Crisp, Fluffy Pizza Crust

I have lots of pizza recipes on here already. Most of them are pancrust style, because that is K’s favorite. Especially from Pizza Hut. So, we are always after a crust that mimics that style. This one is my new favorite. It is less involved than some recipes, but it produced a crust that had a crunch to it, while still being almost bread-like. K commented that it was less greasy than other recipes. I wasn’t sure if this was a bad thing, but apparently he liked it. You could always add more fat to the pan if you prefer a greasier crust, but we liked this.

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If you haven’t noticed by now, we also love sausage on our pizzas. K really prefers having meat and I can’t do pepperoni or some other options right now. I also prefer sausage to some of the other meat options. I can make the balls as small as I want, as few as I want, etc. It’s pretty easy to play with it. This time we also added some caramelized onions…

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I made my standard tomato sauce.

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Although, I did leave out the olive oil to keep it a little healthier. I didn’t think we needed it with the butter on the crust, and the sausage. I think it helps keep too much grease from forming on the top when you bake it.

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I also added basil at the end…

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The best part is I am able to make 2 crusts at one time, which is definitely enough for leftovers for 2, or for a family of 4. We generally eat about 1/3 each of these pizzas, but even if you managed a full half, this works out!

Directions for Crisp, Fluffy Pizza Crust

Makes 2 9-inch crusts

  • 2 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3 Tablespoons dry milk powder
  • 3/4 cup warm water
  • 2 Tablespoons olive oil
  • 2 cups bread flour
  • 2 Tablespoons melted butter
  • Canola oil

In a stand mixer bowl, stir together the yeast, sugar, salt, milk powder, and water.

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With the dough hook, stir in the olive oil, then stir in the bread flour.

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Knead until a smooth ball forms.

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Prepare two 9-inch pans (dark sides like for a cake pan are ideal) by spreading a bit of oil evenly over their surfaces. Split the pizza dough into two equal pieces, then place each in its own pan. Spread the dough out into the pans as best as you can.

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Cover the pans with plastic wrap and set in a warm, draft-free area (I like to preheat the oven to 200 degrees, then turn off the heat and use that) for about 1 hour until the dough doubles.

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Gently spread the dough into the pans a bit more, going up the sides. Cover and allow to rest for another 30 minutes or so. In the meantime, preheat the oven to 475 degrees.

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Brush the edges of the dough with the melted butter.

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Bake for about 5-7 minutes until the crusts start to get lightly golden.

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Remove from the oven and add sauce and toppings.

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Bake for about 10 more minutes until the edges are brown.

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Allow to sit in the pan for a few minutes before removing and serving.

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Directions for Crisp, Fluffy Pizza Crust (without pictures)

Makes 2 9-inch crusts

  • 2 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3 Tablespoons dry milk powder
  • 3/4 cup warm water
  • 2 Tablespoons olive oil
  • 2 cups bread flour
  • 2 Tablespoons melted butter
  • Canola oil

In a stand mixer bowl, stir together the yeast, sugar, salt, milk powder, and water. With the dough hook, stir in the olive oil, then stir in the bread flour. Knead until a smooth ball forms.

Prepare two 9-inch pans (dark sides like for a cake pan are ideal) by spreading a bit of oil evenly over their surfaces. Split the pizza dough into two equal pieces, then place each in its own pan. Spread the dough out into the pans as best as you can. Cover the pans with plastic wrap and set in a warm, draft-free area (I like to preheat the oven to 200 degrees, then turn off the heat and use that) for about 1 hour until the dough doubles.

Gently spread the dough into the pans a bit more, going up the sides. Cover and allow to rest for another 30 minutes or so. In the meantime, preheat the oven to 475 degrees.

Brush the edges of the dough with the melted butter. Bake for about 5-7 minutes until the crusts start to get lightly golden. Remove from the oven and add sauce and toppings. Bake for about 10 more minutes until the edges are brown. Allow to sit in the pan for a few minutes before removing and serving.

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4 thoughts on “Crisp, Fluffy Pizza Crust

  1. Me too!! I hate raw onions on a pizza (or anywhere really). Love ‘em cooked though. I think pizza night traditions will be fun to start with the kids someday. You know, when my kid no longer sticks his nose up at everything I cook :/

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