If I let them, E and B would eat pizza several times a week. They love a well built pizza. In my quest to keep things as healthy as I can, and in an effort to get over my fear of using yeast, I had to learn how to make homemade crust!
I first started out making a crust using Greek yogurt and self-rising flour. It was alright, easy but not the crust I wanted. After several attempts with different recipes, this one is my favorite. It is so easy and forgiving.
While you can use the dough immediately, letting it proof for at least a week will add so much noticeable flavor. The crust has a really good rise when baked so you can roll it fairly thin. I bake the filled pizza crust in a preheated 425 degree for about 15 minutes or until cooked to desired crispness.
My Favorite Homemade Pizza Crust
Heavily Adapted from: http://www.bellalimento.com/2011/10/19/how-to-make-pizza-dough/
What you need:
- 4 cups all purpose flour
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons instant dry yeast
- 1/8 teaspoon salt
- 1 1/2 - 2 cups warm water
What to do:
- In the bowl of your stand mixer add the flour, oil, yeast, salt.
- Using the dough hook, turn mixer on low.
- GRADUALLY drizzle the water into the flour mixture until it forms a ball.
- If your dough is too "wet" add a little more flour. If your dough is too "dry" add a little more water.
- Continue kneading on low for approximately 10-12 minutes. The dough ball should be tacky but not sticky to the touch.
- Cover your dough ball with a kitchen towel and allow it to rise until it's twice it's size.
- Dough can be used immediately after it has risen (bake in a preheated 425 degree oven); or placed in a plastic zip bag and stored in the fridge.