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pamela's pizza crust copycat recipe
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
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

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