Best 6 Beths Pizza Crust Recipes

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Beth's Pizza Crust is a collection of delectable pizza crust recipes that cater to various dietary preferences and culinary skills. This comprehensive guide offers an array of crust options, from the classic New York-style to gluten-free and vegan alternatives, ensuring that everyone can indulge in the joy of homemade pizza. Each recipe is meticulously crafted to provide a detailed step-by-step process, ensuring successful results even for novice bakers. With a focus on using fresh, high-quality ingredients, Beth's Pizza Crust takes pizza-making to a whole new level. Whether you're a seasoned pizzaiolo or just starting your culinary journey, this article will equip you with the knowledge and skills to create mouthwatering pizza crusts that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST PIZZA DOUGH



The Best Pizza Dough image

This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 crusts (8 servings each).

Number Of Ingredients 7

1-1/4 cups warm water (110° to 115°)
2 teaspoons sugar, divided
1 package (1/4 ounce) active dry yeast
3-1/2 to 4 cups all-purpose or 00 flour
1 teaspoon sea salt
1 teaspoon each dried basil, oregano and marjoram, optional
1/3 cup vegetable or olive oil

Steps:

  • In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

QUICK AND EASY PIZZA CRUST



Quick and Easy Pizza Crust image

This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!

Provided by CHEF RIDER

Categories     Bread     Pizza Dough and Crust Recipes

Yield 8

Number Of Ingredients 6

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 ½ cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  • Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 28.1 g, Fat 4 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 0.6 g

BETH'S PERFECT AND EASY HOMEMADE PIZZA DOUGH



Beth's Perfect and Easy Homemade Pizza Dough image

Make and share this Beth's Perfect and Easy Homemade Pizza Dough recipe from Food.com.

Provided by Queen B

Categories     < 30 Mins

Time 30m

Yield 2 crusts, 4 serving(s)

Number Of Ingredients 6

1 (2 1/4 teaspoon) package dried yeast
1 cup lukewarm water
1 teaspoon salt
3 1/2 cups all-purpose flour
2 tablespoons olive oil
1/3 cup cornmeal

Steps:

  • Dissolve yeast in water.
  • Combine flour and salt in large mixing bowl.
  • Make a well in center of flour and with your hands, work in 1/2 of the yeast mixture.
  • Add olive oil and then continue to work in the rest of the yeast mixture.
  • Add 1 tablespoon of water if necessary to make dough soft and smooth.
  • Turn dough onto flat surface and knead for 10 minutes.
  • Oil a large mixing bowl and place dough in it, turning on dough over to get oil on all sides.
  • Cover with damp towel and let rise for 1 hour.
  • Preheat pizza stone in oven at 500 degrees.
  • Divide pizza dough in half. Roll out each half into 12-14" circles making crusts about 1/8" thick.
  • Sprinkle 3 tablespoons cornmeal onto pizza peal. Place 1 pizza crust on pizza peal and lightly brush with olive oil. Add all ingredients you want on your pizza.
  • Slide pizza from peel onto preheated pizza stone in the oven. Cook until crust is crisp and golden, about 15-20 minutes.
  • DOUGH CAN BE FROZEN: After rising, shape dough into 2 balls a, wrap and freeze. To use, thaw at room temperature and roll out as described.

BETH'S BRISKET



Beth's Brisket image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h30m

Yield 12 servings

Number Of Ingredients 10

One 6- to 8-pound beef brisket, trimmed
One 10-ounce box mushrooms, sliced
5 large carrots, peeled and sliced
2 stalks celery, sliced
2 onions, sliced
1 cup ketchup
1 cup packed brown sugar
1/4 cup low-sodium soy sauce
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce

Steps:

  • Preheat the oven to 300 degrees F.
  • Put the brisket in a roasting pan and scatter the mushrooms, carrots, celery and onions on top. Whisk together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire and 2 cups water in a bowl and pour it over the top. Cover the pan with foil and cook for about 5 hours.
  • Transfer the brisket to a plate, cover it with foil and let it rest for 20 minutes. Transfer the vegetables to a plate and cover with foil to keep warm. Skim most of the fat from the liquid and strain.
  • To serve, slice the brisket and put it on a platter with the vegetables. Pour over the sauce and serve with extra sauce on the side.

