UNCLE TONY’S PIZZA CRUST
From Sarah Smith
- 3 C flour
- 1 t. salt
- 1 T or 1 pkg yeast dissolved in 1/4 C warm water
- 1 C cold water & 1 T olive oil mixedIn mixer or bread machine, blend altogether. Let rest for 20 min. Knead and roll out and let rise again for 10 min. (Jane note: I have to admit, I hardly ever let it rise for 10 more minutes once I’ve rolled out the dough. I just sort of forget and things turn out great anyway.) Spread with oil or sauce, toppings, cheese. Bake 425 for 25 min. Cover pizza dish with sprinkled cornmeal before spreading out dough. A little tip: the stickier the dough the crispier the crust.
Jane note: I’ve been doing half whole wheat, half white flour and the crust comes out nicely. I also add a a tablespoon or so of sugar.
Wednesday, January 31
Uncle Tony’s Pizza Crust
Posted by Jane Maynard at 10:22 pm 12 Comments
Categories: main dishes, Recipes
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
I love how simple this pizza crust recipe sounds. Will definitely like to try it the next time I make homemade pizza.
What size pan should be used? Does the recipe only make one pizza crust?
I believe when I use this recipe, I usually make four 8″-9″ pizzas, because that size fits easily on my pizza peel for putting it in and out of the oven. I roll my crust pretty thin. hope that’s helpful!
might have to try this one when I don’t have hours for my recipe to rise.
also if you use vital wheat gluten you will get a bigger rise.
I might just have to try that sometime!
Is this crust freezer friendly? Just curious…
that’s a great question…I actually haven’t ever frozen it because I’ve always used the whole recipe every time, but I don’t see why it would not be freezer-ready. If you do ever try that, please come back and let us know how it goes!
also, I successfully halved this recipe yesterday and everything turned out fabulously. in case anyone cares.
When it says “mixer” is it referring to a hand-held mixed like you would use to whisk together cake batter? Or does it mean a food processor? I don’t have a food processor, can I just mix it by hand or something?!
currently I use my KitchenAid…however…I didn’t have that for YEARS when I used this recipe, I always just used my hand mixer/blender and it came out just fine!
I would use that to mix it together, then knead it by hand. hope that helps! 
FYI, every time I make pizza (often grilled), I make a double batch of dough and freeze half in ziplock bags. Thaw in fridge overnight and it will work as well as the first time, if not better. The crust is sometimes a bit chewier but you can roll it out thinner post-freezing. Anyway, you will not kill the yeast so don’t worry about that.
Congrats on adorable baby Owen!
I just tried this crust and it came out very well! Made 2 medium-sized pizzas. Thanks for sharing!