Best 13 Best Ever Homemade Pizza Crust Recipes

THE BEST PIZZA CRUST

Steps:

• Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
• Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
• Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
• Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.

THE BEST PIZZA DOUGH

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

WORLD'S BEST PIZZA CRUST

Steps:

• Dissolve yeast and sugar in water.
• Beat in ½ flour.
• Add salt, oil and rest of flour (add more if needed to make handle-able dough).
• Rise in oiled bowl.
• Place on greased pan.
• Add sauce, cheese, etc.
• Bake at 450 20 -25 minutes (til brown).

THE BEST PIZZA DOUGH EVER

Steps:

• Dissolve yeast in warm water in a bowl.
• Stir in oil, sugar, salt and FOUR cups of the flour.
• Beat until smooth.
• Turn dough onto a floured surface.
• Knead in enough flour to make dough easy to handle.
• Knead til smooth 3 to 5 minutes.
• Place in a greased bowl.
• Cover and let rise in a warm place til double in size (about 45 minutes).
• Add your favorite toppings of tomato sauce, seasonings like oregano, sweet basil, chili powder, and toppings like bacon, ham, pineapple, pepperoni, mushrooms, green pepper or cooked hamburger and top with mozzarella cheese.
• Bake pizzas 425°F for 25-30 minutes.

PIZZA DOUGH

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

QUICK AND EASY PIZZA CRUST

Steps:

• 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.

BEST CRISPY CRUST PIZZA EVER

Steps:

• Put first three ingredients in a bowl.
• My big stainless steel bowl works the best, because it conducts the heat from the water but doesn't cool down the yeast.
• Let stand for 10 minutes.
• Mix the rest of the ingredients in with the foamy yeast mixture.
• I use Indian Roti flour for crispy crusts, perfect every time, but whole wheat or white flour works too.
• Cover the bowl and stand somewhere warm for an hour to rise.
• Divide dough in half and roll flat.
• I usually add a small handfull of flour when I do this or the dough tends to be sticky.
• Spray your pizza pans with Pam and toss on the dough.
• Spread half a can of pizza sauce on each crust, then add your toppings.
• My pizza's are famous for the toppings listed above (don't forget to put your tomatoes in boiling water for about five minutes before you add to pizza).
• Bake both pizza's at 350 F for about half an hour.
• Enjoy!

THIN-CRUST PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
• Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
• Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

FAVORITE PIZZA CRUST

Steps:

• Dissolve the yeast in 1/4 cup of warm water; set aside. In a large bowl, place remaining water, salt, sugar, oil, cornmeal and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 5-6 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch the dough down and divide in half. Roll dough into two 16-in. circles; place on greased pizza pans. Top with desired pizza ingredients. Bake at 400° until crust is lightly golden brown, about 15-20 minutes.

PERFECT PIZZA CRUST

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down; roll into a 15-in. circle. Grease a 14-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly. Add toppings of your choice. , Bake until crust is golden brown and toppings are lightly browned and heated through, 20-25 minutes.

THE BEST EVER CAULIFLOWER PIZZA CRUST RECIPE BY TASTY

Steps:

• Preheat oven to 500˚F (260˚C).
• Remove the leaves and stem of the cauliflower.
• Transfer pieces to a food processor and rice the cauliflower by pulsing it in the food processor, or by shredding it on a box grater.
• Once riced, transfer to a large bowl and microwave for 4 minutes. Let it cool down for a few minutes before handling!
• Transfer cooked cauliflower to a clean towel and wring out as much liquid as possible.
• Place wrung cauliflower in a bowl and combine with mozzarella, oregano, basil, salt, garlic powder, and an egg. Mix well.
• Line a baking sheet with parchment paper.
• Place cauliflower mixture in the middle. Spread out the mixture and form a circle out of the cauliflower mixture, pushing along the edge to raise a "crust."
• Bake for 15 minutes, or until the crust has become golden brown in the center and on the edges.
• Top with your favorite pizza sauce and toppings, being careful not to overload the pizza.
• Bake for another 5-7 minutes, or until the cheese has fully melted.
• Enjoy!

BEST EVER PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
• Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

MY "BEST EVER" BREADMAKER PIZZA DOUGH

Steps:

• MEASURE all ingredients except cornmeal into bread pan in order listed; Select dough setting.
• REMOVE dough to lightly floured surface and cover with plastic wrap; Let rise in a warm place for 30 minutes.
• SPRINKLE cornmeal on large 16 inch pizza pan or on a pizza stone and press dough into pizza shape; Cover with a towel and let rise for another 30 minutes.
• SPREAD with desired sauce, seasonings and toppings.
• BAKE at 425F for 20-30 minutes; I like to partially bake the pizza on a pan for about 8 minutes and then transfer it to a hot pizza stone sprinkled with the cornmeal for the remainder of the cooking time.
• I find by baking it initially on the pan it is easier to transfer to a pizza stone thus maintaining its large size.