1 (10-inch) crust; 8 servings

This recipe yields enough dough for one pizza; increase the batches according to the number of pizzas you want to prepare.

How to Make It

Step 1

Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.

Step 2

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute. Add enough of remaining warm water, 1 tablespoon at a time, until dough forms a ball; process 30 seconds. Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place dough in a bowl coated with cooking spray, turning to coat top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Step 3

Punch dough down; cover and let rest 5 minutes.

Step 4

Roll dough into a 10-inch circle on a lightly floured surface. Place dough on an inverted baking sheet sprinkled with cornmeal. Top and bake according to recipe.

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Ratings & Reviews

socialdeviant's Review

September 25, 2012

mrscrazyed's Review

September 26, 2011
This makes a good pizza dough, particularly if you add some seasoning to the flour and salt. I added a tablespoon of Italian seasoning and used half whole wheat pastry flour in place of all-purpose. Next time I'll probably use all wheat. It's incredibly easy to prepare, which is always a good thing. We made mini-pizzas, and baked them on a pizza stone. They came out great.

MelissaM10's Review

August 18, 2010
This is absolutely my family's favorite crust! It's great with some spices added to the flour. It can even be frozen: a single batch will make 4 mini-crusts. Pre-cook them for 10 - 15 minutes, cool & stack with pieces of wax paper separating the crusts. Double bag in a gallon size zip-top bag & freeze. To use later, thaw at room temp, add toppings & finish baking. (These are great for a quick meal or for school lunches!)

SnowflakeJen's Review

May 22, 2010
This was so yummy! I did tweak it slightly by making it with 1.25 cups white flour, 3/4 cups whole wheat flour, and the suggested modification of 1/4 cup wheat germ, but I made the rest according to direction. We like a super thin crust so I was able to get it to 12-14". When I baked it on a cookie sheet, it came out nice and spongy. Then I put it directly on the grates and it crisped up nicely, too, so this is a very versatile dough. My husband (who likes plain-jane white dough) ranted and raved about it, too!

nadria's Review

September 20, 2009
Very easy, and the crust comes out perfect. I substitute whole wheat for some of the flour.

tammkenn's Review

June 19, 2009
Wonderful! My husband and I love it. The olive oil on the outer crust makes it crispy and delicious. I like to sprinkle a little garlic powder on the crust before adding the toppings. Yum.