Before we dive into the nitty-gritty of making this amazing pizza crust, let’s talk pairings. A classic Margherita pizza with fresh basil and buffalo mozzarella is a winner. Or how about a zesty veggie pizza loaded with bell peppers, olives, and a drizzle of balsamic reduction? 

If you’re feeling adventurous, add some spicy pepperoni and jalapeños for that kick. And don’t forget about dessert! Yes, you can end your pizza night on a sweet note. Cinnamon sugar pizza with fresh fruit toppings pairs beautifully, rounding out the meal perfectly.

Let me tell you why Pamela’s Pizza Crust recipe is a game-changer. As someone who’s constantly juggling recipes and time constraints in the kitchen, this crust has become my trusty ally. It’s easy to make, gluten-free, and offers that delightful crispy texture without a lot of fuss. 

Imagine whipping this up for a quick weeknight dinner or for a weekend gathering with friends. Everyone loves pizza, right? But have you ever tasted a homemade crust? It’s a whole new experience. With Pamela’s Artisan Pizza Crust Blend, you’re getting a sincerely wholesome option that caters to both your health and taste preferences.

Using the Ingredients in This Recipe

Now, let’s get into the heart of this crust by exploring the ingredients. Pamela’s Artisan Pizza Crust Blend is a fantastic choice. It combines various gluten-free flours, providing a wonderful base without compromising on taste. The active dry yeast? It’s the secret soldier that gives our crust that fluffy rise. 

And warm water at the right temperature activates that yeast, helping your dough come together. Olive oil lends richness, while garlic powder and oregano add a delightful flavor that’ll make your pizza irresistible. These are not just random ingredients; they complement each other brilliantly.

Ingredients List

• 2¼ teaspoons (7 grams) active dry yeast
• 1 cup + 2 tablespoons warm water (ideally 110°F)
• 2 cups Pamela’s Artisan Pizza Crust Blend
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• Extra Pamela’s Pizza Crust Blend, rice flour, or fine cornmeal for dusting

How to Make Pamela’s Pizza Crust

Step 1: Prepare Your Yeast

First things first, let’s wake up the yeast. In a small bowl, mix the active dry yeast with warm water. Make sure the water is around 110°F. Too hot, and you’ll kill the yeast; too cold, and it won’t activate. We’re talking about a little science here, and it matters. You might see some bubbles forming, which is a great sign.

Step 2: Combine Ingredients

In a large mixing bowl, pour in the Pamela’s Artisan Pizza Crust Blend. Add the olive oil, garlic powder, and dried oregano. Mix it gently. Then, add your activated yeast mixture. If the yeast is bubbling and ready, rejoice! This is the moment to get excited.

Step 3: Knead the Dough

Now, it’s time to bring the dough together. Using your hands, combine all the ingredients until it forms a rough ball. If it feels too wet, add a bit more of the crust blend. If it’s too dry, splash in a tiny bit of warm water. Once everything is incorporated, knead the dough on a floured surface for about 3-5 minutes. Don’t worry if it’s not perfect; it’s a forgiving dough.

Step 4: Let it Rise

Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it sit in a warm place for about 30 minutes. This resting period allows the dough to rise and will make your crust fluffier.

Step 5: Roll Out the Dough

After the dough has risen, it’s time to get rolling. Lightly dust your work surface with more Pamela’s blend, rice flour, or fine cornmeal. Roll out the dough into your desired shape and thickness. If you prefer a thicker crust, don’t roll it too thin. Keep in mind that it will rise a bit more when baking.

Step 6: Preheat Your Oven

While you’re rolling out dough, preheat your oven to 475°F (245°C). If you have a pizza stone, now’s the time to place it in the oven to heat up. A hot surface helps achieve that crispy crust.

Step 7: Par-Bake

Transfer the rolled-out dough to a baking sheet or pizza stone. Bake for about 5-7 minutes until it just starts to firm up. Don’t let it turn golden brown; we’re going for a precooked base.

Step 8: Add Toppings and Bake Again

Once your crust is looking good, add your favorite sauce, cheese, and toppings. Finally, pop it back into the oven for another 10-15 minutes. You’ll know it’s done when the cheese is melted and bubbly, and the edges of the crust are golden brown.

