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Pizza Crust

What you need: 

1 (1/4 ounce) package yeast
1/3 cup lukewarm water
3 cups flour
1 teaspoon salt
2/3 cup lukewarm water

What you do: 

1. Preheat oven to 450 degrees F if baking crust now. Dissolve yeast in 1/3 cup lukewarm water and let stand 10 minutes.
2. In a bowl, mix flour and salt. Add the yeast mixture, blend, then add 2/3 cup lukewarm water to make a pliable, elastic dough.
3. Form into a ball, cover with a clean cloth, and let rise until doubled in a warm place (about 20-30 minutes).
4. Roll out dough onto pizza stone or a flat pan; leave a lip around the edge. Top with olive oil, if desired, and spread sauce; add toppings of your choice. Bake for about 20 minutes, until crisp.
Variations: Add 4 teaspoons basil for a more flavorful crust. Knead in 4 tablespoons margarine for a more pastry-like crust.
Source of recipe: Kenneth Kuller and friends.'

Preparation Time: 
Cooking Time: 
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Perfect Saturday night pizza.  And how do I know it was good?  My 18 mo old son devoured it!  ;D

It really fluffed up because I made it up in the afternoon then set it in the oven before cooking for a couple of hours, then about 1/2 before dinner I cooked it in the oven on 400degrees for about 30 minutes. 

The only change I made was that I added olive oil to the mix, and used the bread machine's dough cycle to knead it.  I didn't measure how much olive oil I put in it, about 2 tbsp I guess, but it sure turned out good!  Light and fluffy and really soft.  Like I said, my son devoured it!  Thanks for the recipe.


This crust was so delicious! It was soft in the middle and crunchy on the outer edges.
This is a very creative recipe! Thanks!    :)>>>


Best crust I've ever made. YUM! Thanks.


I added basil and vegan margarine! My jeans are about to rip open because I ate so much!!! mmmMMMmm!!!! :)


worked great except I had to add more water to get all the flour incorporated.  I added a tbsp each: dried thyme, oregano and basil.

both me and my man were shocked.  we'll never buy store pizza again, this was so f-ing good.  i feel comfortable saying it was the best pizza i ever ate.


Ok last post (besides the pics). It looked really pretty but the flavors didn't come together. This was easily solved by sprinkling more Bragg's atop the whole pizza. I think we all just really miss the salty, cheesy goodness of cheese (drool). anyway that fixed the taste and as I am typing everyone is gobbling, including the baby. Thx for the flexible recipe! Happy Eating!!


Ok pizza's done. Waiting for it to cool. We went cheeseless so it shouldn't be a long wait. Also because I rolled it so thin it was done in like 10 minutes at 450 F.


Dough has definitely doubled in size but I don't think it's big enough for all of us! Yikes...


Also we used 1.5 tsp Bragg's Liquid Aminos instead of salt...


Just made the dough. It's rising now. We added 1.5T dried oregano, 3 large basil leaves (fresh), 4 cloves minced garlic, and about 1T fresh curled leaf parsely. Must say it smells fantastico in here ;)b, and also 3T LEVOO and 1.5 tsp raw sugar (to speed up the yeasty action!). Will up date in 15. (Fingers crossed)



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