Cookbook:Basic Pizza Crust
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|Basic Pizza Crust|
Cookbook | Ingredients | Recipes | Bread
Ingredients[edit | edit source]
|Warm water (95–110°F / 35–43°C)||1 cup||237 g||54.2%|
|Active dry yeast [note 2]||2 tablespoons||24 g||5.5%|
|Honey||2 tablespoons||42 g||9.6%|
|Salt||1 teaspoon||6 g||1.37%|
|Wheat flour||3 ½ cups||438 g||100%|
|Olive oil||¼ cup||54 g||12.34%|
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 mixing in 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 ½–5 hours.
- Preheat oven to 475°F (245°C)—add 20 minutes if using a pizza stone.
- 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 crust, add desired toppings.
- Bake 15–25 minutes.
Notes, tips, and variations[edit | edit source]
- This recipe will produce two 16-inch (40 cm) pizza crusts
- Try adding crushed/pressed garlic to dough with first cup of flour.
- Try substituting 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.
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.