Tuesday, May 31, 2011

Pizza Crust

This has been updated on 6/3/2011.
This recipe has gone through many sources and changes over the last 17 years. I have a versions of this from 1994 and the recipe here is one that came off a website and now I can not find which one it was, however the recipe is so close to the original one that I had that I can not give anyone credit for it and I don't take credit for it myself. However, it is a really good pizza dough!
Makes 2 crusts.

Put one package (2 1/4 teaspoons) yeast in 1/4 Cup warm water with 1 teaspoon honey and let rise.

Sift 2 1/2 Cups all purpose flour into mixing bowl and mix in 1 teaspoon of salt.

Mix in yeast mixture, 3/4 cup warm water, 1 Tablespoon extra virgin olive oil and mix together well. Add more flour if dough is too sticky. Remember, some stickiness is okay. Turn dough out on a lightly floured surface and knead until smooth and elastic, about 10 to 15 minutes. During this time think about all the difficulties and crabby people that you have had to deal with.
In a lightly greased bowl place the ball of dough and cover with a clean cloth. Let the dough rise for about 45 minutes.
Turn dough out on your kneading board again and divide in half. Reform each part into 2 new balls (during this time think about all the wonderful things in your life) and cover and let rise for 15 to 20 more minutes..

Preheat oven to 450 degrees F.
Spread dough on lightly greased baking sheets and put on the toppings.
Pepperoni pizzas cooks faster because the oil in the meat gets hot faster and speeds the cooking. Leaner meats will take longer to cook.
Set your timer for 10 minutes and check the bottom edges. You can slide the pizza off the baking sheet to crisp up the crust a little more for 1 to 2 minutes before you take it out of the oven.

Thank you for stopping by.
Curl up with a slice of pizza and enjoy the evening and the compliments!
Dee Dee

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