Perfect Pizza Crust

Recipe Rating:
 1 Rating
Serves: 4 servings
Prep Time:
Cook Time:


1/4 oz package active dry yeast
1 tsp (choice) sugar; unbleached gradulated cane sugar
1 tsp salt
2 egg whites, at room temperature, lightly beaten
2 Tbsp (expellor pressed) extra-virgin oilve oil, plus more for brushing
3/4 c warm water
2 c silvana's all-purpose flour blend (see accompanying recipe on my kitchen recipe's) plus, more blend mix for dusting

The Cook

Michele Copley Recipe
Well Seasoned
Camas, WA (pop. 19,355)
Member Since Mar 2012
Michele's notes for this recipe:
Recipe adapted from "Cooking for Isaiah" by Silvana Nardone

This is the Crust only, but I am adding the recipe,
'Pepperoni Pizza' also adapted from "Cooking for Isaiah"

Silvana added: There is no need to bloom the yeast or let the dough rise for hours before baking these pizza crusts. You can freeze the parbaked pizza crusts for up to one month. Just bring to room temperature before using.

Shelly Anne: I found this recipe in the Portland's Oregonian, in the Food Day section this spring)
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In a large bowl, whisk together the flour Blend, yeast, sugar, and salt. Add the lightly beaten Egg Whites, EV Olive Oil, and Warm Water.
Using a wooden spoon, beat until the dough pulls away from the sides of the bowl.
Divide the dough into two equal pieces: place each on a lightly floured 12-inch long piece of parchment paper.
Lightly flour the top of the dough and, pressing with your fingertips or using a rolling pin, make a 9- or 10-inch round about 1/8 inch thick.
Cover loosely with plastic wrap and let rise at room temperature for about 30 minutes.
You can parbake the crusts and top them later, or add the sauce and toppings now and bake immediately as directed in accompanying recipe.
To parbake, postion a rack in the bottom of the oven and preheat oven to 450 degrees. (If you have a baking stone, place the stone on the oven rack and preheat for 30 minutes.)
Working with one piece of dough at a time, slide the dough with parchment paper it is on, onto a baking sheet or preheated baking stone.
Bake until puffy and crisp on the bottom, about 6 to 8 minutes.


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