Although pizza dough is relatively easy to make, I know that often things go awry through no fault of your own, and it can be time-consuming. The perfect solution for me is Betty Crocker’s pizza mix. It ensures you will have the pizza time of your life, leaving little to no space for something to go wrong. Still, even the best solutions can use some improvement. So, how to make Betty Crocker pizza crust mix better?
Adding instant dry yeast, butter, cheese, garlic, olive oil, herbal spices, sautéed onions, or chopped olives makes the Betty Crocker pizza crust mix significantly better.
Even though Betty Crocker pizza crust mix has been made in such a way to be just perfect for your pizza, you can do a few things to make it even better. Of course, adding just water is perfectly fine, but adding a little magic is even better. In the following paragraphs, I will share some ideas about how you can improve the Betty Crocker pizza crust mix.
Instant Dry Yeast
Although the recipe calls for only warm water and five minutes, adding instant dry yeast to the mix can significantly improve the texture and consistency of the dough. The Betty Crocker pizza crust mix already has dry yeast inside, so don’t add too much; a quarter of a teaspoon is more than enough.
You can add the yeast directly into the dry mix and activate it with warm water or mix it with warm milk and add it to the dry mix after it has been activated. Once you add the yeast and water, knead the dough until you form a nice, soft, and even lump, and let it rest for about 10 to 15 minutes.
Your Betty Crocker pizza dough will be fluffy, airy, and light, making your pizza feel like summer clouds.
No food improvement list is complete without butter; Betty Crocker pizza crust mix is no exception. If you want to make something taste better, just slap some butter on it, and you will have a rich and creamy dish in no time.
I simply melt a butter stick and add it to the dry mix and warm water. The butter just has to be melted, not hot. If the butter is hot, it could kill the yeast, causing you trouble kneading.
The extra fat you add from the butter will create a tender and elastic texture and make the pizza crust feel like laminated dough. Flavor-wise, the butter will add richness and fullness to your pizza.
Nothing makes the mouth water like cheese-braided pizza crust with a juicy topping. You can enrich the crust with whichever cheese you like, but my favorite mozzarella is a must, as it melts nicely.
You make your own cheese mix and add it to the dry Betty Crocker pizza crust mix. Knead thoroughly until the ingredients homogenize, and enjoy your cheesy crust pizza.
Garlic is the king of spices. Granulated garlic is your guy whenever your food lacks flavor. Sprinkle some garlic into the dry Betty Crocker pizza crust mix, and make sure you mix well to disperse the garlic everywhere equally.
Ensure you don’t have any garlic clusters — my tip is to add the garlic exclusively to the dry mix before adding water. Don’t add too much, though, as granulated garlic is pretty potent and aromatic. Half a teaspoon is just enough.
Any olive oil will do, but even better if you have herb-infused olive oil. The olive oil will make your pizza dough smoother, gentler, and more elastic, which is crucial for your pizza crust to hold the toppings well.
Olive oil acts like butter but is less fatty and non-dairy. Moreover, butter can change the flavor somewhat, while olive oil doesn’t change anything but merely rounds everything out and smoothens the dough.
If you are happy with everything else and a little more flavor is what you are looking for, mix the Betty Crocker pizza crust mix with some herbal spices such as oregano, rosemary, basil, and a tad of mint. Add as much as you want, and don’t worry, you won’t overwhelm the flavor as pastries and herbal spices are long-time friends.
Moreover, if you go a tad too far, the toppings will balance things out.
If you have some time on your hands, sautéed onions are an excellent flavor-giving solution for your Betty Crocker pizza crust mix. This idea will make your pizza crust smoother and richer and add some zing and edge to the flavor. You will add two ingredients, i.e., oil and onions.
However, do this only if you are a huge onion fan, as the flavor will be onion-dominated and more intense.
Olives and pizza are a very successful love story, as olives are often part of many pizza toppings. Adding some chopped olives to the dough is also an excellent idea to spice things up and add a slight Mediterranean vibe to your dish.
I like to chop the olives finely and add them to the mix while it is still dry to ensure that the olive chunks will be equally distributed. Still, some of my friends blend their olives instead and add them to the mix; it all depends on your preferred texture.
How to Make Betty Crocker Pizza Crust Mix Better
- 1 pack Betty Crocker Pizza Crust Mix
- ½ cup water hot (not boiling water)
- 1 cup mozzarella grated
- 1 tsp granulated garlic
- 1 tbsp olive oil
- ½ cup basil
- ½ cup olives chopped
- Heat oven to 450°F. Grease the cookie sheet or 12-inch pizza pan.
- Stir Pizza Crust Mix, hot water and all other ingredients until all mix is moistened. Cover and let it rest for 5 minutes.
- Press dough into a 12-inch circle on the cookie sheet or pizza pan, using floured fingers. Now add toppings of your choice.
- Bake for 12 to 15 minutes on the lowest oven rack until the crust is golden brown.