I think I’ve mentioned before that I have a life goal to find the world’s very best homemade pizza crust recipe. I’ve tried about 15 recipes so far, and this is definitely the best. Next time I try this one, I’m going to try to spin the dough more than roll it out, since my husband would love to see if we can achieve the air-pocket effect.
Regardless, this is a substantial, but light recipe with great flavor. The subtle hints of garlic and oregano really perk the recipe up. I’ve also made this recipe with a pinch of red pepper flakes thrown in. The flavor of this crust worked great with a more mellow sun-dried tomato, green pepper, and artichoke heart pizza, but I prefer this current form of the recipe for a “standard” pizza (pepperoni, cheese, or ham and pineapple).
My favorite easy combination is shown below–Pepperoni, pineapple, pepper, and mozzarella with Newman’s Own Sockarooni sauce.
My Best Pizza Crust Recipe
Dissolve yeast in warm water with sugar and let rest about 5 minutes. When foamy, stir in oil, oregano, garlic and salt. Stir in flour and knead until dough is elastic. Place into a bowl and allow the dough to rise till doubled (about 45 minutes).
Divide dough in half and roll each half out onto a cookie sheet sprayed with nonstick spray or brushed with olive oil. Brush crust with olive oil and pre-bake for 10-15 minutes in a 450 degree oven, or until it’s just beginning to brown.
Remove from oven, cover with toppings and bake another 10-15 minutes or till bubbly and melted.
Makes two cookie sheet-sized thin crust pizzas.