Tuesday, August 7, 2007

No fail Pizza Crust

Every time I make this Pizza crust it turns out wonderfully. I have tried making about 8 different crust recipes over the years and this is the one that keeps coming out great for thin crust pizza, thick crust pizza and everything in between. there are several ways that I will make pizza. It could be on a stone, in a cast iron pan, one a screen or in a jellyroll pan (pictured above) they are all different and the crust stands up to all of them.

In small bowl add 1 cup warm water, 4 t. yeast, 2 t. sugar 2 T. olive oil. let set for 10 minutes to get nice and frothy. Mean while in a bowl to the kitchen aid, with mixer set with dough hook, add 3 cups flour and 1 t. salt. Once water is ready add to the flour and mix for about 5 minutes, checking Constance of dough while mixing. Dough should be soft but not sticking to side of mixing bowl.

Cover dough and let rest and rise for about an hour or until it is doubled in size (I just let it go until I need it, up to 2 hours) press or roll dough out and place in or on desired baking "pan". top with what you like or have and bake at 450 until it is done about 15-30 minutes depending on how thick the crust is.

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