Ready in 20 minutes
We started using this pizza dough recipe over 30 years ago. It worked so well we have stuck with it and still use it whenever we make a pizza.
"I really loved this recipe, as did my husband. I will use it again. The things I loved about it were that it was easy, inexpensive, and very tasty. I used my stand mixer to knead the dough, making it even easier. I pushed it out to the dimensions of my cookie sheet. Even my Pomeranians loved the dough!! :) My one suggestion is to put the oven temp & cooking length. Others mentioned that too. I had to check other recipes. Since my oven cooks hot & I had a dark sheet, I went with 375 degrees & 20 minutes. I then let it sit for 8 minutes. Perfect RKG1 - thanks!"- TMOM7159
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To the cup of warm water add the sugar and dry yeast. Let stand 10 to 14 minutes.
Add the butter, salt and flour. Stir well, turn out and knead until dough is smooth.
Cover and allow to rise in a warm place. Punch down and allow to rise again.
Roll dough to 1/4 inch thickness to fit pizza pan (or thinner if you want a thin crust) . Leave to rise again while you prepare the filling.
Makes enough for 2 pizzas.
We have found you can get a better pizza crust if you partially bake the dough before adding the toppings. We use a pampered chef pizza stone so after rolling the dough out on it will put it in the oven at 400° until it just starts to brown. Then take it out and add the toppings. Times will vary from oven to oven so it is best to just keep an eye on it for your own oven.
After adding your toppings cook at 400 - 450 deg. F for 15 - 20 minutes. Times will vary depending on your toppings so keep an eye on it the first few times. I put cheese on last and when it starts to bubble and brown nicely it's ready to eat.
notes: A few people wanted to know how much it made, we have 2 pizza stones, a 15" and a 12" it will do both with a little cut off around the edges. If only making 1 pizza we follow the recipe then take the leftover and place it in a small loaf pan and bake it as a small loaf of bread.
** When we first started making this yeast was available in small packets of approx 2 tsp. that's how the recipe was originally written using the packet. **
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jswall1511 1 weeks agoIt's a good pizza dough. I baked my pizza on a Wilton pizza stone on Wilton parchment paper for 7 minutes at 450 degrees. after 7 minutes pulled the parchment paper and baked the pizza directly on the stone. The pizza crust had good crunch. I made a white sauce and cheese pizza.
anubi1983 3 weeks agoButter in the dough?!?!? Wtf!!!
momery 1 month agoI make pepperoni rolls with this dough. Wow!!!
Pange 1 month ago
spursingham 2 months agoSimple. Great. Thanks!
mjm7274 2 months agoThis recipe is great, thanks!
poodlebuddy 2 months agoAwesome!!
Elletcook 3 months agoSo easy and so delicious!
Angeline17 4 months agoThis recipe was so simple and easy the whole entire family just loved it??
SabrinaL89 4 months ago
Emma-louise25 4 months agoAdded a little garlic powder to the base. It's turned out fabulous!
kenolady 5 months ago
Novamanss 5 months agoI just made it on the gas grill on a cast iron pan with indirect heat. Everyone loved it. It turned out AWESOME!!!! I'll be making it on the grill all summer long!!!
anniek36 6 months agoThis is your basic pizza crust! Turns out good everytime! The only change i make is add oil instead of butter...
samadeo78 7 months ago
ovej001 7 months ago
Tigerprincess18 7 months agoI've been looking for a fluffy dough recipe. Wow. I love this one. Thanks
AEIOU111 8 months ago
gkoukou 8 months agoVery good
clynn1106 8 months agoDough was phenomenal. Added some melted butter with minced garlic along the crust right at the very end of baking.