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  • 1 Rating
Source: Midwest Living


Recipe Summary

25 mins
2 hrs
5 mins
20 mins
15 mins
3 hrs 5 mins
Three 13-inch pizza crusts


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl, combine the water and yeast. Let stand for 5 minutes. Stir yeast mixture to make sure yeast has dissolved. Meanwhile, in a medium bowl, combine 1 1/2 cups of the bread flour and salt. Add flour mixture and oil to the yeast mixture. Beat with an electric mixer on low speed for 1 minute. Beat on medium speed for 5 minutes more. Stir in remaining flour.

  • Turn dough out onto a lightly floured surface. Knead dough only a couple of strokes; dough will be sticky. Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease dough surface. Cover bowl; let dough rise in a warm place for 2 hours (dough will not double in size).

  • Grease three large baking sheets. Sprinkle pans lightly with cornmeal. Set aside.

  • Turn dough out onto a floured surface. Cut dough into three equal parts with a serrated knife. Cover; let rest for 10 minutes.

  • Pat each piece of dough into a disk. On a well floured surface, roll each dough portion out to a very thin, rough circle that measures 13 inches in diameter (don't worry if pizza isn't perfectly round). For a thicker crust, roll each dough portion out into a circle that measures about 11 inches. Transfer dough circles to prepared pans.

  • Prick dough all over with a fork. (Do not let rise. If all three pans do not fit in your oven for prebaking, chill one of the pans in the refrigerator.) Makes three 13-inch unbaked pizza crusts (twelve 2-piece servings).

  • Bake in a 450 degree F oven for 12 minutes or until crust bottom is light brown. Remove from oven.

  • For each pizza, add desired toppings to prebaked crusts. Bake for 8 minutes more or until toppings are heated through and bottom crust is crisp and brown. Remove from oven. Cool in pans on a wire rack for 5 minutes. Cut into wedges to serve.

Nutrition Facts

140 calories; fat 2g; carbohydrates 27g; mono fat 1g; insoluble fiber 1g; protein 4g; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.8mg; folate 72.6mcg; sodium 389mg; potassium 41mg; calcium 10.1mg; iron 1.6mg.