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Pizza CrustPizza crust is so easy to make. .  This makes 2 twelve inch pizza crusts or you could make 3 eight inch pan sized pizzas.  You can make this in a square on a baking sheet if you don’t have a pizza pan.  The dough keeps well in the refrigerator for several days or you can freeze it.

2 1/2  cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1 package active dry yeast (1/4 ounce)

1 cup warm water

Whisk together the flour, salt and sugar.  Add the yeast to the cup of warm water and stir to dissolve.  Mix the yeast into the flour. (I used the dough hook on my mixer to do this. You can do it by hand, too) Turn out onto a floured board and add more flour or water if needed until you can handle and knead the dough.  Knead dough until smooth and elastic.  Grease a bowl with cooking oil,  place dough in the bowl turning over once to make sure it is greased on both sides. Cover and let rise in a warm place about 45 minutes to 1 hour. Dough should double in size. Once the dough rises remove and divide in half. Knead enough on floured surface to get any bubbles out of the dough.   Roll each half into a 12 inch circle and place on a sprayed pizza pan.


Once you have your dough rolled out and on the pizza pan bake it for about 8 minutes at 425 degrees before adding toppings.  Remove from oven brush crust with either tomato sauce or pizza sauce,  add your toppings and cook about 15 minutes longer until cheese is melted and crust is brown at 425 degrees.

Note:  Meat toppings such as hamburger, sausage, bacon, ham, chicken, etc. should be cooked before adding to pizza.

Pizza Toppings – There are all kinds of toppings. This is a list of just a few you might want to consider

Meats – Sausage, Bacon, Hamburger, Ham, Salami, Pepperoni, Chicken, Turkey, Pork

Non-Meat Toppings – Black olives, red peppers, green peppers, mushrooms, onions, tomatoes, broccoli

Cheeses – Mozzarella, Provolone, Jack, Munster and Feta

You can add the amounts of each item you like to your pizza. I usually use about 1/2 cup of each. Enjoy!




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  1. I made the dough last night and I was very pleased. It came out perfect. I only have one question, if I want to freeze it, do I let it rise first or can it be frozen before it rises. The pizza crust was absolutely wonderful. This is a keeper.

    • The Southern Lady says:

      Thank you so much Lois. I am happy to hear you liked this recipe. I usually let it rise first before freezing. I have not tried freezing it before it rises but it may work that way as well.

  2. Have you ever used this recipe in a bread maker on the dough function?

  3. Cindy Morrow says:

    At what point can it be frozen?

    • The Southern Lady says:

      After it rises and you are ready to roll it out just put in a plastic container and freeze it or I have kept it in the fridge for about six days.

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