“Makes a very thin and crispy crust pizza. I got tired of pizza crusts not being exactly what I was looking for, so I created one of my own. For best results do not speed up the fermentation process, just let it rise within its own time. Seems to cook best in a 425-450 oven.”
READY IN:
1hr 30mins
SERVES:
1
YIELD:
2 Crusts
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine yeast and sugar in a small bowl with 1/2 the water. Set aside till the mixture foams(10 mins or so).
  2. In a larger bowl, mix Flour, Gluten and Salt.
  3. When the yeast is foamy, form a well in the middle of the flour mixture and pour in yeast mixture, olive oil, and remainder of water.
  4. Mix well till mixture pulls away from the bowl.
  5. Turn out on a lightly floured surface and knead 50 times. Form into a ball.
  6. Place a little olive oil into the mixing bowl and turn the dough ball to coat. Cover with a damp kitchen towel and place in a warm place till double(about 1 hour, but could be more).
  7. After it doubles, punch dough down lightly and set aside covered to rest for 10 minutes.
  8. Divide into 2 pieces and roll out to shape.
  9. Brush with olive oil before cooking.

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