ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Plain Ol' Pizza Crust

Yield 2 (12-inch) crusts.

Ingredients

  • 2 tablespoons margarine
  • 1 cup boiling water
  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 2 1/2 cups bread flour, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 tablespoon bread flour
  • Vegetable cooking spray

Nutrition Information

  • calories 758
  • caloriesfromfat 18 %
  • fat 14.9 g
  • satfat 2.7 g
  • monofat 5.4 g
  • polyfat 4.9 g
  • protein 22.5 g
  • carbohydrate 131 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 723 mg
  • calcium 0.0 mg

How to Make It

  1. Place margarine in a large bowl; add boiling water, stirring until margarine melts. Cool to 115°.

  2. Sprinkle yeast and sugar over water mixture, stirring until yeast and sugar dissolve. Let stand 10 minutes or until bubbly. Add 2 cups flour, salt, and garlic powder, stirring until blended. Gradually stir in enough of remaining 1/2 cup flour to make a medium-stiff dough.

  3. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 to 40 minutes or until doubled in bulk.

  4. Punch dough down, and let rest 5 minutes. Divide dough in half, and pat each portion into a 12-inch pizza pan coated with cooking spray. Bake according to pizza recipe directions.

Oxmoor House Cooking Light Collection