 1/2 cup ww flour for 1/2 cup of the white flour. I always bake my crusts a few minutes before putting on sauce and toppings to avoid the "burnt edges, soggy center" problem DTODHUNT had. - 4/10/07
  • DTODHUNT
     Good low cal crust. A little hard to get the part under the toppings done without burning the edges when rolled into thin crust. Nevertheless, it is very tasty. - 3/17/07
  • LLEWIS4
     Similar to the one I use. I use half white and half wheat flour and add galic, parmesan cheese and italian herbs to the crust. - 1/23/11
  • TISHTISHX
     This is like my base recipe. I like to add garlic, Italian herbs & grated parm along w/ the flour. Makes awesome calzones! - 1/22/11
  • SUGARSMOM2
     readly good crust . you will love it . - 1/22/11
  • FUNCRUISER
     This is one I will definitely be making. - 1/22/11
  • DKELLEY35
     makes a great pizza crust. - 1/22/11
  • PATRICIAANN46
     DELICIOUS!!! - 1/22/11
  • TEACHERMOMFIVE
     My mom makes a similar crust and I make it too! I use half whole wheat & half reg flour - my boys are suspicious of anything too "healthy". I love this crust & make it often. - 1/22/11
  • LEANJEAN6
     Excellent----- will have it for lunch- - 1/22/11
  • JAYRIC
     I'll try it with the bread machine! - 1/22/11



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