My Favorite Homemade Pizza Crust

I love using whole wheat flour as much as the next health nut, but there are times in life when you really need to let taste triumph over nutrition.  This pizza crust is seriously delicious.  It’s fluffy, it’s tasty, and it’s honestly as good as restaurant crust.  I’ve had some people tell me they liked it even better!  Six Sister’s Stuff had this one for the win.  I add in some spices because I like seasoning!

Copycat Papa John's Pizza Crust Recipe

They called this a copycat Papa John’s recipe, but I think it tastes different – very good, but different.  This particular recipe makes enough dough for 3 pizzas, but I’ve had great success with one pizza using a third of everything.  It also works to make the whole batch and freeze two balls of dough.  Just make sure you stick it in the fridge the day before you want to use it.  Also, after rolling it out, let it rise in a warm place for about 15 minutes or you’ll get a thin crust pizza.  (Also tasty, if you like that!)

Pizza CrustPapa John's Pizza Crust Recipe

  • 8 cups flour
  • 6 tablespoons sugar
  • 6 3/4 teaspoons quick rising yeast
  • 1 1/2 teaspoons salt
  • 3 teaspoons garlic powder
  • 3 teaspoons oregano or Italian seasoning
  • 3 cups hot water
  • 6 tablespoons vegetable oil
  • olive oil

Combine your flour, sugar, yeast, salt, and seasonings in a large bowl.  Mix your water and oil together and stir it into your dry ingredients.  Use a large spoon to stir it around a little until it starts to ball up.  Dump it out onto a floured surface and knead until smooth and elastic (sprinkle a little more flour on as needed to keep it from sticking to you and the counter).  Ball it up and set it back in the large bowl.  Cover loosely with plastic wrap and set it in a warm place to rest for about 15 minutes.  I usually just set mine on the stove top next to one of the burners.  Then I use that burner to brown my sausage while the dough is resting.

Separate your dough into 3 even sections.  Lightly flour your rolling pin and roll each chunk of dough into a pizza.  Set on pizza pans and poke all over with a fork.  I think this helps the crust not to bubble up.  It also seems to help it cook nice and even.  Set your pizza pans with dough in a warm place and let them rise another 10-15 minutes.  During the waiting time, I like to prepare all of my toppings.  If you are dicing any veggies, browning meat, etc, this is a great time to get everything out and ready.

Preheat your oven to 425.  Drizzle olive oil all over the crust and spread it around with the back of a spoon.  This keeps the crust from burning.  Poke the crust in the oven and bake it for about 6 or 7 minutes.  Pull it out and dump it with sauce and toppings of choice.  Put it back in for another 10-15 minutes, depending how well done you like your pizza!  I usually do close to 12 minutes, which gets the top of the cheese nicely browned.  I tend to really pile the toppings on though, so if you make a lighter pizza yours might cook faster.  Easy peasy and delic.  This takes homemade pizza to a whole new level of goodness I’m pretty sure.

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