This recipe makes two 12-inch pizza crusts. If you only need one, you can either cut the recipe in half or wrap half of the dough in plastic wrap, refrigerate it, and use it within 24 hours, although it rises best when used immediately after mixing.
- 2 cups white flour
- 1 tablespoon baking powder
- 2 teaspoons garlic powder, optional
- 1 teaspoon dried oregano, optional
- 1/2 teaspoon salt
- 2/3 cup water
- 1/4 cup olive oil
Don't forget to have your favorite sauce, cheese, and toppings ready so you can assemble and bake your pizza.
- Preheat the oven to 425° F.
- In a large bowl, combine the flour, baking powder, salt, and optional garlic and oregano. Stir slowly to mix.
- Make a well in the middle of the flour mix, and pour in the water and oil.
- Stir until the ingredients are just combined, and then use your hands to knead the dough right in the bowl until it is smooth.
- Divide the dough in half, and place one half on an oiled pizza pan. Cover the remaining dough with a damp towel until you're ready to use it or wrap and store it in the fridge.
- Use your hands to press the dough out until it fills the pan.
- Avoiding the edges, prick the rest of the dough all over with a toothpick. This will help it bake evenly.
- Add a thin layer of sauce, and then add the toppings and cheese.
- Bake for approximately 20 minutes, or until the edges of the crust are golden brown and the cheese begins to turn light gold.
- Remove from the oven and let the pizza cool for about five minutes before slicing.
- Repeat the process with the other half of the pizza dough.