My Favorite Pizza Crust



Pizza is, without a doubt, my favorite food of all time. I honestly don't know how I'd survive in a world without it! Years ago, I began experimenting with making my own pizza crusts. While many turned out well, and I found a recipe I was content with, everything changed when I tried this particular recipe. I haven't looked back since!


Of course, there are countless pizza crust recipes and techniques available – a quick Google search for "homemade pizza dough" will show you hundreds. So, why do I consider this one the best? It's quite simple: the technique used in this recipe creates an incredibly airy quality that I've never experienced before. Don't just take my word for it—try it yourself and you'll taste the difference! Enjoy!




Ingredients

Yields 1 Pizza Crust

1 tsp. active dry yeast
3/4 cups Warm water
2 cups all-purpose flour
3/4 tsp. kosher salt
3 tbsp. olive oil



Prepare your ingredients


Add the Warm (not lukewarm) water to a small bowl.  Sprinkle the yeast over the water and let sit for a few minutes. 



In the bowl of an electric mixer with the paddle attachment*.  Add the flour and salt.  Mix briefly until the flour and salt are combined.  With the mixer on low speed slowly drizzle in the olive oil.  When your done it should resemble course crumbs.


With the mixer on low speed slowly add the water and yeast mixture.  Mix just until the ingredients come together.


Remove and cover the bowl with plastic wrap.  Allow the dough to rise at room temperature until doubled in size.  At least 1-2 hours.  




Place a baking stone in your oven and Preheat your oven to 500 degrees for at least 30 minutes.  
After the dough has risen you can place the dough in a zip top bag and refrigerate the dough for an additional 24 hours to develop the flavors.  
Another option would be to wrap the dough in plastic wrap and place in a freezer storage bag and freeze for future use**.  
To use the dough now punch down the dough and turn it onto a floured surface or pastry mat.  Roll and stretched the dough to the desired shape and thickness.  I like a thick crust so I roll my crust to about a 12 inch diameter leaving a thicker lip around the edge which forms the crust.  
Transfer the dough onto a piece or parchment paper dusted with cornmeal or you can use a pizza peel.  Top dough with desired sauce and toppings.  Once the oven has preheated for 30 minutes transfer the pizza onto the baking stone.  I use a cutting board to help me slide the pizza onto the baking stone.  Bake the pizza for 12 to 15 minutes.





Ingredients

1 tsp. active dry yeast
3/4 cups Warm water
2 cups all-purpose flour
3/4 tsp. kosher salt
3 tbsp. olive oil

Directions
Prepare your ingredients.  Add the Warm (not lukewarm) water to a small bowl.  Sprinkle the yeast over the water and let sit for a few minutes. 

In the bowl of an electric mixer with the paddle attachment.  Add the flour and salt.  Mix briefly until the flour and salt are combined.  With the mixer on low speed slowly drizzle in the olive oil.  When your done it should resemble course crumbs.

With the mixer on low speed slowly add the water and yeast mixture.  Mix just until the ingredients come together.  Remove and cover the bowl with plastic wrap.  Allow the dough to rise at room temperature until doubled in size.  At least 1-2 hours.

Place a baking stone in your oven and Preheat your oven to 500 degrees for at least 30 minutes.  
After the dough has risen you can place the dough in a zip top bag and refrigerate the dough for an additional 24 hours to develop the flavors.
  
Another option would be to wrap the dough in plastic wrap and place in a freezer storage bag and freeze for future use*.  

To use the dough now punch down the dough and turn it onto a floured surface or pastry mat.  Roll and stretched the dough to the desired shape and thickness.  I like a thick crust so I roll my crust to about a 12 inch diameter leaving a thicker lip around the edge which forms the crust. 

Transfer the dough onto a piece or parchment paper dusted with cornmeal or you can use a pizza peel.  Top dough with desired sauce and toppings.  Once the oven has preheated for 30 minutes transfer the pizza onto the baking stone.  I use a cutting board to help me slide the pizza onto the baking stone.  Bake the pizza for 12 to 15 minutes.


*You will get the same results by using a hand mixer.

**If you chose to freeze your dough.  Thaw the dough in the refrigerator 24 hours before you are ready to use it.  I usually pull my dough out of the freezer  and place it in the refrigerator the night before I plan to use it.  Let the dough sit out at room temperature at least 20 minutes before rolling or stretching.  I take my dough out as soon as I get home then I preheat my oven and begin to prep my ingredients.   



Recipe Source:  Pioneer Woman

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