PIZZA CRUST



Pizza Crust image

Does the pizza delivery person know the route to your house by heart? With this easy recipe, you can bypass the pizzeria and pull together a piping hot, from-scratch pizza almost as quickly as it takes to get one delivered-using your own homemade pizza dough.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 6

2 1/2 to 3 cups Gold Medal™ all-purpose flour or Better for Bread™ bread flour
1 tablespoon sugar
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 teaspoons)
3 tablespoons olive or vegetable oil
1 cup very warm water (120°F to 130°F)

Steps:

  • In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough of the remaining flour until dough is soft and leaves side of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.
  • For Thin Crusts: Heat oven to 425°F. Grease two flat cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on one of the cookie sheets. Partially bake 7 to 8 minutes or until crusts just begin to brown. Add desired toppings; bake 8 to 10 minutes or until cheese is melted. For Thick Crusts: Grease two 8-inch square pans, or two 9-inch round pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of one of the pans. Cover loosely with clean kitchen towel; let dough rise in warm place 30 to 45 minutes or until almost doubled in size. Move oven racks to lowest positions. Heat oven to 375°F. Partially bake 20 to 22 minutes or until crust just begins to brown. Add desired toppings; bake about 20 minutes or until cheese is melted.

Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1/8 of Recipe (without toppings), Sodium 300 mg, Sugar 2 g, TransFat 0 g

GOLD MEDAL® CLASSIC PIZZA DOUGH



Gold Medal® Classic Pizza Dough image

Discover a classic must-have recipe that makes your kitchen into an aromatic pizzeria.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 8

Number Of Ingredients 8

1/2 cup water
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1 1/4 to 1 1/2 cups Gold Medal™ all-purpose flour or Better for Bread® bread flour
1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon sugar
Cooking spray to grease bowl
1 can (8 oz) pizza sauce

Steps:

  • In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. In a large bowl, dissolve the yeast in the warm water. With a wooden spoon, stir in half of the flour and all of the oil, salt and sugar. Stir in enough of the remaining flour, 1/4 cup at a time, until dough is easy to handle.
  • Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 20 minutes.
  • Gently push your fist into the dough to deflate it. Cover bowl loosely with plastic wrap; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate it.)
  • Move the oven rack to the middle position of the oven. Heat the oven to 425°F. Place dough on center of an ungreased cookie sheet or 12-inch pizza pan. Press the dough into a 12-inch round, using floured fingers. Press dough from center to edge so the edge is slightly thicker than the center. Spread the pizza sauce over the dough to within 1/2 inch of edge. Add the toppings for either cheese, hamburger, Italian sausage or pepperoni pizza.
  • Bake 15 to 20 minutes or until crust is golden brown and cheeses are melted and lightly browned.

Nutrition Facts : Calories 80, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving (Crust and Sauce), Sodium 150 mg, Sugar 0 g, TransFat 0 g

Tips:

  • Use high-quality ingredients, especially for the flour and yeast. Fresh, active yeast is essential for a good rise.
  • Make sure the water is warm, but not hot, before adding the yeast. Hot water will kill the yeast and prevent it from rising.
  • Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help develop the gluten in the flour, which will give the crust a chewy texture.
  • Let the dough rise for at least 1 hour, or until it has doubled in size. This will give the yeast time to work and produce carbon dioxide, which will create bubbles in the dough and make it light and airy.
  • Preheat the oven to the highest temperature possible before baking the pizza. This will help create a crispy crust.
  • Don't overload the pizza with toppings. Too many toppings will make the pizza soggy.
  • Bake the pizza for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Conclusion:

With a little practice, you can make a delicious pizza crust at home that is just as good as (or even better than) what you would get at a pizzeria. Just remember to use high-quality ingredients, follow the recipe carefully, and let the dough rise properly. With a little patience, you'll be rewarded with a delicious, homemade pizza that the whole family will love.

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