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Mine is just OK - standard yeast, water, sugar, Olive oil, but it doesn't even come close to the pizzeria crusts like Pizza Hut or Marinos. Anyone have a really good recipe? Thanks

i find i have this problem too and i wonder if its the temperature of the oven with the fact i cant bring myself to use as much oil as pizza hut uses to get that crispy bottom, canadas all purpose flour is good but they also could use flour more suited for pizza crust, i cant remember what type is best but that is easily googles  
 
if you find a trick tho id love to get better at making homemade pizza  
 
i also havent found a good boughten crust tho i have made pizzas on naan bread, both bought and home made that were ok  
 
Edited by traveller, 2015-12-16 09:21:17

Disolve: 1tbsp. sugar  
in 1/2 cup lukewarm water  
1 tbsp. yeast ( fast rising )  
Let stand for at least 20 minutes,then stir briskly.  
In a large bowl,combine softened yeast mixture with :  
1/4 cup vegetable oil  
1/2cup lukewarm water  
1tsp. salt  
1 1/4 cups flour  
Beat vigorously then gradually mix in flour.  
Knead 8 to 10 minutes. Shape into a ball & place in a greased bowl rotating dough to grease the surface.  
Cover with a damp cloth & let rise for an hour to 1 1/2 hours.

looks like a better recipe than mine - what oven temp do you cook your pizza at and how do you get a crispy bottom crust? thanks so much

make super easy dough. 1 & 1/2 - 2 cups of self rising flour with greek yogurt mixed in until it looks like dough usually takes about a cup. mix it up, put it on a sheet, top and bake @400 for 15 -25 mins (depending on how much sauce/topping you put on). It's easy and you get a nice crispy bottom  
 
No need to let stand, just mix n go. We like it because it's super fast and tasty  
 
Edited by Happy Trails , 2015-12-16 09:59:33

http://allrecipes.com/recipe/23290/pizza-dough-iii/  
 
This recipe is pretty good, although I find cutting the final dough ball in half suits my taste better, otherwise you end up with a pretty thick fluffy crust.

Prizzy said "looks like a better recipe than mine - what oven temp do you cook your pizza at and how do you get a crispy bottom crust? thanks so much "

After you roll it out & put it on the pan, place in the oven until it browns just slightly. I always cook them at 350..

Panago has s decent recipe on their site. It's not for their exact crust, but it's ok.  
 
I think Stefano from CBC had a good recipe, as well.  
 
As far as making a pie as good as Marino's or Pizza Express, not likely, but a good home-made pizza is still very possible.

At 500 for less time and don't be afraid to use cornmeal on your board/pan. It adds crispness and flavour  

I make my dough in the bread maker on the dough setting. It gives consistent results. Put the toppings on, put it in a cold oven, turn it to 425 and take it out in about 20 minutes. I use a convection oven, so I'm not sure if the time is the same in a regular oven. I tried cooking it like this once about 10 years ago, and have done it like this ever since.

Pre-baked crust sounds like something to try, although I would be concerned that I would burn the edges later when baking with the toppings.  
 
I like the various recipes in the Company's Coming Pizza book. There is a good variety of tasty crust recipes (and more) in it.  
 
I use cornmeal on my pan too, and I also bake my pizzas @ 425 degrees for 20 minutes.  
 
The best crust recipes use "00" flour, which is the flour of choice. You are not going to find that in our grocery stores. Does anyone have a source for it besides online sources?  
 
If you look at the wood fired ovens, their temperature is very hot. Many can teach temperatures of up to 900, and your pizza is done in 2 minutes. You bet that you will get a crispy crust from those!  
 
Here is an interesting tidbit to try on pizza crust if you have time. It helps build flavor into the dough: http://www.abreadaday.com/the-autolyse-method/ It involves first mixing the flour and water only, then leaving for 20 minutes to 1 hour before adding the other ingredients.  
 
I find this a tasty and interesting thread. I enjoy troubleshooting food in order to make it better.

i use this recipe all the time and have never heard a complaint!  
 
1 cup warm water  
1 tbsp honey  
1 tbsp veg. oil  
1 tbsp intant yeast  
1 tsp salt  
2-3 cups flour (usually ends up being 2 3/4)  
1 tbsp italian seasoning (sunset gourmet of course - pm me to place your order )  
 
mix first 5 ingredients until honey is melted and disolved. Add your italian seasoning. gradually add flour until your desired doughy consistency is reached. cover and let rise approx 30 mins.  
 
i usually spread the dough over a greased baking sheet and throw it in the oven for about 10 minutes on its own to precook. after its lost its stickyness i take it out of the oven, throw on the sauce and toppings and put it back in the oven for another 20-25 mins. depending how crispy you like it.  
 
another nice alternative is to use half whole wheat flour and half white. it adds a little more texture to the dough.

 
This is THE best pizza dough recipe I have ever come across. I give it to anyone who asks for a good recipe. It freezes great. I make it in large batches and freeze it in freezer bags.  
 
http://thepioneerwoman.com/cooking/my-favorite-pizza/

imo... its just as good!  
 
if for pizza... let it rise... then roll it out...  
 
if for bread... oh its dang delicious...  
 
get get at IGA / or CoOp...  
 
yummy! (takes about 8 hours to thaw)

Flutterby said "Pre-baked crust sounds like something to try, although I would be concerned that I would burn the edges later when baking with the toppings.     I like the various recipes in the Company's Coming Pizza book. There is a good variety of tasty crust recipes (and more) in it.     I use cornmeal on my pan too, and I also bake my pizzas @ 425 degrees for 20 minutes.     The best crust recipes use "00" flour, which is the flour of choice. You are not going to find that in our grocery stores. Does anyone have a source for it besides online sources?     If you look at the wood fired ovens, their temperature is very hot. Many can teach temperatures of up to 900, and your pizza is done in 2 minutes. You bet that you will get a crispy crust from those!     Here is an interesting tidbit to try on pizza crust if you have time. It helps build flavor into the dough: http://www.abreadaday.com/the-autolyse-method/ It involves first mixing the flour and water only, then leaving for 20 minutes to 1 hour before adding the other ingredients.     I find this a tasty and interesting thread. I enjoy troubleshooting food in order to make it better. "

Just brown very slightly when pretty cooking crust...works for me...lol

My wife started making Sourdough bread for meals. Its a bit of a process if you haven't tried a sourdough recipe. But after the initial mix its quite simple to add to it to continue to make more. Tried this as a pizza crust and was better then anticipated. Light and crisp with a great taste. Worth the effort and after a try you'll see why