A great crust is the key to a great pizza, and this quick pizza dough recipe from Red Star yeast makes the perfect crust for an All-America pizza loaded with gooey cheesy, pepperoni, and a spicy homemade pizza sauce.
Red Star Yeast, one of my favorite companies, and I have teamed up again. Red Star invited me to choose three recipes from their website to bake and blog about on Barbara Bakes. They’ll feature my photos with their recipes on their website with a link to my post. The first recipe I picked is their All-American Pizza.
We make pizza often at our house, and my family usually prefers a typical All-American pizza topped with a spicy sauce, pepperoni and cheese. I’ve include my homemade pizza sauce recipe, but feel free to use whatever pizza sauce you like.
One great thing about the recipe is that it uses instant yeast, so it’s quick to put together and only needs a 15 minute resting time before you make the pizza. I also liked that you sprinkle a little bit of your favorite cheese on the crust before baking it, which helps keep the crust from getting soggy.
Margherita pizza is one of my and my daughter’s favorite pizzas. Not quite as all american, but definitely a classic pizza. The crust is spread with olive oil instead of sauce, and topped with tomatoes, basil, and fresh mozzarella. I didn’t have fresh mozzarella and substituted shredded mozzarella.
I doubled the recipe and made four 12-inch pizzas, one margherita and three pepperoni pizzas, for eight of us. The doubled recipe is listed below. For the original recipe, visit Red Star Yeast. You can also find Red Star Yeast on Facebook, Twitter and Pinterest.
My family loved this pizza. The dough was easy to work with and the crust crisped up nicely on the bottom and edges, but was still soft and tender in the middle. I’ll definitely be making this recipe again.
- 4 1/2 - 5 cups bread flour
- 2 1/4 teaspoons (1 package) Red Star Quick Rise yeast*
- 3 teaspoons salt
- 2 cup water
- 1/4 cup vegetable oil
- 2 garlic cloves, minced or pressed
- 1 tablespoons olive or vegetable oil
- 1 (28 ounce) can crushed tomatoes in rich puree
- 1 teaspoon brown sugar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- In a small saucepan, sauté garlic in oil until tender. Stir in the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.
- In medium mixer bowl, combine 2 cups flour, yeast, and salt; mix well. Combine water and oil; heat to 120° to 130°F; add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. (I used my KitchenAid dough hook attachment.) Knead on floured surface 3 to 5 minutes. Shape the dough into a ball, cover, and allow it to rest for 15 minutes.
- Divide dough into 2 parts. With well-floured or greased fingers, press each half into greased 12- or 14-inch pizza pan. Sprinkle 1/4 cup of your favorite shredded cheese over dough to prevent a soggy crust. Spread prepared pizza sauce on each pizza (approximately 3/4 cup of sauce per pizza). Add your favorite toppings---mushrooms, onions, olives, green peppers, pepperoni, cooked Italian sausage, anchovies, etc. Cover with shredded cheese of your choice- Mozzarella, Parmesan and Asiago. Bake at 400°F for 25 to 30 minutes until edge is crisp and light golden brown and cheeses are melted. Serve immediately
- *Use any of the Red Star instant yeast products for this recipe.
Disclosure: This post is sponsored by Red Star Yeast, but all opinions expressed are always my own.
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