Uncle Tony's Pizza Crust
Adapted from a recipe I got from a friend named Sarah Smith – Tony is her uncle
Author: Jane Maynard
Recipe type: Main Dish, Pizza
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon or 1 package active dry yeast dissolved in ¼ C warm water (let it sit a few minutes and get foamy)
- 1 cup cold water & 1 tablespoon olive oil mixed
- 1 tablespoon sugar
Instructions
- Preheat oven to as hot as it will go for at least 1 hour before baking the pizza (usually 500 degrees in a home kitchen).
- In a stand mixer, bread machine or food processor, blend all ingredients together. (Back when I didn’t have any of those appliances, I just used my hand mixer and it worked, just a little more arm strength will be needed.) Let dough rest for 20 min. Knead a few minutes more (if you use a mixer or food processor, let the machine do the kneading for you).
- Divid dough into two (for two 10-12 inch-ish pizzas) or four (for four 8 inch-ish pizzas). Roll out and let rise again 10 minutes. A little tip: the stickier the dough the crispier the crust, so go easy on any flour that you need for rolling out. Also, I rarely consciously let it rise another 10 minutes once it’s rolled out, I usually just start putting the toppings on and then work on the next pizza while the previous pizza cooks.
- Spread crust with olive oil or sauce, toppings, cheese. I sometimes like to brush a bit of olive oil around the edge of the crust and sprinkle a bit of salt and/or fresh parmesan cheese around the edge.
- If you don’t have a pizza stone, cover pizza dish/pan with sprinkled cornmeal before spreading out dough. Bake 8-15 minutes, depending on the size of the pizza – crust should be browned around edges and underneath and cheese should be bubbling.
- If you have a a pizza stone (which I highly recommend!), sprinkle cornmeal on your pizza peel for easy sliding into the oven. Bake 8-15 minutes, depending on the size of the pizza – crust should be browned around edges and underneath and cheese should be bubbling.
Notes
Jane note: I sometimes do half whole wheat, half white flour and the crust comes out nicely.
Hi! 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 count on you to share yours! 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!
I just made this pizza last night for dinner, and I have to say it was very good! Another great recipe from your webiste:). My daughter is very picky about pizza,she loved it. Again, thanks for sharing!!!
I consider it a major coup when it’s something the kids like! 🙂 glad it was a success!
Add 1/4 cup of DME (Dry Malt Extract)You can find DME at a Homebrew store.
Hi Jane, this recipe looks yummy! I am new to the whole yeast thing, so when you call for 1 pkg yeast are you calling for active dry yeast or instant yeast?
Thanks and I have been reading your blog for a long time, it’s great!
I will go back and specify in the recipe, excellent question! this is calling for active dry yeast!
I know you’ve been reading a long time, I recognize your name! nice to “see” you again! 🙂
Made the crust and pizza sauce last night. Outstanding!! Both are keepers and will be made again. Thanks.
so glad you liked the recipes!!
Is the pizza dough thin crust or thick?
it will be as thick as you make it! I like to make my crust nice and thin, but I know some people like it a little thicker. if you roll it out to the dimensions I described, the crusts will be on the thinner side.
hope this is helpful! 🙂
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