added this 7 years ago
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?
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!
This really was great and my whole family loved it! thanks a bunch ;)
this crust was so easy to make, i was completely satisfied with the outcome! i love it, i love it ,i love it :)>>>
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 :)
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.
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.
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. :(
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 :)
I used the rapid rise and my dough rose (even while in the fridge).
what kind of yeast should I use? I have active dry and rapid rise instant yeast on hand. I am sure one of those is the right kind but I dont know which one because they measure differently and work differently...
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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