My Pizza Crust Obsession
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Yields:
-
1 large medium crust pizza
- Serves:
- 4
ingredients
- 3⁄4 cup hot water (tap water hot-not boiling)
- 1⁄8 cup extra virgin olive oil
- 1 tablespoon sugar
- 1 1⁄4 teaspoons active dry yeast
- 1⁄2 tablespoon dry milk
- 1⁄4 teaspoon salt
- 2 cups unbleached flour
- 1 cup unbleached flour, for consistency and surface
directions
- Combine in large bowl, hot water, oil, sugar, yeast, dry milk, and salt.
- Whisk together and let sit for 5 minutes.
- Add 1 cup of flour and mix together until evenly combined.
- Let sit for 5 minutes.
- Slowly add 1/2 cup of flour. Stir until combined.
- Add in remaining 1/2 cup of flour to form a dough ball.
- Dump dough ball out onto floured surface and begin to knead.
- Take remaining flour and add to dough ball as you are kneading until the dough ball is sticky but will easily release from your hands.
- Place in a large greased bowl and cover. (I use a cloth towel.)
- Let sit in warm area until doubled in size. Approximately 45 minutes.
- (Optional for fluffier crust: Punch down dough ball and let rise until doubled in size again.).
- Oven and pizza stone need preheated at least 20 minutes at 500 degrees with 1 rack 2nd row from top and 1 on the bottom.
- Stone needs to start out on the 2nd from top rack.
- Dump dough out onto floured surface.
- Start from the center and press and stretch out to the size of your desired pizza. Thickness will approximately double.
- Transfer dough to either a peel sprinkled with corn meal or a pizza pan.
- Pinch and roll outside edges to make outside crust.
- Cover with your favorite sauce and toppings.
- Shake peel slightly to make sure pizza dough is loose from peel.
- Slide pizza onto stone on 2nd from top rack or place pizza pan on this rack.
- Cook for 4 minutes.
- Take peel and transfer stone to bottom rack or place pizza pan on bottom rack.
- Cook for 6 more minutes or until cheese is browned to your preference.
- Take pizza out with peel or on pan.
- Let stand for 5 minutes. Slice and enjoy.
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