Perfect Pizza Crust: How to Make the Best Dough that Bakes into a Tender Base
Pizza to Die For
Recipe for Perfect Crust
This recipe for pizza crust is the best I've come across. I searched for years for a decent crust, trying one recipe after another, and none were truly satisfactory. Either the crust was dense and very chewy (and you felt your jaw had just worked out at a gym) or, while the inside part fooled you and lured you in, the outer edges were hard enough to break a tooth on--or the whole darn thing just quit pretending to be nice and cooked up heavy as a hockey puck. And to add insult to injury, I found that even if the crust wasn't a "tough Nelly," it then didn't seem rise enough!
Now, some may feel a thin crust is the answer. (No! a good crust recipe is). I'm not a fan of thin crusts. Not only do you have to watch that your pizza ingredients don't slide off and end up in your lap, you have to "shore up" the crust by carefully supporting it with your hand because it's too floppy and bendable. You should never have to fashion a wobbly crust into the shape of a scoop to retain its toppings, nor should you have to fold it over like a taco to trap the toppings inside. Even if those pesky ingredients don't escape their confinement and you manage to actually get them into your mouth, eating a thin crust just isn't that same satisfying "sink your teeth into a real meal" experience. I don't know about you but when I crave pizza, I want to feel as if I've actually eaten instead of merely snacked.
If you like a thicker crust that is still wonderfully tender to bite into, this is the all-time perfect recipe.
You can use white flour (recommended) or a combo of white and whole wheat; however, white flour gives you the best crust, while whole wheat will result in a heavier, denser crust.
Hey, I Came for a Pizza, Not a Tortilla
Some crusts in restaurants are so thin, you feel like you are eating a pizza tortilla.
A Good Pizza Starts With a Good Crust
This recipe will give you enough dough for two pizzas.
Pizza Baking Tip
Double-pan to prevent overly-browned pizza bottoms. This can be done either by doubling up baking pans or placing a second pan on a lower oven rack.
- 2 tbsp. of yeast in
- 1/2 cup of warm water.
In another bowl:
- 2 tbsp. sugar
- 2 tbsp. of shortening
- 2 tsp. salt
Add 2 cups of boiling water. Stir until fat and sugar dissolve. (You can use 1 cup of warm water followed by 1 cup of cold water if you want to save time, instead of waiting for liquid to cool down).
Add yeast mixture to liquid:
Stir in 3 cups of white flour. Continue stirring pizza dough with wooden spoon and add in 2 1/2 cups of flour. Make sure dough is moist and add just enough additional flour so that dough doesn't stick to hands. Knead until dough develops a velvety, elastic feel. Brush top with oil and let rise until dough is doubled and puffy.
Divide Dough Into Two Balls
Placing Dough in Pans
Drizzle some oil into two pizza pans and cut dough in half. Place dough in pans and push toward edges and keep pushing and working with fingers until dough covers pan and pan edges. If using rectangular pans, roll dough out into rectangle on a floured surface and slide into rectangular pans.
Sprinkle cornmeal over pans to prevent dough from sticking. This adds a nice crunch.
Ready for the Oven
Cooking Instructions and Tips
- Bake in a 350-325 degree oven until crust bottom is browned and cheese is bubbly and crispy. An underdone pizza will be runny, an overdone pizza will be dry. Keep checking pizza so that final results are spectacular.
- Reduce heat towards end of baking time.
- If desired, turn on broiler at a medium heat and crack open oven door. Watch closely so top of pizza doesn't burn. This will result in your cheese bubbling and becoming crispy.
- Remove pizza from oven and let sit in pan for about 5-10 minutes so that everything sets up, prior to cutting.
For cutting, use a pizza wheel. If you slide your pizza onto a large pizza board or pizza peel before cutting it, this makes dealing with the edges much easier.
A Pizza Wheel Make Short Work of Cutting
- Sprinkle basil and oregano over your pizza sauce.
- For an Italian-style pizza crust, add basil and oregano to the pizza dough and top dough with olive oil before adding other toppings.
Crust That Puffs up and is so Tender...
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Grate your cheese ahead of time and freeze.
Buy sliced black olives. This way, they are already cut and you don't have to remove the pits.
If you like bacon, fry it ahead of time and break into small pieces. Freeze. When pizza is nearly cooked, sprinkle crumbled bacon over and continue cooking until bacon is crisp.
A Pleasing Crisp to a Crust Makes Pizza Sublime
Good Standard Flavor Combos
- Bacon and mushroom
- Ham and pineapple
- Pepperoni, mushroom and olives
- Spinach, dill, and feta cheese
- Pepperoni, red pepper, and olive
- Monterey Jack cheese, hot sausage, red pepper
Pizza has evolved from the early days and increasingly exotic combinations are being tried and offered.
Additionally, while Mozza, marble or Cheddar are good standbys, it's well worth trying some of the other cheeses.
Pepperoni and Mushroom
Stuffed Pizza Crust
You may choose to stuff your pizza crust with extra cheese.
- Roll dough into a thin circle and sprinkle on shredded cheese leaving a 1"-2" space at the edge.
- Roll out a second thin dough circle on a large floured board, then flip the board to position the dough over the first circle.
- Pinch edges firmly and top pizza dough with other ingredients.
One Slice or Two?
Pizza Crust Edge Tip
For a fancy-looking crust in a deep-dish type of pizza, braid a thin dough edge and encircle pizza dough with it. This is especially helpful if you like to load your pizza with lots of ingredients or extra cheese. A braided edge prevents cheese from melting and dripping into the oven.
If You've Never Made Crust
For someone who has never made or handled a yeast dough, this process can seem somewhat confusing. Because of this, I've included the videos below to give you a better idea of how to work with pizza dough.
Making Pizza Dough
Whole Wheat Pizza
A whole wheat pizza crust can be filling and satisfying and it doesn't have to be overly heavy, if you do the following:
Replace 1/4 of the white flour with whole wheat, when making pizza dough. As can be seen, you want to go easy on the amount of whole wheat flour, so your crust doesn't end up overly dense and dry (whole wheat tends to suck up moisture).
For Evenly Baked Crust
Baking stones have become increasingly popular because of the great results achieved, seen in evenly-baked pizza crust.
Many people use a pizza stone when making pizza. A stone can render flavor results similar to what is achieved using a stone oven.
- A pizza baking stone absorbs heat and then transfers it to the dough.
- Moisture disperses throughout the crust, making for a superior tender and crunchy crust.
- Using a pizza baking stone along with a pizza cutter makes cutting your cooked pizza almost effortless. Edges are usually hard to cut through but these two tools eliminate any difficulty.
Follow the Tips in This Article for Perfect Pizza
Have You Tried Making Your Own Pizza Crust?See results without voting
Now Take a Bite
Look No Further
Once you've tried this recipe, please leave your comments. I hope you enjoy this pizza crust as much as I have.
© 2008 Athlyn Green
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