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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?

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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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...

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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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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...

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This is my first review here after lurking for about a week, but this was fantastic! Couldn't believe how easy it was. My roommate saw me start making it and when it was ready just a little while later, she couldn't believe it was already set! Careful not to roll it too thin, though.

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KPmustluvcats: instead of rolling the crust, if you hand toss it then it won't come out so thin and cracker-like, also, once you put it in/on your pan, poke it with a fork to vent, kept my crust fluffy and delicious!
isaytomatoes: i topped mine off with mushrooms, onions, green olives, and artichokes!
good luck!

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