Pizza Crust

I used to cheat and use pre-baked pizza crust from Central Market, but now, never again!

I got this recipe from Annie’s Eats. She titled it “Perfect Homemade Pizza Crust.” And if I owned a pizza stone, I would probably agree, but since I don’t, I can only say it’s a very, very good pizza crust.

Instead of a pizza stone, I preheat a baking sheet for 10  minutes and then carefully transfer the crust onto it after prepping it on parchment paper. I also bake it for a few minutes before putting the toppings on. This may sound like a lot of steps, but hey I think it’s worth it, especially since a batch cost me hardly anything at all. I already had all the ingredients in my pantry.

Ingredients for 4 medium pizzas:

  • ½ cup warm water
  • 2¼ tsp. instant yeast
  • 4 cups (22 oz.) bread flour, plus more for dusting
  • 1½ tsp. salt
  • 1¼ cup water, at room temperature
  • 2 tbsp. extra-virgin olive oil

In a liquid measuring cup, measure the warm water and sprinkle in the yeast. Set aside.

In the bowl of stand mixer, combine the bread flour and salt with the paddle attachment.

Add the room temperature into the measuring cup. Pour the yeast-water mixture into the flour mixture on low. Add the olive oil.

Mix until the dough forms. Switch to a dough hook and knead for 5 minutes on low speed.

Transfer to a lightly oiled bowl, turning once to coat.

Cover the bowl with saran wrap and allow to rise for 2 hours.

Punch the dough to deflate. Evenly divide the dough into 4 balls.

This is where I would individually wrap each piece in saran wrap, put into Zip-loc bags, and then freeze them until use. But for those using the dough immediately:

Preheat oven to 500 degrees with a baking sheet on the middle rack. Or use a pizza stone, following the original recipe.

Cover the dough balls that are being used immediately with a damp cloth. And allow dough to relax for 10 minutes.

On parchment paper, sprinkle some cornmeal.

With lightly floured hands, shape the dough balls into pizza crusts. Brush the outer edge with olive oil and sprinkle with garlic salt. Carefully transfer the crusts onto the VERY HOT baking sheet.

Turn heat down to 425 degrees and bake for 7 minutes. Remove and add toppings.

Bake for another 10 minutes or until golden.

Allow to cook for a few minutes before cutting in.

Published in: on March 21, 2011 at 7:17 am  Comments (2)  
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2 CommentsLeave a comment

  1. […] ½ pizza dough, thawed and divided into 4 equal pieces […]

  2. […] 1/2 batch of pizza dough […]

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