Best 3 Jays Pizza Crust Recipes
Indulge in a culinary journey with Jay's Pizza Crust, a sensational symphony of flavors that will tantalize your taste buds. Discover the secrets behind the perfect pizza crust, expertly crafted with various flours, including all-purpose, bread, and whole wheat. Unleash your inner pizzaiolo as you explore a range of recipes, each promising a unique taste experience. Dive into the classic Margherita, a harmonious blend of tangy tomato sauce, melty mozzarella, and aromatic basil. Embark on an adventure with the tantalizing Pepperoni Pizza, a crowd-pleaser bursting with savory pepperoni, gooey cheese, and a crispy crust. Satisfy your cravings with the Vegetarian Delight, a vibrant medley of roasted vegetables, zesty pesto, and creamy goat cheese. And for those seeking a spicy kick, the Spicy Hawaiian Pizza delivers an explosion of flavors with its sweet pineapple, spicy jalapeños, and tangy BBQ sauce. With Jay's Pizza Crust, the possibilities are endless – let your creativity soar as you craft your own signature pizza masterpiece.
Let's cook with our recipes!
JAY'S SIGNATURE PIZZA CRUST
I found this on Allrecipes. It has almost 2000 reviews. I made some changes according to some of the reviews. First, I made it in my bread machine and used 1 tablespoon of white sugar and added 1 teaspoon each of garlic powder, onion powder and italian seasoning. I also added 1 tablespoon of flour at a time while the machine was in the mixing cycle until it formed a ball and came away from the sides. I learned this from a bread machine cookbook that I have. Just don't open the lid while it is in the rising stage.
Provided by Naturelover
Categories Low Cholesterol
Time 50m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.
- Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
- Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until doubled; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
- Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 to 20 minutes before topping and baking it.
- Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Nutrition Facts : Calories 119.4, Fat 2.1, SaturatedFat 0.3, Sodium 156.5, Carbohydrate 21.6, Fiber 0.9, Sugar 0.2, Protein 3.1
QUICK AND EASY PIZZA CRUST
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
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
THE BEST PIZZA CRUST
This recipe will give you pizza crust that isn't too thick, but nice and soft like you would find at a pizza shop. Dress this crust up with the toppings of your choice.
Provided by Anonymous
Categories Bread Pizza Dough and Crust Recipes
Time 3h20m
Yield 15
Number Of Ingredients 7
Steps:
- Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
- Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
- Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
- Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 14.5 g, Cholesterol 0.1 mg, Fat 1 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 166.6 mg, Sugar 1.2 g
Tips:
- Use the right flour: Bread flour or all-purpose flour can be used for this recipe, but bread flour will result in a chewier crust.
- Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients until they are just combined, then knead it for a few minutes until it is smooth and elastic.
- Let the dough rise in a warm place: The dough should rise for about an hour, or until it has doubled in size. A warm place will help the dough rise faster.
- Preheat the oven to a high temperature: The oven should be preheated to 450 degrees Fahrenheit before baking the pizza. This will help the crust get crispy.
- Don't overload the pizza: Too many toppings will make the pizza soggy. Add toppings sparingly.
- Bake the pizza until the cheese is melted and bubbly and the crust is golden brown: This usually takes about 10-12 minutes.
Conclusion:
These tips will help you make a delicious pizza crust every time. With a little practice, you'll be able to make a pizza that rivals your favorite pizzeria. So next time you're in the mood for pizza, give this recipe a try. You won't be disappointed.
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