Jay's Signature Pizza Crust Recipe
This simple recipe for pizza crust delivers crust that is chewy and soft, with a crispy exterior.
*update* I've made this several times and this makes a top-notch pizza crust with a crispy crust and chewy center. I double the sugar and increase the salt to 1 1/2 tsp because it’s a tad bland as written. I recently substituted 1 C flour for whole wheat flour and found it did not alter the texture. 100% whole wheat made the dough gummy and hard to roll out. Kneading was difficult and messy the first time. I recently tried doing most of the kneading in my stand mixer with a dough hook and then kneaded the rest by hand. This made the dough much more manageable. In the end, I added an extra 3/4 cup of flour (1/2 C flour in the stand mixer & 1/4 C while kneading by hand) but it still came out tender. I baked it on the bottom rack on a preheated baking stone to get the bottom crispy and used corn meal to transfer from the peel instead of flour (a la Pizza Hut vs. Dominos). Made 2 crusts.
Very good and so easy! I added some mrs dash to the dough mixture and I accidently put in onion powder instead of garlic salt like I wanted to. Oops! Still came out wonderfully tasty! Thank you!
This crust is fantastic!! I used it to make calzones this weekend and they came out perfect. I was able to make 2 good sized calzone. The dough rolls out so easily and bakes to a crispy outside and chewy on the inside! You have to try this! you will never buy dough in the store again!
This was the first time I made pizza dough. Good recipe. We were able to eat leftovers all week and the dough was great every time.
I have tried quite a few recipes for pizza crust in my bread machine....always dissapointed I gave up... When I took this one out of the machine and started working with it, I knew it was "different". It glided through my hands like silk. I used half a recipe and got a medium-thin crust 12 inch pizza. Great texture and taste! I like to prebake the crust for 3 minutes, then add the sauce and cheese and bake it for about 10 more minutes at 500 degrees. I've played with tempertures from 425-450-475. 500 gets the pizza more evenly cooked and keeps it from getting soggy.
Jay thank you so much for an EXCELLENT thick, pan type pizza crust, that was crisp on the outside and chewy/tender on the inside! The only personal perference additions I did were: I added Italian Seasoning, garlic powder and onion powder along with the salt/oil. And I baked them for 10 minutes prior to adding the toppings in a 12 inch cake pan and 12 inch cast iron skillet, that were both olive oiled WELL, and dusted with yellow cornmeal. They came out of the pan very easy onto the cutting board. It was easy to make this. Just have to adjust weather and flour consistency to the stickiness of the dough. Some days need less, some days need MUCH more. Adding about a 1/2 cup grated parmasean cheese to the dough is great with the seasonings. I never roll the dough out, I just use my hands and flatten it in the bottom of the pans, working up the sides Also sometimes string cheese rolled in the crust makes the kids happy too.