Recipe Notes

Every ingredient plays its part:

• Active Dry Yeast: This is what gives our crust that light, airy structure. Fresh yeast is key for good results.
• Pamela’s Artisan Pizza Crust Blend: A blend that makes this recipe gluten-free without compromising texture. It handles beautifully.
• Olive Oil: Adds flavor and helps with the moisture content.
• Garlic Powder: This isn’t just a filler; it adds complexity to the flavor.
• Dried Oregano: This classic herb brings a homey Italian flavor right to your crust.

Recipe Variations

Feeling creative? There’s plenty of room for variations with this crust recipe. Here are some ideas:

1. Herbed Crust: Add 1 tablespoon of fresh herbs like basil or rosemary for an aromatic twist.
2. Cheesy Crust: Mix shredded cheese (like mozzarella or parmesan) into the dough for added flavor.
3. Spicy Crust: Toss in red pepper flakes or a pinch of cayenne for a kick.
4. Sweet Dough: Add a tablespoon of honey or sugar for a sweet version. This works great for dessert pizzas.
5. Vegetable Infusion: Incorporate finely chopped spinach or zucchini into the dough for a nutritious upgrade.

Pamela Dunlap

Pamela’s Pizza Crust Recipe

Let me tell you why Pamela’s Pizza Crust recipe is a game-changer. As someone who’s constantly juggling recipes and time constraints in the kitchen

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Main Course

Cuisine: American

Calories: 425

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2¼ teaspoons 7 grams active dry yeast
• 1 cup + 2 tablespoons warm water ideally 110°F
• 2 cups Pamela’s Artisan Pizza Crust Blend
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano

Equipment

• Small Bowl
• Large mixing bowl

Method

 

1. First things first, let’s wake up the yeast. In a small bowl, mix the active dry yeast with warm water. Make sure the water is around 110°F. Too hot, and you’ll kill the yeast; too cold, and it won’t activate. We’re talking about a little science here, and it matters. You might see some bubbles forming, which is a great sign.
2. In a large mixing bowl, pour in the Pamela’s Artisan Pizza Crust Blend. Add the olive oil, garlic powder, and dried oregano. Mix it gently. Then, add your activated yeast mixture. If the yeast is bubbling and ready, rejoice! This is the moment to get excited.
3. Now, it’s time to bring the dough together. Using your hands, combine all the ingredients until it forms a rough ball. If it feels too wet, add a bit more of the crust blend. If it’s too dry, splash in a tiny bit of warm water. Once everything is incorporated, knead the dough on a floured surface for about 3-5 minutes. Don’t worry if it’s not perfect; it’s a forgiving dough.
4. Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it sit in a warm place for about 30 minutes. This resting period allows the dough to rise and will make your crust fluffier.
5. After the dough has risen, it’s time to get rolling. Lightly dust your work surface with more Pamela’s blend, rice flour, or fine cornmeal. Roll out the dough into your desired shape and thickness. If you prefer a thicker crust, don’t roll it too thin. Keep in mind that it will rise a bit more when baking.
6. While you’re rolling out dough, preheat your oven to 475°F (245°C). If you have a pizza stone, now’s the time to place it in the oven to heat up. A hot surface helps achieve that crispy crust.
7. Transfer the rolled-out dough to a baking sheet or pizza stone. Bake for about 5-7 minutes until it just starts to firm up. Don’t let it turn golden brown; we’re going for a precooked base.
8. Once your crust is looking good, add your favorite sauce, cheese, and toppings. Finally, pop it back into the oven for another 10-15 minutes. You’ll know it’s done when the cheese is melted and bubbly, and the edges of the crust are golden brown.

Nutrition

Calories: 425kcal

Notes

• Active Dry Yeast: This is what gives our crust that light, airy structure. Fresh yeast is key for good results.
• Pamela’s Artisan Pizza Crust Blend: A blend that makes this recipe gluten-free without compromising texture. It handles beautifully.
• Olive Oil: Adds flavor and helps with the moisture content.
• Garlic Powder: This isn’t just a filler; it adds complexity to the flavor.
• Dried Oregano: This classic herb brings a homey Italian flavor right to your crust.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

There you have it! Pamela’s Pizza Crust recipe is not just a path to homemade pizza; it’s a chance to experiment, create, and indulge in deliciousness without the compromise. This crust serves as a versatile base for countless toppings. Whether you choose classic combinations or venture into unique territory, this recipe is bound to impress your family and friends alike.

So, roll up your sleeves, gather your ingredients, and let’s make pizza magic happen right in your kitchen. With every bite, you’ll enjoy flavors and textures that make you feel good about what you’re eating. Happy cooking!

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