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Quick and Easy Pizza Crust Recipe | Allrecipes image

This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go! It yields a soft, chewy crust.

Provided by CHEF RIDER

Categories     Pizza Dough and Crusts

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 12-inch pizza crust

Number Of Ingredients 6

1 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
2 ½ cups bread flour
2 tablespoons olive oil
1 teaspoon salt


  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a pizza pan.
  • Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes.
  • Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. Let rest for 5 minutes.
  • Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle. Transfer to the prepared pizza pan.
  • Spread crust with sauce and toppings of your choice.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving.

Nutrition Facts : Calories 169.8 calories, CarbohydrateContent 28.1 g, FatContent 4 g, FiberContent 1.1 g, ProteinContent 4.8 g, SaturatedFatContent 0.6 g, SodiumContent 292.8 mg, SugarContent 0.6 g


Best Whole Wheat Bread - Easy Homemade Bread Recipe image

This easy Whole Wheat Bread is perfect for sandwiches, toast, or just enjoying with some softened butter. This bread is soft, with a touch of honey. See the recipe notes for how to use all-purpose flour or bread flour in this bread recipe.

Provided by Kristine

Categories     Bread

Total Time 160 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 7

1 cup water
¼ cup milk*
3 tablespoons honey
2 ¼ teaspoons active dry yeast (or instant yeast (1 packet))
3 cups whole wheat flour* (plus more as needed)
1 ½ teaspoons salt
3 tablespoons unsalted butter (cut into 6 pieces and softened)


  • Combine the water and milk in a microwave-safe liquid measuring cup or bowl. Warm the milk and water to 105-115° F. (If you do not have a microwave, you can warm them in a pan on the stove.)
  • Pour the milk and water into the bowl of a stand mixer.* Add the honey and yeast and stir to combine. Let stand for 5 to 10 minutes, until the yeast starts to foam or bubble. If nothing happens after 10 minutes, your yeast may be dead and you should start over with new yeast.
  • Add the flour, salt and butter to the bowl. Mix using the paddle attachment until everything is combined.
  • Switch to the dough hook. Knead the dough on low speed for about 8 minutes. The dough should feel slightly sticky when you touch it, but a lot of dough shouldn't stick to your finger. If the dough is very sticky, add more flour, 1 to 2 tablespoons at a time. As the dough kneads, stop the mixer every few minutes, as needed, and use a spatula to scrape the dough away from the sides of the bowl. After kneading, the dough will be a little sticky and very soft. It won't hold its shape tightly in a ball, but should hold together when you transfer it to an oiled bowl using your hands or a spatula.
  • Transfer the dough to a large oiled bowl and turn it once to coat it with oil. Cover the bowl with a clean kitchen towel and let the dough rise for about an hour, until it has doubled in size.
  • Grease a 9 x 5-inch or 8 ½ x 4 ½-inch metal or glass bread pan. Use your hands to gently punch down the dough, deflating it and popping any air bubbles. Transfer the dough to a lightly floured work surface and shape it into a ball. Then use your hands to gently pat the ball into a loaf shape. Put the dough in your greased bread pan.
  • Cover with a clean kitchen towel and let the dough rise in the bread pan until the top of the loaf is just above the top of the pan. This should take about 20 to 30 minutes. Meanwhile, preheat oven to 350° F.
  • Bake the bread for 35 to 45 minutes, until the inside registers 190° F on an instant-read thermometer. If using a glass baking pan, the bread will take 35 to 40 minutes. It will take 40 to 45 minutes in a metal pan. If desired, rub the top crust with butter as soon as the bread comes out of the oven.
  • Let the bread cool for 20 minutes in the pan and then remove it to a wire rack to finish cooling. The bread will slice easiest when it is cool. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts : ServingSize 1 slice (1/12 loaf), Calories 153 kcal, CarbohydrateContent 27 g, ProteinContent 5 g, FatContent 4 g, SaturatedFatContent 2 g, CholesterolContent 8 mg, SodiumContent 296 mg, FiberContent 4 g, SugarContent 5 g

Finally a pizza crust recipe that tastes like it's from a pizzeria! I have made this now several times (always using the faster sponge method) and it has turned out great each time. My kids don't want to order delivery anymore! It is so easy to work with I am able to get paper-thin crispy crust …
From allrecipes.com
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2018-03-15 · This is by far the best gluten free pizza crust recipe I have ever made and I have tried so many. It has SO much flavor! Instead of rolling the dough, I put a generous account of olive oil on my hands and smooth out by hand. Otherwise, followed to a T. I am so glad to have sound this recipe…
From minimalistbaker.com
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2021-09-18 · This is our go to recipe for pizza crust, it always turns out delicious. Today I used this recipe to make a naan bread to go with spicy lentils, paneer, and tikka masala. Formed the dough into individual sized rounds, brushed with oil, baked for about 10 minutes, perfection! I’ve tried lots of recipes for gf naan and never had success. Every time to have pizza I think about using this recipe …
From minimalistbaker.com
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2017-05-25 · At 20 minutes I pulled it out, added some pizza sauce, cheese and pepperonis and put it back in the oven about 10 min to melt the cheese and it was delicious. I made a full batch and did like one other comment had suggested and divided it into 4 portions. My wife and I agreed that this crust had an Italian Wheat …
From dietdoctor.com
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I use this crust both on a pizza stone and on a gas grill (see recipe for Pizza On The Grill II). When I bake this in the oven, I make two pizzas; on the grill, I use this recipe to make 12 small pizzas. I used to use corn meal on my pizza stone, but have found that wheat germ tastes better and is less gritty. This crust stays light colored after it is baked. Thank you for the great recipe …
From allrecipes.com
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Delicious fruit pizza is an attractive dessert perfect for a cookout or children's birthday party. The crust is made from cookie dough pressed into a pizza pan. After the crust …
From allrecipes.com
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