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Basic Regular Pizza Crust

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Use this easy pizza crust recipe with no need for rising time.
 
 
SKILL LEVEL
Serves
1 (12-inch) pizza
 
 
Fleischmann's®
 
 
Ingredients
 
Crust:
1-3/4 to 2-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast
OR Fleischmann's® Quick Rise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120 to 130°F)*
3 tablespoons oil
1/2 to 1 cup pizza sauce
Other toppings as desired
1 to 2 cups (4 to 8 ounces or 125 to 250g) shredded mozzarella cheese
 
Instructions
 

Preheat oven to 425°F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  (If using QuickRise Yeast, let dough rest at this point for 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.

Spread with pizza sauce.  Top with desired toppings and sprinkle with cheese.

Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Recipe Note:   Use crust to make one thick crust 9-inch pizza.  Increase baking time to 20 minutes.

 
Total Time
 
Bake Time 12 to 15 minutes
 
 

LEAVE A review



Dave's review
Delicious
 
Leah's review
I have a 113 g jar of Fleischmann's Pizza Yeast. What's the measurements for the equivalent of 1 envelope Fleischmann's® Pizza Yeast?
 
Jake's review
My pizza dough using the recipe provided is good. But I was hoping for more bubbling and air pockets throughout the pizza. What modifications would I make to get those changes?
 
 

 


 

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