Pioneer Woman’s Pizza Crust

There is a battle going down in this house over pizza and the “appropriate” toppings.  I like bianca pizzas with veggies, stinky cheeses, onions and ham, the spousal figure insist that pizza must be slathered in sauce and cheese and covered with and obscene array of meats, no vegetables are to make an appearance on his pizza.  Lets just say that we don’t see eye to eye when it comes to pizza.

This pizza was an attempt to come to a happy medium but he still picked the tomatoes off the pizza. *sigh*  However we both agreed that this was a fan-tabulos crust.

Another bonus about this recipe is that it makes two pizza crust so you can make one and freeze the other one for later.  This way you always have homemade pizza dough on hand.  You will almost never have to buy store bought pizza dough again and after trying this dough you probably never will.

Let’s a make-a pizza!

FYI, no fancy tossing of dough occurred during the making of this pizza.  It would have just ended up on the floor or on my head.

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.

Pizza

In a mixer, combine flour and salt. With the mixer running on low speed (with dough hook attachment), drizzle in olive oil until combined with flour.

Pizza

Next, pour in yeast/water mixture and mix until forms into a ball.

Pizza

Coat a separate mixing bowl with a light drizzle of olive oil, toss to coat dough in olive oil, ten cover the bowl with a moist kitchen towel and set in warm place to rise 1 to 2 hours.

Pizza

After dough has risen, divide in half. When ready to use dough preheat oven to 500 degrees.  Lightly drizzle olive oil on pizza pan or rimmed baking sheet.

Using your hands stretch the dough to your desired shape, pressing the dough into the pan.  I then drizzled the dough with olive oil and sprinkled Italian seasoning and minced garlic over top, instead of your typical pizza sauce.

Pizza

Lay the desired topping over the dough, I went with bacon, Italian Sausage, fresh tomatoes and mozzarella. Bake the pizza for 8 to 10 minutes, until the edges of the crust are golden.

Pizza

I even got the bonus of a crust bubble.  I love crust bubbles!

Pizza

Look how crisp and golden this crust looks!  It was absolutely delicious and so easy to put together. I may never buy store bought pizza crust again.

Pizza 550

The pizza was done way before Obed got home from work and it took every fiber in my body not to eat the whole thing.  I totally contemplated eating the entire pizza, discarding all the evidence and just making him a sandwich or something.  But that is not the loving wife thing to do…..is it?

Pizza

This crust is crispy and practically buttery. No soggy crust issues here. You know you want some!

Print Recipe

Pioneer Woman’s Pizza Crust (2 crusts) (The Pioneer Woman Cooks)

  • 1 teaspoon Active Dry Or Instant Yeast
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • 1/3 cups Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.

In a mixer, combine flour and salt. With the mixer running on low speed (with dough hook attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until forms into a ball.

Coat a separate mixing bowl with a light drizzle of olive oil, toss to coat dough in olive oil, ten cover the bowl with a moist kitchen towel and set in warm place to rise 1 to 2 hours.

After dough has risen, divide in half. When ready to use dough preheat oven to 500 degrees.  Lightly drizzle olive oil on pizza pan or rimmed baking sheet.

Using your hands stretch the dough to your desired shape, pressing the dough into the pan.

Lay the desired topping over the dough and bake the pizza for 8 to 10 minutes, until the edges of the crust are golden.

The remaining dough can wrap tightly in plastic wrap and refrigerate for up to 3 days or freeze for 6 months.

Comments

  1. Erin says

    I tried this is the center came out undercooked but edges were cooked really nice. I had oven on 500 and too any toppings. Tried pizza stone preheated and still not cooking properly in the middle. Any thoughts? Did you knead the dough for a while in the mixer or just until it came together into a ball? Did you bake crust for a little bit then add toppings or did you add everything to crust and then bake?

    • says

      Absolutely! In fact sometimes I double the recipe and freeze the left over dough to use later. Pull it in the morning and let thaw on the counter and it should be ready to go by dinner time.

  2. Priss says

    I want you to know that I did this tonight with very minor alterations (a tablespoon of yeast because I like my breads yeasty, and a tablespoon of sugar in the water to feed the yeast). I put some of my favorite seasonings in the flour as well, and it turned out perfect. The changes I made were mostly due to most probably climate differences. It takes a little extra to get breads to rise where I am, so the change was more for that.

    A little dill weed does some awesome things in this crust. That’s a first here! I’ve never had it add to the flavor like that before. I honestly believe it was the amount of olive oil! Perfect!

  3. says

    i love a flavorful thin crust, and i’m with you–the bubbles are the best part! well, aside from your amazing selection of toppings, that is. :)

  4. says

    This pizza looks incredible! You really do take amazing pictures. I bet the crust was the best part.

    I plan on making this pizza recipe in the near future.

  5. says

    That is a gorgeous pizza! I’ve got to get the perfect crust this year, I love making pizzas on the Egg as a “brick oven” but haven’t found the crust for me yet. I’ll add this one to the queue.

  6. says

    we made this last night and loved it too! I made the dough on Sunday and let it sit in the fridge until Thursday. Made for an easy weeknight meal. The Pioneer Woman rocks!

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