The Best Pizza Crust
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The Best Pizza Crust
The Best Pizza Crust
2/3 cup warm water (105F to 115F)
1 envelope active dry yeast
3 tbsp. olive oil, plus an additional 2 tbsp.for brushing
2 cups flour (plus additional for kneading)
1 tsp. sugar
1 tsp. salt

We've been baking this for years, but recently discovered how wonderful it is cooked on the grill! Add a bit of smoke with woodchips and it becomes sublime. Dough can be made to "punch down" stage and kept tightly sealed in refrigerator for one day, or grill ahead, wrap tightly and freeze until ready to use.

Recipe may be doubled.

Prep: 25 minutes, Cook: 10 to 20 minutes, Rise: about 1 hour,
Makes: 3 (7-inch pizza crusts)

1. Combine water and yeast in a large bowl; let stand for about 5 minutes. Stir in oil, then add remaining ingredients. Stir until dough forms a ball, then transfer to a lightly floured board.

2. Knead for about 2 minutes or until smooth and elastic, adding additional flour a little at a time to keep dough from sticking. Place in a lightly oiled bowl; cover and let rise in a warm place for about 1 hour or until doubled in bulk.

3. Punch dough down and divide into 3 pieces. Roll each into a 7-inch thick circle on a lightly floured board. Brush each side lightly with oil and cook on a covered grill over low heat for about 5 to 10 minutes on each side. (If you prefer, you can bake at 425°F for about 10 minutes).

Nutritional Information:
Nutrition per crust: 220 calories, 5 g protein, 7 g total fat (1 g sat., 0 g trans), 33 g carbohydrate, 1 g fiber, 1 g sugar, 0 mg cholesterol, 390 mg sodium, 5 points