Cookbook:Basic Pizza Crust
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|Basic Pizza Crust|
Ingredients[edit | edit source]
1 cup warm water (95-110 degrees F (35-43 C)) 237 54.17% 2 tablespoons dry yeast [note 2] 24 5.49% 2 tablespoons honey 42 9.60% 1 teaspoon salt 6 1.37% 3 ½ cups flour 437.5 100.00% ¼ cup olive oil 54 12.34% Formula 800.5 182.97%
Procedure[edit | edit source]
- In a mixing bowl, mix warm water, salt, oil, and honey. Start off with extra warm water so that it is still at the proper temperature for yeast.
- With the honey and salt fully dissolved, stir in the yeast and set aside for 5 minutes.
- Add 1 cup of flour and stir completely.
- Keep adding flour until dough begins to form a ball and is not sticky.
- Now knead dough thoroughly for a minute then cover bowl with lid.
- Let rise 1 hour. Then punch dough down. Let dough rise again for 1 1/2 - 5 hours.
- Preheat oven to 475°F (245°C) (add 20 minutes if using a pizza stone)
- Shape or freeze (See below)
- If using crust immediately, add desired toppings.
- Bake 15-25 minutes.
Notes, tips and variations[edit | edit source]
- This recipe will produce two 16" (40 cm) pizza crusts
- Add crushed/pressed garlic to dough with first cup of flour.
- Substitute olive oil with sesame oil.
- If you're baking on a cookie sheet, sprinkle flour lightly on the sheet and pat dough to desired shape and size.
- If baking on a pizza stone, lightly flour a wooden pizza peel or paddle, and pat out dough on peel.
- At this point, the crust can be frozen for later use or used immediately. To freeze, place entire cookie sheet in the freezer. When it is frozen, remove crust from sheet, wrap tightly in plastic wrap and return to freezer. When ready to use, put toppings on frozen crust and bake as directed.
Conversion Notes[edit | edit source]
- Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Flour was presumed as all purpose.
- This excessive amount of yeast will result in a strong yeast flavor. To reduce this flavor, it is recommend to use no more than 0.75% instant dry yeast expressed as a baker's %, alternatively, 2.5% cake yeast (compressed) or 1% active dry yeast, although you can expect fermentation time to increase somewhat. With almost 10% honey in the formula, osmotolerant yeast may be needed for optimum results.