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Basic Pizza Crust

Try this recipe for basic pizza crust. Use now or freeze the dough for later use.

Pizza dough

This recipe makes two 12-inch thin-crust pizzas, or one 12- to 14-inch thick crust pizza.

You can freeze the dough for future use:

  • After the resting phase, divide the dough in half, flatten each to a 6-inch disk.
  • Wrap them, airtight, in a plastic freezer bag.
  • Freeze for up to one month.
  • To use, thaw in refrigerator or at room temperature.


  • 3 to 3½ cups all-purpose flour
  • 1 package rapid-rise yeast
  • 3/4 tsp. salt
  • 1 cup very warm water (120 to 130 degrees)
  • 1 T. olive or vegetable oil

In large bowl, combine 2 cups of the flour, undissolved yeast, and salt. Add the very warm water, oil and enough remaining flour to make a soft dough. On a lightly floured surface, knead until dough is smooth and elastic, about 5 minutes.

Cover with a clean cotton dishtowel and let rest on floured surface for 10 minutes.

Lightly oil your pizza pan(s). Shape dough into a smooth ball; divide if making two thin crusts. Roll or press dough to fit pan(s). Top as desired.

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Basic Pizza Crust

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Reader Comments
I've been looking for an easy pizza crust recipe..looks great
Kim, Thonotosassa, FL
Posted: 10/15/2012 4:37:32 AM
Is there a way to make is lower in carbs for those of us who need to watch what we eat on a daily basis? What kind of flour has almost no carbs?
Kelly, Central Valley, CA
Posted: 3/2/2011 7:55:25 AM
Sounds easy.
Mary, Pembroke, ON
Posted: 12/4/2010 6:16:17 AM
According to the University of Nebraksa cooperative extension, you cannot evenly substitute whole-wheat flour for all-purpose flour, as it has less volume and a coarser texture. We've found that substituting a third of the all-purpose flour for whole wheat works works well.
Hobby Farms editor, Lexington, KY
Posted: 10/14/2010 8:05:02 AM
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