Artisan Pizza Crust
Print Recipe

Gluten-Free Dairy-Free Egg-Free Vegan Soy-Free Nut-Free Peanut-Free Corn-Free

This makes an excellent crispy outside, tender inside, thin crust, perfect for a simple Margherita pizza.

Ingredients
Directions

    TO MAKE THE DOUGH: In the bowl of an electric stand mixer with paddle attachment, mix all ingredients together (except the extra flour reserved for shaping) until evenly combined. Scrape dough down into a ball in the bottom of bowl. Cover with plastic wrap and let rise 45 to 60 minutes, until doubled in size.

    While the dough is rising, place pizza stone on top shelf of oven and preheat to 500°.

    TO SHAPE THE CRUST: Place 2 to 3 tablespoons extra All-Purpose Flour Artisan Blend in small bowl to flour fingers for pressing out dough. Set out a large piece of parchment paper. Ease dough out of the bowl onto parchment paper. With floured fingers, gently press out dough into a 10 to 12-inch circle; start in the center of the dough and gently press out to the edge, leaving a thicker edge of dough for the crust. Use more flour on fingers when needed but do not over flour dough. Let dough rest about 5 to 10 minutes, to relax a touch before baking.

    TO BAKE: Using a pizza peel or an insulated cookie sheet, move the parchment paper with dough onto the hot pizza stone in the oven. Bake 8 to 10 minutes, or until edges start to color. Remove from oven and discard parchment paper.

    TO TOP: Top crust with favorite sauce and toppings, place back directly on pizza stone and cook until toppings are melted and bubbly, 3 to 8 minutes.

    NOTE: If using sausage or other raw meats, precook them before topping pizza.

    VARIATION: Margherita pizza: Top with just a little red sauce, some sliced Roma tomatoes, and sliced fresh mozzarella. Add fresh basil leaves after it comes out of the oven, right before serving. If you don’t have any red sauce and fresh tomatoes, just blend or process a few canned Italian plum tomatoes, a pinch of salt and a tablespoon of olive oil together, and spread in place of the red sauce and tomatoes.

    © Pamela’s Products, Inc.

Overall Average Rating:
1 rating
  • Sort By: Date - Newest First

5 Item(s)

Angela Smith 03/85/2019 03/27/2019
This is now my go-to pizza crust recipe. It has come out perfectly every time. A good crust by any standard!
0
0
Reply
Show more comments (-5) Hide comments
Lisa 09/245/2019 09/03/2019
  • Rating:
I love pizza but haven't had a decent one in many years because I"m allergic to gluten and am plant based. This was one of the best pizza's I've had in a long time. I made some homemade sauce, cashew (vegan) ricotta, and topped with artichokes, capers, mushrooms and diced red peppers and it held up really well even with all of those dense ingredients. The only thing I swapped out was the sugar I used coconut nectar because I don't use sugar. It was my first time making my own crust and it turned out great! It will definitely be my go to. :)
0
0
Reply
Show more comments (-5) Hide comments
Tj 09/253/2018 09/11/2018
Made this with parchment paper the first time and loved it. The second time I used aluminum foil and it stuck badly, so I don't recommend using aluminum foil. The third time I made it I doubled the recipe to make a thicker crust and it came out amazing.
0
0
Reply
Show more comments (-5) Hide comments
Evelyn 06/161/2018 06/11/2018
I've just made this pizza crust for the first time and am pleased with the results! I like the method that pre-bakes the crust so that it doesn't have to bake with too long with the toppings on it. I didn't have a pizza stone so used a cookie sheet with parchment paper. I will definitely be making this recipe again.
0
0
Reply
Show more comments (-5) Hide comments
Brianna 10/298/2018 10/26/2018
I come to this website for recipes almost daily, but this one really let me down. Crust stuck to the paper. After spending forever cutting the bottoms off I was left with a bland overly chewy crust that got soggy with sauce.
0
0
Reply
    • I sprinkled the parchment paper with flour and then the top of the ball of dough with flour. I also used a spoon to push the dough onto the floured parchment paper so I didn't get the sticky dough all over my fingers. This worked great. We thought the crust was delicious and we will make it again the same way. My sauce is quite thick and didn't make the dough soggy.
      Reply
      0
      0
Show more comments (-4) Hide comments

5 Item(s)

What kind of abuse are you reporting?
    Please, wait...

    Pamela’s Products, Inc. 1 Carousel Lane, Suite D, Ukiah, CA 95482 Phone: 707-462-6605 Orders Department: 866-764-4605