Italian Pizza Crust

Name: Italian Pizza Crust
Prep time: 8 h
Cook time: 10 min
Total time: 8 h 10 min
Yield: 2-4 serving(s)
Ingredients: 4 1/2 cups flour; 2 teaspoons salt; 2 teaspoons bread yeast (add a 1/2 t brewers yeast for a more sourdough flavor); 2 tablespoons olive oil; 1 3/4 cups water

Submitted by yohn47

"Traditional pizza crust like is made in Naples"

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Ready In:: 8hrs 10mins
Ingredients:: 5
Serves:: 2-4

ingredients

4 ¹⁄₂ cups flour
2 teaspoons salt
2 teaspoons bread yeast (add a 1/2 t brewers yeast for a more sourdough flavor)
2 tablespoons olive oil
1 ³⁄₄ cups water

directions

- Dissolve the salt into the water.
- Make a volcano sort of mountain from the flour and put the water in it's "crater".
- Carefully blend up to 10% of the flour into the water, then add dry yeast.
- Add the olive oil and blend everything by hand until all flour is incorporated.
- Knead the dough for min 10 minutes and max 15 minutes to an even elastic ball with the tacky property of a post-it note. The warmth of your hands helps activate the yeast.
- Let the whole rise for 2 hours at 77 degF (25 deg C) under a damp dishcloth (not too wet, we are not water boarding the dough).
- Part the dough in 4 smaller balls.
- Let the smaller balls rise for another 4 to 6 hours under a damp cloth.
- Each ball should make a 12-14 inch pizza. The dough can be stored in a refrigerator for four days or in a freezer (well wrapped in cling film) until needed.
When ready to make, flatten the ball and spread into a rough circle by hand. The dough should be elastic, so you have to force it a bit. Roll a crust edge if desired. Top with your favorite sauce and toppings and bake at 450F on a pizza stone or heavy baking sheet for 8-10 minutes. Watch it, don't walk away, as the crust can burn quickly. Remove from the oven when the crust edge is golden brown.