Jay's Signature Pizza Crust

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 275.5
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 196.1 mg
  • Total Carbs: 53.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 7.4 g

View full nutritional breakdown of Jay's Signature Pizza Crust calories by ingredient
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Introduction

I found this on allrecipes.com. Very easy to make with either quick-rise yeast or regular yeast. Great flavor, excellent with Exquisite Pizza Sauce (found on both allrecipes.com, and on sparkrecipes.com). I found this on allrecipes.com. Very easy to make with either quick-rise yeast or regular yeast. Great flavor, excellent with Exquisite Pizza Sauce (found on both allrecipes.com, and on sparkrecipes.com).
Number of Servings: 12

Ingredients

    2 1/4 teaspoons active dry yeast
    1/2 teaspoon brown sugar
    1 1/2 cups warm water (110 degrees F/45 degrees C)
    1 teaspoon salt
    2 tablespoons olive oil
    3 1/3 cups all-purpose flour

Directions

In a large bowl, dissolve the yeast* and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour*. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

*I also make this with rapid-rise yeast. I proof the yeast with the warm water as directed, but instead of letting it sit and rise for an hour, just let it rest on the counter, covered with a dish towel, for 10 minutes. Proceed with the rest of the directions.

This makes about 6 8-in pizzas. I use 1/2 of the dough the first night and freeze the other half before it rises. To use the frozen dough, just let it thaw and rise in the fridge or on the counter, let it rise and continue on with recipe.

Although making pizza is simple, there are few tricks that will help ease the process along.
http://allrecipes.com/HowTo/Forming-Pizza-Crust/Detail.aspx


Number of Servings: 12

Recipe submitted by SparkPeople user SHYTEETEE.

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