Light & Puffy Oregano Pizza Crust


I get bored quickly with the same pizza crust recipes. Sometimes I want it thin and crispy, sometimes thick, sometimes flavored with spices, and sometimes I want cauliflower — just click on the link if you think I’m joking :). The bottom line is that pizza crust can be just about as versatile as your toppings.



Here’s a great recipe for an extremely light, airy, fluffy dough. Justin said it was “way better than take out,” which is saying something since he’d been wanting to order pizza all week. This tastes better and is soo much cheaper!



I made two pizzas, one plain and one laced with oregano and garlic. Experiment with whatever spices you like! We preferred the jazzed up version, but plain is perfectly acceptable too.


Light & Puffy Pizza Crust

Yield: 1 pizza, 2-4 servings


  • 3/4 cup lukewarm water
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 cups flour
  • 1-1/2 teaspoons instant yeast, or 1 teaspoon quick rise yeast
  • 1 teaspoon baking powder
  • 1 tablespoon oregano (optional)
  • 1 tablespoon crushed garlic (optional)



Mix and knead all of the ingredients to make a smooth, pliable dough. Cover the dough and let it rise at room temperature for 30 minutes, or in the refrigerator for 4 hours or overnight.

Preheat the oven to 450 °F.

Roll the dough into a 12-inch circle. Transfer the crust to a lightly oiled pizza pan, and let it rest for about 20 minutes.

Bake for about 14 minutes, until the crust is a light golden brown.

Add sauce and pizza toppings. Return to the oven at a broil for 2-3 minutes, until the cheese is melted and vegetables are softened.


Adapted from King Arthur Flour.