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White Lily

Easy Homemade Deluxe Pizzas


20 min


20 min


4 (7-inch) pizzas


1 pkg. active dry yeast TOPPING SUGGESTIONS
1 cup warm water (105 to 115°F) 1 cup pizza sauce
1 tbsp. Crisco® Pure Vegetable Oil Pepperoni slices
2 tsps. sugar 1/4 lb. bulk sausage cooked and drained
1 tsp. salt Fresh mushrooms
2 1/4 to 3 1/2 cups White Lily® Enriched Bleached All Purpose Flour divided Chopped onion
Crisco® Original No-Stick Cooking Spray Green or sweet red pepper chopped or cut into decorative designs
1 to 2 tsps. White Lily® Enriched Self-Rising White Cornmeal Mix Mozzarella or Cheddar cheese shredded or cut into decorative designs


  1. 1.
    SPRINKLE yeast over water in large bowl, stirring to dissovle. Add oil, sugar and salt. Add 1 1/2 cups flour and mix until blended. Gradually add enough remaining flour to make a firm dough, mixing well.

  2. 2.
    TURN onto lightly floured surface; knead until smooth and elastic (about 5 minutes).

  3. 3.
    SPRAY a large bowl with no-stick cooking spray. Shape dough into a ball; place in a bowl, turning to coat surface. Cover and let rise in a warm place (85°F), free from drafts, 30 to 45 minutes or until double in size.

  4. 4.
    HEAT oven to 450°F. Sprinkle ungreased pizza brick or pizza pan with cornmeal.

  5. 5.
    PUNCH down, and divide dough in fourths. Roll one fourth into a 7-inch circle on a lightly floured surface. Transfer dough to prepared pizza brick or pan. Fold over edges of dough, and pinch to form crust. Prick dough in about 6 places. Repeat with remaining dough.

  6. 6.
    BAKE 12 to 15 minutes.

  7. 7.
    SPREAD 1/4 cup sauce over each pizza crust. Add toppings of your choice. Return to oven; bake 5 to 7 minutes, or until cheese melts.


  9. 1.
    FOLLOW above directions. After pinching edges of rolled out dough to form a crust, brush bottom of crust with a thin layer of olive oil. Spread with sauce and add toppings. Bake at 450F 15 to 20 minutes.

  10. TIP
    Dough may be made ahead. Let dough rise; punch down. Grease on all sides; wrap securely in plastic wrap. Place in plastic bag; store in refrigerator up to 3 days. Punch dough down daily. (Dough may also be frozen up to one month.) Let dough reach room temperature before rolling and shaping.

  11. TIP
    Pizza crusts may be baked ahead and frozen until ready to use. Thaw before adding toppings.