“I founds this recipe at a culinary class, it is very simular to most thin crust pizza crusts but is made with bread flour instead of all purpose. I recommend using a pizza stone.”
READY IN:
1hr 10mins
SERVES:
6-8
YIELD:
4 crusts
UNITS:
US

Ingredients Nutrition

Directions

  1. - mix warm water with sugar, then sprinkle yeast over top and let sit for 10 minutes The mix should start to foam.
  2. - mix the salt and flour together. Add the water/yeast to the flour and mix well. Once the dough is formed add the olive oil.
  3. - work the dough for at least 15 mins if making by hand or about 6-7 mins in a Kitchen Aid. If using the Kitchen Aid use the dough hook.
  4. - Place the dough in a large bowl and lightly rub olive oil over the top of the dough to lightly cover. Cover bowl with plastic wrap.
  5. - Leave in a warm place to double in size. Punch and let double in size again.
  6. - form into 4 balls of dough.
  7. - At this point the balls can be refrigerated for later use; they will be good for at least 24 hours in a cold fridge,or freeze.
  8. - heat oven to 500 degrees F, sprinkle a little flour on counter and roll out dough.
  9. - then sprinkle a little cornmeal under pizza skin (crust) and your sauce and toppings.
  10. - place pizza in oven and cook for 7-9 mins until done.

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