Saturday, October 20, 2012

Homemade Pizza Crust

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I love, love, love making pizza! It took me a while to get it down to where I would actually rather have a homemade pizza than to get it from a good pizza place, but it was worth all the years of trial and error.

I usually make one large (18") and two mediums (12") with this recipe. You can cut it in half, or put half the dough in the freezer for later use.

I usually put no oil or fat in my pizza crust. I often brush the crust with butter after baking is finished. You can put a tablespoon or so in the dough, if you wish, or you can drizzle the crust with olive oil before topping. Whatever you like.

2 cups warm water
1 slightly heaping tablespoon (TBSP) of good yeast
2 cups unbleached flour

Whisk these together to allow the sponge to form. After it is bubbly and about doubled in size, add:

1 teaspoon (tsp) sea salt
1 or 2 teaspoons (tsp) sugar ( or you can leave it out completely )
1 1/2 to 2 more cups unbleached flour ( I usually reserve some of this for the kneading process. Feel free to add more while kneading until it seems right.)

Knead for about 15 minutes, until smooth and elastic. ( If you don't want to knead it the whole time, it will have about the same effect if you just let it set for about 15 minutes and then come back and knead it for 5 minutes or so. )

Divide the dough as needed for your pizzas.

Place each ball of dough on a greased pizza pan and cover with a cloth. Allow it to rise until about doubled in size.  With greased hands, spread your dough out over the pan, working from the middle out. Poke holes all over with a fork. Let rise again for ten to fifteen minutes, more if needed.

You can put your crust in the oven for a few minutes before topping, or just begin topping as it.

Bake at about 425* til done.


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