Quick Pizza Dough

  • ½ teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup warm water
  • 2 ½ cup bread flour
  • 2 T extra virgin olive oil
  • 1 teaspoon salt
  • 1 T chopped herbs


  1. Preheat in Crispy Crust Pizza maker.
  2. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  3. In a medium bowl, combine the flour, salt, and herbs. Once the yeast mixture is ready, add the olive oil. Make a well in the dry ingredients, and pour the yeast mixture in the well.
  4. Begin combining with a spatula until a dough forms, then urn dough out onto a lightly floured.
  5. Knead for about 4 minutes surface and pat or roll into a round.
  6. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown.
  7. Let baked pizza cool for 5 minutes before serving.


  • ½ cup sliced Andouille
  • ¼ lb Robiola
  • ½ cup sliced, cooked Cremini
  • 10-12 Basil leaves, torn
  • ½ cup Béchamel
  • Chili flakes, to taste