Pizza Crust II

By Addie

"Tasty pizza crust! Dough may be frozen after being rolled out to use at a later date. Cover it with the toppings of your choice." - Susan

Ingredients

• 4 cups warm water (110 degrees F/45 degrees C)
• 1/4 cup white sugar
• 3 (.25 ounce) packages active dry yeast
• 2 teaspoons salt
• 11 cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 6 tablespoons margarine
• 1 tablespoon cornmeal
• 1 tablespoon olive oil
• 1/2 cup grated Parmigiano Reggiano cheese

Preparation

Step 1

Dissolve yeast and sugar in 1 1/2 cups warm water. Let stand 5 to 6 minutes, until mixture is foamy.

In a large bowl, mix together half the flour, remaining water, garlic powder, salt, oregano, and margarine. Add yeast mixture, and stir to combine. Work in remaining flour 1/2 cup at a time until a soft dough forms.

Transfer dough to a lightly floured surface, and knead for 10 minutes. Put dough in large plastic bag, and place in refrigerator. Let rise until tripled in bulk.

For a round pizza, break off about 2 cups of the dough. Grease a 15-inch round pan, and sprinkle lightly with corn meal. Roll out the dough to fit the pan, stretching it to fit. Brush crust with olive oil, and sprinkle with cheese. Add desired toppings.

Bake at 450 degrees F for 18 to 20 minutes. Makes 4 to 6 crusts.
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REVIEWS:

This is the best and easiest recipe I've seen for pizza crust. Just remember to make sure you have flour before you start the yeast in water. If you have kids, you might want to cut down on the oregano.

This recipe is perfect. The crust always turns out like the Pizza places back home in New York. I make this every time I want Pizza. Best of all you get enough dough for three sheet pans. It freezes great. Just be sure to coat with olive oil before proofing in the fridge. Otherwise it will stick to the bag.

This pizza crust was great!!! We didn't want to make all the crusts at once, so we made one and froze the rest of the dough to use later. We froze it in balls and then rolled it out after it was thawed, and it worked good. Thanks for a really good recipe!

This recipe was delicious, even though I overlooked and therefore did not add the margarine (I used some canola oil during the kneading, which probably helped add the necessary fat to the crust). I baked the pizzas on a preheated stone (no pre-bake) with my oven on its highest setting (broil) and topped the pizza with blended Muir Glen tomatoes (pinch of salt, pinch of sugar, pinch of oregano), fresh mozzarella, peccorino romano, fresh basil, and a little black pepper. The pizzas were absolutely divine, with crusts that were thin and perfectly crisp beneath the toppings and thick and bubbly along the edge. I highly recommend this crust!

Perfect crust and really easy. Use the sauce recipe that follows with this crust and you will never order out pizza again. We make enough sauce and crusts for about 10 pizzas then freeze them in serving sizes. Shred enough motz for all those pizzas and freeze in serving sizes and you can make delicious pizza to your liking more quickly than they can deliver it!

I am a serious pizza lover and this is the best crust recipe I have ever had, I will search no more. I cut the recipe to 10 servings which made one deep dish pizza. I doubled the oregano, garlic, and salt. Also a trick I learned from a friend who worked at a pizzaria is to brush the dough with oil before you put it in the fridge, not the healthiest but yummy and looks nice and browned. Thank you for this amazing recipe!

This is a great recipe. I tried it yesterday, as I was making 3 pizzas. It went together well and tasted good. My family liked it. I did not put it in the refrigerator, but let it rise and then used it.

I've been looking for a good pizza dough recipe for years and I finally found it. This was a quick and easy recipe that makes lots of dough--and it tastes really good too. I froze several to make a quick meal when I'm in a hurry.

This dough is great. I did notice that it doesnt seem to need 11 cups of flour but maybe more towards 10 for me and I did use 2 cups of whole wheat flour. It adds a nice taste and color to the crust. All my friends asked about it and were quite surprised that it was home made and enjoyed it very much. The flavor is good but I think a little more wouldnt hurt. I rolled the excess into balls, sprinkled with flour and wrapped in saran wrap and froze them. I defrosted over night a few days later and it seemed to work just as good as fresh.

This crust was delicious! I did make it exactly as the recipe stated. I did not have as much crust as some of the other reviewers. I made one 18 incher and two 15 inchers and used half of the dough. Will DEFINITELY make this again! I also used the homemade sauce recipe from this site and it was delish!! Put my pizza loving family in pizza comas!!

This is the best pizza crust I've made yet. Everyone just raved about the taste. I basted the edge of the crust with garlic butter before going in the oven and it added a real nice added flavor and appearance. Only used about 9-10 cups of flour and proofed the dough at 100 degrees for an hour. This recipe is a keeper! Thanks for sharing.