Woody's Pizza Crust
"This is my brother's recipe. He said he based it off of Betty Crocker's pizza crust. It is quite honestly the best I have ever tasted. My husband even rated it as one of his favorites along with Uno's pizza. I always made it with Don Pepino's pizza sauce though when my brother made it he made his sauce from scratch. You can roll this out as thick or as thin as you like. It works great as a thick crust."
photo by DuChick
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 cup water (hot)
- 2 1⁄4 teaspoons active dry yeast (one packet)
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- pizza seasoning (oregano, basil, pepper)
- 2 1⁄2 cups all-purpose flour
- cornmeal
directions
- In a mixing bowl add yeast and sugar to hot water. Then add oil, salt and pizza seasoning and mix thoroughly (add enough seasoning to cover the whole surface layer of liquid - or to your preferred taste. Oregano and basil should be majority and pepper should be about 2-3 shakes).
- Add flour and mix up to 30 revolutions.
- Let rise in a warm and moist place for 20 minutes (I always put a cheese cloth over my bowl and put it in the oven with a pie plate of hot water below it.).
- When dough is done rising, begin preheating oven to 425 degrees.
- Punch down dough and kneed in hands and bowl. Keep moving. Sprinkle cornmeal in a thin layer over pizza pan (circular with holes works well) and roll dough out on pan as thick or thin as you like. (Dough will rise at the edges during cooking so you can roll out evenly.).
- Add desired sauce, meat, veggies and cheese (I like Don Pepino's the best - huge difference!).
- Bake in 425 degree oven for 15-20 minutes.
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Reviews
-
Emily, go kiss your brother! Woody has stumbled upon a winner here that could put him into his own business! I loved how quick it was to throw together and forget while I prepped the topping ingredients. I added a generous sprinkling of Paul Prudhommes Pizza and Pasta Magic seasoning to the mix, then followed every single step for a wonderful result! Dinner was devoured. Thanks for another winner, Emily E.! -
This was fantastic! Way better than 5 stars! I used my warming oven on the "bread proof" setting to allow the dough to rise--it worked perfectly! Made and reviewed for Alphabet Tag, February 2009.
RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
