Homemade Pizza Crust


Now, I know that pizza crust isn’t a dessert. I have been mostly sticking to desserts on the blog, with the occasional savoury bread product. Now, there’s nothing wrong with desserts and bread, but pizza crust IS a bread product, and there is nothing like homemade pizza crust.

Cooked properly, and on a proper pizza stone, homemade pizza crust is the bomb. Fluffy, crispy on the bottom, browned nicely on the bottom and on the edges, this recipe isn’t too bread-like, but also isn’t too thin that you can’t enjoy it properly.

I have made pizza crust multiple times, and this recipe is awesome. Firstly, it makes enough for 2 pizzas. Secondly, it freezes beautifully. I actually doubled the recipe, so we were able to make one pizza, then freeze the other three portions to make pizza again.

When you make homemade pizza, as Annie says, be sure that you use a pizza stone. It makes homemade pizza that much better. If you use a pizza stone, however, you have to baby that thing! It must be placed in a cold oven, and preheated with the oven. Don’t EVER put a cold pizza stone in a hot oven – that’s how you crack and break it. Also, you have to let it cool completely in and with the oven. It may stay hot long after the oven, and what I usually do is leave the pizza stone in until the next morning, until I know it’s cool, then take it out of the oven and put it away.

Trust me – but trust Annie – she knows her stuff. In the post I linked you to she also includes a bunch of tips and tricks for pizza making.

P.S. Doesn’t that homemade pulled pork pizza look incredible?!?! Crust from scratch, Paul’s homemade pulled pork, a BBQ sauce base, with bacon and tons of cheese. Man, that pizza hit the spot!

Ingredients

Yield: Enough pizza crust for 2 medium pizzas or 4 calzones

½ c. warm water
2¼ tsp. yeast
4 c. (22 oz.) flour
1½ tsp. salt
1¼ c. water, at room temperature
2 tbsp. olive oil

In a liquid measuring cup, add the warm water, and sprinkle the yeast on top. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and salt. Measure the room temperature water into the liquid measuring cup with the warm water and the yeast. With the mixer on low, pour in the water/yeast mixture and the olive oil. Mix until cohesive, then switch to a dough hook and mix until the dough is soft and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat, and cover with plastic wrap and let rise 1½ – 2 hours.

After the rise, press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces, and form each piece into a smooth, round ball.

If you are freezing the dough, wrap in plastic wrap and place in a freezer bag. If you are using the dough, cover with a damp cloth and let the dough relax for 10-30 minutes.

As soon as the dough is relaxing, place a pizza stone in a cold oven and preheat oven to 500°F for at least 30 minutes. Transfer the dough to your shaping surface (I use a cutting board with parchment paper) and shape lightly with floured hands. Brush the outer edge with olive oil, and top the pizza as desired. Bake until crust is golden brown and cheese is bubbling, 8-15 minutes.

 

 

 

 

 

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