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Pizza Crust
  • Gluten-Free
  • Dairy-Free
  • Egg-Free
  • Vegan
  • Soy-Free
  • Nut-Free
  • Corn-Free

Pizza Crust

Using our Pizza Crust Mix, create a flavorful, crispy crust whether baked in an oven, on a pizza stone, or in a brick oven with high fire heat, all with only oil, yeast and water. No eggs needed! Watch Pamela make a pizza crust in this pizza video tutorial.

Ingredients

    Yield: two 10 inch pizza crusts

    • 2 cups Pamela’s Pizza Crust Mix
    • 2-1/4 tsp or 7grams active dry yeast
    • 1 cup plus 2 TBSP very warm water (110°optimum)
    • 2 TBSP oil
    • For dusting use Pamela’s Pizza Mix, rice flour and/or corn meal
Directions

    MIXING:

    Scoop and level pizza mix in dry measuring cup, don’t pack. Using a stand mixer with paddle attachment or mixing by hand, combine dry mix, yeast, water and oil. Mix on medium for 15 to 30 seconds until dough is completely combined. Dough will look sticky. Scrape down dough in bowl into a ball, lightly oil the top, cover with plastic wrap and let rise for 1 to 2 hours, or until doubled (dough can be put into refrigerator overnight and baked the next day after warming to room temperature).

    FORMING:

    Pizza dough needs gentle handling. Dust parchment paper or pizza peel with extra Pizza Crust Mix, or rice flour (use cornmeal if desired; cornmeal adds flavor and texture to the crust). Scoop out 1/2 dough for one 10” pizza crust. Use oiled fingers or generously flour your hands and lightly dust pizza dough with extra Pizza Crust Mix or rice flour, and gently pat into pizza crust. For a fatter crust, pat dough out leaving a large edge for crust. For very thin crust, roll or pat out using second sheet of parchment on top of dough. Dough can sit and rise or bake immediately.

    BAKING:

    Place rack in top third of oven; pre-heat to 475°. Place parchment with dough on cookie sheet, or directly on oven rack. Par-bake crust for 8 to 10 minutes, until hint of brown, longer for thicker crusts.

    OPTION: wrap and freeze par-baked crusts for later use.

    BAKING WITH PIZZA STONE:

    Place rack in top third of oven, and place pizza stone on rack. Pre-heat oven to 475°. Place parchment with dough directly on stone. If using pizza peel, place crust directly on hot stone. (If dough sticks to peel, use a long metal spatula to loosen.) Par-bake 8 to 10 minutes

    TOPPINGS:

    Pre-cook any meats or vegetables that require cooking as topping will only be warmed through in final bake. After par-baking pizza crust, cover with sauce and toppings and return to oven to bake an additional 5 to 10 minutes until hot and bubbly.

    DEEP DISH PIZZA:

    Lightly oil heavy duty 9 inch round pan. After dough rises, spread in pan; about ½ inch in center, leaving a thicker edge going up the side of pan. Pre-heat oven to 425°. Par-bake dough for 15 minutes; remove from oven. Top crust first with cheese, then toppings, and finally add sauce. Bake for 10 more minutes. Remove from oven and top with parmesan cheese; bake for final 10 minutes, for a total of 35 minutes.

    © Pamela's Products, Inc.

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6 Item(s)

Sue Binkley 06/159/2018 06/09/2018
I'm allergic to yeast, I have bread mix and baking and pancake mix ,is there a way to make pizza dough?
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Nicolette 08/220/2017 08/09/2017
Is it possible to sub in the bread flour instead of the pizza crust mix? I would love to make garlic knots but only have Pamela's bread mix on hand. Thank you
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Angela 08/229/2016 08/17/2016
Um, bag said mix 15-30 sec. Video says 1 minute. I already placed the dough in the fridge but it did not look that well mixed. Hope it works.
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    • Hi Angela, It should look mixed, whether it takes 15 seconds or 1 minute. You do not need to put the dough in the refrigerator. It needs to rise in a warm place.
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Catherine 10/280/2015 10/08/2015
This recipe is great! Real easy and delicious.It's a great family night treat.
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Jennifer 03/80/2015 03/22/2015
This pizza crust recipe is so easy and even better, it tastes great. It mixes up easily, pushes out into the pan easily and bakes up nice and crisp. I've never had it not come out and I've been making nearly weekly for at least a year.
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THS 09/270/2014 09/28/2014
Love this recipe! Super simple and fast. I make it in a cast iron pan for the deep dish version and it turns out beautifully. Watch the video first for some handy tips in working with this sticky dough. Even my non GF hubby likes it.
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