Monday, April 23, 2012

Quickie Pizza Crust (from scratch)

The kids want pizza, but I don't want to order out.
I don't have any pre-made dough in the fridge...and I don't feel like going to the store to buy a pre-made crust.
I really, really don't want to order delivery.
What's a mom to do??
Make a quickie crust. Mixing time (5 minutes) plus resting time (10 minutes) then bake time (10 more minutes). After that load and bake. Viola! Dinner is done!!
Better yet - get the kids to help and use the resting time and 1st bake time to prep the ingredients to top the ready crust...
Or, if your house is like our house...use that time to fight about what kind of pizza to make.

2 1/4 tsp active dry yeast
1 cup warm water (100-110 degrees F)
2 TBS extra virgin olive oil
2 tsp sugar
1/4 tsp salt
2 1/2 cups AP flour
1. Combine active rise yeast in warm water until completely dissolved.
2. Add olive oil to water and yeast mixture.
3. Begin mixing wet ingredients on low using an electric mixer with a dough hook. Gradually add sugar, salt, and flour.
4. Increase mixer speed to medium and continue to beat (mix) until a soft dough ball forms.
5. Cover dough ball and allow to rest for 10 minutes.
6. Preheat oven to 425 degrees F. Prep baking stone or pan using non-stick spray and sprinkling with a light dusting of cornmeal.
7. After dough has rested, knead into a ball - then stretch to desired shape for baking. (I use a small dough roller to help stretch the dough to the desired shape and size.) Prick stretched dough with a fork.
8. Bake at 425 degrees F for 10 minutes.
9. After the crust has baked alone, remove from oven and top with desired toppings.
10. Bake for additional 10-12 minutes after toppings are loaded as desired. Allow additional baking time, if desired, for melting and browning of pizza toppings.
11. Enjoy!
Hint: When we want a thicker crust pizza, we use this recipe to make one large rectangle pizza. When we want a thinner, crispier crust I divide the dough ball on to two separate baking stones and stretch the dough further. If all else fails, tortillas make great pizza crust and in our case...Pizza Hut is about 4 blocks away! Although, my kids prefer my pizza over take-out these days...I kinda like that!!
This recipe is being shared at Everyday Mom's Meals this week for Church Supper #36 - go visit and tell her I said hello!  Check out what other great recipes are being shared this week while you are there :)


  1. I will have to save this recipe! I have been making pizza crusts from scratch for over a year with the Fleshiman's Pizza Yeast. I really don't know the difference between other yeasts but I follow the directions on the package and it makes a dough really fast. I just started making a buffalo pizza with crumbled blue cheese with a whole wheat crust (same recipe but just half whole wheat flour). It is super yummy!!! Going to try a chicken pesto pizza as soon as the basil is in for the summer :)

    1. Allison the whole wheat pizza sounds very appealing to me! And anything with blue cheese is right up my alley :) Thanks for stopping by today!!