Recipe of the Day — Pizza Crust

Last night for dinner we had pizza. It was plain old boring stuff — pepperoni, onion, pepper and olive and one had bacon in addition — nothing like chicken with artichokes and mushrooms or BBQ sauce & chicken or other ‘interesting’ options, just things the kiddos like and I had on hand. This is my favorite pizza crust recipe — it comes from the Betty Crocker cookbook the Husband got me for Christmas in 1991 (it was what I had asked for but it served as the ‘box’ to disguise a pair of opal earrings he bought me!). What a guy! 😉

Pizza Dough

1 package regular or quick-acting active dry yeast

1 cup warm water (105 – 115 F)

1 Tbsp sugar

2 Tbsp vegetable oil

1/2 tsp salt

2 3/4 to 3 1/4 cups all-purpose flour

Dissolve yeast in warm water in large bowl. Stir in sugar, oil, salt and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 30 minutes or until almost double.

Punch dough down. Roll on a lightly floured surface. Bake at 375 – 425 F.

My notes:

I often use about half whole wheat flour. I use this recipe for pizza and calzones and breadsticks.

A really yummy breadstick is to roll this stuff out to about 1/4 thick and spread the surface with basil or dried tomato pesto and sprinkle with cheese, fold over in half and cut into strips then twist each strip several times before placing on baking sheet. They are *so* pretty! (See link above for pictures.)

Sometimes I also use part of the recipe to make cinnamon rolls for dessert — I double the recipe and make two pizzas and use the rest to roll out, spread with butter, brown sugar and cinnamon, roll up and cut into rolls and bake on a greased sheet. Top with confectioner’s icing or cream cheese frosting.


One Response

  1. Ronda was concerned that rapid rise yeast won’t work in this recipe and she may well be right — but I never use rapid rise yeast, so I don’t know. I always use regular yeast and I just typed in the recipe verbatim.

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