Quick and Easy Pizza Crust Recipe

1
10 mins
30 mins

Ingredients

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Preparation

Step 1

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving. Makes 1 - 12 inch pizza crust.
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REVIEWS: (1244)

The best pizza crust recipe that I have ever made! When using jarred active dry yeast, 2-1/4 tsp. yeast = (.25 ounce) package active dry yeast.

We love this recipe. It's extremely easy to double and works just as well, so we usually make a double batch and put one pizza in the freezer to eat sometime later. We find this recipe to be equal to any typical rise-then-punch-then-rise crust we've made, and far superior to any frozen or refrigerated store-bought pizza crust. I usually add mixed herbs to the dough - I sometimes just do a teaspoon of ground-up "pizza spice" but if I don't have pizza spice on hand I'll just toss in a mixture of approx 1/2 tsp basil, 1/2 tsp oregano, and 1/4 tsp onion powder. (The best and easiest way to add herbs is to mix them into the olive oil before you add it to the batter - that will ensure even distribution throughout the entire dough.) Then I mix a bit of garlic powder (about 1/4 to 1/2 tsp) into the olive oil that I brush onto the edge of the crust, which gives it a touch of garlicky flavor and helps the edge turn nice and golden in the oven. Added later: I've also used this recipe to make breadsticks; I still add the herbs and garlic oil, and do everything according to the recipe. After letting the dough rise for 5-10 min, pinch off golfball-sized pieces and roll them between your hands until they're 4-5" long. Cook on a lightly greased cookie sheet, 1" apart, at 450 for 14-18 minutes. It makes 12-16 4"-5" breadsticks.

Homemade pizza crust! What a treat for my and husbanad and me. I've never made dough from scratch before and this couldn't be easier. I found this recipe over the weekend and have already made it twice. To make it even easier, I cut out the step where I beat the ingredients together. I just use my hands. So easy and good! Both times I've used this dough recipe with the Classic Margharita Pizza recipe on this website. What a great combination! Try to get a pizza stone if you don't have one because it bakes perfectly. Both times my husband keeps on forgetting I made it from scratch and didn't pick it up at a gourmet restaurant. Bravo!

Delicious & Easy! I read previous reviews and also added Italian spices and onion powder. Also, let dough rise 1/2 hour. Great recipe. Will make again.

This crust "makes" my pizza. I sprinkle a bit of parmesan cheese, and italian seasoning on the top before adding the pizza sauce. It's quick and simple and delicious!

This crust is just as it says - quick and easy. It's the first time I've made my own pizza crust. It is at least as good as most restaurant pizza crusts. Also it was easier to work with than most crust mixes I've used. Others have said it doesn't have a lot of flavor but it's pizza crust so what do you expect? I like it and my husband likes it too.

I just made this crust tonight and it was so easy! The best part is that it's quick and still tastes better than most of the pizza to go places around here. I hate when you want to make homemade pizza and then realize it's going to take 1 hour for the crust at least (w/rise time), so you say "forget it". Now I can just use this recipe and whip up a delish pizza in only 1/2 hour. I topped mine with pineapple and prosciutto and it was so good!

This is a good if you're REALLY pressed for time, but it didn't turn out as well as my usual recipe that calls for a dough rise. I added Italian seasoning and garlic, and the crust still tasted somewhat bland.

WOW! Delicious, easy, quick, no waiting for it to rise (yea!) and the best pizza my hubby's ever had! The only thing I will do different next time is add some Italian herbs to the flour before mixing as per previous reviews. Did I mention it was easy?

I was so tickled to come across this recipe! It's such a timesaver, turned out great, & I have it memorized! Oh, I did add herbs to the dough just because I do these things:o)Thanks very much!

This is as easy as can be. These days, I make it every two weeks, and not for pizza -- which I've used it for, as well as calzones -- but for foccaccia bread. I've decided to stop buying baguette, which is deadly to a single girl, and now make a double batch of this. I *do* knead it for 5-10 minutes. I raise it an hour or two, then I cut it into 8 balls. Each portion I stick in a Ziploc sandwich bag, then freeze. I pop it in the fridge the night before I want one, let it come to room temp for an hour after work, shape into a flatbread on a floured board, let it rise until a finger indent remains, preheat my pizza stone to 450, put olive oil, sea salt, rosemary on my flatbread, and bake until it's golden-brown and bubbly. WONDERFUL. For a pizza bianco -- a little fresh basil, fresh mozza, sea salt (add charcuterie if you like) -- and bake until happy. For calzone, it's fabulous. Freezing this dough gives it time to rise and get happy. It's easy to make, will freeze for 4-6 weeks, and I highly recommend it as a way to give yourself a LITTLE incredible flatbread with a barbecued meal, salad, whatever. Just my take. :)

Much better on a pizza stone than in a metal pizza pan. I used all purpose flour and it tasted great.

My cleaning lady, a dough expert, changed the instructions slightly and we ended up with a beautiful, soft dough. Instead of using the entire cup of warm water in which to dissolve the yeast, she used only a half cup, and the remaining half she added to the flour mixture. She also took time to knead the dough and let it rest. Results were amazing! I had her make some mini rounds to use as appetizers and some slightly larger ones to freeze to use as part of a quick meal or snack when needed. I'll have her make more next week! She also mentioned that, if you added more sugar (to taste), this dough would make a lovely bread.

Wow! loved it! have made about 20 batches in the last few weeks for family gatherings. Grandchildren love making own.I use King Arthur All Purpose flour and some times sub 1 cup of King Whole Wheat. Garlic or Italian or seasonings, cheese sticks in the rim ofcrust; cheesy garlic bread sticks; make one very very thin and crisp for 1 person, thick deep dish and chewy for another, veggie toppings for one, meat toppings for others. Fresh Basil is great mixed in the dough or as a topping. I do grease the bowl and the ball of dough with shortening. Let it rest for 30 min up to 2 hours until I am ready to finish it. I do precook for 5 min before adding sauce or toppings. One grandchild particular about his food loved it and is now making his own. Another grandchild is taking the recipe to his college dorm where he has a suite and all the guys are going to be making it. :) Nice easy, fast recipe!