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Easy, Yummy and Quick Pizza Crust

What you need: 

1 tablespoon yeast
1/2 cup lukewarm water
1 teaspoon salt
2 tablespoons vegetable oil or melted vegan margarine (both work fine)
1 1/4 cups all-purpose flour

What you do: 

1. Preheat oven 425 degrees Fahrenheit. Mix the yeast with the lukewarm water until the yeast is dissolved. Let it stand for a couple minutes.
2. Add the salt and vegetable oil/melted margarine. Mix. Add the flour, and mix.
3. Roll out the dough, and place on pan or stone. Put it in the oven for 5 minutes.
4. Take it out and rub vegetable oil over it. Add toppings, and cook for 10 to 15 more minutes.

Preparation Time: 
10 minutes, Cooking time: 15 to 20 minutes
Cooking Time: 
15 to 20 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Just adding another good review here. I've made this many times now, and each time it turns out slightly different to the last, while still remaining equally delicious! Thanks very much for the recipe!

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This was super easy and turned out well. I threw in some basil and oregano for a little extra flavour. My only quibble is that it seemed a little bit dry, but I quite likely was over on the flour / under on the water so that may have impacted things. I'm going to fiddle with proportions as I'll certainly be making this again to see if I can sort that issue out.

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Everything it said - easy, quick and very yummy!  My husband thought it was too "doughy" but he hasn't met a pizza crust he didn't dislike for some reason.  I thought it was great.  Thanks for the great recipe!

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This really was great and my whole family loved it! thanks a bunch ;)

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this crust was so easy to make, i was completely satisfied with the outcome! i love it, i love it ,i love it :)>>>

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Okay, okay.  Last time I said I wouldn't use this recipe anymore but I couldn't resist.  I made it again 2 days ago, this time doubling all ingredients EXCEPT for the yeast.  I also used whole wheat flour.  I put it in the fridge (maybe for 1-2 hours can't remember) and it REALLY puffed up (I think this has to do more with using just 1 T of yeast rather than the fact that there were 2x the ingredients ).  It still didn't look like dough (it looked too wet to me) but I rolled it out anyway.  This time instead of pre-baking for 5 minutes I did 10.  Also, as I was grating my toppings I kept it in the oven longer.  In fact, up until I had it in the oven with all toppings I had it in/out just because I wanted to give the crust a chance to bake enough.  The result?  FINALLY a decent crust.  It was a bit too thick though because I didn't roll it out thin enough (I thought I did) but this time it actually baked properly.  Next time, I will use the original amount of ingredients but half a tbsp of yeast and roll it out thinner.  Of course, I will pre-bake the crust longer than 5 min too.  So now I must say that this TRULY is a GREAT recipe.  Thanks  :)

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I did bake it separately but only for 5 minutes like the recipe says.  I did not bake directly on the rack.  I think maybe I didn't roll it out thin enough but I read some other reviews saying not to roll too thin.  Even right now I have it in the oven at a low temp but with the top covered so that I can bake the crust more without burning the toppings :S

Okay so maybe I was too generous in my last review.  I made the pizza crust AGAIN today and it was STILL too doughy.  Yet the toppings were well done.  I have to dump this recipe.   :(

Do you bake the crust separately first? I bake it separately for about ten minutes on a sheet pan, then add toppings and bake directly on the rack til the crust is golden and toppings are done.

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Okay so maybe I was too generous in my last review.  I made the pizza crust AGAIN today and it was STILL too doughy.  Yet the toppings were well done.  I have to dump this recipe.  :(

Do you bake the crust separately first? I bake it separately for about ten minutes on a sheet pan, then add toppings and bake directly on the rack til the crust is golden and toppings are done.

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Okay so maybe I was too generous in my last review.  I made the pizza crust AGAIN today and it was STILL too doughy.  Yet the toppings were well done.  I have to dump this recipe.  :(

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I should also mention that for my second try I used only a 1/2 cup of quinoa flour (because it's very bitter) and the rest white flour.

This is a really good recipe. 

The first time I tried it, I didn't roll it out properly and it was a bit bland (I only used 1/2 tsp of salt because I someone said it was too salty with 1) BUT it still tasted like pizza crust to me (which was good considering how skeptical I was).  I used 1/4 cup too much flour (it was half quinoa flour and half white).  I also added onion or garlic powder (can't remember) and oregano. 

The second time I used 1 tsp of oregano, onion powder, garlic powder, and salt in the crust.  I also refrigerated the dough for a few hours before rolling it out (which REALLY helped with it not sticking to my wooden rolling pin).  I thought I did a better job of rolling it out but when I transferred it to a baking sheet it wasn't flat).  It didn't end up baking properly like I wanted it to.  I have to work on my rolling technique.  For the toppings I used (non-vegan) smoked cheddar (which I HIGHLY recommend if you're not vegan) and tomatoes.  It was VERY good.  This recipe deserves 5 stars.  Thanks :)

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