Saturday, February 06, 2010

Best Ever Pizza Crust

Best Ever Pizza Crust
2 cps warm water - hot from tap will usually be about right
2 Tbsp sugar or 4 Tbsp honey
2 Tbsp Yeast
1 tsp salt
2 Tbsp Olive oil
enough flour to make a dough - around 4 cps
Dash of cornmeal

Place warm water in large bowl and add sweetener. Stir until sugar is dissolved.
Add yeast, stir to dissolve, and set aside until foamy - 5-15 minutes.
Add oil and salt, mix well.
Add flour 1 cup at a time until you get a dough that is soft but still stiff enough to be kneaded.
Knead for 5-10 minutes adding small amounts of flour to prevent sticking.
Form dough into a ball and place in a lightly oiled bowl. Let rise until double - 1 -1.5 hrs.
Punch down dough and knead for a few seconds to release air.

For 2 12 inch pizzas:
Split dough into two balls and press out into rounds about 12 inches.
Sprinkle pizza pan with cornmeal and lay dough into pan, stretching as needed to make it fit 12 inch pans.
Prick dough with a fork, brush with olive oil, and allow to rise for 10 minutes.
Preheat oven to 400 F. Place dough in oven and bake until done but not brown - 10 to 15 minutes.
Add sauce and toppings, return to oven and bake until edges of dough turn brown and toppings are cooked.

This recipe is pretty flexible on size of crust as long as you have the pans for it.

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