Wednesday, October 20, 2010

Guide to: The Perfect Pizza Crust

I've been on a quest to learn how to make a good pizza crust. I think I finally discovered some of the secrets I'm willing to share.

Pizza Crust

1 cup (8 oz.) warm water (110 degrees)
3/4 teaspoon salt
2 Tablespoons olive oil
2 1/4 cup bread flour
2 teaspoons sugar
1 package (2 1/3 tsp) Rapid Rise Active Dry Yeast
corn meal

Pre-heat oven to 425 degrees.
Dissolve yeast in warm water (110 degrees) and let sit while you gather other ingredients.
Add 2 cups of the flour, salt, olive oil and sugar to mixing bowl.
Slowly add water and yeast mixture using paddle attachment on mixer.
Switch to dough hook and knead at medium speed for about 2-3 minutes while slowly adding a little bit of the rest of the 1/4 cup of flour until it's the right consistency. The dough will still be a little wet looking but not shiny wet.
Let dough rest for 5 minutes.
Pour about 1/8 - 1/4 cup of corn meal into the middle of a 14 inch round pizza pan. Place the dough ball on top and turn to cover with corn meal. (DO NOT grease or oil the pan!)
Press dough into pan creating a crust on the edges by making it a little more thick than the middle.
Prick with a fork.
Place in pre-heated oven for 5 minutes.
Add desired toppings.
Place back in oven for another 10 minutes until cheese is melted and crust is golden brown.
Serves 3-4.


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