I’ve been preparing this pizza crust since my teenage years, likely adapted from a Betty Crocker recipe. My grandmother often had me whip up several batches during my visits, which she would later freeze. While it doesn’t create an extremely airy crust, it does rise slightly, and kids absolutely adore it.
I’m sharing the original recipe for this homemade pizza dough. We’ve played around with it a bit, switching from white flour to whole wheat, and we now always use almond milk. It still tastes fantastic, and there’s no waiting around for the dough to rise! It’s so straightforward that my student makes it whenever she craves pizza instead of instant noodles. The picture included is from her vegetable pizza created last night!
Heather’s Quick & Easy Pizza Crust
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup oil
Combine the ingredients in a bowl and mix until they are well blended (using a Kitchen Aid with a dough hook works wonderfully). Once combined, turn the mixture onto a countertop (you won’t need to add flour, but if you’d like, you can use a little) and knead it briefly until it forms a ball. Roll it out and place it in a greased (I prefer Pam) baking pan.
Some insights from my experiences over the years…
- Kneading the dough too much can result in a tougher crust.
- We no longer purchase store-bought sauce. I simply use one can of tomato sauce on the dough, adding garlic salt, Italian herbs, and minced onion.
- This dough is great for making both individual pizzas and “pizza pockets.”
After preparing, top with sauce and your preferred ingredients, and bake at 425 degrees for 20-25 minutes (I usually find mine is done at 20).
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup oil
- In a bowl, combine all ingredients and mix to blend (a Kitchen Aid with a dough hook is very effective). Turn the mixture out onto a counter (flour is not necessary, but a bit can be used) and knead it gently into a ball. Roll out on the counter and transfer to a greased pan (Pam works well).
- Over the years, I’ve picked up a few tips…
- Too much handling of the dough may lead to a tougher end result.
- I quit buying prepared sauces; I simply use a can of tomato sauce spread over the dough with garlic salt, Italian spices, and minced onions.
- This dough is suitable for both personal pizzas and “pizza pockets.”
- Add sauce and your choice of toppings, baking at 425 degrees for 20-25 minutes (usually ready by 20).
Enjoy your meal!
Leave Your Comment Cancel reply
This site utilizes Akismet to minimize spam. Discover how your comment data is managed.
Comments