Plain Ol' Pizza Crust

This recipe goes with Deep-Dish Italian Meatball Pizza

Yield: 2 (12-inch) crusts.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 758
  • Calories from fat: 18%
  • Fat: 14.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 4.9g
  • Protein: 22.5g
  • Carbohydrate: 131g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 723mg
  • Calcium: 0.0mg


  • 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


  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.
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