Perfect Pizza Crust Recipe | Yummly
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Perfect Pizza Crust

THE COUNTRY CONTESSA(9)
Danielle Danielle: "I really enjoyed watching you cook, why don't y…" Read More
6Ingredients
85Minutes
340Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 pkg. active dry yeast
  • 1 cup warm water
  • 1 pinch sugar
  • 1/2 tsp. salt
  • 1 1/2 Tbsp. extra virgin olive oil (plus more for coating bowl)
  • 2 1/2 cups all-purpose flour (to 3)
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    NutritionView More

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    340Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories340Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium300mg13%
    Potassium100mg3%
    Protein9g18%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate60g20%
    Dietary Fiber3g12%
    Sugars0g0%
    Vitamin A
    Vitamin C
    Calcium2%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(9)

    Danielle Danielle 4 months ago
    I really enjoyed watching you cook, why don't you post this video on Khal webiste, I'm sure you'll get a lot of love on that site!
    Tammy a year ago
    Super easy and delicious!
    huddleston a year ago
    My wife and I was very surprised how well it turned out when I grilled our pizza. It’s now our favorite and go-to pizza crust, I would highly recommend this recipe to everyone🤘🏻
    Lexi 2 years ago
    Came out great! I used my pizza stone
    Michelle Abadi 2 years ago
    Very good recipe ! It’s a win !
    Mark Witosky 2 years ago
    Fantastic. Loved it.
    Denise Clegg 2 years ago
    This crust was very light with lots of bubbles during the rise. That being said I am imparting a few technique tips and comments. First, this recipe start to eaten took 2 hours. Only making the crust took 85 minutes. Putting the pizza together and baking took the extra 35 minutes. The crust patted out very nicely. I patted out the crust on corn meal spread over a piece of parchment paper. The cornmeal makes for a crisp bottom and the parchment paper makes it easy to put on the pizza stone. As you can see in the photo the bottom is crusty. I also reduced the temperature to 425 degrees and baked for about 15 minutes to achieve browned cheese on top.
    Abby Giljum 3 years ago
    I used this to make mini pizzas for my kids school lunches. They were a hit and easy to make!
    Brenda Hamdan 5 years ago
    Good tasting. Kinda crunchy hard though.

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