18 responses

  1. Anonymous
    July 22, 2009

    Would you please let me know the name of your Betty Crocker Cookbook? I love to collect old, tried & true cookbooks and our library has a used book sale every year on Labor Day weekend where I usually look for old cookbooks. This recipe sounds easier than our usual pizza dough, so will try it on our next pizza night. BTW, love your blog!

  2. Jami @ An Oregon Cottage
    July 22, 2009

    It’s called “Betty Crocker’s Cookbook” and now that I look at it, the date inside says 1984 (someone gave us an old cookbook for our wedding!). It’s published by Golden Press and the cover is orange with photos of food. It’s also got my favorite brownie recipe – the fudgy version.
    Sounds like a fun collection. Thanks for reading!

  3. FishMama
    July 24, 2009

    LOL “Six 13 year-old girls. For 24 hours. And that’s all I’m gonna say about that…”

    Gonna try this next time I forget to make the rising kind.

  4. Jennifer
    July 24, 2009

    What a great idea! I will have to try that next time we make pizza the kids will love it.

  5. Rhonda in OK
    July 24, 2009

    thanks for recommendation about spelt. Our DD found out about 2 months ago that she is wheat allergic.

    your pizzas look like lots of fun too

  6. Puanani503
    May 24, 2010

    Thanks for sharing this recipe..I’d like to try making this with the kids:)

  7. Anonymous
    January 24, 2012

    I have the same cookbook, my Aunt Bernice gave me as a wedding shower gift in 1984. I have used it so much the cover has fallen apart from the book and I keep it in the pantry since it looks so bad. The cookbook held up better than the marriage (10 years). My second husband is a keeper though, almost 16 years and 2 wonderful children. I love your blog!

  8. Hrodgers
    January 15, 2013

    When you let it rest do you put olive oil on the top or cover it? I’ve never made pizza dough but seems like other recipes say to do this. If not that’s great too. 1 less step!

    • Jami
      January 15, 2013

      It’s just 10 to 20 minutes, so I never bother oiling or covering. There is a very slight crust when I take it out of the bowl, but nothing that stays once I start shaping the pizza. Oil if you’d like to – or not, it’s up to you!

  9. Magee
    January 31, 2014

    For whatever reason, the recipe ingredients/quantities for the Quick Homemade Pizza Dough do not appear when I open the page. Would love to have the recipe! Thanks.

  10. Magee
    January 31, 2014

    Scratch my last note – rebooted my computer and was able to get the recipe. Sorry for the bother.

  11. Cathy
    March 3, 2014

    Could this be made in a bread machine using the dough cycle? My right hand can not hold up to doing it by hand and I don’t have a strong enough mixer.

    • Jami
      March 3, 2014

      I’ve never tried it, Cathy, but I don’t see why not!

      • Cathy
        March 4, 2014

        I made this today, after you replied so quickly, and it was fantastic! The first pan I prebaked came out a little thicker than I intended, so I made sure the second pan was a little thinner. We all tried some of each and when I asked which was better, the answer was “both!”. I’m getting ready to go back to work full-time for the first time in almost 20 years, so this is definitely going to be a keeper. I’ll take some crusts out of the freezer in the morning, with some prepped toppings and dinner is almost ready when I get home. Thank you!

  12. Frieda
    March 4, 2014

    Have you ever tried freezing the prebaked crust? I think I will give it a try. It would be nice for my teenager to take out and make pizza on his own for an after school snack or when he has friends over. Thanks for all of your great recipes!

    • Jami
      March 4, 2014

      Yes I have, Frieda, and you’re right – it works great and is good for a quick meal!

  13. Julie
    April 11, 2014

    Hi there! Plan on using this recipe this weekend. thank you so much for the great idea. I was wondering if you happen to have a good recipe for homemade pizza sauce?

    • Jami
      April 11, 2014

      I do, Julie! We use the sauce I can every year from our tomatoes: http://www.anoregoncottage.com/home-canned-pizza-sauce/

      But if you don’t have a stash of fresh or frozen tomatoes, I’m sure this will work with canned tomatoes – you just need to figure out the ratios, etc. And of course you don’t have to can it – it can be frozen just as easily to be ready whenever you want pizza. :)

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