Ho’made Pizza Crust.

This has trickled down from something called “Jay’s Signature Pizza Crust” on allrecipes.com. My husband, who worked at a pizza place for close to 10 years, is obsessed with pizza (obsessed) (really). Unfortunately, he sucked at recreating one of the most important components of pizza: The Crust. We suffered through many tough, hard, chewy, and dry crusts before we landed on this one. Though some of the steps seem a little “much,” like the butter step, just do it already. You have to because I said so. You’ll thank me later. Anyway, my aforementioned hot husband has been hinting for weeks that he wants his crust recipe posted. I told him to write down all his amendments on the original in red so I would know. It’s bleeding red ink. I guess we’ve made it our own, and now it’s your turn to do the same!


4 1/2 tsp yeast

1 tsp brown sugar

1 1/2 c warm water (110 degrees)

1 1/2 tsp salt

3 tbsp olive oil

4 c flour (we use whole grain)

Butter, softened; to taste


Whisk together yeast, warm water, and brown sugar until dissolved; allow it to sit for 10 minutes. Stir in salt and oil and slowly mix in flour. Turn dough out (it’s going to be really sticky) onto floured surface and knead in more flour as needed. You want dough to be tacky but not too wet, and you want it to maintain elasticity. Separate kneaded dough into 2-3 equal-sized dough balls, coat lightly with olive oil, and place on a well-oiled cookie sheet. Refrigerate overnight*, punching dough down once and reshaping into a ball. Preheat oven to 425 degrees. Roll dough balls out to desired thickness and place on a greased cookie sheet/pizza pan/cooking stone. Pre-bake crust for 10 minutes, then spread a thin layer of butter on top. Add sauce, cheese, and toppings. Bake for another 15 minutes or until cheese and toppings are cooked to desired doneness. Serves an army.

*My husband swears by this practice, but it’s really not necessary; it just makes it taste better. If you don’t have time to allow the dough to rise overnight, just keep it in one big oily ball and place it in a well-oiled bowl. Cover it with a towel and put it in a warm spot for an hour. Separate into a few balls and continue with the rest of the instructions.


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