Wednesday, April 14, 2010

Perfect Pizza Crust

*Wow, has it already been a week since my last post? Time flies when you're packing. The big day is Saturday. Then all the unpacking, ugh! Here's another one I saved up for ya'll.

We make pizza for lunch at our house about once every other week and we LOVE it! I used to use my white bread recipe but I found this one from Annie's Eats that I now use all the time. It's easy and it's yummy and it's quick. This dough makes enough for one pizza.

Perfect Pizza Crust
Makes 1 large pizza
2 cups bread flour
1 1/2 tsp. instant yeast
1 tbsp. extra-virgin olive oil
3/4 tsp. salt
1 cup hot tap water

Place flour, yeast, and salt into the bowl of a stand mixer fitted with dough hook. Pulse a second or two to combine dry ingredients. Add oil and hot tap water and mix for about 10 seconds. If it looks too wet, add a little more flour, if it's too dry, add a little more water. (NOTE: You want it wet enough to leave a little residue on the side of the bowl at this point but not so wet that it's gooey.) Knead until the dough is smooth and elastic, about 5 minutes. Dough should be a little sticky to the touch. Do not add any flour or water after the dough is done mixing.

Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap,a damp towel or a lid. Let rise until doubled in size (times will vary, so just keep an eye on it). Punch dough to deflate it.

Form dough into a ball and cover with a damp cloth. Let the dough relax for about 10 minutes. Preheat the oven and your pizza stone to 450 degrees F. If you don't have a pizza stone, you can use the back of a cookie sheet.

Roll out dough on pizza peel that has been generously dusted with cornmeal. If you don't have a pizza peel you can use parchment paper and slip it right onto your hot stone. If you are using the back of a cookie sheet, no need to preheat it.  Add toppings of your choice. Gently slide pizza off onto the stone and bake about 7-10 minutes or until the edges brown and cheese is golden brown in spots.

SOURCE:Adapted from Annie's Eats.

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