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
Top-ranked recipe named "Pizza Dough"
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. **
GwenSebastianFan 2 days 14 hours agoIt's an awesome go-to crust! I bake on a pizza stone and the recipe makes 1 delicious crust. It's a great recipe to modify to your flavor profile preferences, too! I'm trying it now with Garlic Salt substituting the salt in the recipe. Yum!
danielhiltonpitman 1 week agoStumbled across this recipe one year ago and we have been using it ever since. This is a great simple pizza dough recipe! We use olive oil instead of butter and it always comes out great. One thing I have learned is that refrigerating the dough for 8 hours or longer makes it easier to handle and stretch. If we want a thinner crust we change up the flour and use 50% whole wheat and 50% white flour. We make the dough using a mixer with a dough hook - super easy and no mess! Thanks for sharing.......
kadek 1 month agonice.....
KitchenRoyalty 1 month agoVery good and easy to prepare.
mizzvader 1 month ago
neckyo 2 months ago
mommybot 3 months ago
mamabree 3 months agoSimple and tasted great!
Alees1993 3 months ago
jswall1511 4 months 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.