Monday, July 12, 2010

Pizza Crust

Pizza Crust Dough

This yummy pizza crust bakes up soft and chewy on the inside and crispy on the outside. It's the perfect base for all kinds of delicious pizzas.

This recipe makes enough dough for a single large pizza; however, I usually divide the dough up to make three small pizzas.

This recipe is adapted from Jay's signature pizza crust, the recipe for which is posted at

Pizza Crust

1 1/2 c warm water (110°)
2 1/4 tsp (1 packet) active dry yeast
1/2 tsp brown sugar
1 tsp salt
2 tbsp olive oil
2 1/2 c (350 g) all-purpose flour

1. In a large bowl, mix together the warm water, yeast, and brown sugar. Put the bowl in a warm spot and allow it to sit for 10 minutes.

2. Stir the salt and olive oil into the yeast mixture. Add the flour and stir until a sticky dough forms.

3. Turn the dough out onto a well floured surface. Slowly knead more flour into the dough until the dough is no longer sticky.

4. Place the kneaded dough into a well oiled bowl and and cover the bowl with a cloth. Set the bowl in a warm spot and allow the dough to rise until it has doubled. This should take about one hour.

5.Punch the dough down and form it into a tight ball. Allow the dough to relax for a few minutes before you roll it out.

6. Preheat your oven to 425°. Roll out the dough and place it in a well greased pizza pan. Prick the surface of the dough with the tines of a fork.

7. Prebake the crust for 10 minutes. Carefully remove the crust from the oven and add your desired sauce and toppings. Put the pizza back in the oven and bake for another 10-15 minutes or until the crust is golden brown and any cheese that you have added is melted and bubbly.
  • The dough freezes well. To freeze, just wrap the dough tightly in plastic wrap and then place in a freezer bag.

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