Pre-Baked Pizza Crust
User Reviews
4.3
21 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
213 kcal
-
Course
Main Course
-
Cuisine
American
Pre-Baked Pizza Crust
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Making Pre-Baked Pizza Crust is super easy at home. And it makes pizza night a snap, even making lots of different top-your-own pizzas.
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Ingredients
- 1 envelope or a scant Tablespoon Active Dry Yeast
- 1 teaspoon granulated sugar
- 1 Cup warm water about 110 F
- 1 Teaspoon salt
- 1 Tablespoon olive oil
- 2 1/2 Cups all purpose flour or part whole wheat flour
Instructions
- Preheat oven to 425 degrees.
- In a large bowl or bowl of stand mixer, mix together the olive oil, yeast, sugar, and warm water and allow to sit until foamy.
- Add salt and 1/2 cup flour to yeast mixture and begin mixing (using stand mixer or by hand). Continue adding ½ cup at a time until all of the flour has been used and the dough has started to pull away from the sides of the bowl. Adjust flour to water ratio if needed, adding a little more flour if dough is very damp or a little more water if very dry.
- Continue mixing on medium speed, or hand knead, for 3-5 minutes until the dough is smooth (hand kneading will take longer).
- Shape the dough into a ball and cut in half. If you want two regular 12-inch pizzas, you can skip ahead to the next step. For individual sized pizzas (8-10 inch) cut each dough half into two pieces for normal thickness pizzas (total of 4) or into three pieces (total of six) for cracker thin individually sized crusts.
- On floured parchment paper, roll out the first crust to the desired size and thickness. Prick all over with a fork to prevent large bubbles. Transfer crust to the oven rack on the parchment paper using a pizza peel or using a thin cookie sheet like a pizza peel. Bake for 5 minutes or until just getting crispy. Repeat with remaining dough pieces (see note)
- Remove from oven and cool on wire rack.
- When cool, cover and use within a few days or freeze. If freezing in a stack (like in my Rubbermaid container), freeze each crust individually before stacking or separate with a couple layers of wax paper.
Notes
- Note: You can freeze the extra dough if you aren’t able to pre-bake the whole batch.
- This will make 2 12-inch crusts or 4-6 individual-sized crusts depending on how thin you like your crust. My images show made into 6 thin crusts.
Nutrition Information
Show Details
Calories
213kcal
(11%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Sodium
389mg
(16%)
Potassium
57mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
8mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 389mg | 16% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 8mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
21 reviews
Good
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