Go Back

Quick Pizza Crust (Oil-free)

Course Main Course
Servings 2 pizza crusts

Ingredients
  

  • 4 cups flour (plus more for dusting) all-purpose, whole wheat, or a combination
  • 1 packet instant yeast (2¼ tsp)
  • 1/2 tbsp sugar
  • 1 tsp salt
  • 1½ - 1¾ cup warm water (110 -120°F)
  • favorite pizza toppings

Instructions
 

  • Combine flour, instant yeast, sugar, and salt in a stand mixer (fitted with a dough hook) or in a large mixing bowl. Turn mixer on low (if using) or combine ingredients with a wooden spoon.
  • Add 1½ cups of the warm water to the flour mixture. Mix on low (or with a wooden spoon) until it comes together and a soft ball of dough forms. If it doesn't come together (too dry), add the rest of the warm water a tablespoon at a time. If it's too wet (sticky), incorporate extra flour a tablespoon at a time into the dough. Knead in mixer or by hand for 1 to 2 minutes.
  • Place ball of dough in a mixing bowl dusted with flour to prevent sticking. Cover and let rest for at least 10 minutes or longer. Meanwhile preheat oven to 425°F.
  • Grease two pizza pans and set aside. Divide pizza dough in half. Roll out pizza dough one at a time on a floured surface. Place on greased pizza pans.
  • Add your favorite toppings to the pizza crusts. Bake in preheated oven for 12-14 minutes. (For best results, I bake mine one at a time.) Check bottom of crust and toppings until they are done to your preference.
    **For a crispier crust, carefully transfer the pizza directly to the oven rack (only after it's been baking for at least 12 minutes) and bake another 2 minutes. If the toppings need much longer, do not transfer to oven rack until they are almost done.

Notes

  1. If using whole wheat flour, look for white whole wheat for a milder flavor. 
  2. I typically use equal parts all-purpose and whole wheat for a healthier crust. However, all-purpose produces the tastiest crust. 
  3. Whole wheat flour will usually require more warm water to be added to the mixing bowl to help bring the dough together into a ball. Keep adding water a tablespoon at a time as needed.
  4. For a crispier crust, transfer the pizza directly to the oven rack after it's been cooking for some time and is well set. (Usually after the first 12-14 minutes.) Be careful if you try this, and make sure the bottom is not still raw as it could droop through the oven rack.
 
Nutrition Information: Recipe yields: 2 crusts (8 slices per pizza), Serving size: 1 slice (crust only), Calories: 111, Carbohydrates: 22g, Protein: 4g, Fat: 0.5g, Saturated Fat: 0g, Fiber: 1.5g, Sugar: 0.38g, Cholesterol: 0mg, Sodium: 147.5mg 
**Please note: These nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.