Thursday, January 24, 2008

Pizza Crust

I wish I could remember where I found this recipe for pizza crust! It turned up on a google search, and was from one of the millions of recipe websites... The reason I tried it was because it only called for a 10 minute "rest", as opposed to an hour or so for rising. It could be that a crust that has spent the time rising would be more flavorful, but I have no complaints about this one. I have made it twice - the first time I didn't roll it thin enough, and it made a very bready thick crust (which would be great if that is how you like your pizza; see photo below.) I prefer a thin crust, with crunchy edges, and I got a lot closer to that the second time (see photo above). I'm not sure if this is relevant or not, but I used active dry yeast in the breadier crust, instant in the thinner crust (which also seemed to have bigger bubbles throughout - also a plus in my book.)

Pizza Dough

- 1 cup warm water
- 3 Tbsp olive oil
- 1 packet of yeast (instant, or active dry - see instructions)
- 1 tsp salt
- 2 1/2 cups all-purpose flour
- 1 Tbsp sugar

If using instant yeast: Mix flour, sugar, salt and yeast in a large bowl. Add warm water and olive oil and stir until dough comes together.

If using active dry yeast: Mix flour and salt in a large bowl. In a smaller bowl, stir together warm water, sugar and yeast until dissovled. Pour into flour, add olive oil, and stir until dough comes together.

Knead until dough is smooth, adding just enough flour so that dough doesn't stick to hands (dough will still be sticky.) Allow dough to rest for 10 minutes. Preheat the oven and cookie sheet to 500 degrees, and then roll out the dough on parchment paper. Load up the pizza, then slide it onto the hot cookie sheet. Turn down the oven to 425 degrees, and bake it until it looks done.


VeggieGirl said...

oooh, what an impeccable pizza crust - and recipe!! looks and sounds incredible.

Emiline said...

Interesting...I always use the active dry yeast, but I guess I should experiment with the instant.
More bubbles does seem like a good thing.

I agree; I like my crusts thin. I love pizza very, very, much. I think I might make some tomorrow night. Eh? Friday night? Perfect night for a pizza.

Gigi said...

Delicious pizza and the crust sounds fantastic! A great week night dinner.

Cakespy said...

Like veggiegirl said--impeccable. Lovely!

canarygirl said...

Oooh yum! Both versions look hubs prefers thin crust, I prefer deep dish, lol. I am such a dork when it comes to yeast experience is minimal, so I mostly use my Thermomix machine to do it for me. lol I think I should revisit the handmade dough world, though, and give this one a try. :)

Cynthia said...

I too prefer thin-crust.

Anonymous said...

Now if I could just get some bacon on that pizza! ;)
Looks beautiful!

Bellini Valli said...

Nothing like good home made pizza!

eatme_delicious said...

Mmm that looks good. Now I'm going to be thinking about pizza all day! It's hard to find the perfect pizza crust that's the right thickness, crispiness and doesn't fall apart when you try to slide it onto a pizza stone (as one did in my case).

Sagari said...

lovely pizza looks yumyyy

Hearts and Crafts said...

Those look amazing! I cannot wait to try this myself!

teeth whitening said...

I love to make homemade pizza, but I do not always have time to deal with the dough. This one with the rest sounds more my speed with my busy schedule.