Pizza Crust


I have tried a ton of pizza dough recipes in search for one that could be made without butter, which isn’t readily accessible in my little city. This recipe met that requirement, and in addition, it doesn’t require kneading. As if that weren’t good enough, it tastes absolutely amazing and can be stored in the refrigerator for up to a week! The search has ended– this recipe is a keeper! It even puffs and bubbles in the oven! (I so wish I had a picture to add here, but it was all eaten up immediately!)

Ingredients (for 4 ten-inch pizzas):

2 3/4 cups lukewarm water

1 1/2 Tablespoons yeast

1 1/2 Tablespoons salt

1 Tablespoon sugar

1/4 cup extra virgin olive oil (or other oil)

6 1/2 cups all-purpose flour

Directions and Notes:

1. In a large bowl, combine all ingredients except for the flour and mix.

2. Using a spoon and/or your hands, mix in the flour. You’ll likely need to use your hands to mix in the last bit of flour because the dough will be really thick. There is no need to knead.

3. Loosely cover the bowl with a towel and allow the dough to rest at room temperature for about 2 hours or until the dough rises and collapses or flattens on top. This may take longer in colder winter temperatures.

4. Use the dough immediately after the rise or store for up to one week in the refrigerator. The dough is easier to handle when cold.

When you are ready to use the dough:

5. Heat a pizza stone in your oven for 30 minutes at 500 degrees Fahrenheit.

6. Tear off a quarter of the total dough and, handling it as little as possible using floured hands, turn it into a ball, stretching the top surface around to the under part of the ball.

7. Place on a lightly floured surface and roll out to make a 10-12″ crust.

8. Top as desired. Bake for approximately 12 minutes at 500 degrees.

Austin’s endorsement: “This is the best homemade pizza crust I’ve ever had.”

Recipe from:


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