Pizza Crust

  • Prep 15 min
  • Total 45 min
  • Servings 8

Ingredients

  • 2 1/2 to 3 cups Gold Medal™ all-purpose flour or Better for Bread™ bread flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 package regular or quick active dry yeast (2 1/4 teaspoons)
  • 3 tablespoons olive or vegetable oil
  • 1 cup very warm water (120°F to 130°F)

Steps

  • 1
    In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough of the remaining flour until dough is soft and leaves side 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; let rest 30 minutes.
  • 2
    For Thin Crusts: Heat oven to 425°F. Grease two flat cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on one of the cookie sheets. Partially bake 7 to 8 minutes or until crusts just begin to brown. Add desired toppings; bake 8 to 10 minutes or until cheese is melted. For Thick Crusts: Grease two 8-inch square pans, or two 9-inch round pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of one of the pans. Cover loosely with clean kitchen towel; let dough rise in warm place 30 to 45 minutes or until almost doubled in size. Move oven racks to lowest positions. Heat oven to 375°F. Partially bake 20 to 22 minutes or until crust just begins to brown. Add desired toppings; bake about 20 minutes or until cheese is melted.

  • For Thick Crusts: Grease two square (8-inch) baking pans, or 2 round (9-inch) baking pans with oil. Sprinkle with cornmeal. Divide the dough in half. Pat each half in the bottom of a pan. Cover loosely with a clean kitchen towel and let the dough rise in a warm place for 30 to 45 minutes or until almost doubled in size. Move the oven racks to the lowest positions. Heat the oven to 375°F. Partially bake 20 to 22 minutes or until the crust just begins to brown. Add toppings and bake for about 20 minutes or until the cheese is melted.
  • For Thin Crusts: Heat the oven to 425°F. Grease two flat cookie sheets or 12-inch pizza pans with oil. Divide the dough in half. Pat each half into a 12-inch circle on cookie sheets. Partially bake them for 7 to 8 minutes or until the crusts just begin to brown. Add toppings and bake 8 to 10 minutes or until the cheese is melted.
  • Bread flour is higher in protein per cup than all-purpose flour. That protein becomes gluten when a liquid is mixed into the flour and it’s kneaded. The gluten provides the structure for a yeast dough as it releases gas and rises in the oven.
  • If you’d like a grainier crust, sub in half whole-wheat flour for the white flour. Knead the dough for the full 8 minutes, until very smooth and springy.

Nutrition Facts

Serving Size: 1/8 of Recipe (without toppings)
Calories
190
Calories from Fat
50
Total Fat
6g
8%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
300mg
12%
Potassium
50mg
1%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
6%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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