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Basic crust for pizza. If you want it thin then don't put yeast.

Preparation time: 30
Cooking time: 25-40

Difficulty: Easy - for beginners
Serves: Makes dough for 3 pizzas.

Dietary guidance: v n 

Tags: main · snack · pizza · bread ·


2 pkgs. dry yeast for thin pizza reduce to 1-package.
1 1/2 c. lukewarm water
4 c. flour
1 tsp. salt
1/2 tsp. sugar
1 tbsp. olive oil (don't substitute)
1-egg white (optional)
1/4 cup of sour milk or yghurt milk. (optional)


Dissolve yeast in warm sugar water; set aside for 5 minutes, stir once then let it stand till it bubbles. If it doesn't froth then your yeast is bad throw it out and start over.

Combine sifted flour, salt, milk sugar (if like sweet dough use extra) if diabetic then omit sugar here, and oil in bowl; make a well in the center. When water/yeast mixture is bubbly, pour into center of well. Start kneading dough, bringing flour toward center of bowl; gradually increase kneading motion. If dough feels dry, add a little more sour-milk; Dough should not stick to spoon so if it feels too sticky, add bit more sifted flour.Knead vigorously until dough is smooth and elastic.

Roll into ball; put into small bowl but don't let it touch the sides. cover with a damp cloth. Let rest for about 20 minutes in warm place. I proof mine in double bowl. Use small bowl for mixing flour-dough. Put hot-warm water in bigger bowl. Set small bowl inside the big bowl. (Be careful water does not leak into dough.) It should rise a bit. It 2-packs yeast were used it will double in size.

Working dough:
After rising,beat dough with your palm to expel gas formed while proofing.Cut dough in 1-3 cubes. Roll dough again into ball; place in bowl. Baste with olive oil. Cover each ball with plastic wrap; store excess dough in refrigerator for 3-4 days. It's best to work with cold dough because it handles easier. If in a hurry then 30-min is enough setting time. If really rushed then you can skip this process but dough maybe sticky so use extra flower to sprinkle board.

When ready to use, place dough on floured counter top or table. Flatten with your hands, working from center out (a rolling pin may do also). Push dough evenly onto greased cookie sheet or pizza pan, forming a 12-inch circle with edges thicker than middle. Apply favorite topping in desired amounts. Bake in hot oven (475 to 500 degrees) until golden brown. Makes dough for 3 pizzas! That's why we always try to save some in fridge for another one.

HINTS: For best results, use pizza screen, or a flour sifter. Pre-heat oven to 200-deg for 15-minutes. Use egg whites to bush coat edges so it won't burn and turns golden.

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