Pizza Crust

Dinner ready in 45 minutes! Serve your family with this baked pizza crusts made using Gold Medal® flour.

Prep Time

Minutes

Total Time

Minutes

Makes

2 1/2

to 3 cups Gold Medal® all-purpose flour or Better for Bread™ bread flour

tablespoon sugar

teaspoon salt

package regular or quick active dry yeast

(2 1/4 teaspoons)

tablespoons olive or vegetable oil

cup very warm water (120° to 130°)

Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap and let rest 30 minutes. Continue as directed below for thin crusts or thick crusts.

Makes

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

For Thin Crusts: Heat oven to 425°. Grease 2 cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on cookie sheets. Partially bake 7 to 8 minutes or until crust just begins to brown. Add toppings and bake 8 to 10 minutes or until cheese is melted.

For Thick Crusts: Grease 2 square pans, 8x8x2 inches, or 2 round pans, 9x1 1/2 inches, with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of pan. Cover loosely with plastic wrap and let rise in warm place 30 to 45 minutes or until almost double. Move oven rack to lowest position. Heat oven to 375°. Partially bake 20 to 22 minutes or until crust just begins to brown. Add toppings and bake about 20 minutes or until cheese is melted.

Nutrition Information:

1 Serving ()

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Pizza Crust

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens